Franklin briquets vs Rock Wood

PeteSliver

The charcoal hoarding thread got me thinking. I haven’t used charcoal briquets in a really long time and have tried a ton of lump charcoal, including Rock Wood.  I like it and buy it when I can find it.  Anyway, has anyone tried the Aaron Franklin charcoal?  I found a picture of a bag online if you haven’t seen it.  I wonder if it’s better than Rock Wood, it certainly would be easier to light.  Do you think Rock Wood will make briquets to compete with Franklin?

Photo Egg

This is just educated guess, but I bet the Franklin charcoal is just private label and probably the same as some other brand already on the market. But it would be tough for any compressed, formed briquettes to match the performance of a good natural lump.
But yes, the briquettes are probably easier to light.
I do like some of the Franklin BBQ Sauces.

JohnInCarolina

Seems to me the real question is, if you use the Franklin briquets, along with the beef tallow that YouTube guy suggested, plus the pickle juice before the rub… will your briskets come out like Franklin’s?

SonVolt

Don't forget the Lawry's seasoned salt & 72 hour rest. 

lkapigian

JohnInCarolina said:

Seems to me the real question is, if you use the Franklin briquettes, along with the beef tallow that YouTube guy suggested, plus the pickle juice before the rub… will your briskets come out like Franklin’s?

so much agree with this ^^^^^ people are now running in circles with the latest fad, I laugh @ the tallow one..........Confit, yes , squirting it on butcher paper that will already get tallow on it from the brisket you are cooking, LoL 

TEXASBGE2018

It's so simple, you want Franklin brisket? all you have to do is get prime and wagyu graded custom trimmed briskets to your specifications, put salt and pepper on them, Cook them over post oak, and then put them in your custom built $40,000 climate controlled warming ovens to sit and self baste for about 8-12 hours. 

bella21

TEXASBGE2018 said:

It's so simple, you want Franklin brisket? all you have to do is get prime and wagyu graded custom trimmed briskets to your specifications, put salt and pepper on them, Cook them over post oak, and then put them in your custom built $40,000 climate controlled warming ovens to sit and self baste for about 8-12 hours. 

I introduce to you: ( I do want one of these )

https://anovaculinary.com/anova-precision-oven/

However, I'm sure people will buy the heck out of the charcoal because of the name. Just like his Pits that sell for a whopping 3k.  

BigreenGreg

bella21 said:

TEXASBGE2018 said:

It's so simple, you want Franklin brisket? all you have to do is get prime and wagyu graded custom trimmed briskets to your specifications, put salt and pepper on them, Cook them over post oak, and then put them in your custom built $40,000 climate controlled warming ovens to sit and self baste for about 8-12 hours. 

I introduce to you: ( I do want one of these )

https://anovaculinary.com/anova-precision-oven/

However, I'm sure people will buy the heck out of the charcoal because of the name. Just like his Pits that sell for a whopping 3k.  

Thank the Lord I don't have room for this, you're not going to get me forum!

wps456

TEXASBGE2018 said:

It's so simple, you want Franklin brisket? all you have to do is get prime and wagyu graded custom trimmed briskets to your specifications, put salt and pepper on them, Cook them over post oak, and then put them in your custom built $40,000 climate controlled warming ovens to sit and self baste for about 8-12 hours. 

I actually did a Franklin-style brisket on the BGE and it turned out insanely awesome! Prime, salt and pepper, lump with post oak chunks mixed in, 275, wrapped in butcher paper just at the end of the stall, pulled off at 203, rest for hour. Gonna try a Boston butt Franklin-style this weekend but can't wait to do the brisket again!

DavidCrumpton

Photo Egg said:

This is just educated guess, but I bet the Franklin charcoal is just private label and probably the same as some other brand already on the market. But it would be tough for any compressed, formed briquettes to match the performance of a good natural lump.
But yes, the briquettes are probably easier to light.
I do like some of the Franklin BBQ Sauces.

Yep, just repackaged with his name on it.

alaskanassasin

Not a Franklin fan or whatever but it bums me out when people sell theirs souls to make a little money. The smoker I get but briquettes? Is this a joke?

DavidCrumpton

He probably was been commercialized by all the tv he's been doing. Usually the next step is products. He really will have lost it when he does his own magazine like Rachel Ray.

Bar

He uses charcoal briquets to cook steak on his PK grill.

PeteSliver

I’ll bet the quality of his food really drops off now that he’s just a product guy.

lousubcap

I'll be back in Austin (hopefully later this year as part of my every 30 month Central Texas brisket chase) to enjoy his briskets and the atmosphere around the happening.  I agree with the above regarding the commercialization of his name but the brisket he cranks out (80+/day) is impressive.  
Mind you there are others right there as well-that's what makes the CT tour such an enjoyment.  FWIW-

DavidCrumpton

Lockhart to Lulling, the BBQ trail. 

lousubcap

I rolled thru Lockhart on a six day brisket bender in June 2019.  Hit Salt Lick, City Market, Snow's,  Louie Mueller's, and Truth along with a few in the Austin area.  It was a two a day for six day road trip.  Incredible.  Ready to go again.

DavidCrumpton

U Need to hit Blacks, Smitty’s and Kreutz’s all in Lockhart. And, Chisholm Trail. 

https://austin.eater.com/2016/6/16/11954976/lockhart-texas-barbecue-where-to-eat

GregW

DavidCrumpton said:

U Need to hit Blacks, Smitty’s and Kreutz’s all in Lockhart. And, Chisholm Trail. 

https://austin.eater.com/2016/6/16/11954976/lockhart-texas-barbecue-where-to-eat

Blacks in Lockhart is outstanding. I haven't been to any of the other places. I can't imagine how they could improve upon the perfection that Blacks produces. Next trip I would like to try the others as well as return to Blacks

lousubcap

I hit Smitty's on that trip after breakfast at Valentina's. BTW- that article is 5 years old.  But I will venture that I have hit more than most locals. I also have to grab for the brass ring whenever I visit as the window for me is quite limited.  There are more than I can accommodate and that makes it such an enjoyable trip.  FWIW-

DavidCrumpton

I know it’s five years old. But it still applies. 

lousubcap

I'm not gonna discuss how any BBQ establishment has changed in 5 years.  I have a few on the ground trusted sources with whom I communicate as I put my bender trips together.  Will do again this Nov-Dec covid depending.  Thanks for the link.

RRP

Getting back to @PeteSilver initial post I have to ask a question. So how are they made?

That bag says those briquets were made with NO CHEMICALS and NO FILLERS. Everything I have ever read about briquets (much less however any producer wants to spell their similar product) they grind up charcoal (unless it already was nothing but sawdust to start with) and then they have to use SOMETHING to bind the charcoal particles back together into briquets. 

Guess I’ll just stay old school and will buy and use what I can dump out of a bag and recognize as having been pieces of tree limbs, tree trunks and even tree roots. 

alaskanassasin

Henry Ford started Kingsford.

PeteSliver

…and shingles, staples, flooring

I really didn’t expect cancel culture would reach all the way to briquets.  What’s more American than Henry Ford and Kingsford?

Photo Egg

alaskanassasin said:

Not a Franklin fan or whatever but it bums me out when people sell theirs souls to make a little money. The smoker I get but briquettes? Is this a joke?

Briquettes are not ideal in our Kamados, but great in Kettle style grills and many others. No issues using quality briquettes. 

Respect to Franklin for putting in the hard work over the years. Have used his seasoning and sauces and like them. Good for Franklin cashing in a little.

Bar

lousubcap said:

I rolled thru Lockhart on a six day brisket bender in June 2019.  Hit Salt Lick, City Market, Snow's,  Louie Mueller's, and Truth along with a few in the Austin area.  It was a two a day for six day road trip.  Incredible.  Ready to go again.

I got the meat sweats just reading this.

saluki2007

DavidCrumpton said:

He probably was been commercialized by all the tv he's been doing. Usually the next step is products. He really will have lost it when he does his own magazine like Rachel Ray.

He will really have lost it when he starts posting pictures he stole from a social media forum…

GregW

I have used Kingsford in my egg, it does leave a lot of ash, but it works pretty good for burgers and hotdogs. If briquet charcoal has anything going for it, its the consistency of the briquettes. I have never opened a bag of briquettes and find the bottom 1/3 of the bag has been crushed into small fine pieces.
If I can locate the Franklin charcoal, I would like to give it a try.

Photo Egg

GregW said:

I have used Kingsford in my egg, it does leave a lot of ash, but it works pretty good for burgers and hotdogs. If briquet charcoal has anything going for it, its the consistency of the briquettes. I have never opened a bag of briquettes and find the bottom 1/3 of the bag has been crushed into small fine pieces.
If I can locate the Franklin charcoal, I would like to give it a try.

I either use briquettes or leftover lump when I cook with my Mini Egg.
I get more even heat.

The Cen-Tex Smoker

I like to mix Franklin Briquettes and Rockwood and light it with lighter fluid in a tiny weber. This is the only way I cook now.