Aaron Franklin Secret Is....Beef Tallow???

SGH

I don’t really get into trying to crack the Franklin secret. However I do like to read about cooking. With that said, I have read that as of late he is using controlled vapor ovens for the hold/rest. I have no idea is that true or not. 

However if it is true, here is an interesting fact about them. They was designed for and first used by Colonel Sanders decades ago. Broasters (pressure fryers), controlled vapor ovens, the man sure put a lot of thought into cooking chicken. Wouldn’t it be something if it turns out that a Brisket Gods biggest secret came from Colonel Sanders. Almost makes me wonder if his “salt & pepper” rub is really 11 herbs and spices. Just think, KFC might of had the secret to perfect brisket before Franklin was born. Makes one ponder doesn’t it. 

SonVolt

I worked at a restaurant in college that had an official Broaster. We had to brine the chicken overnight in their proprietary seasoning which, if I remember correctly, also served as a really thick batter.  After it left the pressure fryer we'd transfer the chicken to a special holding oven... still the best fried chicken I've ever had. 

Broasted chicken is a trademark of the Broaster Company because we were the first to the bring pressure-fried, proprietary marinated chicken to the market and trademark the result!  If it sounds familiar, KFC claims a secret recipe for pressure-fried chicken as well, but cannot call it Broasted chicken because they don’t own the trademark.  The Broaster Company does partner with operators to serve Broasted chicken by following our program, using Broaster pressure fryers, and Broaster proprietary ingredients.

https://www.genuinebroasterchicken.com/faq/

WeberWho

SGH said:

I don’t really get into trying to crack the Franklin secret. However I do like to read about cooking. With that said, I have read that as of late he is using controlled vapor ovens for the hold/rest. I have no idea is that true or not. 

However if it is true, here is an interesting fact about them. They was designed for and first used by Colonel Sanders decades ago. Broasters (pressure fryers), controlled vapor ovens, the man sure put a lot of thought into cooking chicken. Wouldn’t it be something if it turns out that a Brisket Gods biggest secret came from Colonel Sanders. Almost makes me wonder if his “salt & pepper” rub is really 11 herbs and spices. Just think, KFC might of had the secret to perfect brisket before Franklin was born. Makes one ponder doesn’t it. 

I posted this over on the BBQ Brethren and it has been a wild ride. It's pushing 3,500 views It has everything from Jeremy Yoder commenting, to people saying Terry Blacks BBQ uses tallow, to homemade humidity ovens made out of electric roasting pans. People really do go crazy about brisket and want the "right" technique could be....

Ozzie_Isaac

SGH said:

I don’t really get into trying to crack the Franklin secret. However I do like to read about cooking. With that said, I have read that as of late he is using controlled vapor ovens for the hold/rest. I have no idea is that true or not. 

However if it is true, here is an interesting fact about them. They was designed for and first used by Colonel Sanders decades ago. Broasters (pressure fryers), controlled vapor ovens, the man sure put a lot of thought into cooking chicken. Wouldn’t it be something if it turns out that a Brisket Gods biggest secret came from Colonel Sanders. Almost makes me wonder if his “salt & pepper” rub is really 11 herbs and spices. Just think, KFC might of had the secret to perfect brisket before Franklin was born. Makes one ponder doesn’t it. 

Thank you for introducing me to the greatest cooking device name ever, "Broaster".

kwdriver

What about putting the wrapped brisket in a foil pan in your oven at 150f? Figure you could put another pan with water in it as well. Just thinking about how to hold a brisket for an extended time and still be super juicy and tender. 

Photo Egg

kwdriver said:

What about putting the wrapped brisket in a foil pan in your oven at 150f? Figure you could put another pan with water in it as well. Just thinking about how to hold a brisket for an extended time and still be super juicy and tender. 

A 200 degree brisket, wrapped in heavy duty foil, held in a half way decent cooler, will hold a brisket for at least 5 hours.
How much hold time do you need?