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Jan 23rd, 2013
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Brisket #12475375
10/23/17 03:44 AM
10/23/17 03:44 AM
Joined: Jun 2008
Posts: 2,787
The Great State of Texas
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Hog Jaw Offline OP
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The Great State of Texas
Anybody tried Aron Franklen Recipe

Re: Brisket [Re: Hog Jaw] #12475612
10/23/17 02:14 PM
10/23/17 02:14 PM
Joined: Jan 2012
Posts: 106
TX Panhandle/Fritch
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Flymeister Offline
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TX Panhandle/Fritch
Yes, I use only Kosher salt with black pepper on my briskets. I do mix white oak and hickory while smoking.

Re: Brisket [Re: Hog Jaw] #12475796
10/23/17 04:20 PM
10/23/17 04:20 PM
Joined: May 2016
Posts: 621
Brazoria County
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karstopo Offline
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Brazoria County
Originally Posted By: Hog Jaw
Anybody tried Aron Franklen Recipe


What part of it? The meat selection, the wood, the trim, the rub, the temperature, the wrap?

I cook mine close to the temperatures he does his which is hotter than many people do. I've done his rub of simple salt and pepper, but like Adam's Texas Brisket rub as much as any I've tried.

I like post oak and live oak and try to put some orange wood in there with it. I don't like hickory so much for Brisket and that's consistent with what he does.

I pull mine when he does and trim them prior to cooking like he does and cook fat side up like he says he does in the book he wrote. I don't use the same cooker and don't wrap at all.

There's a lot to his recipe if you read the book. If there is one most important thing to do it is not pull the brisket before it reaches the right internal temperature, that's my experience. You like it dry and tough, pull it too early.

Re: Brisket [Re: Hog Jaw] #12476378
10/24/17 12:23 AM
10/24/17 12:23 AM
Joined: Sep 2008
Posts: 2,539
mckinney
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fishslime Offline
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mckinney

As far as Franklin goes, I'm sure he's forgotten more than I ever knew. However, I'm not going to cook a brisket for 18 hours to get it right. I do them app. 10 hrs. and wrap in foil half-way through. Last time I tried the butcher paper wrap, and it came out dry as hell. All the juices ran through the paper. Won't do it again.

Re: Brisket [Re: Hog Jaw] #12476497
10/24/17 01:29 AM
10/24/17 01:29 AM
Joined: Mar 2003
Posts: 1,292
Cisco,tx
scruboak Offline
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Posts: 1,292
Cisco,tx
While the guy is famous, I also feel he is over rated,You you are much better off stepping out and developing your own routine and doing what works for you.If you read reviews of what goes on in his area most prefer other BBQ places around him.

Re: Brisket [Re: scruboak] #12476596
10/24/17 03:06 AM
10/24/17 03:06 AM
Joined: Mar 2004
Posts: 9,089
Granbury, TX
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Posts: 9,089
Granbury, TX
Originally Posted By: scruboak
While the guy is famous, I also feel he is over rated,You you are much better off stepping out and developing your own routine and doing what works for you.If you read reviews of what goes on in his area most prefer other BBQ places around him.


Dude didnt get top votes in TX for brisket many times by being over rated. It's not as easy to duplicate as just following a recipe. Truly great BBQ takes instinct and feel more than just a recipe!


Nick Larsen
Re: Brisket [Re: Hog Jaw] #12476628
10/24/17 03:42 AM
10/24/17 03:42 AM
Joined: Jun 2008
Posts: 2,787
The Great State of Texas
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Hog Jaw Offline OP
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I have tried his Brisket Recipe twice , did like the trimming part to get the thick crust , liked the salt / pepper rub with the spraying of the Worcester Sauce Water mix , did not like the wrapping with the paper, Going to tweak it some , I have a Stick Burner and have been a cook for a long time . He does put an interesting spin on smoking beef and pork .

Re: Brisket [Re: Hog Jaw] #12476676
10/24/17 08:48 AM
10/24/17 08:48 AM
Joined: May 2016
Posts: 621
Brazoria County
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karstopo Offline
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I like choice over select and prime. Prime is more expensive and I don't see it coming out better than choice. Select is alright, but I don't think the select ones come out quite as good as choice.

I like briskets at the smaller end just because I usually don't have that many people to feed and the smaller briskets cook faster.

I do one about every 3 weeks. Like someone else said, you can find your own routine and I believe there are a lot of paths to good brisket. My buddy thats an excellent cook does his on a Weber 22" grill with a snake of charcoal with some wood mixed in. And there are good.

I did one Sunday. It was good but not quite as good as the last one. I think the difference was about the wood used. I just had oak, last time it was oak and orange wood. I like to use some orange wood in the mix for beef, hickory for pork ribs, hickory and fig for pork butt, cherry and orange for turkey.

What makes a good brisket? In my opinion, it should have a nice bark, be well seasoned with a good amount of pepper, be tender and moist, and have a non bitter pleasant smoky flavor. I don't like a thick fat layer to wade through after it's cooked so I trim and thin it down before cooking. I don't like to risk getting a steamed, roast like flavor so I don't wrap in foil until I pull it. I cook on a BGE and those tend not too put too much smoke out so wrapping to prevent too much smoke flavor doesn't come into play like potentially with a stick burner.

There's a way to guarantee a smoke ring that involves a 5 minute exposure to curing salt, but I just leave it up to chance. Seems like I get one every time, some seem a little deeper.

If you are trying to win a competition, I really have no idea what that takes. I'm interested in a brisket that will be enjoyed by my family and friends. If they say it's great, eat it up and want you to make one again in the near future then that what I'm looking for.

Re: Brisket [Re: Hog Jaw] #12477136
10/24/17 04:44 PM
10/24/17 04:44 PM
Joined: Jun 2008
Posts: 2,787
The Great State of Texas
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Hog Jaw Offline OP
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I gauge how well my Q is by how much is left over . Also doggy bags are ok .

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