Franklin's by mail-order, and a Question

Botch

https://www.youtube.com/watch?v=AA2wkiDI8bg
 
Watched thru this (too hot to be outside the next couple days), the Money Shots begin at 9:15 if you have a life.  I didn't know you could mail-order a Franklins brisket, only $250!    It comes very well-wrapped, with ice packs on both sides of the meat but it isn't frozen.  Pkg comes with instructions on three different ways to reheat it (stovetop, oven, and Sous Vide).  He went with oven (which included some sliced butter on the top, unwrapped).  Amazingly juicy, from what I could see, for mail-order; the EweTuber raved about it.  
And here's the question: he sliced the flat across the grain, up to the deckle, but then rotated the double-thickness 90º and sliced thru BOTH layers.  I normally pull off the point (along the horizontal layer of fat) and continue the flat until finished in the original direction, then turn the point 90 degrees.  Have I been doing it wrong?  

lkapigian

@Botch no wrong way ...i usually slice through the point and flat , but ill also seperate and do just flat and pointe separate

lousubcap

You have now seen the consistent following of the below:  
https://www.youtube.com/watch?v=lnRRDSYgdmw 

Now for the finish and slice, here's another great video:

However you get there-that's the goal.

Boileregger

I started slicing like Franklin after reading his book.  I don't think it really matters except you can get money shots like this.

kl8ton

lkapigian said:

@Botch no wrong way ...i usually slice through the point and flat , but ill also seperate and do just flat and pointe separate

No disrespect intended.  There is a wrong way.  I just can't find the video right now. 

edit: found it

https://youtu.be/hGAP1DG_Vs8

EzraBrooks

I would like to flag that video, not your post, for abuse.  That is horrible.

northGAcock

Botch said:

https://www.youtube.com/watch?v=AA2wkiDI8bg
 
Watched thru this (too hot to be outside the next couple days), the Money Shots begin at 9:15 if you have a life.  I didn't know you could mail-order a Franklins brisket, only $250!    It comes very well-wrapped, with ice packs on both sides of the meat but it isn't frozen.  Pkg comes with instructions on three different ways to reheat it (stovetop, oven, and Sous Vide).  He went with oven (which included some sliced butter on the top, unwrapped).  Amazingly juicy, from what I could see, for mail-order; the EweTuber raved about it.  
And here's the question: he sliced the flat across the grain, up to the deckle, but then rotated the double-thickness 90º and sliced thru BOTH layers.  I normally pull off the point (along the horizontal layer of fat) and continue the flat until finished in the original direction, then turn the point 90 degrees.  Have I been doing it wrong?  

No....you botched it.

JohnInCarolina

EzraBrooks said:

I would like to flag that video, not your post, for abuse.  That is horrible.

That poor brisket never stood a fighting chance...

kl8ton

I keep going back to watch the GIF provided by @Boileregger

Boileregger

kl8ton said:

I keep going back to watch the GIF provided by @Boileregger

Thanks.  That's definitely my best result to date, now to see if I can consistently produce results like that.

lousubcap

I may some day succumb to the mail order option but you cannot put a price on the experience.  Worth every minute in line and much more.  I have been to Franklin's four times (two trips to Austin) and on each trip was lucky enough to get an audience with the Pope.  Definitely a learning experience each time.  
Gonna get back late this year as the road trip around CT (Central Texas) is a brisket journey that I doubt can be replicated.
Meat coma will be at play and well worth it.  FWIW- 

Foghorn

@lousubcap, we were in Austin a few weeks ago.  Franklin's is currently only accepting online orders that must be place WELL in advance - for pick up.  Just FYI.

CMH88

Round trip tickets to Austin are about the same price as the mail order brisket. If it really is 98% as good as the restaurant, this might be a good "investment".

Botch

CMH88 said:

Round trip tickets to Austin are about the same price as the mail order brisket. If it really is 98% as good as the restaurant, this might be a good "investment".

Don't forget to figure in Rental Car prices; they're sky-high right now too ($700/day in Honolulu!)  

JohnInCarolina

Botch said:

CMH88 said:

Round trip tickets to Austin are about the same price as the mail order brisket. If it really is 98% as good as the restaurant, this might be a good "investment".

Don't forget to figure in Rental Car prices; they're sky-high right now too ($700/day in Honolulu!)  

The other day my father mentioned something about people renting UHauls because they were turning out to be cheaper to rent than most rental cars.  That sounds like something UHaul would self-correct pretty quickly, but it did make me smile at the enterprising soul who realized it first.  

YukonRon

Whatever I mess up slicing, gets piled on brisket sliders. Nobody cares, ever.

caliking

JohnInCarolina said:

Botch said:

CMH88 said:

Round trip tickets to Austin are about the same price as the mail order brisket. If it really is 98% as good as the restaurant, this might be a good "investment".

Don't forget to figure in Rental Car prices; they're sky-high right now too ($700/day in Honolulu!)  

The other day my father mentioned something about people renting UHauls because they were turning out to be cheaper to rent than most rental cars.  That sounds like something UHaul would self-correct pretty quickly, but it did make me smile at the enterprising soul who realized it first.  

I rented a U-Haul van a few times in college, because the minimum age to rent was 25yo for  most car rental companies. And, U-Haul didn't charge the ridiculous airport, etc. taxes that car rental places do.