Reddit BGE brisket insanity

EzraBrooks

Not sure if anyone lurks on the BBQ/BGE pages on reddit, but just came across this craziness that is happening over there. Cutting the plate setter and adding a stack to the egg to get "Aaron Franklin" brisket results in the egg. 

https://www.reddit.com/r/biggreenegg/comments/16eh2ne/aaron_franklin_bge_modulations/

https://www.reddit.com/r/biggreenegg/comments/16dtsp8/freight_train/

Crazy? Or not?

Botch

Don't know what to think yet about either idea, but I wasn't aware of this:  
 

 
(for some reason I can select text on Reddit but not "Copy" it, so I took a screenshot and tried to highlight)
 
First I've heard of this book, anyone here have it?  

WeberWho

Someone needs to introduce this guy to an offset or a gravity feed smoker....

lousubcap

And as mentioned above, it is addressed by Aaron in his latest book, complete with pics. 

caliking

WeberWho said:

Someone needs to introduce this guy to an offset or a gravity feed smoker....

Yeah, I'm not sure what's going on, if he's tending to his egg as frequently as an offset needs to be fed.

Edit: read the threads on Reddit. I felt movement after seeing the thin blue smoke.

But, not sure what adding that stack really does. Unless he's controlling temp by limiting how much lump or wood is in the egg. If he's burning wood in the egg, he may be in for some tears later. 

caliking

And, has the "OTP chili" thing finally run out of oxygen in those groups?

The Cen-Tex Smoker

caliking said:

And, has the "OTP chili" thing finally run out of oxygen in those groups?

no

danhoo

caliking said:

And, has the "OTP chili" thing finally run out of oxygen in those groups?

What's so special about chili cooked on a Weber One Touch Platinum?

unoriginalusername

Haven’t seen the new book but having done a wood only brisket in a Kamado before getting my offset it’s not the same - https://youtu.be/aO1lYGAUqFs?si=wazthOrQTBq4EllY

A Kamado can’t take wood with moisture content as high as an offset fire so in order to get clean combustion you are pre heating very small wood chunks and opening and closing the dome more like every 20min. I get an hour per fire on my offset

imo all this does is add the inconvenience of an offset without the benefits … even though the smoke on my test was pretty good at the time 

caliking

^^^ This. What I meant about the tears following an all wood cook was that if you burn a stack of it in a kamado, and want it to burn cleanly (like an offset), it can get effin' hot. Too hot to do a brisket, and hot enough to break the ceramic.

I loaded up my drum tandoor with dry wood once, and broke it. The refractory cement holding the bricks in place couldn't take it. 

caliking

danhoo said:

caliking said:

And, has the "OTP chili" thing finally run out of oxygen in those groups?

What's so special about chili cooked on a Weber One Touch Platinum?

Over The Top (or Pot) chili is done by smoking the wad of meat set on a rack, over a pot holding the other stuff. The liquid in the pot catches the drippings from the meat, and some smoke.

 Its tasty, and the FB/reddit groups have embraced it hard. As in, there's a chili cook every week, if not every couple of days. 

danhoo

caliking said:

danhoo said:

caliking said:

And, has the "OTP chili" thing finally run out of oxygen in those groups?

What's so special about chili cooked on a Weber One Touch Platinum?

Over The Top (or Pot) chili is done by smoking the wad of meat set on a rack, over a pot holding the other stuff. The liquid in the pot catches the drippings from the meat, and some smoke.

 Its tasty, and the FB/reddit groups have embraced it hard. As in, there's a chili cook every week, if not every couple of days. 

apologies, my sarcasm around "OTP" didn't come across as sarcasm very well.

OTP is a model of a weber kettle: eg the  "One Touch Platinum" 

But now I'm curious... How do the beans stay on the rack for over the the top chili?

caliking

danhoo said:

caliking said:

danhoo said:

caliking said:

And, has the "OTP chili" thing finally run out of oxygen in those groups?

What's so special about chili cooked on a Weber One Touch Platinum?

Over The Top (or Pot) chili is done by smoking the wad of meat set on a rack, over a pot holding the other stuff. The liquid in the pot catches the drippings from the meat, and some smoke.

 Its tasty, and the FB/reddit groups have embraced it hard. As in, there's a chili cook every week, if not every couple of days. 

apologies, my sarcasm around "OTP" didn't come across as sarcasm very well.

OTP is a model of a weber kettle: eg the  "One Touch Platinum" 

But now I'm curious... How do the beans stay on the rack for over the the top chili?

My bad... I can be dense like that sometimes  

But, what do you mean by mentioning beans and chili in the same sentence?

danhoo

caliking said:

But, what do you mean by mentioning beans and chili in the same sentence?

I can't recall who, but I thought a gent from Texas said chili always has beans in it.

Maybe he was referring to vegan chili.

 ( now I'm going to run and hide )

Canugghead

IIRC he did something similar with a BGE/KJ too?


https://youtu.be/taiJty9JoeA

unoriginalusername

Canugghead said:

IIRC he did something similar with a BGE/KJ too?


https://youtu.be/taiJty9JoeA

Yes, i did a wood fired one a few years back - https://youtu.be/aO1lYGAUqFs

TLDR, you get the offset experience... or at least the worst bits with very frequent fire interactions lol but it did work better than i thought.

Which book is it that has this new chapter from Franklin?

GoldenQ

I am probably the only one on here that likes the BGE brisket better than with an offset.  After I got my XL, I gave my KLOS offset to my son-in-law.  I now cook my brisket at 275 until I wrap and then put in oven until done. Then let it sit in oven till it cools off.  I use Kingsford blue for the charcoal and use a modified Travis method keeping the meat above the liquid while in BGE. After trying several brands of lump for brisket, I settled on Kingsford briquets and ANGUS choice meat.   Brisket is always juicy and has good but not too much smoke.  When wrapping in al foil for oven I put a small hole in the foil plus insert a thermometer probe which also makes a hole.  Offset makes it too smokey for our taste.

unoriginalusername

Which book is it that this is in?

HeavyG

unoriginalusername said:

Which book is it that this is in?

In Aaron Franklins latest cookbook " Franklin Smoke: Wood. Fire. Food" at page 195 he discusses doing brisket on a BGE.