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View Full Version : Shirley Fabrication and a Brisket


BRTLATJGT
06-12-2017, 04:41 PM
Just went on a BBQ vacation through Central Texas. Stopped at City Market in Luling, Louie Mueller's in Taylor and Franklin in Austin. All I can say is that the brisket at Franklin blew the other's away--in fact it was the best brisket I've ever eaten. I've got a Shirley Fabrication on order and am hoping I can get a bark like this. The few briskets I've seen cooked on a Shirley never have a bark like this but it seems most put it in a pan or foil. If I try to emulate Franklin's style of cooking with only using butcher paper towards end of cook can I get a bark like this? Anyone have any pics they could share?
Pork ribs were awesome as well. Amazing how good BBQ tastes with just Salt and Pepper

padge31
06-12-2017, 05:00 PM
How long was the wait at Franklin's?

CT-Mike
06-12-2017, 05:48 PM
I get bark like that on my SF with no trouble at all. I usually run them nekkid but last cook I wrapped with peach butcher paper and got great results.

Big Swole
06-12-2017, 05:49 PM
I just did a BBQ vacation in the Austin area a few months ago myself. Didn't get to go to Franklin's but will next time. We hit Blacks, Louie Mueller, Kreuz Market, and The Salt Lick.

My thread of my vacation with many pics, if you're interested.

http://www.bbq-brethren.com/forum/showthread.php?t=245688


I too am wanting a Shirley Fab. sometime soon... I'm still working on my brisket game too. Can't wait to try some Franklins Brisket myself.

BRTLATJGT
06-12-2017, 06:05 PM
Got there at 6:45 am. Was 15th in line. Opens at 11:00 and we were done eating by 11:45. Line went all the way out to back of parking lot

pjtexas1
06-12-2017, 06:57 PM
Off my shirley and cooked in a pan then wrapped in bp. Cooked the whole time in a pan.

144753

BRTLATJGT
06-12-2017, 07:01 PM
Keep them coming... thanks!

Notorious Q.U.E.
06-12-2017, 08:14 PM
You won't have any trouble getting competition level bark on brisket cooked on a Shirley. This was what I cooked over Memorial Day just for family and no competition tweaks. 3 hours nekkid on the grates then foiled till 195 internal temp. Just another delicious day cooking on a Shirley...

Westx
06-12-2017, 09:43 PM
Cooked on a Humphrey's Pint at 300 degrees for 4 hours then wrapped in butcher paper for a total cook time of 6.5 hours. Smoked with Mesquite and Pecan chunks.

Shagdog
06-13-2017, 07:28 AM
A shirley is a brisket cooking machine. You're gonna love it

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_7072_zpsnjuzjhei.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_7072_zpsnjuzjhei.jpg.html)

mattmountz94
06-13-2017, 07:39 AM
A shirley is a brisket cooking machine. You're gonna love it

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_7072_zpsnjuzjhei.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_7072_zpsnjuzjhei.jpg.html)

Simply beautiful

ssv3
06-13-2017, 01:13 PM
If you're going wrap (doesn't matter with what) just go until your desired color

In my LSG and wrapped this with foil. I hadn't wrapped in foil in years but again makes no difference IMHO.

http://i.imgur.com/Zggvzp6h.jpg

http://i.imgur.com/QokMN9Dh.jpg

This one is my kamado completely unwrapped

http://i.imgur.com/4XQ7sVmh.jpg

http://i.imgur.com/T1GlaPrh.jpg

Qkooker
06-13-2017, 01:22 PM
I'm curious to see how do you achieve a smoke ring like that cooking a brisket in a pan?

dgaddis1
06-13-2017, 01:37 PM
You won't have any trouble getting competition level bark on brisket cooked on a Shirley. This was what I cooked over Memorial Day just for family and no competition tweaks. 3 hours nekkid on the grates then foiled till 195 internal temp. Just another delicious day cooking on a Shirley...

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=144761&stc=1&d=1497316478


What is that on the "top"? Yellow-ish color on the slices? Nuts?

pjtexas1
06-13-2017, 02:45 PM
I'm curious to see how do you achieve a smoke ring like that cooking a brisket in a pan?

Me??? i use a grate in the bottom of the pan and most of the time i elevate that grate with foil balls. either way you get heat/smoke all around the brisket. in my insulated cabinet i start out with a really cold brisket and that seems to get the smoke ring on par with a stick burner. the brisket never sits on the bottom of the pan.

ssv3
06-13-2017, 02:49 PM
I think it's garlic

What is that on the "top"? Yellow-ish color on the slices? Nuts?

Big Swole
06-13-2017, 03:40 PM
Garlic Cloves

Ayvatr
06-13-2017, 07:39 PM
This was a Brisket cook I did a couple of months ago for a party..

Notorious Q.U.E.
06-13-2017, 09:33 PM
What is that on the "top"? Yellow-ish color on the slices? Nuts?

dgaddis,

It is indeed peeled garlic cloves inserted through a 1-inch cut made every few inches in the meat. To me, I like strong pungent garlic in my brisket and the cloves go all the way more so than powder or minced. I feel that over 18 hours, the essence of garlic gets infused fully into the beef--pure magic!!

Notorious Q.U.E.
06-17-2017, 10:27 PM
Just went on a BBQ vacation through Central Texas. Stopped at City Market in Luling, Louie Mueller's in Taylor and Franklin in Austin. All I can say is that the brisket at Franklin blew the other's away--in fact it was the best brisket I've ever eaten. I've got a Shirley Fabrication on order and am hoping I can get a bark like this. The few briskets I've seen cooked on a Shirley never have a bark like this but it seems most put it in a pan or foil. If I try to emulate Franklin's style of cooking with only using butcher paper towards end of cook can I get a bark like this? Anyone have any pics they could share?
Pork ribs were awesome as well. Amazing how good BBQ tastes with just Salt and Pepper

Here's a follow up from today's cook. I bought my Shirley with brisket in mind. 10 hours of smoke yielded this...

Springram
06-18-2017, 07:44 AM
Very very nice.

Springram
06-18-2017, 07:47 AM
All of them...

Smoker34
06-18-2017, 08:38 AM
144941

16-lb prime Creekstone Farms packer on the WSM 22.5". I wrapped in butcher paper at 185 degrees. I used to wrap at 165, but I get better bark and better flavor wrapping later. They always turn out moist and tender.

Sorry, upside down photo; not sure how that happened.

sleebus.jones
06-18-2017, 09:38 AM
Cooked on my DIY cinderblock smoker. Straight through at ~300 degrees. No wrap, no spritz, no pan and especially no shenanigans. Used Meathead's big bad beef rub.

http://i94.photobucket.com/albums/l95/sleebusjones/20170611_200609.jpg (http://s94.photobucket.com/user/sleebusjones/media/20170611_200609.jpg.html)

Smoker34
06-18-2017, 09:44 AM
I have never had as good a result by cooking higher than 250 degrees, regardless of whether I used prime, wagyu or otherwise.