La Barbecue Smoked Brisket

[Czarbecue]

Franklin's brisket used to be $13 a pound in 2011... and now it's $22 a pound in 2017. I wonder when he changed to higher grade of meat? I don't think the cost of meat nearly doubled in the past 6 years... or that he was using the good stuff when he first started.

 

[m-fine]

Retail pricing is based on demand, not material cost, except that you normally would not sell at a loss for an extended period. Franklin's fame and reputation are likely behind the price increase.

 

[pitbossJB]

Good thread!

 

[Rockinar]

Franklin's brisket used to be $13 a pound in 2011... and now it's $22 a pound in 2017. I wonder when he changed to higher grade of meat? I don't think the cost of meat nearly doubled in the past 6 years... or that he was using the good stuff when he first started.

Meat, overhead, taxes, employees.....


That chunk of land his restaurant sits on has to be brutally expensive.

 

[SirPorkaLot]

I didn't see it mentioned but I swear for a spritz it's either apple cider or apple cider vinegar. Could that make a difference?

Big difference..

Doesn't everyone spritz with Apple cider vinegar??

 

[mcdeadstein]

Does anyone know the time/temps of the cook at La BBQ? Is it similar to Franklins i.e. start out ~275 and "finish" after the wrap at 300+. At least that is what I have gathered.

 

[pjtexas1]

Does anyone know the time/temps of the cook at La BBQ? Is it similar to Franklins i.e. start out ~275 and "finish" after the wrap at 300+. At least that is what I have gathered.

They told me 300 was too hot and they go 250.

Sent from my SM-N910V using Tapatalk

 

[Big Swole]

Whenever I've been able to hold for a long time, either in cooler or oven at 170, I've always had better results. I agree holding is key.

Quality meat has to be one of the biggest advantages too.

 

[4ever3]

PURELY HYPOTHETICAL question here...

If Franklin cooked his brisket and turned it in at a KCBS competition would he win?

 

[Big Swole]

PURELY HYPOTHETICAL question here...

If Franklin cooked his brisket and turned it in at a KCBS competition would he win?

I think the more appropriate question would be, WOULD HE CARE???

Dudes Bankin!! I highly doubt it!

 

[WareZdaBeef]

If Franklin is holding these briskets, why don't they just constantly cook them. Seems like a shortage of supply for the demand. If i was a competitor in his area, i would opening right when he usually runs out.

 

[LTG]

PURELY HYPOTHETICAL question here...

If Franklin cooked his brisket and turned it in at a KCBS competition would he win?

No. Entirely different ballgame.

 

[Czarbecue]

PURELY HYPOTHETICAL question here...

If Franklin cooked his brisket and turned it in at a KCBS competition would he win?

PBS already did an episode where he competed. Placed in the middle of the pack. His style is really an over cooked but delicious brisket. This episode was hilarious though!

http://video.klru.tv/video/2365518630/

 

[Gore]

PBS already did an episode where he competed. Placed in the middle of the pack. His style is really an over cooked but delicious brisket. This episode was hilarious though!

http://video.klru.tv/video/2365518630/

All his episodes are hilarious. I find him to be quite the entertainer and I just love him. I haven't watched this one yet. My favorite so far is when he uncooks the turkey. I love the little smirk he gives. He just cracks me up. :laugh:

 

[WareZdaBeef]

PBS already did an episode where he competed. Placed in the middle of the pack. His style is really an over cooked but delicious brisket. This episode was hilarious though!

http://video.klru.tv/video/2365518630/

Interesting that he baste his brisket slices in margarine. I would have assumed if he took that route it would have been beef tallow.

 

[Rockinar]

Interesting that he baste his brisket slices in margarine. I would have assumed if he took that route it would have been beef tallow.

Those are turkey slices.

 

[smoke ninja]

I'll leave this here. Puke bucket ruined the links but the pics can be seen by right click and view.

http://www.bbq-brethren.com/forum/showthread.php?t=219158

http://www.bbq-brethren.com/forum/showthread.php?t=232173
http://www.bbq-brethren.com/forum/showthread.php?t=247399

One of the originals

http://www.bbq-brethren.com/forum/showthread.php?t=203282

Overcooked is a good description and used in a good way.

Oh and btw
There is no magic bullet. No rub. No pit. no special grade of meat. No holding oven. No spritz.

 

[4ever3]

I'm going to go waaaaay out on a limb swole and say he could care less if his brisket would win and I'm aware it's a different game.

 

[m-fine]

PURELY HYPOTHETICAL question here...

If Franklin cooked his brisket and turned it in at a KCBS competition would he win?

I have come to the conclusion that good BBQ and winning competition BBQ are mutually exclusive.

 

[4ever3]

Yep, kinda like there's nothing stock about the cars the race in NASCAR...