Butcher Paper vs Foil vs No Wrap. You be the judge.

Foghorn

"He's tasting something else because it just S&P. There is no sugar in any of his rubs though. Trust me on this one."

I didn't mean to suggest that I tasted sugar, per se.  It really tasted more like a heavy dusting of onion powder - as I said in my original comment on this topic it was "very oniony and ALMOST sweet."

But I am still curious as to how others thought his rub tasted.

cazzy

Foghorn said:

"He's tasting something else because it just S&P. There is no sugar in any of his rubs though. Trust me on this one."

I didn't mean to suggest that I tasted sugar, per se.  It really tasted more like a heavy dusting of onion powder - as I said in my original comment on this topic it was "very oniony and ALMOST sweet."

But I am still curious as to how others thought his rub tasted.

I find it hilarious.  The man writes what some believed was a tell all book and people are questioning the "secret ingredient" more than ever.  

When I first heard of the book and what some reviewers said he put in it, I was thinking "man, people are really going to catch up and now everyone will be a brisket expert".  If anything, I think some are more confused than they were before.  The man is a genius and will grow old and die as the Godfather of Barbecue.

SGH

Foghorn said:

I didn't mean to suggest that I tasted sugar, per se.  It really tasted more like a heavy dusting of onion powder - as I said in my original comment on this topic it was "very oniony and ALMOST sweet."

Brother horn, are you sure that wasn't just a hefty dose of salt and pepper that you was tasting? Some salt and pepper combos kind of taste sweet and oniony

Foghorn

SGH said:

Foghorn said:

I didn't mean to suggest that I tasted sugar, per se.  It really tasted more like a heavy dusting of onion powder - as I said in my original comment on this topic it was "very oniony and ALMOST sweet."

Brother horn, are you sure that wasn't just a hefty dose of salt and pepper that you was tasting? Some salt and pepper combos kind of taste sweet and oniony

I'm not sure of anything at this point.

SGH

Foghorn said:

I'm not sure of anything at this point.

You are not alone brother. All this has confused me too. I feel like a hippy in a wind storm at this point  

DoubleEgger

Fishermen will never tell you exactly how or where they catch the big ones and if they do, you have to assume they are lying. Same goes with hunters. BBQ'ers are just as full of sh!t as those guys. Why would people think he'd give away all of his secrets? He's promoting BBQ and selling books.....

Foghorn

You feel like @nolaegghead?

SGH

Foghorn said:

Brother horn, are you sure that wasn't just a hefty dose of salt and pepper that you was tasting? Some salt and pepper combos kind of taste sweet and oniony

I'm not sure of anything at this point.

Just for clarification, the above was a attemp at humor brother horn. ^^^^^^^^^^^^

SGH

Foghorn said:

You feel like @nolaegghead?

How did you know^^^^^^^^^^^^ 

cazzy

DoubleEgger said:

Fishermen will never tell you exactly how or where they catch the big ones and if they do, you have to assume they are lying. Same goes with hunters. BBQ'ers are just as full of sh!t as those guys. Why would people think he'd give away all of his secrets? He's promoting BBQ and selling books.....

Damn straight Double.  There are somethings you just don't give away.  SGH gives a lot of info away, but I'm sure the old dog has a few tricks that he holds near and dear.  

I put in a lot of effort (and money) to get where I am so I am sometime hesitant to just give sh!t away to someone not willing to put forth the same effort.  I'll help you and give you the obvious that you prolly overlooked, but I honestly hold back.  I have brisket lab convos with Cen-Tex but we help eachother so that is much different.  Heck most on this forum don't even search the forum.  You could write a decent book from all the info on the board.  That is another reason I hold back on something's cause I've said it or someone else posted the info in a thread.  

Back to the fisherman part of your post.  We were on a boat with a professional who was catching two at a time over and over.  I overhead him give lots of people advice but he was still the only one catching fish.  He knew something everyone one else didn't.  He didn't give away his secret and I don't blame him...it was his livelihood after all.

mahenryak

  Nice video.  Aaron F. has a way about him that sort of draws you into the story.  One thing I would be curious to know is how often he is checking near the end of his cooks for doneness.  The videos I've seen sort of paint the picture that he just walks up there and intuitively knows that it is done.   He'll make a comment as he's removing it that it feels done but we don't see him checking on it from time to time during the end.    For example, I'll probably check it two to three times as it is getting close to the end before I pull it.  Not a big deal, or a criticism of the video, but I am a little curious.

Ozzie_Isaac

"The Cen-Tex Smoker" and @SGH you guys share so much it is hard to imagine you would have anything left to hold back.

Foghorn

Ozzie_Isaac said:

"The Cen-Tex Smoker" and @SGH you guys share so much it is hard to imagine you would have anything left to hold back.

I suspect that at brisket camp they won't hold back very much.  Yet another reason why I hope to make it there.

cazzy

Foghorn said:

Ozzie_Isaac said:

"The Cen-Tex Smoker" and @SGH you guys share so much it is hard to imagine you would have anything left to hold back.

I suspect that at brisket camp they won't hold back very much.  Yet another reason why I hope to make it there.

SGH won't but Cen and I won't be there....

SGH

cazzy said:

SGH won't but Cen and I won't be there....

Neither of yall will be there? I sure hate to hear that. Any chance of that changing? 

cazzy

SGH said:

cazzy said:

SGH won't but Cen and I won't be there....

Neither of yall will be there? I sure hate to hear that. Any chance of that changing? 

Nope...Cen has something scheduled for that day that has been in place for many months.  I likely will be with him....

SGH

cazzy said:

Nope...Cen has something scheduled for that day that has been in place for many months.  I likely will be with him....

I know that it's being nosy, but are yall cooking a comp?

cazzy

SGH said:

cazzy said:

Nope...Cen has something scheduled for that day that has been in place for many months.  I likely will be with him....

I know that it's being nosy, but are yall cooking a comp?

I don't want to speak out of place...Cen will have to comment.  I'm not even sure I will still be with him as that is up to him too.  

DMW

cazzy said:

SGH said:

cazzy said:

Nope...Cen has something scheduled for that day that has been in place for many months.  I likely will be with him....

I know that it's being nosy, but are yall cooking a comp?

I don't want to speak out of place...Cen will have to comment.  I'm not even sure I will still be with him as that is up to him too.  

You two planning a big day? Will it be legal in Texas by then?

Ozzie_Isaac

I heard they were going to be product improvement specialists for KJ.

cazzy

DMW said:

cazzy said:

SGH said:

cazzy said:

Nope...Cen has something scheduled for that day that has been in place for many months.  I likely will be with him....

I know that it's being nosy, but are yall cooking a comp?

I don't want to speak out of place...Cen will have to comment.  I'm not even sure I will still be with him as that is up to him too.  

You two planning a big day? Will it be legal in Texas by then?

Yeah...you nailed it!  We will use pieces of hallowed out brisket fat for rings.

SGH

cazzy said:

I don't want to speak out of place...Cen will have to comment.  I'm not even sure I will still be with him as that is up to him too.  

I certainly understand^^^^^^^^^^^^^^^^.
Whatever the occasion may be, I wish yall good luck with it. And if that event cancels for some reason, maybe yall can make it to BC. Again, early good luck to both of yall. 

The Cen-Tex Smoker

SGH said:

cazzy said:

I don't want to speak out of place...Cen will have to comment.  I'm not even sure I will still be with him as that is up to him too.  

I certainly understand^^^^^^^^^^^^^^^^.
Whatever the occasion may be, I wish yall good luck with it. And if that event cancels for some reason, maybe yall can make it to BC. Again, early good luck to both of yall. 

It's all good. TFJ and I have a catering job to do that weekend. Since we have owned a catering business in the past, I asked Cazzy a while back if he wanted to tag along on a few if we picked any up.

SGH

Ozzie_Isaac said:

@cazzy @The Cen-Tex Smoker and @SGH you guys share so much it is hard to imagine you would have anything left to hold back.

To be perfectly honest, I will gladly share anything that I know as far as "how to" cook. Luckily for me, I don't know very much so i don't have to spend much time sharing. The only thing that I will ever hold back is certain mods that I have made to a couple of my units. And the reason for that is they are a direct copy of certain pit builders designs that are my friends. I don't do it to be secretitive. Quite the contrary. I simply do it out of respect for the pit builders who are trying to make a living by manufacturing and selling pits. If they closed their business tomorrow, I would gladly post pics right then if anyone was interested. Short of this, I'm always glad to offer anything that I can to help.  

SGH

Before this thread fades into oblivion, I would like to offer one final thought on brother Franklin. It is certainly true that he hasn't told us exactly what he uses in his rub. He hasn't told us exactly step by step how he cooks his brisket. He probably hasn't even told us how he determines exactly when and why he wraps. And in truth, he shouldn't. He makes a living off of his practiced craft. If he let the whole cat out of the bag his business would surely feel the affect of it. With that said, in just a very short time frame he has contributed as much or more to the Q community as anyone. The info that he puts out through his videos and books is sound and time tested. If you follow his advice on how to select a brisket, trim a brisket, season a brisket and last but certainly not least, how to cook and rest a brisket, you will be successful. In a very short time, he has offered the general public volumes of useful info. Most pros in his position will not release as much info as he has in their entire life. While he may not give you an exact how to replica of his method, he does give a wealth of sound and true advice. Unlike a lot of the pros out there, I have never heard Aaron give poor advice. For all that he has accomplished he is still humble and lacks arrogance. This alone speaks volumes about him. He hasn't and probably never will give us the brisket secret, but he has given us volumes of very useful and realistic information. In my opinion, he is one of the good guys and more than deserves his success.  At the very least he has earned it. 

blasting

^^^Bravo^^^^ Very well written post SGH.  I agree whole heartily.  

cazzy

I wonder if I should wrap all of this.   

SGH

cazzy said:

I wonder if I should wrap all of this.   

Catering?^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

cazzy

SGH said:

cazzy said:

I wonder if I should wrap all of this.   

Catering?^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Yep...cooking for 150+ on Saturday.

Legume

make sure you get electricity into that 'shed' so you can add a chest freezer or two