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Franklin Brisket video

Just watched the Franklin YouTube video on prepping a brisket in preparation for my first brisket attempt. If you haven't seen it, it's worth watching just for the commentary on the "fake smoke ring" alone.



My question is how does his prep compare to the methods of the forum's resident brisket experts? CenTex I'm looking at you.

Comments

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,398
    edited October 2012
    I do it the exact same way but I use other rubs. I'll do the 50/50 salt and pepper next time. There was not a lot of new information on here. It's the cook that i'm really interested in. He does them at like 320 and wraps them in butcher paper when they "feel right". He does it all by feel (no thermos at all). I've seen a video with him poking them and saying "this one's ready" or "not yet". I want to know what that feels like and I'll be in good shape. Bought my butcher paper last week. ready to give that a go.
    Keeping it Weird in the ATX
  • cazzycazzy Posts: 8,808
    That is very interesting...can't wait to see. Love the series...looking forward to see the next episodes. I may even donate! :)
    Just a hack that makes some $hitty BBQ....
  • tjvtjv Posts: 3,483
    If you are new to brisket, one handy thing to do is notch (cut off the corner) the flat end that runs against the grain.  That way when you're slicing, you'll know what direction to cut.  Here is a good video on grain.  Unlike the dude in the video, I don't remember so well, as I drink beer while q'ing, hence the starter notch to follow when slicing......lol


    t
    www.ceramicgrillstore.com ACGP, Inc.
  • hoffmandhoffmand Posts: 105
    Bought my butcher paper last week. ready to give that a go.
    Where did you find the butcher paper?   Aaron uses the unbleached red/brown paper and I've only seen the white stuff in Austin.
    Cedar Park, TX
  • hoffmand said:
    Bought my butcher paper last week. ready to give that a go.
    Where did you find the butcher paper?   Aaron uses the unbleached red/brown paper and I've only seen the white stuff in Austin.

    sams has the red/brown
    Keeping it Weird in the ATX
  • MaskedMarvelMaskedMarvel Posts: 1,477
    I trim less aggressively up to the fat between the point and the flat.  It's "hard fat," and I cut all that crap out of there...


    Use whatever rub you love the most to whatever degree you like..  My next cook, i'm going to experiment with a rub of 8/1 pepper/salt, recommended by a friend's smoke house...


    Large BGE -- Greensboro!


  • hoffmand said:
    Bought my butcher paper last week. ready to give that a go.
    Where did you find the butcher paper?   Aaron uses the unbleached red/brown paper and I've only seen the white stuff in Austin.

    sams has the red/brown

    and John Mueller (the guy who taught Aaron everything) uses the white stuff so I wouldnt worry about the color. just use what you can find
    Keeping it Weird in the ATX
  • I do it the exact same way but I use other rubs. I'll do the 50/50 salt and pepper next time. There was not a lot of new information on here. It's the cook that i'm really interested in. He does them at like 320 and wraps them in butcher paper when they "feel right". He does it all by feel (no thermos at all). I've seen a video with him poking them and saying "this one's ready" or "not yet". I want to know what that feels like and I'll be in good shape. Bought my butcher paper last week. ready to give that a go.
    If memory serves me right I think the pit master at Prause's Meat market wraps the brisket in butcher paper.
    Large, small and mini SW Austin
  • bigguy136bigguy136 Posts: 1,158

    One thing I got from it was I'm trimming too much fat off. I cut all fat I can. I even cut under the point and remove the fat there.

    I'm excited to try another brisket. I think it will be much different than my normal ones.

    Thanks for the video.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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