I'm Smoking it - Page 10

Rajun Gardener · September 3, 2019

Quote:

Originally Posted by Dewayne mater

This is my new favorite thread! You take brisket to 212 or just whenever it hits jello stage? I usually say 203 is the number, but, I just heard that from Aaron Franklin, as opposed to having any experience to know that. Also, 212 in the flat or the point?

I set the probe close to where the flat overlaps the point(it's right where the brisket starts getting thicker) and usually 212 is like jello. Don't forget to rest it too. I think Franklin cooks hot and has a long rest period and I'm sure the temp continues to rise. I'm not sure how much it rises but I can tell that if I wrap a cooked brisket in towels and put it in an ice chest it will still be too hot to handle 5 hours later.

Quote:

Originally Posted by Dewayne mater

You cut the thin end off so it didn't get dried out when the thicker part still needed cook time?

I usually cut off the thin part of the flat, it dries out and burns most of the time but I do cook them together for the whole cook.

Quote:

Originally Posted by Dewayne mater

I recently saw a recipe for a smoked chuck roast and it looked amazing. Gonna try that one next I think.

A chuck will be good but the texture is different from a brisket.

Dewayne mater · September 4, 2019

Thanks Rajun! Franklin cooks at 275 and does use butcher paper wrap after the first few hours to help it retain moisture. Happy smoking!

Worth1 · September 5, 2019

Franklin was around at the right place at the right time.
Plus a write up in a magazine didn't hurt either.
When the weather cools I'm going to cook one at 200 F.

Rajun Gardener · September 5, 2019

Quote:

Originally Posted by Dewayne mater

Thanks Rajun! Franklin cooks at 275 and does use butcher paper wrap after the first few hours to help it retain moisture. Happy smoking!

You can't believe everything a pitmaster says, sooner or later he'll let it slip so you have to watch a few videos. He says he cooks it at 300-325 here.

Worth1 · September 5, 2019

People pay other people to wait in line for his BBQ.

Rajun Gardener · September 5, 2019

Quote:

Originally Posted by Worth1

People pay other people to wait in line for his BBQ.

I'm sure at this point it's a tourists trap. I see every famous pitmaster and youtube creator making a video of eating there. It's gonna get views.

I think I posted this before, it's a young guy pulling an allnighter working at Terry Blacks BBQ, Franklins competition.

Worth1 · September 5, 2019

More like a down town Hipster trap.

Austin is so fake now but it is really hard to explain.
But there are some really cool people here that are closer to my age.

Not saying it is bad but you, I and many others can do just as well because we know the rules.

Dewayne mater · September 5, 2019

Interesting! I got his book as a Christmas present. That's where I got the 275 number. I've waited in line for it twice. Once when it was in the airstream trailer and once at the new place. Line went from 45 minutes to 3 plus hours! I'm gonna have to be retired to wait that long again. It was the best cue I've ever had though.

Quote:

Originally Posted by Rajun Gardener

You can't believe everything a pitmaster says, sooner or later he'll let it slip so you have to watch a few videos. He says he cooks it at 300-325 here.

Worth1 · September 5, 2019

Quote:

Originally Posted by Dewayne mater

Interesting! I got his book as a Christmas present. That's where I got the 275 number. I've waited in line for it twice. Once when it was in the airstream trailer and once at the new place. Line went from 45 minutes to 3 plus hours! I'm gonna have to be retired to wait that long again. It was the best cue I've ever had though.

He is good because he doesn't over spice his food.
Not taking anything away from him, he is a fantastic BBQ person plus good person in general and knows what he is doing.

Rajun Gardener · September 5, 2019

It's like you said Worth, he came out at the right time Texas style brisket was getting popular across the US. Being on Pitmasters and LPB was a big help too. Now people pay for his classes.

Rajun Gardener · September 5, 2019

Quote:

Originally Posted by Dewayne mater

Interesting! I got his book as a Christmas present. That's where I got the 275 number. I've waited in line for it twice. Once when it was in the airstream trailer and once at the new place. Line went from 45 minutes to 3 plus hours! I'm gonna have to be retired to wait that long again. It was the best cue I've ever had though.

If I was closer I'd stand in line too just to see what it's all about. I can't blame anyone for waiting to taste it after all the press he has about it being the best.

Worth1 · September 6, 2019

I dont think there is anyplace to park at least without paying a meter.
Not for sure.

Dewayne mater · September 6, 2019

Oh, I should point out there is a cheat code! If you order at least 5 pounds in advance, you can come in the back door and skip the line! Not good for one person, but, heck 4 hungry dudes could knock that back in one sitting! https://www.insider.com/how-to-skip-...reorder-2016-9

Report back if your try it. I think you'll really enjoy it.

Worth1 · September 6, 2019

When they legalize marijuana in Texas I'll' go down get five pounds and eat it all by myself in celebration.

Worth1 · September 6, 2019

What I really like best of all on an offset smoker is fresh sausage.
Not smoked cured sausage but fresh homemade sausage.
Sausage that isn't over cooked and still hot and swollen ready to be bit into and the grease come popping out.

September 5, 2019	#145
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	It's like you said Worth, he came out at the right time Texas style brisket was getting popular across the US. Being on Pitmasters and LPB was a big help too. Now people pay for his classes. __________________ Rob Last edited by Rajun Gardener; September 5, 2019 at 09:27 PM.

September 4, 2019	#137
Dewayne mater Tomatovillian™ Join Date: May 2008 Location: DFW, Texas Posts: 1,212	Thanks Rajun! Franklin cooks at 275 and does use butcher paper wrap after the first few hours to help it retain moisture. Happy smoking!

September 5, 2019	#138
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Franklin was around at the right place at the right time. Plus a write up in a magazine didn't hurt either. When the weather cools I'm going to cook one at 200 F.

September 5, 2019	#140
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	People pay other people to wait in line for his BBQ.

September 5, 2019	#142
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	More like a down town Hipster trap. Austin is so fake now but it is really hard to explain. But there are some really cool people here that are closer to my age. Not saying it is bad but you, I and many others can do just as well because we know the rules.

September 6, 2019	#147
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I dont think there is anyplace to park at least without paying a meter. Not for sure.

September 6, 2019	#148
Dewayne mater Tomatovillian™ Join Date: May 2008 Location: DFW, Texas Posts: 1,212	Oh, I should point out there is a cheat code! If you order at least 5 pounds in advance, you can come in the back door and skip the line! Not good for one person, but, heck 4 hungry dudes could knock that back in one sitting! https://www.insider.com/how-to-skip-...reorder-2016-9 Report back if your try it. I think you'll really enjoy it.

September 6, 2019	#149
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	When they legalize marijuana in Texas I'll' go down get five pounds and eat it all by myself in celebration.

September 6, 2019	#150
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	What I really like best of all on an offset smoker is fresh sausage. Not smoked cured sausage but fresh homemade sausage. Sausage that isn't over cooked and still hot and swollen ready to be bit into and the grease come popping out.