Brisket


 
M

Mark Booth

New member
Hey guys

I have been watching Franklin bbq videos and I bought a packer today
Tomorrow I'm going to try to recreate what he did

Does anyone know when he pulls them off to rest (what temp)

I'm not foilin or doing butcher paper


15lbs pack (planning on 12-14 hours)
 
To answer your question, it's going to be whatever temp soft and jiggly is. You cook the brisket till it's tender and then let it rest wrapped a while. Lots of ideas on what that's supposed to be. I believe A Franklin says to just leave in the BP and let it cool down enough where you won't burn yourself.

But I'm perplexed at how you intend to recreate A Franklin's brisket. No matter how good it is, it's not going to be the same since live fire smoke tastes different than what you will get from the wsm. Also, where are you getting the brisket? I don't think Franklin smokes supermarket packers.

Try it with different cooking temps and rubs or just s&p, wrapped with foil or BP or not, water in the pan or not, and see what YOU like best. That's half the fun, but one thing for sure is that most folks UNDERcook BBQ.
 
Thx Dave
You are right I will not be getting the same quality meat

But my plan is trim the meat
Season salt pepper
No foil
 
Mark Booth said:
Thx Dave
You are right I will not be getting the same quality meat

But my plan is trim the meat
Season salt pepper
No foil
Click to expand...
I believe I caught him saying on BBQPM that he thought the contestants should wrap their briskets around 160. I know he normally uses butcher paper though. I try to watch that show to pickup little tidbits like time, temp, woods, etc.s
 
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