Brisket a la Aaron Franklin - Smoking Meat Forums
May 25, 2013 · The rest of Aaron Franklin's process involves letting the brisket rest for an hour wrapped in butcher paper. Since butcher paper was $15 a roll in the restaurant supply store, I'm going to substitute parchment paper. I plan to make burnt ends from the point, while the flat is resting. Quick question for anyone who is watching.
Franklin's recommended brisket temp and times
Jan 27, 2017 · No, the brisket is smoked to 203(or whatever Franklin does his temps to) and then it is put into a warming cabinet set at 165 to hold the meat at temperature. I watched a video of Franklin saying he likes his brisket to be sliced to order to maintain the juices in the meat.
Why is Franklin BBQ in austin so good? - Smoking Meat Forums
Jul 29, 2013 · Their 12-14 pound packer is available online for $99.99. Also, during the latter part of the cook, he wraps the briskets in plain brown butcher paper. I've never purchased from Creekstone or tried the butcher paper method, but I know a couple competition teams that do both and their scores have risen dramatically.
smoked tri tip just like brisket - Smoking Meat Forums
Apr 27, 2018 · Around here the untrimmed TT is about $5.99/lb and brisket packers are $2.99-$3.49/lb. But the fat cap in the TT is probably only 10% of total, where the brisket fat cap is more like 30% or more. So the TT will still be more expensive per …
Hot and Fast Brisket (5 Hours Total!) - Smoking Meat Forums
Oct 9, 2017 · Here is the basic recipe: Smoker Temp: 350 degrees. Time (approximate): 5 hours total. 3 on smoke, and 2 wrapped. Important factors: Phosphate injection, cooked in pan, baste regularly, leave most fat on, cook fat-cap down. Finishing internal temp: approximately 205.
Aaron Franklin-Inspired Brisket w/ Q-view - Smoking Meat Forums
Jun 8, 2014 · I've been wanting to try one his way for a while now. So I bought a small-ish, 10.72 lb. Angus choice packer to experiment. This was fairly well trimmed already, so I doubt I took off more than 1/2 lb of fat before smoking. This was kind of an odd one; the point was large and extended more than...
The secret to good brisket - Smoking Meat Forums
16. 11. Chonestahn, Pa. May 30, 2021. #4. I threw a 6lb brisket (after trimming the fat), on the ECB morning at 5AM. I liberally salted it with coarse salt yesterday, then rubbed down with 2tbsp coarse black pepper, tbsp sugar, tsp garlic, tsp ancho chili powder and a …
Franklin pulls his brisket - Smoking Meat Forums
Nov 6, 2021 · Franklin knows this as well, but says he pulls the meat at 203*. My view is that he does this for safety of not over cooking, then in that cool down/holding process the collagen dissolves and the connective tissue breaks down from a high of 203* to final hold of 140*.
Beef Ribs, Brisket and Beans - Smoking Meat Forums
Jul 22, 2018 · Well, here is the recipe from Aaron Franklin’s BBQ video series: BBQ with Franklin. You can view some of the video series on our Facebook page by clicking here. Aaron Franklin’s BBQ Sauce By author Aaron Franklin Ingredients. 1/2 cup butter; 1/2 yellow onion (finely diced) 1 1/2 Cups ketchup (not high fructose corn syrup) 1/2 cup apple ...
Ribs - Aaron Franklin Method - Smoking Meat Forums
3. Jan 20, 2020. #1. I smoked a slab of St. Louis-style ribs yesterday using Aaron Franklin's simple recipe and 3-2-1 method. They were absolutely delicious. Moist and tender and almost too fall-off-the bone. I'm wondering what people think in terms of which part of the cook should I have changed to have them be just slightly less "tender".