The Aaron Franklin Secret... - Page 7

DFoster · 06-16-2021, 01:52 AM

Thanks for the great info. I am excited to try it out. Do you know the mustard/pickle juice ratio? 50/50?

smokeisgood · 06-16-2021, 06:29 AM

I know Aaron Franklin's secret, and it has nothing to do with his rubs. The secret is............ it's not beef!!!!

pjtexas1 · 06-16-2021, 07:08 AM

Quote:

Originally Posted by DFoster

Thanks for the great info. I am excited to try it out. Do you know the mustard/pickle juice ratio? 50/50?

Allegedly is 50/50. [emoji1787]
Sorry... couldn't resist. You know I love you brother springram!

Sent from my SM-G996U using Tapatalk

ChrisBarb · 06-16-2021, 08:20 AM

Hey, I have been using Lawry's for years...... Look out Franklin BBQ!

Bob C Cue · 06-16-2021, 08:31 AM

Anyone who thinks that Franklin doesn't use Liquid Smoke in his briskets is a poopy head!

TwoWheeler · 06-16-2021, 08:33 AM

Quote:

Originally Posted by Jrogers84

No Boones Farm. Bogus list

No, that’s on “Winefor14yearoldboys.com”.

Source: was once 14 year old boy. Drank Boone’s Farm.

TwoWheeler · 06-16-2021, 08:42 AM

Quote:

Originally Posted by Mikhail

You are clearly a worldly guy.

I posted that Monday morning, when I was feeling a little bit “off” from overindulging Sunday afternoon.

I gagged a bit when I pulled up that site for the link.

thedude9999 · 06-16-2021, 09:42 AM

So, I’m not terribly bothered by what Franklin does or doesn’t do. But as someone that does just use salt and pepper, and like to experiment- I’m going to try some Lowery’s next time.

What are folks using for that? 2 parts pepper, 1 part salt and one part Lowery’s? Or is it also with throwing in some granulated garlic?

SonVolt · 06-16-2021, 09:55 AM

Lowery's isn't going to make a difference. It's just salt with trace amounts of other spices that just get lost in the smoke.

Yuccaneers · 06-16-2021, 11:25 AM

No sure if Lawry's will or will not make a difference; however there are ingredients within the seasoning salt that are used in other cultures cooking that assist with retaining moisture, prevent overcooking, texture and stabilizers.

The first being cornstarch as it assist in retaining moisture in meats by forming a protective layer around meats that helps keep moisture in, aids in helping prevent overcooking and provides a velvety texture.

The second is turmeric in keeping oils more stable; in this case, when a brisket begins to break down as the tallow/fat starts rendering turmeric aids in the stability of the rendering processing essentially rendering the fat more evenly during the cooking process.

Combined with the acid from the mustard and pickle juice slathers which acts as a meat tenderizer.

Of course it goes without saying the volume and experience that Franklin has along with the hold times in warming ovens helps.

ttkt57 · 06-16-2021, 11:40 AM

Quote:

Originally Posted by Bob C Cue

Anyone who thinks that Franklin doesn't use Liquid Smoke in his briskets is a poopy head!

Yep. And my Google Earth app shows a row of MAK three stars behind his restaurant.

pjtexas1 · 06-16-2021, 11:43 AM

Quote:

Originally Posted by thedude9999

What are folks using for that? 2 parts pepper, 1 part salt and one part Lowery’s? Or is it also with throwing in some granulated garlic?

My notes from years ago. By volume.

Sent from my SM-G996U using Tapatalk

DFoster · 06-16-2021, 11:47 AM

Quote:

Originally Posted by thedude9999

So, I’m not terribly bothered by what Franklin does or doesn’t do. But as someone that does just use salt and pepper, and like to experiment- I’m going to try some Lowery’s next time.

What are folks using for that? 2 parts pepper, 1 part salt and one part Lowery’s? Or is it also with throwing in some granulated garlic?

Here is the link that Yucanneers provided:
https://youtu.be/l7nXTYbufkM

ttkt57 · 06-16-2021, 11:47 AM

Why do so many people say "Lowry's" when it's actually Lawry's?

jasonjax · 06-16-2021, 11:48 AM

Quote:

Originally Posted by ttkt57

Why do so many people say "Lowry's" when it's actually Lawry's?

Probably the same reason so many people say there when it should be their or your when it should be you're.

06-16-2021, 01:52 AM	#91
DFoster Knows what a fatty is. Join Date: 05-15-17 Location: CA	Thanks for the great info. I am excited to try it out. Do you know the mustard/pickle juice ratio? 50/50? __________________ 288 Gallon Offset FatStack Smoker, Traeger Texas Elite

06-16-2021, 06:29 AM	#92
smokeisgood is one Smokin' Farker Join Date: 03-19-12 Location: Louisville,Ky	I know Aaron Franklin's secret, and it has nothing to do with his rubs. The secret is............ it's not beef!!!! __________________ Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD

06-16-2021, 08:20 AM	#94
ChrisBarb is one Smokin' Farker Join Date: 09-08-16 Location: Melrose, MA	Hey, I have been using Lawry's for years...... Look out Franklin BBQ! __________________ Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle,

06-16-2021, 08:31 AM	#95
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	Anyone who thinks that Franklin doesn't use Liquid Smoke in his briskets is a poopy head! __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].

06-16-2021, 11:25 AM	#100
Yuccaneers Knows what a fatty is. Join Date: 10-05-18 Location: Central, TX Name/Nickname : Yuc	No sure if Lawry's will or will not make a difference; however there are ingredients within the seasoning salt that are used in other cultures cooking that assist with retaining moisture, prevent overcooking, texture and stabilizers. The first being cornstarch as it assist in retaining moisture in meats by forming a protective layer around meats that helps keep moisture in, aids in helping prevent overcooking and provides a velvety texture. The second is turmeric in keeping oils more stable; in this case, when a brisket begins to break down as the tallow/fat starts rendering turmeric aids in the stability of the rendering processing essentially rendering the fat more evenly during the cooking process. Combined with the acid from the mustard and pickle juice slathers which acts as a meat tenderizer. Of course it goes without saying the volume and experience that Franklin has along with the hold times in warming ovens helps. __________________ Shirley 24x65 Elevated Straight Back Hipped Roof Cabinet 3 Racks w/ Custom Fold Down Exhaust Stack \| Traeger Pro Series 34 \| pending Pitmaker Vault

06-16-2021, 09:42 AM	#98
thedude9999 On the road to being a farker Join Date: 05-24-20 Location: Toronto,ON Name/Nickname : dude	So, I’m not terribly bothered by what Franklin does or doesn’t do. But as someone that does just use salt and pepper, and like to experiment- I’m going to try some Lowery’s next time. What are folks using for that? 2 parts pepper, 1 part salt and one part Lowery’s? Or is it also with throwing in some granulated garlic?

06-16-2021, 09:55 AM	#99
SonVolt Full Fledged Farker Join Date: 02-18-19 Location: South of Nashville Name/Nickname : SonVolt	Lowery's isn't going to make a difference. It's just salt with trace amounts of other spices that just get lost in the smoke.

06-16-2021, 11:47 AM	#104
ttkt57 is one Smokin' Farker Join Date: 12-06-20 Location: Nampa, Idaho Name/Nickname : Bill Bryant	Why do so many people say "Lowry's" when it's actually Lawry's? __________________ Workhorse Pits 1969 offset \| Broil King 420 gas \| VEVOR food warmer