Franklin Bbq brisket take 2

[MeatyOakerSmoker]

Lawry's and granulated garlic. Also didn't look like the op rubbed it down with pickle juice and mustard.

How do you know he does this? I've read rumors that he does the pickle juice stuff but he seems to claim it's just SP.

 

[pjtexas1]

How do you know he does this? I've read rumors that he does the pickle juice stuff but he seems to claim it's just SP.

http://www.tmbbq.com/interview-john-lewis-of-la-barbecue/

The last couple of comments...

 

[Unfathomable Bastid]

$5 a pound for choice FLATS ONLY at my sams. Michigan sucks for brisket. Cook looks great. interested to hear about your process and temps

Hey Jrogers, I buy PRIME briskets at my local Costco in Commerce Township all the time. They're usually $2.99/lb and occasionally you'll see them even for $2.69. Come on out here and get some high-caliber meat!

-Bastid

 

[JohnH12]

This has been a very informative thread and I apologize if this post is seen as a hijack.
"His belief is that the gaseous particles of smoke adhere best to a moist surface, and that in turn produces better flavor and bark"
The above from your report on the Franklin book is interesting.
The reason I say that is that while in the process of researching homemade bacon every article says to dry the cured pork belly overnight to dry it and form a pellicle. Those articles say that the smoke flavor doesn't adhere well to wet meat.

 

[Big Swole]

How would you apply a rub using mustard and pickle juice??

Spraying the juice one and then putting mustard on? Then the rub?

Funny how Aaron F. used olive oil in one of his vids to get the rub to stick and on another vid he didn't use anything..just S&P on the meat after trimming.

 

[MeatyOakerSmoker]

http://www.tmbbq.com/interview-john-lewis-of-la-barbecue/

The last couple of comments...

Interesting... any idea if he means mustard powder in the rub or yellow mustard as a base?

 

[GroundChunk]

"But at the same time, we have to make sure that we don't get things too hot, lest the surface of the meat dry out and the smoke's gas particles have nothing to adhere to".

He then goes on to say "to achieve the proper bark, we need to have a humid atmosphere in the chamber".

I have found his advocacy of water in the chamber somewhat surprising, because most people seem to think bark is mostly a product of heat. Aaron is arguing that smoke and moisture are just as important as heat, and what may be construed as "bark" to many is actually a charred crust. Aaron states that bark is a product of the Maillard reaction and smoke adhering to the outer layer of the meat. He goes so far as to say that he will spray the "bark" just to reveal the true color of it (essentially washing it) and only then will he judge if it is time to wrap or not.

 

[Big Swole]

Guess I need to get his book... Unless someone wants to post pics of the important pages!!

(hint hint)

 

[aks801]

Guess I need to get his book... Unless someone wants to post pics of the important pages!!

(hint hint)

Those pics would end up getting taken down by Mods. Copyrights and such. Happened last week with some pages from that book.

 

[Kaptain Kadian]

Last few pictures. It turned out great. Not quite his, but really good.

 

[Kaptain Kadian]

The Moe Cason brisket bend test. Boom!

 

[jonfromjersey]

K.K. your brisket looks fantastic. Congrats on a great cook and thanks for the information.

 

[Twisted T's Q]

http://www.tmbbq.com/interview-john-lewis-of-la-barbecue/

The last couple of comments...

good read thanks, so he says it is the cooker instead of the cook , interesting......

 

[GroundChunk]

good read thanks, so he says it is the cooker instead of the cook , interesting......

I thought it was interesting how he was talking about even heat under and over the cooking grate. It seems like a reverse flow would do well with that. You have radiant heat under the meat and convective heat with smoke at grate level and above it.

 

[mattmountz94]

Looks mighty fine!

 

[Big Swole]

Those pics would end up getting taken down by Mods. Copyrights and such. Happened last week with some pages from that book.

Ah!! didn't think about that...

Text pics will work too

 

[pjtexas1]

How would you apply a rub using mustard and pickle juice??

Spraying the juice one and then putting mustard on? Then the rub?

Funny how Aaron F. used olive oil in one of his vids to get the rub to stick and on another vid he didn't use anything..just S&P on the meat after trimming.

8 parts coarse ground pepper
3 parts Lawry's
3 parts kosher salt
1 part granulated garlic
Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on.

 

[Big Swole]

8 parts coarse ground pepper
3 parts Lawry's
3 parts kosher salt
1 part granulated garlic
Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on.

Thank you..


Was just reading the comments by the LaBBQ guy in that interview. This was interesting read since I'll be getting my LSG IVC soon too.





"Try 8 parts coarse ground pepper, 3 parts Lawry’s, 3 parts kosher salt, and one part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. if it’s not working for you, come down to la barbecue and i’ll walk you through it. A lot of it has to do with the cooker you are using and the times and temp. I’ll walk you through it"



"Hey Randy! So the biggest problem you are going to have with trying to make a central Texas type of cue with that bark on it is the type of cooker you have. There just isn’t enough draft flowing over the meat, and those backwoods are closer to a radiant heat type of cooker. Best thing to do is get on offset cooker. A little more effort to manage temps, but the payoff is worth it! But, here is an idea to try out on the backwoods. Retrofit an exhaust fan on the chimney. That way you will suck a draft through the pit a little more. Better than trying to push the draft through from the fire box end, I’ve tried. Start cooking low and gradually raise your temps throughout the cooking process. If you start hot, you may get some bark on there at the beginning, but you still have to cook that meat through the center and it takes a while. By the end it would turn out dry, burnt, and crumbly on the outside and edges. So start lower, with the exhaust fan running and dry out that rub on there for the first 6 hours. It should feel like heavy grit sandpaper when you run your finger across it. Then turn the exhaust fan off, that will turn your cooker into more of an oven and actually start cooking the meat through. Raise your temp at this point. By hour 8 to 9 get that fat cap( right side up) to start bubbling and sizzling. I would try wrapping a grocery store paper bag around it at this point, and keep that temp right where it’s at. Should only take 2 to 3 hours more in the bag. Make sure that bag is tight a round it and pressed right down on the meat. Unwaxed butcher paper works well too. If the bark isn’t where you want it by hour 8, spritz it with a little bit of simple syrup. Hope this helps, and good luck!"

 

[pjtexas1]

good read thanks, so he says it is the cooker instead of the cook , interesting......

that gets a little twisted. he meant that it's easier to get a job done with the proper tools. most read that as you can't get the job done without an expensive cooker. guys on here make some awesome food on stuff the build for $50. if anyone has a chance you should stop by La Barbecue and talk to the guys working the cookers. they will help with any questions you have.

 

[pjtexas1]

kap,

that bark is spot on! :thumb: