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Aaron Franklin Secret Ingredient Is....Beef Tallow?
- Thread starter WeberWho
- Start date
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Has anyone else watched the Harry Soo experiments into tallow? He's probably my favorite YouTube Barbecuist when he explains some of the science associated with barbecue. There are at least 10 videos in the series but here is the conclusion in a nutshell:
Harry favors lard over tallow.
He prefers to inject lard when the meat is ~102° because that is the body temperature of a cow. :doh: Injecting tallow at the same meat temp is a close second.
And for wrapping he prefers a lard smeared paper over a tallow smeared paper.
The biggest takeaway is seeing the serious smoke ring on each of the 10 or 15 briskets he uses for the experiments. It's the SYD Moola rub. One of my cookin' buddies swears by it.
Harry favors lard over tallow.
He prefers to inject lard when the meat is ~102° because that is the body temperature of a cow. :doh: Injecting tallow at the same meat temp is a close second.
And for wrapping he prefers a lard smeared paper over a tallow smeared paper.
The biggest takeaway is seeing the serious smoke ring on each of the 10 or 15 briskets he uses for the experiments. It's the SYD Moola rub. One of my cookin' buddies swears by it.
smokeisgood
is one Smokin' Farker
- Joined
- Mar 19, 2012
- Location
- Louisville,Ky
You know he does. People can't just grasp that he uses a simple rub, (SPG and maybe something else, puts it on top quality beef, cooks it low and slow in huge smokers with lots of other meat, then rests it for 12 hours. It's really just as simple as that. It's why his beef is so good in his restaurant, yet he does not go out and dominate at competitions.
smokeisgood
is one Smokin' Farker
- Joined
- Mar 19, 2012
- Location
- Louisville,Ky
Yep, these days people seem to want some secret shortcut. There are no shortcuts to bbq or life. It takes just takes time. And just like painting a car, the prep is 90% of it. If you want to cook a Franklin brisket, you have to cook the same quality beef he uses, wet age it the same amount of time he does, smoke it low and slow like he does, rest it 12 hours like he does. If you do that, you will get the same, or close to the same results. If you don't, you won't, regardless of how much tallow you pour all over it. It's meat after all..... not rocket science.
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
On the PBS series a few years he does enter a KCBS comp in one episode, maybe in Kansas City. I think he said he finished in the middle of the pack.
That, plus there was a lot of Smoky Hale type of cooking going on, very low and slow.
nikolausp
Knows what a fatty is.
Does Franklin's "wet aging" just mean leaving the brisket inside the plastic cryovac in the fridge for a 2-3 weeks?
smokeisgood
is one Smokin' Farker
- Joined
- Mar 19, 2012
- Location
- Louisville,Ky
That's what I was referring to, and I'm not sure how long, or even if he does it. Just saying you would have to do it the same amount as him. My guess is he gets briskets by the trailer load so one would think there would be a certain amount of refrigeration time.
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I would bet the supplier does the wet aging in their walk-in. My Sam's Club used to do that if we bought cases and we knew the kill date. They would label them with our name and phone number and have a pick-up date on them.
This!
Though I had to figure out on my own that longer rest was the key for great brisket.
Definitely going to try this tallow thing though. :mrgreen:
Though I had to figure out on my own that longer rest was the key for great brisket.
Definitely going to try this tallow thing though. :mrgreen:
There’s a FB Group I monitor and this similarly same discussion is in progress. The comments have me rolling. Now some are just butt hurt mean but there are some real gems too. Here’s a G Rated comment
Q: What’s the best BBQ in Kansas City?
A: Franklins in Austin
Q: What’s the best BBQ in Kansas City?
A: Franklins in Austin
- Joined
- Sep 3, 2009
- Location
- Springdale Ar
Care to share the group? Might be fun to hang around just to watch the show.
Thanks,
Robert
smokeisgood
is one Smokin' Farker
- Joined
- Mar 19, 2012
- Location
- Louisville,Ky
Didn't think about that but you are probably right.
smokeisgood
is one Smokin' Farker
- Joined
- Mar 19, 2012
- Location
- Louisville,Ky
So, out of curiousity, since I've never been there ( I usually eat Rudy's or County Line when in Austin) how is Franklin's other stuff besides brisket. Is it all that good, or is he a one trick pony?
pjtexas1
somebody shut me the fark up.
Only been once a long time ago. Turkey was good. Deserts were good. Pork ribs were OK. Sausage was no good. Sides weren't amazing. We had unlimited access at no charge. Only went back for brisket and desserts.
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Texas Barbecue Face book group
halfcocked
is Blowin Smoke!
Man! I ran out of popcorn a long time ago. This thing is still going on?
redchaserron
Full Fledged Farker
- Joined
- Sep 14, 2015
- Location
- Lafayette, La
Like when anybody ask “where’s the best boiled crawfish in Texas” the correct answer is “Louisiana”
its_a_tarp
Found some matches.
Necro posts don't exist in Discord... hint, hint... along with the need to have a sticky post for how to upload images for high res.
