With over 45 years of brisket experience, there are some things you can do that there really isn't a right or wrong way. You can cook at 200 or 275 and the outcome will be the same. You can use different rubs, different woods, or different cookers and only small differences are noted. You can wrap them or not wrap them. You can also start at the point but most start at the flat because it's more logical. I start at the flat and as I get to the point, I separate the two. The end of the point is my favorite part and then I use the rest of the point for either chopped or burnt ends. But the one thing that you never do is cut the brisket with the grain. We didn't see how he sliced the rest of the brisket but the way he started slicing made me cringe. I also don't use a temperature probe as I can tell by looking if the brisket is ready or not, but again, that took years to develop that sensitivity. Slicing across the grain should be the #1 rule. The #2 rule should be don't use an electric knife. Invest in a good carving knife, develop good knife skills, and keep it sharp.
You actually can oversmoke(maybe not brisket), depending on what kind of wood you're using some are much stronger than others like hickory vss apple. You can also have "dirty" smoke which will ruin the meat, Franklin mentions this in one of his videos as well as he uses oil to make the rub stick.
Ray Mack's Kitchen and Grill I wouldn’t take his advise. Check out “t Roy cooks” instead for better/more correct information “Impossible to have too much smoke” I’m here to let you know meat only accepts/absorbs smoke up to the temperature of 140 degrees and that’s sourced info. You use WAY TOO MUCH. Over-smoking actually has some serious negative effects. Lookup creosote “This is the Franklin way” Absolutely not even close to his method. Dude you’re using waxed parchment paper when you’re specifically supposed to use peach Non-waxed butcher paper. That alone makes a HUGE difference. You’re literally doing it all wrong You also got the flat and point backwards.... and cut it wrong... you have a lot of learning to do before you can even compare your method to Franklins. I’m not sure how this video has 300,000 views, the amount of wrong information you shared has me thinking UA-cam is one hell of a naive place to learn
Also, If the meat gets done early, wrap in blanket and store in a cooler for up to several hours. Works great. One time it was done around noon, and guests arrived at 6. I stored it in a blanket and a bag cooler for six hours. Was still perfect.
I smoked brisket by following your video just 2 weeks after getting my BGE... i had never made brisket in my life. I couldn’t believe how incredible it turned out! My wife (who has had amazing brisket in Kansas City when she worked there) agreed that this was one of the best, if not the best, brisket she’s ever had (and she is very picky about her food and brutally honest about my cooking). Thanks for making a great video applying the Franklin method to the BGE. I used pecan wood and foil because I couldn’t find oak or butcher paper. Next time I’ll use white oak wood from a local wood shed.
I just cooked a 8lb brisket using your video and it came out AMAZING! I'm a big fan of your vids, appreciate them very much! Some things that happened in this cook: my brisket hit 165 in 2 hours! I wrapped in butcher paper like you said, however had second thoughts since there was no bark yet. So I unwrapped and waited to wrap after 5 hours. Brisket was at 180 then and had a good bark. I chickened out and took the brisket off at 190, not 200. I think it could have been even more tender at 200, but it was still incredibly juicy and tasty at 190. Not sure how to unwrap mid-cook to check doneness? I held the brisket in butcher paper in a cooler for 4 hours waiting for company to arrive. It was still hot and juicy even after all that time, There was a lot of condensation in the cooler, something that prob wouldn't have happened with foil. No worries as long as the meat stayed moist. I've been up since 4:45am, now exhausted, but basking in the glow of a great cook. Thanks again! Dan A
Brisket looks nice. But I think you got the point and the flat backwards. It looks like you were cutting with the grain at first. Nice piece of meat though
I have a BGE (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched the Video twice and ordered a 15# Brisket from the local meat market. I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper. Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub. Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us. It was quite a Sound when I lowered the Dome as the meat was hitting the side walls. SIZZLE. Worry. Can't turn back. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE. Kept at 275' until internal temp 203' - total of 11 hours. Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time - I knew I could not do it any closer to C-Day) . Into the Refrig it went, BUTCHER PAPER and M-O-A-B. On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well, set the dial at 200-225' for 2-3 hours. THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEFS, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of BGE or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine. The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc. Everyone took home extra slices home...I did not bring one bit home. Everyone thought it was sensational and a wonderful Christmas gift in baggies. It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.
I have used your method 3 times. I find the temp on the thermometer in Green Egg dome to be hotter than the probe by the meat. What temp should the temp on the Green Egg dome be? Are both the probe and dome temp 275 or is dome hotter?
I'm from California and my brother lives in Taylor Texas. I'm a tri tip guy and my brother is a brisket guy no surprise. What we agree on is that we both carve against the grain of the meat. It looks like he's carving with the grain?
Wow! I just wanted to say thank you for the incredible video. I've never smoked a brisket, never!! I've been intimidated by the challenge!! But, I followed your video step by step and wow it came out fantastic!!!! Perfect!!! Exactly what you did, even had the stall! But, I felt confident every step because you covered it!! I learned a ton!! Cannot say thank you enough because it went perfect. Thanks again!!!
Very helpful video, thank you. I followed your instructions using it for a tri-tip, a full brisket, and then a 5-lb point only. I used my cheap Akorn kamado, but with a Party-Q temp control and a iGrill bluetooth thermometer. Great and important advice about coming up slowly on the temperature! Anyway, this method really works well for a kamado-style cooker. I have eaten at Franklin's. I don't get as deep a pink smoke ring as he gets, but the flavor and buttery texture is very close to what he gets with his brisket.
I used my Akorn "wanna be egg" for many years! It did a great job smoking and grilling. It finally rusted out and I bought a Komado Joe! Happy grilling!
Thank you for sharing, I followed your recipe and it was an absolute SUCCESS!!!!Thank you. I am from San Antonio, Texas and have had Franklin's BBQ brisket.
Great video, i can't wait to try it! Also, thank you for responding to all the postings on here and providing additional information, it really helps. I think I'm going to have to pick up a copy of that book!
Thanks for the video. I just got an Egg a year ago and have followed your direction for some time. I am from Dallas but have never had a chance to stop by Aaron's place but I watch his videos consistently. The only thing missing was being cooked on the Egg. I can't wait to try it.
***** in a video with Aaron Franklin, he tested foil, butcher paper and nothing at all. From the video he said that the taste of the brisket in the butcher paper had a more of a beef flavor than the others. I havent tried it myself, but will be doing so. I also like Sea salt instead of just kosher salt.
Great video, I agree on the point you had on the smoke. It isn't a question of how much smoke you put on the meat but the quality. Often an inefficient fires' smoke will leave bad tastes on the meat. Properly oxygenated fire is where you want it. Thanks for the tips.
Thanks for sharing!! I tried this too and have to agree, it's so simple who would have thought. No need to over complicate the rub. I've tried several rubs and kosher salt and ground pepper works best!!
I cooked mine pretty much the same way and after trying brisket from couple of places that claim to be the best I feel this is the smoky is in the best flavor. And I agree I don’t know how some places manage to not have a smoky brisket because that’s what the flavor is. Smoke
Great Video Tutorial! Appreciate all your attention to detail and keeping it as close to Franklin's as possible. Having a ceramic cooker myself, this is what I will be doing this coming weekend and following your video to the word. Thanks again! It would be great to come up with something close to what you guys get there in Austin.
Cool video. ive always wanted to try Franklin's method but havent got around to it. but now that i see in ur video that its the best way to do it im certainly trying it this coming up weekend. thanks
Thanks for showing this. Best Brisket I've made on my BGE. I think the biggest is proper trimming. I used a paper bag without printing on it instead of the butcher paper and it worked out great. I did not have a stall in this smoke. Went right to 175 without any holding. I did just the point about 6 lbs. It was done in 6 hours. I used Hickory--need to find oak for next time.
Looks great. I followed your original brisket video when I fired my BGE up the very first time. Yes, I tackled brisket as my first smoke. It turned out perfect. Eager to try this method.
Great video!! I've watched just about all of your video and cooked a lot of the same things and follow your method so far everything was great. All the negative comments they don't know how to cook. They probably don't have a video on UA-cam if you know what I mean. Keep posting great job! Thanks for posting!
cory allen i can cook, and these comments are regretfully right. i hope he can use the constructive criticism, and try again. and see the difference for himself. good video. but dont dismiss the criticisms. they could help.
Does anyone actually read the comments before adding their own? Talk about beating a dead horse on the grain cutting snafu. All that info and work and that's what leads. Looks amazing Rooster.
Thanks for the video! Followed this video but used some hickory and apple wood instead(couldn't find any oak) and it turned out phenomenal. Also used foil instead of butcher paper. Didn't seem to matter. Best brisket I've ever had. Thank you!
Using foil is known as the Texas crutch. Some people feel that foil keeps too much steam in, which will effect the bark, and tends to leave a “boiled” taste to the brisket. I’ve tried both, and prefer the butcher paper method. But that’s just me!
Penelope_Staunton VA I have a Big Green Egg (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched a Video on The Franklin Method (with Butcher Paper) twice and ordered a 15# Brisket from the local meat market. I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper. Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub. Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us. It was quite a Sound when I lowered the Dome as the meat was hitting the side walls. SIZZLE. WORRY. Can't turn back now. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE. Kept at 275' until internal temp 203' - total of 11 hours. Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time - I knew I could not do it any closer to C-Day) . Into the Refrig it went, BUTCHER PAPER and M-O-A-B. On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well, set the dial at 200-225' for 2-3 hours. THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEFS, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of Big Green Egg or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Kitchen Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine. The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc. Everyone took home extra slices home...I did not bring one scrap home. Everyone thought it was sensational and a wonderful Christmas gift in baggies. It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.
Thanks! No, parchment paper has wax, please DONT USE. Pink Kraft Butcher Paper Roll - 18 Inch x 175 Feet (2100 Inch) - Food Grade Peach Wrapping Paper for Smoking Meat of all Varieties - Unbleached, Unwaxed and Uncoated - Made in USA www.amazon.com/dp/B0776JH663/ref=cm_sw_r_cp_api_glt_fabc_AGGYSKH33MVB5NDGNRR5?_encoding=UTF8&psc=1
I’m making my brisket on Sunday to eat on Tuesday for New Year’s eve. What’s a good technique for reheating brisket? Should I slice the brisket on Sunday, put slices in aluminum pan and then heat the sliced brisket on Tuesday night? Or don’t slice now, heat on Tuesday night and then slice? Thanks
Hope it turns out perfect! Absolutely don't slice it until right before you're serving it. Keeping it cohesive will keep all the flavor and juices intact. Wrap the whole brisket in foil and refrigerate until you're ready. Then while foiled I would put it in the oven at 325 for an hour to an hour and a half. Try letting it get almost to room temperature before you put it in the oven and that should be great.
I would be very curious on the texture of the brisket…I noticed that you sliced WITH the grain (I’ve only ever heard of cutting against the grain)…how were those first few slices you sliced off the brisket?
Thanks for the response. I usually smoke my briskets (~ 11 lbs non-prime) for 20+ hours at around 225 on the Egg with a water filled drip pan and don't wrap them at all. I have foiled pork butts when I've been pressed for time; however, I don't like the bark texture with the foil. Is there a textural difference with butcher paper brisket vs the more "traditional " method? It's been about six months since I've done a brisket on the egg and I'm getting the urge, considering trying the Franklin method.
I have tried Franklins method a few times in my Kamado jo - works great! The K-Jo is great at holding a temp for many hours. Only thing is I don't do 50/50 with the salt and pepper as I find it is too salty for our tastes. I do more of a 65/35 split pepper to salt.
itssugarfree I like the same ratio, I also like to crush my own peppercorn giving me a thicker granule of pepper. It is a nice surprise when you bite into it.
I have a pellet grill and I agree, not much smoke flavor. They have “grill” in the model name and not “smoker” for a reason in my opinion. I also have an old and very heavy original Oklahoma Joe offset smoker, which is my favorite for smoking. I was given an XL Big Green Egg, have just finished the low-temp breaking phase, and intend to move on to use heavier-than-chunks wood as you did, thanks for the demo. I have given my Green Mountain Grill away to a friend who wants to grill for large parties, all good, to each his own.
Thanks Chris - at least 30 minutes. If you need to buy more time, you can always pull it out and let it rest at room temp for 20 minutes, then drop it in a cooler. It will stay warm for hours.
I'm laughing my ass off at all the BBQ snobs whining about how you cut it. It looked so good I'd ate the thing without cutting it. I prefer my brisket cut across the grain. Give me a break. If that was a competition brisket it would matter to a judge, setting on your counter, an excellent looking brisket. I enjoy your videos and hope you continue to post.
Did this method today (still cooking), but have had a heck of a time maintaining a temperature around 285 in the egg. Not sure if the breeze today is causing my problems, but I've been chasing the temp most of the day.
Thanks for taking the time to make this video. I use the franklin technique on a BGE as well. I am curious about the hardwood lump charcoal that you are using. There are some large pieces in yours. I used Ozark Oak for years but they were bought out by Royal Oak(I think). I had to switch to the BGE charcoal, but I am not that happy with it. Do you mind sharing the name of the brand you are using?
+Jim Howell I use Cowboy (which our Costco starting carrying and I've seen it at Lowes). The top of the bag has big chunks and the bottom are smaller. I always save the big chunks on the top of the bag for longer smokes and use the smaller pieces on the bottom for grilling and shorter smokes.
It's definitely not impossible to oversmoke the meat. When Aaron Franklin fires up his cookers, the wood in them is burning full blast. Not smoldering. You have to let the wood breathe and burn fully to produce the clear, clean, thin, blue smoke that makes perfect BBQ.
One thing I'm sure after 7 years since this video came out is that there is a huge difference between a small cook chamber with the heat coming from the bottom and a huge 2000 gallon cook chamber with the heat coming from the side. That being said I've found 260 to be a great temp for the big green egg, fat down, then foil boat it fat side up and serve it fat side up. Fat side down renders the fat on top perfectly. The presentation side has grill marks on it but the taste is outstanding.
Franklin says it is important to have the temperature read at the level of the meat. When temp gauge on the BGE is at 275, the temperature at the meat level at least 25 to 30 degrees cooler. In order to get 275 at the meat level the gauge will have to read around 300. What is your opinion about that?
Thanks for showing this method. That looks great. Also, when I shop at Publix Supermarket, the brisket says "brisket flat." Is that the right cut of meat or is there something else I should ask for to make sure I have the right cut of meat?
Might want to get a packer brisket. It includes both the flat and the point. The point is the best part of the brisket and is where burnt ends come from. Burnt ends are heavenly!
You can get amazing results with a budget cut, no need to spend 100+ on it. Go slow, keep the heat low and consistent. Pull at the perfect temp 195-205, wrap and rest. Add quality beef tallow in the wrap to kick it up a notch.🔥
Great video. It has given me the confidence to try it myself. I'm a noob egghead and noob smoker so it helps a lot to see how it is done. Thanks. I have never seen the mustard rub before. I have a mustard hater in the house, are you sure it doesn't impart flavor? What about oder during cooking? I don't want to deal with "mustard gas" comments for 12 hrs. Thanks Again.
Great video! I was wondering what's the size of your Big Green Egg? I'm thinking of purchasing one and want to make sure I get one that is large enough to smoke a whole brisket. Thanks again!
+Darren Nacht It's a LARGE and yes, you can get up to a 18 pound brisket on it. You won't have room for anything else, so if you cook large quantities more that that you might need an XL.
Great video! Thank you! (funny the comments most likely are from those that don't post, nor will everpost educational videos. If they had, they sure wouldn't review like that... pointing out the error, with correction, one thing) Spending the time watching the video almost 11 minutes. By watching this video saving countless hours of mistakes, and cash, but being a jack ass priceless.
Actually, cool water warms up quicker than warm water, it's a scientific fact. Not really going to make a noticeable difference either way on the finished brisket. Great video!
+Jimmy Shepherd Cool water, unsurprisingly, does not warm up quicker than warm water. This would be impossible, since it eventually becomes warm water at some point while heating. From that point, it would behave no differently than if you'd started with warm water. +TheChamp531 It's unlikely that any of the impurities you're worried about would make it to the meat, but even if you're thinking about volatile impurities, then you can put cold water in a teakettle, boil it, and then pour that in your pan.
+Jimmy Shepherd Makes sense since cool water is cool and warm water is already warm. BUT warm water heats at the same rate that warm water heats so what you said doesn't make sense nor is it a scientific fact. The reverse is true in some cases. Hot water can freeze faster than cold water. Maybe that's what you are thinking of.
@@FlamingRoosterBBQ it came to temp in 5 hours. My thermos might have been wrong, but it was juicy and not exactly tender. It was a hot day in SC and it rained, so that might have brought the temp up and down - as in it ranged from 300 to 200 within hours. I am a novice, so still learning. The biggest problem was cooling it down from 300. I believe it grilled too much. Will give it another shot.
I too own a BGE. Once I discovered the Franklin Method that is the only way I do it. My HEB butcher used to give me the pink butcher paper to wrap a brisket until they started selling it by the roll like foil and parchment paper.
+Philip Buslon No I did not spray like Franklin does. I never have to replenish the oak or lump duting my smokes and I can get constant smoke the whole time. Check out my video on smoking set up.
I don't think it's the rub that causes the bark because I made a brisket exactly this way except I thought that I put too much salt so I poured an entire big glass if water on it to get the excess salt off and I still got a thick bark. I did wash off too much salt and pepper too because my brisket needed more when I tasted it. I believe the bark is formed from the smoke.
With the rub being only salt and pepper, does it have strong pepper taste? Will be smoking a brisket in a few days and I’ve always wanted to try this method, but my wife usually balks when I do rubs with pepper (Usually steaks). She doesn’t care for a peppery taste. Maybe I should find another rub to keep her happy.
With the long smoking process, the 'peppery' taste really cooks out and it creates a nice bark. I would do salt, pepper and add some garlic seasoning and that will ensure to cut the pepper taste.
That looks amazing, and I would never have tried that at those temps. I will do this for sure this weekend. I noticed you probed it on the point, is that the way you always do it? I've always probed the flat. Thanks for the feedback in advance.
+Chris Gonzales Thanks! Mine is from www.thermoworks.com/, but it's older so they don't have that model. This is the new one thermoworks.com/products/handheld/therma_q.html - get the kit with the meat temp probe and the grill temp probe as well.
Carlos G if you have a clean burning smoke, produced from wood that's fully combusting, you'll never oversmoke anything. The wood has to breathe. The smoke should be almost clear. Very thin and blue at most. That produces the best quality BBQ and gets the most out of your wood.
When people choke off the wood and create a thick, white smoke, it'll oversmoke the meat very quickly. That can ruin a good piece of meat very quickly.
@@brucenlittlepictures I was going to say the same thing. You can cook a brisket for 18 hours, unwrapped, if using clean smoke... It will not be too much smoke. Cook it for 3 hours using white smoke, and it's going to suck ass....
Hey man thinking about smoking a briquet but I don't have any oak wood and I can not find any butcher paper. What kind of wood would be the next think to oak and would aluminum foil work to wrap it with.
cory allen Hey Cory, the Oak wood is key. Do you have an Academy close by? They have Oak logs. Or a Lowes or Home Depot usually have Oak chunks. Next best option is Hickory I would say. If you can find butcher paper, next best thing is parchment paper from the grocery store - make sure it doesn't contain wax. I would suggest that over foil.
Can someone explain how to cut it? In reading the comments, I want to make sure I understand correctly... Should he have done the exact same cut job, but with the brisket turned around?
When you're talking temps are you taking temp from the thicker point? or the flat? and if from the point, if you wait till point is 203, isn't the flat overcooked?
I have to agree with gbparn, just looking at the finished product. I would pick the damn thing up and eat it whole. Good looking Brisket brother, and thanks for sharing.
Great video. I have that book but haven't tried his method yet. After wrapping in the butcher's paper, did you just reinsert the thermometer through the paper, piercing it?
Everything looked great! But you lost me with that electric meat cutter. It just killed the mood a bit lol
😭
I know, I know! It was late and I couldn't find my normal knife :)
Agreed.
Lol dude my step father uses one frequently it's so awkward.
I couldn’t have said it better myself
Big Green Egg: $950
Prime Brisket: $6/per pound
Cutting with the grain after a 10 hour smoke: Priceless
Haha. I thought the same thing. Went thru all that time and effort to go and be a bone head at the end.
Haaaaaa! LMFAO!
while i agree with this.........whole prime brisket at costco is 2.49-2.99 a pound....go get you some
Cutting with the grain is so hurtful I feel like I am owed an apology.
As soon as the knife started I knew he screwed up
With over 45 years of brisket experience, there are some things you can do that there really isn't a right or wrong way. You can cook at 200 or 275 and the outcome will be the same. You can use different rubs, different woods, or different cookers and only small differences are noted. You can wrap them or not wrap them. You can also start at the point but most start at the flat because it's more logical. I start at the flat and as I get to the point, I separate the two. The end of the point is my favorite part and then I use the rest of the point for either chopped or burnt ends. But the one thing that you never do is cut the brisket with the grain. We didn't see how he sliced the rest of the brisket but the way he started slicing made me cringe. I also don't use a temperature probe as I can tell by looking if the brisket is ready or not, but again, that took years to develop that sensitivity. Slicing across the grain should be the #1 rule. The #2 rule should be don't use an electric knife. Invest in a good carving knife, develop good knife skills, and keep it sharp.
Yeah, to me it looked like he did it backwards.
As soon as i finished the video - CTRL -F "Grain" found your comment. Was starting to think I was wrong about against the grain...
You actually can oversmoke(maybe not brisket), depending on what kind of wood you're using some are much stronger than others like hickory vss apple. You can also have "dirty" smoke which will ruin the meat, Franklin mentions this in one of his videos as well as he uses oil to make the rub stick.
Thats a beautiful brisket. It looked juicy and tender, great video. I have never done a brisket before but I'm ready to try one now.
Ray Mack's Kitchen and Grill I wouldn’t take his advise. Check out “t Roy cooks” instead for better/more correct information
“Impossible to have too much smoke”
I’m here to let you know meat only accepts/absorbs smoke up to the temperature of 140 degrees and that’s sourced info. You use WAY TOO MUCH. Over-smoking actually has some serious negative effects. Lookup creosote
“This is the Franklin way”
Absolutely not even close to his method. Dude you’re using waxed parchment paper when you’re specifically supposed to use peach Non-waxed butcher paper. That alone makes a HUGE difference. You’re literally doing it all wrong
You also got the flat and point backwards.... and cut it wrong... you have a lot of learning to do before you can even compare your method to Franklins.
I’m not sure how this video has 300,000 views, the amount of wrong information you shared has me thinking UA-cam is one hell of a naive place to learn
I'm making a playlist of all the best briskets on UA-cam. You just earned a spot! So many people out here on UA-cam have no idea how to make brisket.
🤣🤣He sliced it completely the wrong way
Also, If the meat gets done early, wrap in blanket and store in a cooler for up to several hours. Works great. One time it was done around noon, and guests arrived at 6. I stored it in a blanket and a bag cooler for six hours. Was still perfect.
I smoked brisket by following your video just 2 weeks after getting my BGE... i had never made brisket in my life. I couldn’t believe how incredible it turned out! My wife (who has had amazing brisket in Kansas City when she worked there) agreed that this was one of the best, if not the best, brisket she’s ever had (and she is very picky about her food and brutally honest about my cooking). Thanks for making a great video applying the Franklin method to the BGE.
I used pecan wood and foil because I couldn’t find oak or butcher paper. Next time I’ll use white oak wood from a local wood shed.
I just cooked a 8lb brisket using your video and it came out AMAZING! I'm a big fan of your vids, appreciate them very much!
Some things that happened in this cook: my brisket hit 165 in 2 hours! I wrapped in butcher paper like you said, however had second thoughts since there was no bark yet. So I unwrapped and waited to wrap after 5 hours. Brisket was at 180 then and had a good bark.
I chickened out and took the brisket off at 190, not 200. I think it could have been even more tender at 200, but it was still incredibly juicy and tasty at 190. Not sure how to unwrap mid-cook to check doneness?
I held the brisket in butcher paper in a cooler for 4 hours waiting for company to arrive. It was still hot and juicy even after all that time, There was a lot of condensation in the cooler, something that prob wouldn't have happened with foil. No worries as long as the meat stayed moist.
I've been up since 4:45am, now exhausted, but basking in the glow of a great cook. Thanks again!
Dan A
Right on! I bet you gained a ton of confidence from this cook.
Way to go buddy! I just completed this recipe and the brisket came out AMAZING! 👏👏
Brisket looks nice. But I think you got the point and the flat backwards. It looks like you were cutting with the grain at first. Nice piece of meat though
phunnyasfuk yeah he's cutting it wrong but it looks good
Yes cut it wrong the wrap looked like wax paper but it looked very good..
Great video and nice brisket although I think you cut the point wrong It should be against the grain. Anyway, It looks supper tasty.
I have a BGE (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched the Video twice and ordered a 15# Brisket from the local meat market. I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper. Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub. Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us. It was quite a Sound when I lowered the Dome as the meat was hitting the side walls. SIZZLE. Worry. Can't turn back. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE. Kept at 275' until internal temp 203' - total of 11 hours. Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time - I knew I could not do it any closer to C-Day) . Into the Refrig it went, BUTCHER PAPER and M-O-A-B. On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well, set the dial at 200-225' for 2-3 hours. THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEFS, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of BGE or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine. The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc. Everyone took home extra slices home...I did not bring one bit home. Everyone thought it was sensational and a wonderful Christmas gift in baggies. It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.
This comment is amazing . Made two briskets yesterday , about to go have leftovers with my wife .
@@BG-io7ev Glad you had great success
I have used your method 3 times. I find the temp on the thermometer in Green Egg dome to be hotter than the probe by the meat. What temp should the temp on the Green Egg dome be? Are both the probe and dome temp 275 or is dome hotter?
I'm from California and my brother lives in Taylor Texas. I'm a tri tip guy and my brother is a brisket guy no surprise. What we agree on is that we both carve against the grain of the meat. It looks like he's carving with the grain?
Yes, he went into the point instead of the tip. Still looks delicious but not optimal.
yeah seems like he sliced the point the wrong way..
Who knows, maybe that's the correct way to carve Marblized Brisket...
Wow! I just wanted to say thank you for the incredible video. I've never smoked a brisket, never!! I've been intimidated by the challenge!! But, I followed your video step by step and wow it came out fantastic!!!! Perfect!!! Exactly what you did, even had the stall! But, I felt confident every step because you covered it!! I learned a ton!! Cannot say thank you enough because it went perfect. Thanks again!!!
Very helpful video, thank you. I followed your instructions using it for a tri-tip, a full brisket, and then a 5-lb point only. I used my cheap Akorn kamado, but with a Party-Q temp control and a iGrill bluetooth thermometer. Great and important advice about coming up slowly on the temperature! Anyway, this method really works well for a kamado-style cooker. I have eaten at Franklin's. I don't get as deep a pink smoke ring as he gets, but the flavor and buttery texture is very close to what he gets with his brisket.
I used my Akorn "wanna be egg" for many years! It did a great job smoking and grilling. It finally rusted out and I bought a Komado Joe! Happy grilling!
Thank you for sharing, I followed your recipe and it was an absolute SUCCESS!!!!Thank you. I am from San Antonio, Texas and have had Franklin's BBQ brisket.
Sanantonio in the house! Lol
I have made this brisket several times with great success!! Excellent recipe. Thank you!
Great video, i can't wait to try it! Also, thank you for responding to all the postings on here and providing additional information, it really helps. I think I'm going to have to pick up a copy of that book!
I thought the same thing about the cuts. Looks like you went with the grain!!
Yep he's completely wrong
+Milwaukee Pat i thought the same thing
I noticed that too.
Yep, Franklin would be disappointed.
Thanks for the video. I just got an Egg a year ago and have followed your direction for some time. I am from Dallas but have never had a chance to stop by Aaron's place but I watch his videos consistently. The only thing missing was being cooked on the Egg. I can't wait to try it.
***** in a video with Aaron Franklin, he tested foil, butcher paper and nothing at all. From the video he said that the taste of the brisket in the butcher paper had a more of a beef flavor than the others. I havent tried it myself, but will be doing so. I also like Sea salt instead of just kosher salt.
Stan George I watched that video and ordered some butcher paper. I smoked the brisket two weeks ago and it was the best one yet.
Great video, I agree on the point you had on the smoke. It isn't a question of how much smoke you put on the meat but the quality. Often an inefficient fires' smoke will leave bad tastes on the meat. Properly oxygenated fire is where you want it. Thanks for the tips.
but yeah u can tell by the meat strands that u didnt cut against the strains.
Thanks for sharing!! I tried this too and have to agree, it's so simple who would have thought. No need to over complicate the rub. I've tried several rubs and kosher salt and ground pepper works best!!
Great video and thanks for the tip on the thermometer. This time the brisket come out great!!
I cooked mine pretty much the same way and after trying brisket from couple of places that claim to be the best I feel this is the smoky is in the best flavor. And I agree I don’t know how some places manage to not have a smoky brisket because that’s what the flavor is. Smoke
Great Video Tutorial! Appreciate all your attention to detail and keeping it as close to Franklin's as possible. Having a ceramic cooker myself, this is what I will be doing this coming weekend and following your video to the word. Thanks again! It would be great to come up with something close to what you guys get there in Austin.
Cool video. ive always wanted to try Franklin's method but havent got around to it. but now that i see in ur video that its the best way to do it im certainly trying it this coming up weekend. thanks
Thanks for showing this. Best Brisket I've made on my BGE. I think the biggest is proper trimming. I used a paper bag without printing on it instead of the butcher paper and it worked out great. I did not have a stall in this smoke. Went right to 175 without any holding. I did just the point about 6 lbs. It was done in 6 hours. I used Hickory--need to find oak for next time.
great job on the video.but I prefer my brisket cut against the grain
Cutting against the grain def looks better. But I find chewing when you cut with the grain is easier to chew..idk why
Exactly!!! He totally was cutting the point first the wrong way.
I think he just got mixed up.
Looks great. I followed your original brisket video when I fired my BGE up the very first time. Yes, I tackled brisket as my first smoke. It turned out perfect. Eager to try this method.
Great video!! I've watched just about all of your video and cooked a lot of the same things and follow your method so far everything was great. All the negative comments they don't know how to cook. They probably don't have a video on UA-cam if you know what I mean. Keep posting great job! Thanks for posting!
Two thumbs up, thanks Cory!
cory allen i can cook, and these comments are regretfully right. i hope he can use the constructive criticism, and try again. and see the difference for himself. good video. but dont dismiss the criticisms. they could help.
It was all good until the electric knife came out. lol
Did you rest it? If so, I didn't hear it mentioned.. another important step.
Does anyone actually read the comments before adding their own? Talk about beating a dead horse on the grain cutting snafu. All that info and work and that's what leads. Looks amazing Rooster.
Great video! Nice work!
Thanks for the informative video, my brisket was honestly the best my family and I have ever had and that's bold being a Native Texan!
Great video! I'm going to try this.
Do you follow the temperature on the geen egg indicator? Or did you put a thermometer on the grill where the brisket is laying?
Thanks for the video! Followed this video but used some hickory and apple wood instead(couldn't find any oak) and it turned out phenomenal. Also used foil instead of butcher paper. Didn't seem to matter. Best brisket I've ever had. Thank you!
Using foil is known as the Texas crutch. Some people feel that foil keeps too much steam in, which will effect the bark, and tends to leave a “boiled” taste to the brisket. I’ve tried both, and prefer the butcher paper method. But that’s just me!
Great tutorial. Thank you. Kept it simple. Have you tried one where you put it in the oven after wrapping? If so can you taste a difference?
I have, and to be honest that method is just as good as well.
I don't even use a thermometer when I cook brisket anymore. after you do it so many times you can just tell when it's ready
Penelope_Staunton VA
I have a Big Green Egg (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched a Video on The Franklin Method (with Butcher Paper) twice and ordered a 15# Brisket from the local meat market. I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper. Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub. Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us. It was quite a Sound when I lowered the Dome as the meat was hitting the side walls. SIZZLE. WORRY. Can't turn back now. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE. Kept at 275' until internal temp 203' - total of 11 hours. Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time - I knew I could not do it any closer to C-Day) . Into the Refrig it went, BUTCHER PAPER and M-O-A-B. On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well, set the dial at 200-225' for 2-3 hours. THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEFS, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of Big Green Egg or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Kitchen Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine. The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc. Everyone took home extra slices home...I did not bring one scrap home. Everyone thought it was sensational and a wonderful Christmas gift in baggies. It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.
Thanks for this video. One question - is butcher paper the same as parchment paper?
Thanks! No, parchment paper has wax, please DONT USE. Pink Kraft Butcher Paper Roll - 18 Inch x 175 Feet (2100 Inch) - Food Grade Peach Wrapping Paper for Smoking Meat of all Varieties - Unbleached, Unwaxed and Uncoated - Made in USA www.amazon.com/dp/B0776JH663/ref=cm_sw_r_cp_api_glt_fabc_AGGYSKH33MVB5NDGNRR5?_encoding=UTF8&psc=1
I’m making my brisket on Sunday to eat on Tuesday for New Year’s eve. What’s a good technique for reheating brisket? Should I slice the brisket on Sunday, put slices in aluminum pan and then heat the sliced brisket on Tuesday night? Or don’t slice now, heat on Tuesday night and then slice? Thanks
Hope it turns out perfect! Absolutely don't slice it until right before you're serving it. Keeping it cohesive will keep all the flavor and juices intact. Wrap the whole brisket in foil and refrigerate until you're ready. Then while foiled I would put it in the oven at 325 for an hour to an hour and a half. Try letting it get almost to room temperature before you put it in the oven and that should be great.
Fantastic recipe. I've cooked five briskets this way and each time with great success. Simple is best...
I would be very curious on the texture of the brisket…I noticed that you sliced WITH the grain (I’ve only ever heard of cutting against the grain)…how were those first few slices you sliced off the brisket?
Do you have to add wood or charcoal during the smoking process?
Thanks for the response. I usually smoke my briskets (~ 11 lbs non-prime) for 20+ hours at around 225 on the Egg with a water filled drip pan and don't wrap them at all. I have foiled pork butts when I've been pressed for time; however, I don't like the bark texture with the foil. Is there a textural difference with butcher paper brisket vs the more "traditional " method? It's been about six months since I've done a brisket on the egg and I'm getting the urge, considering trying the Franklin method.
I have tried Franklins method a few times in my Kamado jo - works great! The K-Jo is great at holding a temp for many hours. Only thing is I don't do 50/50 with the salt and pepper as I find it is too salty for our tastes. I do more of a 65/35 split pepper to salt.
itssugarfree I like the same ratio, I also like to crush my own peppercorn giving me a thicker granule of pepper. It is a nice surprise when you bite into it.
yep - I use a mortar and pestle and get a few different sized grains going!
I have a pellet grill and I agree, not much smoke flavor. They have “grill” in the model name and not “smoker” for a reason in my opinion. I also have an old and very heavy original Oklahoma Joe offset smoker, which is my favorite for smoking. I was given an XL Big Green Egg, have just finished the low-temp breaking phase, and intend to move on to use heavier-than-chunks wood as you did, thanks for the demo. I have given my Green Mountain Grill away to a friend who wants to grill for large parties, all good, to each his own.
Thank you for the video! How long did you let it rest in the wrap after pulling it at 203?
Thanks Chris - at least 30 minutes. If you need to buy more time, you can always pull it out and let it rest at room temp for 20 minutes, then drop it in a cooler. It will stay warm for hours.
The initial cook did you cook FAT side up or down?
I'm laughing my ass off at all the BBQ snobs whining about how you cut it. It looked so good I'd ate the thing without cutting it. I prefer my brisket cut across the grain. Give me a break. If that was a competition brisket it would matter to a judge, setting on your counter, an excellent looking brisket. I enjoy your videos and hope you continue to post.
Actually it would matter to a judge when it came to the pull test
you do realize you cut the flat first instead of the point and you did the exact opposite
I noticed that too...LOL He cut with the grain on both. Hey Flaming great job on the video. Always slice against the grain.
Across the grain not against ;)
Nick Dawn he just misidentified the flat. I'm sure he slices it correctly most of the time
it was so nice .....then the chainsaw hacking began lol.
Nick Dawn no it’s against the grain.
Great video!! Those are huge charcoal lumps! What brand of charcoal do you use? Thanks!
+Holly Edwards thanks! Cowboy lump charcoal
+FlamingRoosterBBQ Thanks! We use Royal Oak...which is pretty good...but, we normally don't get hunks that big.
Followed your recipe to the "T" . The best brisket I've ever smoked hands down. Thanks for the advice.
How long should the smoke from the wood last?
Did this method today (still cooking), but have had a heck of a time maintaining a temperature around 285 in the egg. Not sure if the breeze today is causing my problems, but I've been chasing the temp most of the day.
So your temp keeps getting too high?
Thanks for taking the time to make this video. I use the franklin technique on a BGE as well. I am curious about the hardwood lump charcoal that you are using. There are some large pieces in yours. I used Ozark Oak for years but they were bought out by Royal Oak(I think). I had to switch to the BGE charcoal, but I am not that happy with it. Do you mind sharing the name of the brand you are using?
+Jim Howell I use Cowboy (which our Costco starting carrying and I've seen it at Lowes). The top of the bag has big chunks and the bottom are smaller. I always save the big chunks on the top of the bag for longer smokes and use the smaller pieces on the bottom for grilling and shorter smokes.
Have done briskets and turkeys the Franklin way, hands down the best.
It's definitely not impossible to oversmoke the meat.
When Aaron Franklin fires up his cookers, the wood in them is burning full blast. Not smoldering.
You have to let the wood breathe and burn fully to produce the clear, clean, thin, blue smoke that makes perfect BBQ.
Did you have to add wood or charcoal during the cook?
One thing I'm sure after 7 years since this video came out is that there is a huge difference between a small cook chamber with the heat coming from the bottom and a huge 2000 gallon cook chamber with the heat coming from the side. That being said I've found 260 to be a great temp for the big green egg, fat down, then foil boat it fat side up and serve it fat side up. Fat side down renders the fat on top perfectly. The presentation side has grill marks on it but the taste is outstanding.
Franklin says it is important to have the temperature read at the level of the meat. When temp gauge on the BGE is at 275, the temperature at the meat level at least 25 to 30 degrees cooler. In order to get 275 at the meat level the gauge will have to read around 300. What is your opinion about that?
+Dudley Meeter I agree 100%. I use a surface temperature probe from thermoworks just for that reason.
you cut the brisket incorrectly, but it looks awesome!
If its cooked good it doesn't matter
Thanks for showing this method. That looks great. Also, when I shop at Publix Supermarket, the brisket says "brisket flat." Is that the right cut of meat or is there something else I should ask for to make sure I have the right cut of meat?
Yes, the flat is what you need. Good luck!
+FlamingRoosterBBQ
No don't tell him that! He needs the entire brisket, not just the flat.
Might want to get a packer brisket. It includes both the flat and the point. The point is the best part of the brisket and is where burnt ends come from. Burnt ends are heavenly!
Kick ass job on that brisket! 👍
You can get amazing results with a budget cut, no need to spend 100+ on it.
Go slow, keep the heat low and consistent. Pull at the perfect temp 195-205, wrap and rest. Add quality beef tallow in the wrap to kick it up a notch.🔥
Check out some of Franklin's videos on youtube. He actually tells you to cut the "Point" a little thicker and the "Flat" at the width you are using.
Great video. It has given me the confidence to try it myself. I'm a noob egghead and noob smoker so it helps a lot to see how it is done. Thanks.
I have never seen the mustard rub before. I have a mustard hater in the house, are you sure it doesn't impart flavor? What about oder during cooking? I don't want to deal with "mustard gas" comments for 12 hrs. Thanks Again.
+GenghisKeane 100% sure, no trace of smell or taste. Good luck!
Use olive oil...
Great video! I was wondering what's the size of your Big Green Egg? I'm thinking of purchasing one and want to make sure I get one that is large enough to smoke a whole brisket. Thanks again!
+Darren Nacht It's a LARGE and yes, you can get up to a 18 pound brisket on it. You won't have room for anything else, so if you cook large quantities more that that you might need an XL.
I haven't seen your other videos. Do you always use a water pan? Any issue with bark?
I do for most things. With brisket, not necessary, and I've never had a problem with the bark.
Great video! Thank you! (funny the comments most likely are from those that don't post, nor will everpost educational videos. If they had, they sure wouldn't review like that... pointing out the error, with correction, one thing) Spending the time watching the video almost 11 minutes. By watching this video saving countless hours of mistakes, and cash, but being a jack ass priceless.
Never thought about that using hot water instead thanks for the tip I always used cold water never even considered that fact
Actually, cool water warms up quicker than warm water, it's a scientific fact. Not really going to make a noticeable difference either way on the finished brisket. Great video!
+Jason Elliott Franklin uses cold water because it has less impurities. Always better to use cold water for this exact reason.
+Jimmy Shepherd Cool water, unsurprisingly, does not warm up quicker than warm water. This would be impossible, since it eventually becomes warm water at some point while heating. From that point, it would behave no differently than if you'd started with warm water.
+TheChamp531 It's unlikely that any of the impurities you're worried about would make it to the meat, but even if you're thinking about volatile impurities, then you can put cold water in a teakettle, boil it, and then pour that in your pan.
+Jimmy Shepherd Makes sense since cool water is cool and warm water is already warm. BUT warm water heats at the same rate that warm water heats so what you said doesn't make sense nor is it a scientific fact. The reverse is true in some cases. Hot water can freeze faster than cold water. Maybe that's what you are thinking of.
Sir, that is a great looking brisket!
Nice job! I’m trying this today. Wish me luck.
How'd it turn out?
@@FlamingRoosterBBQ it came to temp in 5 hours. My thermos might have been wrong, but it was juicy and not exactly tender. It was a hot day in SC and it rained, so that might have brought the temp up and down - as in it ranged from 300 to 200 within hours. I am a novice, so still learning. The biggest problem was cooling it down from 300. I believe it grilled too much. Will give it another shot.
I too own a BGE. Once I discovered the Franklin Method that is the only way I do it. My HEB butcher used to give me the pink butcher paper to wrap a brisket until they started selling it by the roll like foil and parchment paper.
Did you trim the brisket as Franklin suggests or just use the packer as it came out of the packaging?
+Donald Pipkin yes, I typically get an untrimmed brisket and trim it down. If you get a trim brisket, it usually doesn't have enough fat on it.
Did you trim it at all? Perhaps I missed that part but I don't recall it from the video.
Yes, I always trim to about 1/4 inch fat left on the top
Did you spray during the process? How often did you replenish the coals and oak? Thanks and great video!
+Philip Buslon No I did not spray like Franklin does. I never have to replenish the oak or lump duting my smokes and I can get constant smoke the whole time. Check out my video on smoking set up.
brisket with a little jester king, all day everyday! yum! great video
Think u cut that backwards
I don't think it's the rub that causes the bark because I made a brisket exactly this way except I thought that I put too much salt so I poured an entire big glass if water on it to get the excess salt off and I still got a thick bark. I did wash off too much salt and pepper too because my brisket needed more when I tasted it. I believe the bark is formed from the smoke.
Do you work for Google Fiber? This looks amazing. Cooking this up this weekend.
Tried it, loved it, great job!
With the rub being only salt and pepper, does it have strong pepper taste? Will be smoking a brisket in a few days and I’ve always wanted to try this method, but my wife usually balks when I do rubs with pepper (Usually steaks). She doesn’t care for a peppery taste. Maybe I should find another rub to keep her happy.
With the long smoking process, the 'peppery' taste really cooks out and it creates a nice bark. I would do salt, pepper and add some garlic seasoning and that will ensure to cut the pepper taste.
Awesome Video! Did you do the Salt and Pepper 50/50 by volume or weight?
Thanks in advance!
Thanks Mike. By volume and it seemed spot on.
That looks amazing, and I would never have tried that at those temps. I will do this for sure this weekend. I noticed you probed it on the point, is that the way you always do it? I've always probed the flat. Thanks for the feedback in advance.
Where did you purchase your meat thermometer, and what brand is it? Great video, keep them coming.!
+Chris Gonzales Thanks! Mine is from www.thermoworks.com/, but it's older so they don't have that model. This is the new one thermoworks.com/products/handheld/therma_q.html - get the kit with the meat temp probe and the grill temp probe as well.
You can actually put too much smoke into it... Learned that lesson the hard way
Carlos G if you have a clean burning smoke, produced from wood that's fully combusting, you'll never oversmoke anything.
The wood has to breathe. The smoke should be almost clear. Very thin and blue at most. That produces the best quality BBQ and gets the most out of your wood.
When people choke off the wood and create a thick, white smoke, it'll oversmoke the meat very quickly. That can ruin a good piece of meat very quickly.
@@brucenlittlepictures I was going to say the same thing. You can cook a brisket for 18 hours, unwrapped, if using clean smoke... It will not be too much smoke. Cook it for 3 hours using white smoke, and it's going to suck ass....
I've done your method a few times and franklins and I gotta say I prefer the flaming rooster method. The flavor is better.
Thank you , doesn't get any simpler than that
Danny Ramos there’s a lot of bad info and misinformation in his video. I’d be careful replicating his advice
Do you rest the aluminum tray with water on top of the wood or in a base?
thanks
Its on the deflector shield
Looks great! Did you say you let it rest to 145? Degrees? or time?
Normally I rest at least 30 minutes, even up to an hour and will still be plenty hot
Hey man thinking about smoking a briquet but I don't have any oak wood and I can not find any butcher paper. What kind of wood would be the next think to oak and would aluminum foil work to wrap it with.
cory allen Hey Cory, the Oak wood is key. Do you have an Academy close by? They have Oak logs. Or a Lowes or Home Depot usually have Oak chunks. Next best option is Hickory I would say. If you can find butcher paper, next best thing is parchment paper from the grocery store - make sure it doesn't contain wax. I would suggest that over foil.
Can someone explain how to cut it? In reading the comments, I want to make sure I understand correctly... Should he have done the exact same cut job, but with the brisket turned around?
Awesome! Thanks for sharing. Did you spritz it at all with anything?
No spritz for me. Franklin recommends it to take a pulse on how the brisket is doing (not for taste).
When you're talking temps are you taking temp from the thicker point? or the flat? and if from the point, if you wait till point is 203, isn't the flat overcooked?
From the point. The flat will be a little drier, but still great
I have to agree with gbparn, just looking at the finished product. I would pick the damn thing up and eat it whole. Good looking Brisket brother, and thanks for sharing.
Great video. I have that book but haven't tried his method yet. After wrapping in the butcher's paper, did you just reinsert the thermometer through the paper, piercing it?
Yes, put the probe back in through the butcher paper.
David Prange ii