ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-17-2013, 07:48 AM   #1
Unfathomable Bastid
On the road to being a farker
 
Join Date: 09-23-10
Location: Commerce Township, Michigan
Downloads: 0
Uploads: 0
Default 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
__________________
WSM 22.5"/DigiQ DX2 (I cheat )
UDS Smoker (built myself though I'm a moron)
Weber Performer 22.5" - Charcoal
Weber Genesis E-310 - Gas
Weber Smokey Joe (A RED one!)
Unfathomable Bastid is offline   Reply With Quote


Unread 07-17-2013, 07:56 AM   #2
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

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.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is offline   Reply With Quote


Unread 07-17-2013, 08:19 AM   #3
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

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!).
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x40" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is online now   Reply With Quote


Thanks from:--->
Unread 07-17-2013, 08:41 AM   #4
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

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
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from: --->
Unread 07-17-2013, 08:51 AM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

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.
__________________
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
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 07-17-2013, 08:54 AM   #6
tx_hellraiser
Full Fledged Farker
 
Join Date: 05-06-12
Location: austin
Downloads: 0
Uploads: 0
Default

I am sure there are other things he does off camera that he does not say
tx_hellraiser is offline   Reply With Quote


Unread 07-17-2013, 09:11 AM   #7
GrillsGoneWild
is one Smokin' Farker

 
GrillsGoneWild's Avatar
 
Join Date: 08-30-10
Location: Rockwall, TX
Downloads: 0
Uploads: 0
Default

You guys also forget about the quality of meat he starts with. He doesn't go to the grocery store to buy his brisket.....
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
GrillsGoneWild is offline   Reply With Quote


Unread 07-17-2013, 09:18 AM   #8
luke duke
is One Chatty Farker

 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GrillsGoneWild View Post
You guys also forget about the quality of meat he starts with. He doesn't go to the grocery store to buy his brisket.....
This. He "cheats" and uses very expensive briskets. He also wraps his briskets and holds them for loooooooong time.
luke duke is offline   Reply With Quote


Unread 07-17-2013, 09:21 AM   #9
hockeyfox
Got Wood.
 
Join Date: 04-14-09
Location: Eden Prairie MN
Downloads: 0
Uploads: 0
Default

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.
hockeyfox is offline   Reply With Quote


Unread 07-17-2013, 09:24 AM   #10
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dwfisk View Post
Remember, Franklin probably cooks more brisket every day than you or I cook in 6 months.
+1. You can't beat experience.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Unread 07-17-2013, 09:53 AM   #11
Unfathomable Bastid
On the road to being a farker
 
Join Date: 09-23-10
Location: Commerce Township, Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
Taught that boy everything he knows You under cooking it.
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.
__________________
WSM 22.5"/DigiQ DX2 (I cheat )
UDS Smoker (built myself though I'm a moron)
Weber Performer 22.5" - Charcoal
Weber Genesis E-310 - Gas
Weber Smokey Joe (A RED one!)
Unfathomable Bastid is offline   Reply With Quote


Unread 07-17-2013, 10:05 AM   #12
spedly
On the road to being a farker
 
spedly's Avatar
 
Join Date: 04-27-13
Location: Regina, SK Canada
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GrillsGoneWild View Post
You guys also forget about the quality of meat he starts with. He doesn't go to the grocery store to buy his brisket.....
Agreed. Quality is the biggest factor with a brisket, in my experience.
__________________
Pitmaker BBQ Safe, CyberQ-WiFi, Weber Performer, British Racing Green Thermapen
spedly is offline   Reply With Quote


Unread 07-17-2013, 10:15 AM   #13
Unfathomable Bastid
On the road to being a farker
 
Join Date: 09-23-10
Location: Commerce Township, Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by spedly View Post
Agreed. Quality is the biggest factor with a brisket, in my experience.
Hmmm. I typically buy "choice" grade packer briskets from the grocery store. Maybe my issue is the grocery store product?
__________________
WSM 22.5"/DigiQ DX2 (I cheat )
UDS Smoker (built myself though I'm a moron)
Weber Performer 22.5" - Charcoal
Weber Genesis E-310 - Gas
Weber Smokey Joe (A RED one!)
Unfathomable Bastid is offline   Reply With Quote


Unread 07-17-2013, 10:30 AM   #14
spedly
On the road to being a farker
 
spedly's Avatar
 
Join Date: 04-27-13
Location: Regina, SK Canada
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Unfathomable Bastid View Post
Hmmm. I typically buy "choice" grade packer briskets from the grocery store. Maybe my issue is the grocery store product?
To my palate brisket is one of those cuts of meat where quality really makes a difference. The last brisket I cooked was certified organic AAA Angus and it was one of the best pieces of meat I've ever tasted in my life. I don't think I could go back to a lower grade except for maybe making pastrami or Montreal smoked meat.

I think I'm going to head down to the butcher today and pick up one of those AAA bad boys for supper tomorrow. :)
__________________
Pitmaker BBQ Safe, CyberQ-WiFi, Weber Performer, British Racing Green Thermapen
spedly is offline   Reply With Quote


Unread 07-17-2013, 11:04 AM   #15
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Unfathomable Bastid View Post
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.
There are to many variables to really attribute it to one thing it could be the cow the grade, your technique or a number of other things. I have had some not give up until it was past 220.
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.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:55 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.