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Re: Brisket help [Re: COFF] #13862636 01/27/21 01:26 AM
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SgtDag Offline
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275 could work but almost certain not with just the flat, it took me about 4 expensive briskets to get it right. Great brisket is an art


"If you're going through hell keep going." Winston Churchill

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I open mouth kiss my sisters
Re: Brisket help [Re: COFF] #13862673 01/27/21 01:57 AM
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wyliepirate Offline
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I used to cook low and slow but I’ve been running 300-325 forever now, foiling at 160 or so. Never a bad brisket or butt. Years ago I used to enjoy staying up all night throwing logs in but the food tastes way better after a good nights sleep.


“ That ain’t rubber, chief. “
Re: Brisket help [Re: COFF] #13862693 01/27/21 02:13 AM
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Hit 190, start checking for probe tender. Some will be done in the 190's others gotta go into the 200's

I just check for tenderness not so much Temp


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Re: Brisket help [Re: COFF] #13862701 01/27/21 02:18 AM
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My BGE likes to sit at 250-275 and I choose not to fight it. Works well for most of whatever I choose to smoke. Franklin also says take it off at 203. I find that too much so I take mine off at 195.


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Re: Brisket help [Re: COFF] #13862788 01/27/21 03:39 AM
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I have not seen the Franklin videos - does he trim the fat cap significantly? Fat up or down? 275 the whole cook? That's surprising...

I had Franklins bbq for the first time this weekend and the brisket was out of this world. So I'm willing to give his method a go. But the ones I've done at higher temp did not turn out well, so I'd like to replicate his method as closely as possible.


Life can only be understood backwards; but it must be lived forwards.
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Re: Brisket help [Re: patriot07] #13862793 01/27/21 03:45 AM
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Originally Posted by patriot07
I have not seen the Franklin videos - does he trim the fat cap significantly? Fat up or down? 275 the whole cook? That's surprising...

I had Franklins bbq for the first time this weekend and the brisket was out of this world. So I'm willing to give his method a go. But the ones I've done at higher temp did not turn out well, so I'd like to replicate his method as closely as possible.


He is big on the trim. Arguably the most important part of smoking a brisket, according to his Masterclass.


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Re: Brisket help [Re: Duck_Hunter] #13862805 01/27/21 03:59 AM
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Originally Posted by Duck_Hunter
Originally Posted by patriot07
I have not seen the Franklin videos - does he trim the fat cap significantly? Fat up or down? 275 the whole cook? That's surprising...

I had Franklins bbq for the first time this weekend and the brisket was out of this world. So I'm willing to give his method a go. But the ones I've done at higher temp did not turn out well, so I'd like to replicate his method as closely as possible.


He is big on the trim. Arguably the most important part of smoking a brisket, according to his Masterclass.

Awesome, thanks for the tip. I just found a video he did on trimming, so I'll check that out and see if I can replicate. Appreciate it


Life can only be understood backwards; but it must be lived forwards.
- Soren Kierkegaard
Re: Brisket help [Re: patriot07] #13862835 01/27/21 04:29 AM
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Originally Posted by patriot07
Originally Posted by Duck_Hunter
Originally Posted by patriot07
I have not seen the Franklin videos - does he trim the fat cap significantly? Fat up or down? 275 the whole cook? That's surprising...

I had Franklins bbq for the first time this weekend and the brisket was out of this world. So I'm willing to give his method a go. But the ones I've done at higher temp did not turn out well, so I'd like to replicate his method as closely as possible.


He is big on the trim. Arguably the most important part of smoking a brisket, according to his Masterclass.

Awesome, thanks for the tip. I just found a video he did on trimming, so I'll check that out and see if I can replicate. Appreciate it


In the Masterclass video (worth the subscription just for his series on smoking), my eye started twitching when he demonstrates and gives his philosophy on trimming a brisket. But by the end of it, it made sense. I will never know as much as he does about trimming and I’ll never be as good at it, but the brisket I smoked after watching that video was far and away the best I’ve ever done.

His motto when it comes to trimming is “for the greater good.” If it won’t contribute to the final product, get rid of it. He also talks aerodynamics and smoke direction. It was fascinating to watch. I recommend signing up for Masterclass. You can split IIs with someone because you can have two email addresses on one account. My brother in law and I split it. There are a lot of videos on other topics that are interesting, plus other chefs, too.

Last edited by Duck_Hunter; 01/27/21 04:31 AM.

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Re: Brisket help [Re: bloo_rainger] #13862878 01/27/21 06:51 AM
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Originally Posted by bloo_rainger
The stall can be frightening. It can last for hours before it starts moving again.
Fight your way through it.


What he said^^^^^^


Whether you think you can or you can't, you're right

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Re: Brisket help [Re: Duck_Hunter] #13863039 01/27/21 01:54 PM
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patriot07 Online Content
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Originally Posted by Duck_Hunter
Originally Posted by patriot07
Originally Posted by Duck_Hunter
Originally Posted by patriot07
I have not seen the Franklin videos - does he trim the fat cap significantly? Fat up or down? 275 the whole cook? That's surprising...

I had Franklins bbq for the first time this weekend and the brisket was out of this world. So I'm willing to give his method a go. But the ones I've done at higher temp did not turn out well, so I'd like to replicate his method as closely as possible.


He is big on the trim. Arguably the most important part of smoking a brisket, according to his Masterclass.

Awesome, thanks for the tip. I just found a video he did on trimming, so I'll check that out and see if I can replicate. Appreciate it


In the Masterclass video (worth the subscription just for his series on smoking), my eye started twitching when he demonstrates and gives his philosophy on trimming a brisket. But by the end of it, it made sense. I will never know as much as he does about trimming and I’ll never be as good at it, but the brisket I smoked after watching that video was far and away the best I’ve ever done.

His motto when it comes to trimming is “for the greater good.” If it won’t contribute to the final product, get rid of it. He also talks aerodynamics and smoke direction. It was fascinating to watch. I recommend signing up for Masterclass. You can split IIs with someone because you can have two email addresses on one account. My brother in law and I split it. There are a lot of videos on other topics that are interesting, plus other chefs, too.

thumb

I watched a youtube video showing his trimming philosophy from a class he did back in 2015. Pretty wild stuff. I have not done enough briskets (or maybe have not paid enough attention) to know what parts will turn out good/bad before the cook. I do understand a flat too thin or anything sticking out will be burned. But when he's talking about type of fat or areas of fat that are no good versus areas he thinks will render well, I have no idea how to assess that.


Life can only be understood backwards; but it must be lived forwards.
- Soren Kierkegaard
Re: Brisket help [Re: COFF] #13863254 01/27/21 04:18 PM
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Hook'em79 Offline
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How did it turn out?

Any pics?


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Re: Brisket help [Re: BCBassCat] #13863273 01/27/21 04:28 PM
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Originally Posted by BCBassCat
I have yet to make it past the stall

As the late, great Neil Young said, “The waiting is the hardest part.”

Re: Brisket help [Re: Hook'em79] #13863283 01/27/21 04:35 PM
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Originally Posted by Hook'em79
How did it turn out?

Any pics?


Total [censored]. I made venison jerky a few weeks ago that was more juicy than this brisket. I'm going to try soaking it in some beef broth just to try and make the meat edible, but I'm not hopeful of even making a meal out of it.


Re: Brisket help [Re: COFF] #13863348 01/27/21 05:15 PM
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I pretty much gave up on brisket until I got my pellet grill. I try to cook around 235 and 1 hour per pound. I wrap about half way through or so depending on temp. Not the best but me and the dogs like it

Re: Brisket help [Re: COFF] #13863373 01/27/21 05:23 PM
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You see what happens when you try to beat the stall?

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