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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-17-2013, 07:48 AM | #1 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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Brisket Enigma (Briskegma?)
Hey Brethren:
Aaron Franklin (Franklin's BBQ) makes me crazy. Everything he does, both in his video series and on BBQ Pitmasters, is by feel and experience. There's very little science to his BBQ -- which I suspect is why he's so awesome. Which is also why I'm not. Anyway, checkout his brisket payoff video when he "decides" to take it off the cooker. Skip to the 5:30 mark to see what I'm talking about: Since I've been working on my brisket, I have yet to have one come off the smoker looking so soft and pliable as Franklin shows in this video. I am either over-cooking it, or severely under cooking it since my brisket have a significantly firmer tone than his. And since I never seem to probe the flat like butter between temps of 195 and 210, I'm not sure what he's doing that I'm not. So what say you, my brisket brethren? What the heck is he doing that I'm not??? -Bastid
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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07-17-2013, 07:56 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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He just knows the exact feel of the meat when it is done. The first two briskets I cook, didn't turn out as well as I waned. One was slightly undercooked, the other slightly overcooked. The 3rd one I finally nailed it. After nailing brisket once I have found that I can consistently pick up a brisket and tell if it is done.
The big key is to know when I start checking for doneness. And that is all dependent on the size of the meat and the temperature you are cooking at.
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~Ren~ Fat Kids Club Founding Member |
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07-17-2013, 08:19 AM | #3 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Remember, Franklin probably cooks more brisket every day than you or I cook in 6 months. It's hard to build that kind of experience, I have been trying for years and I've only gotten comfortable cooking by look & feel in the last year or so. I have found that a fairly hot-n-fast method (325*) seems to work for me & my RF stickburner: about 4 hours then wrap in butcher paper for a couple hours or until Franklin floppy & probe tender and finally, rest for at least an hour (thx bludawg!).
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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07-17-2013, 08:41 AM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Taught that boy everything he knows You under cooking it.
BBQ RULES FOR SUCCESS YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. this is my thermo the CowPoker
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-17-2013, 08:51 AM | #5 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Well, cooking brisket actually isn't science due to the fact that each brisket has a different structure, fat, and collagen content. That is why feel is so important and his videos are so helpful.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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07-17-2013, 08:54 AM | #6 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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I am sure there are other things he does off camera that he does not say
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07-17-2013, 09:11 AM | #7 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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You guys also forget about the quality of meat he starts with. He doesn't go to the grocery store to buy his brisket.....
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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07-17-2013, 09:18 AM | #8 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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07-17-2013, 09:21 AM | #9 |
Knows what a fatty is.
Join Date: 04-14-09
Location: Eden Prairie MN
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I still use an internal thermometer...not as an end game, but it gives me an idea as to when I need to start babysitting it.
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07-17-2013, 09:24 AM | #10 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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+1. You can't beat experience.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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07-17-2013, 09:53 AM | #11 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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Thanks Bludawg. I recognize that a "finished" brisket is done when it's done -- and not a desired temperature. That being said, I typically start probing the flat at 190 as a guideline and will keep probing every half hour.
The last couple times -- the thing got up to 210-215'ish and was still not probing like butter in the flat. That's when I decided I must have missed the target zone, and decided to pull it off the cooker. The target doneness can't be higher than THAT, can it???? It was good, but it didn't look soft and pliable like Franklin is showing in this video.
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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07-17-2013, 10:05 AM | #12 |
Full Fledged Farker
Join Date: 04-27-13
Location: Regina, Canada
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Agreed. Quality is the biggest factor with a brisket, in my experience.
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07-17-2013, 10:15 AM | #13 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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Hmmm. I typically buy "choice" grade packer briskets from the grocery store. Maybe my issue is the grocery store product?
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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07-17-2013, 10:30 AM | #14 | |
Full Fledged Farker
Join Date: 04-27-13
Location: Regina, Canada
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Quote:
I think I'm going to head down to the butcher today and pick up one of those AAA bad boys for supper tomorrow. :)
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07-17-2013, 11:04 AM | #15 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
Since I started cooking H&F 300+ I noticed a change in my brisket it was moister then I started using butcher paper and I saw another big change it finished quicker and had more give after a rest it would wiggle. Franklin uses A high quality beef from 1 supplier. He also holds his briskets at IIRC 180 from the time they come off the pit until they are cut. They stay wrapped in the same piece of BP the whole time. I treat my self two time a year with a pilgrimage to Austin to the house that AAron built. Every trip I come away with another piece of his puzzle. I will tell you from what he shows in the Videos and what he does everyday the only difference is the cook temp and the size of the pit.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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