New Franklin Video up.... The Cook

Comments

• cazzy Posts: 1,921

  December 2012

  Underwhelming. Was hoping he'd touchbase on how "he" cooks his brisket and not just cover optional cooking approaches. He was much more specific with the seasoning.
  
  I guess I don't blame him for not giving out his technique. ;)
  
  Also, thanks for the update, the email notifications are always late!

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• cazzy Posts: 1,921

  December 2012

  I doubt Cen learned anything from this video.

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• nolaegghead Posts: 6,040

  December 2012

  I watched all of them so far.  The packer trimming and rub video was informative. 
  
  Ok, so he cooks between the 225 and 275 camps at 250.
  
  He lets the meat sit out to "warm up" for an hour.  I bet it's still pretty cold inside after that hour.
  
  Didn't he use Worcestershire sauce or something?
  

  New Orleans - best food on the planet. Large BGE

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• The Cen-Tex Smoker Posts: 7,688

  December 2012

  horrible. he cooks at 300 and wraps them all at the shop........I want my money back. Any one of us could have told you any of that BS. fizzle

  
  

  
  

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• cazzy Posts: 1,921

  December 2012

  The Cen-Tex Smoker said:

  horrible. he cooks at 300 and wraps them all at the shop........I want my money back. Any one of us could have told you any of that BS. fizzle

  
  

  
  

  It was very much put together for the new BBQ guy. :(
  
  It's great info to have out there but he didn't share any secrets.
  

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• cazzy Posts: 1,921

  December 2012

  nolaegghead said:

  I watched all of them so far.  The packer trimming and rub video was informative. 
  
  Ok, so he cooks between the 225 and 275 camps at 250.
  
  He lets the meat sit out to "warm up" for an hour.  I bet it's still pretty cold inside after that hour.
  
  Didn't he use Worcestershire sauce or something?
  

  The first one was the best and it's been a okay at best but "the cook" was what I was waiting for.
  
  Yeah, the rumor is he spritzes with Worcestershire/water mixture before he wraps with butcher paper. He apparently wraps it to protect the meat from getting over smoked.
  
  I guess we'll never really know.
  
  

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• nolaegghead Posts: 6,040

  December 2012

  Yeah, he was dissin' the wrap.  Maybe he doesn't consider that "cooking" - doesn't he move the wrapped stuff into the cool part of the smoker?
  

  New Orleans - best food on the planet. Large BGE

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