Bbq with Franklin


 
Looking forward to watching that. I'm team no wrap but I will say my brother did a 13 lb one on Saturday and was able to smoke it in 5 hours with a long rest. It was probably the best one he's done. I was impressed.
 
Thanks for the post. Not a lot of new info if you have seen the other vids & read the book. I liked the comparison of the 3 different ways he did brisket.
i agree... they seem to like crunchy.
 
Great Video - my briskets have looked nothing like that - I'm sure I'll be doing one of those very soon!
 
We got a new local butcher shop that carries Creekstone Farms prime brisket which looks like what he has in the video and I did the butcher paper and it came out awesome. I think a lot of it is the quality of the meat.

I also read the book and have seen the other vids. It's true there isn't a ton of new info but I liked the interviews he did. The biggest things I took from the book were how to carve the brisket and that it's OK to use higher temp such as 275. I was so dogmatic about 225.
 
Something that I noticed, young Mr. Franklin seems to be mellowing a bit with age.
His interview with the guy from Kreuz was interesting. Would love to sample some
brisket from each at the same time.
 
I dont do a lot of briskets and have asked others I know how they do theirs and they wrap at 165° and after watching Aaron leave the one unwrapped and he liked it best, that is how I want to try my next one.
 
Craig Alumbaugh said:
I dont do a lot of briskets and have asked others I know how they do theirs and they wrap at 165° and after watching Aaron leave the one unwrapped and he liked it best, that is how I want to try my next one.
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Notice though that even with the foil wrapped brisket he didn't do the full Texas Crutch which includes putting in some braising liquid, even if its 1/4 cup. To me, I think that's where foil gets a bad wrap (why am I doing "dad jokes"?) I think the extra liquid is ultimately what ruins the texture for me. The point generally becomes the consistancy of crock pot roast. A late foil wrap still retains moisture, keeps the meat from getting oversmoked, and can soften the crust if people don't want their crust too hard. I've been doing the butcher paper thing lately just because I have to justify the giant roll I bought but unwrapped can really be a treat.

Dang it, I wanna cook a brisket now. I gotta think of ways to talk my wife into letting me pick up another prime.
 
I would have never thought of the liquid part as I do add something when I have wrapped the one briskets I have done and it does make sense. Its now planted in the back of my mind.
 
I'm thinking about doing a brisket (probably half) to test out my new Thermopen when it arrives. I saw my local Wally-world had quite a few less than $3 lb. I've never smoked a Select brisket. Thinking low and slow w/o wrapping is the plan.
 
I'm a naked brisket fan, myself. Guess that makes me Presidential? Loved that video. Mr. Franklin is quite the commedian. :)
 
David C said:
I'm thinking about doing a brisket (probably half) to test out my new Thermopen when it arrives. I saw my local Wally-world had quite a few less than $3 lb. I've never smoked a Select brisket. Thinking low and slow w/o wrapping is the plan.
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I've done a few briskets, all from walmart, and have had good success with them. Granted I've not tried a higher-than-select grade brisket so I don't really have a way to compare/contrast them, but then again I'm still learning and hate to spend money on something that I am still not sure of my technique. Low and slow w/o wrapping is a good way to go, or at least the only way I've gone thus far.

Good luck & let us know how it turns out.
 
Thanks Brian. I ended up buying a butt and a small Choice brisket flat ( reduced but looks really good) from work. The price of pork is finally starting to go down thankfully. Hopefully beef does too
 
Dustin Dorsey said:
Notice though that even with the foil wrapped brisket he didn't do the full Texas Crutch which includes putting in some braising liquid, even if its 1/4 cup. To me, I think that's where foil gets a bad wrap (why am I doing "dad jokes"?) I think the extra liquid is ultimately what ruins the texture for me. The point generally becomes the consistancy of crock pot roast. A late foil wrap still retains moisture, keeps the meat from getting oversmoked, and can soften the crust if people don't want their crust too hard. I've been doing the butcher paper thing lately just because I have to justify the giant roll I bought but unwrapped can really be a treat.

Dang it, I wanna cook a brisket now. I gotta think of ways to talk my wife into letting me pick up another prime.
Click to expand...


Dustin
Imo, You are partially right. In this video I saw 3,4,5,6,7,8,9, ..... Times he did not use liquid in foiled brisket. Obviously He did not add liquid in BP.
BUT, there is a but, in his book he says he spritz always before wrapping in butcher paper.
Its not 1/4 cup liquid but its not nothing.
 
Enrico said:
Dustin
Imo, You are partially right. In this video I saw 3,4,5,6,7,8,9, ..... Times he did not use liquid in foiled brisket. Obviously He did not add liquid in BP.
BUT, there is a but, in his book he says he spritz always before wrapping in butcher paper.
Its not 1/4 cup liquid but its not nothing.
Click to expand...

Ah ha! Good call! I do remember reading that. I bet he did spritz it. I've noticed wrapping with butcher paper that the internal temp of my meat actually goes down a few degrees before it picks back up. I think he mentions actually spraying the butcher paper. I've noticed that once the butcher paper gets soaked through a little it works better as far as cooking faster.

I need to watch it again because he mentions putting each brisket in a different location to compensate for the temp zones in the smoker and he might have put the butcher paper one in the hottest zone.
 
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