Aaron Franklin. Here is why he is in a league of his own.

I have seen PBS videos of him doing brisket and beef ribs at around 280 F.  Said he thinks the fat renders better at that temp.

@DoubleEggerHe uses ABCO paper, based out of Austin. It comes in 24 inch rolls of 1000".

This pic is from a day I spent cooking with John Lewis (Aaron's original pit boss).  These briskets were passed around and swapped like a cheap whore.  You're looking and cooking.  

cazzy said:

CowtownEgger said:

I have seen PBS videos of him doing brisket and beef ribs at around 280 F.  Said he thinks the fat renders better at that temp.

Different cooker though.  

Cen-Tex will agree with this as he is the one who told me about it.  If you research enough, Aaron has given different temps in several different articles and videos.  It's all dependent on how your cooker cooks.  His 500 and 1,000 gallon offsets all have their own signature.  Especially his early builds vs his new ones.  Each have a cool, hot and money spots.  Then you have to factor in heat reflection off the wall.  His briskets are constantly being rotated, and everything gets some TLC in his money spots.  

He is also cooking with a draft, so it's a much different cook than what we do.  Bottom line, take the temps given with a grain of salt.  My sweet spot on the egg is between 235-240 at the grid.

And every recipe is a little different in every interview/article. Even the ones hanging up in his restaurant! he ain't no dummy.

Ragtop99 said:

@SGH and @The Cen-Tex Smoker  Thank you for clarifying the difference.  Does a draft based cook at 280* act like an egg cook at say 250* or is there no real conversion?  I can guess that it varies significantly by smoker, but I'm just looking for the general concept.

Since I brought up the difference in this thread, I'll assume you're talking about me and not Cen.  There isn't a conversion that I know of.  It is a very different beast than how our eggs work.  The draft flows over the meat and out the stack so if the pit is tuned right, you can cook the point and flat perfectly.  This is why people usually cook fat side up with a draft.  The point gets a slight higher temp and the draft flows over each piece of meat, all while protecting the flat.  This is also why you can create a superior bark with no sugar.  

Best advice on the egg is just cook with it.  Cook a brisket at a temp, see how it goes.  Next cook, only change 1-2 things so you can easily see what worked and what didn't.  

If cen-tex, SGH or myself cooked 50 briskets a day like Aaron, we would know sooooo much about all the idiosyncrasies of brisket cooking.  I have about 60 or 70 under my belt and its taught me a ton.  Cook more and you'll learn more.

SGH said:

@Ragtop99
Brother I will answer this in depth tonight when I get home. Still at work. I have a lot to say on this subject and it's something I really enjoy discussing.  

Lol...expect a dissertation.   

SGH said:

@DoubleEgger
Here is a link to it.
http://www.amazon.com/Pink-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM

Why thank you kind sir. How does it affect the resting time? Absorbing heat versus reflecting it should help the meat cool more consistently and quicker. Am I on the right path with this logic? 
I bet RD has it so I'll check it out tomorrow. 

SGH said:

cazzy said:

SGH said:

@Ragtop99
Brother I will answer this in depth tonight when I get home. Still at work. I have a lot to say on this subject and it's something I really enjoy discussing.  

Lol...expect a dissertation.   

Caz we was typing at the same time. I do have some thoughts that I would like to share though. 

I'm all for it. I would like to hear how you feel your Pitmaker Vault fits in to the equation too if you don't mind

and I can just see the forums everywhere lighting up now. If I hear one person tell me they prefer to cook with live oak over post oak in the summer because it has more sugar in it,  will find you, and I will hurt you.

SGH said:

The Cen-Tex Smoker said:

I'm all for it. I would like to hear how you feel your Pitmaker Vault fits in to the equation too if you don't mind

I get home about 7:30pm. I will be more than glad to share my thoughts and findings. You inquired specifically about the Vault. I will say this much for now. It makes life much easier than a offset. If you ever cook on a insulated cabinet, be warned you will probably by one. They take the work out of the equation and are far and away more fuel efficient.  

I'm a half nudge from getting the exact one you have. I figured we could talk about it in Salado. I've just heard you say the Unit 7 is superior in every way. Didn't know if that was you being excited about unit 7 or if you really felt that way. I want something I don't have to babysit so it's going to be insulated and efficient.

Thanks for the link.

@SGH Thank you very much.  I'm not sure a test is called for but I do appreciate the consideration.  I just have to pay $22 on top of the asking price for shipping and wondered if that would be necessary.  I think I'll go with the cheaper stuff, at least for starters, since shipping is included (Prime).

Cm23 said:

I did one brisket wrapped in the white butcher paper.  It was very saturated and I was concerned it had pulled juices from the brisket.

@cm23 that's not good...  thank you

Cm23 said:

I did one brisket wrapped in the white butcher paper.  It was very saturated and I was concerned it had pulled juices from the brisket.

Those juices we're going somewhere anyway so it wasn't the paper's fault. I use the white stuff. It's the same. Pink is traditional down here but the only thing different is the dye. It's the weight you want to look at and don't use waxed