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Brisket - Franklin barbaque style - reverse engineering

Hi all,

I want to try to make a brisket "a la Franklin", so im trying to cook-up a how-to. And yes a lot of trial and error attemps :-) (The beautiful thing about BBQ attemps, is that you can eat them :-)

I am trying to figure out the best way in a BGE.

What i have found out via articles, videos etc. with Mr. Franklin is:
1. Use full packer brisket, trimed to about 1/3 inch of fat.
2. Rub: Salt/pepper
3. Smoke: White oak
4. Wrap in butcher paper "at the right time". (Unbleached paper, without wax or sillicone)
5. It takes Franklin 18 hours to do a brisket.

But - there is still a bit of a way to go until we have a guide :-)

My questions are:
1. What would you quess as cooking temp? I have heard everything from 375f down to 200f.
2. When to wrap in paper (aka. at what internal temp do we wrap?)
3. What temp is the brisket done? 185 - 204f?

Without any thing to back this op, i think my first attemt will be:
Cook at 300f at brisket level.
Pull and wrap at 150 internal, lower the BGE temp til around 200 and let it finish.

Any ideas?

Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)
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Comments

  • bdub60bdub60 Posts: 27
    I don't have any ideas for you but good luck and keep us posted.  I for one will be following along!  Never had the opportunity to try it myself but I've heard Franklin's is just about the best brisket you could eat.
    Guns Up! Roll Tide!
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  • dweebs0rdweebs0r Posts: 507
    Gonna watch this thread as well.  I need a step by step to making a good brisket.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • nolaeggheadnolaegghead Posts: 14,197
    In lieu of any definitive information on when to wrap - I'd suspect wrapping it when it goes into the stall would help mitigate the tendency for the stall to loose water weight.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Wonder how a brisket would be sous vide. Sorry for the turn.

    Steve 

    Caledon, ON

     

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  • Aaron cooks around 320F if that helps. Also, it does not matter what color paper you use. Aaron does the red/brown but others here use the white. Just use what you can find.

    Don't know when he wraps but I read that they do toward the very end of the cook when they start to stack them up for service. They say it helps keep the crust on. Some people do it like the TX Crutch and wrap it when it hits the stall.

    Good luck. Let us know how it turns out

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  • nolaeggheadnolaegghead Posts: 14,197
    Wonder how a brisket would be sous vide. Sorry for the turn.
    One way to find out......  Might try a small flat - they're not any good smoked.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • I see there is a pistol smoker available from Poly Science. Might grab that as well. Blasphème!

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,197
    I have the ultimate beer cooler from polyscience.  5 ton water chiller.


    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • LitLit Posts: 3,820
    My last brisket I never wrapped at all and it came out great. 250 dome for about 15 hours. Start poking for doneness around 192. Don't wrap at 150 you won't have a bark yet. When I do wrap I watch the bark to determine when to wrap but usually 175-180 you have a pretty good bark.
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  • Now that is cool! I have six months a year I can leave the beer in the garage. The other six it freezes

    Steve 

    Caledon, ON

     

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  • LitLit Posts: 3,820

    This was my cook last weekend never wrapped and done at 250 dome. Pulled just under 200.image

    image

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  • Hmm - i think that one of Franklins secrets is that he "smoke" sous vide it - aka. after the initial smoking and forming of bark, he wraps it, and let it sit long at a low temperatur (low enough that it will not rise the central temp above the target).

    The reason for this thought is this video - here you can see when i filips one out on the table, that is all "gobbly" - this in my mind looks like that all connective tissue is gone.

    Look from around 11:00 when i have them on the table:


    Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)
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  • My questions are:
    1. What would you quess as cooking temp? I have heard everything from 375f down to 200f. 

    He cooks his at ~ 220

    OR 260 /270 

    2. When to wrap in paper (aka. at what internal temp do we wrap?)

    Mid way through when it gets dark and crusty. He states the biggest mistake with a brisket is to much smoke. 

    3. What temp is the brisket done? 185 - 204f? 

    ~203



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  • Thank you!

    I think trial no. 1 is:
    Pit at 260F (127c) at middle meat level
    Pull and wrap in paper at 165F (73c)
    Lower temp in pit to 203F (95c)
    Done at 203F (95c) internal

    The reason i lower the temp after wrapping, is what i can see and hear Franklin do. You can se on video that the wrapped brisket at stored in the smoker on top of each, in the farthest side of the smoker (away from the firebox side).
    Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)
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  • danv23danv23 Posts: 517

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
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  • nolaeggheadnolaegghead Posts: 14,197

    danv23 said:
    Says wrap in paper after 6 hours - that's about 165F or so.  I dunno about lowering the dome to 203 - might take forever to get the meat to the dome temp.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • danv23danv23 Posts: 517
    And check this one out..


    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
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  • danv23danv23 Posts: 517
    Sorry if this is an overload, but I'm itchin like hell to try it... http://www.thesmokerking.com/butcherpaperbrisket.html


    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
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  • SmokeyPittSmokeyPitt Posts: 6,530
    Does anyone think the future "BBQ with Franklin" videos will include some of these details?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Does anyone think the future "BBQ with Franklin" videos will include some of these details?
    He says he is putting it all out there. Time, temp, when to wrap, the whole deal.



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  • I used to do a decent brisket on my gasser using a smoker pan (brisket inside) Any that I've done on the egg just straight up have been way better.

    Steve 

    Caledon, ON

     

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  • billyraybillyray Posts: 1,122
    Do you think that wrapping pork shoulder in paper would have a similar effect as the wrapped brisket?
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • Pork shoulder doesn't dry out like brisket. You could try but I think it would be greasy

    Steve 

    Caledon, ON

     

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  • cazzycazzy Posts: 7,914
    miscjames said:

    My questions are:
    1. What would you quess as cooking temp? I have heard everything from 375f down to 200f. 

    He cooks his at ~ 220

    He actually says "like 320"  
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
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  • BotchBotch Posts: 3,198
    danv23 said:
    He spritzes with a 50/50 mixture of water and Worcestershire, never heard of that before.
    C'mon, Weekend!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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