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Costco Prime Brisket Franklin Style(Kinda) w-Q View - Page 2

post #21 of 34

What a great post full of great info. Thanks Mike! 

 

Where did you have your temp probe set for the monitoring of the meat temp? the point? the flat? in between?

post #22 of 34

Good to see you had a great experience with the Costco prime. I agree they're a great deal. I have one in the freezer that's been waiting for some better weather, so I can do an all-nighter.

post #23 of 34

Dang man, I wish my Costco sold whole briskets. All they sell is flats.

 

Job well done.

post #24 of 34

Looks awesome!  thanks for sharing.

 

How important is the 8hours in the roaster (" roaster and set temp to 160") to the process? 

post #25 of 34
Thread Starter 
Quote:
Originally Posted by Red Beard View Post
 

Looks awesome!  thanks for sharing.

 

How important is the 8hours in the roaster (" roaster and set temp to 160") to the process? 

 

I think it really helps to "loosen" up the brisket and also allows the juices to fully redistribute throughout the meat. Franklin keep his finished briskets in a (140-160 degree)food warmer for 6-8 hrs. until he opens. I don't really know if this is part of what makes his briskets legendary or he just does it out of necessity or both. I've  kept finished briskets in a cooler warped in bath towels for up to 10 hrs. before serving with great results,but since my wife bought me the roaster( cheep alternative to a food warmer) I'd just use it and maintain a constant temp and I don't have to listen to her bitchin' at me about using her good bath towels. LOL.

 

That's my story and I'm stickin' to it!  :icon_lol:

post #26 of 34
Quote:
Originally Posted by dirtworldmike View Post
 

 

... and I don't have to listen to her bitchin' at me about using her good bath towels. LOL.

 

That's my story and I'm stickin' to it!  :icon_lol:

 

LOL! Sounds like my wife!

post #27 of 34
Quote:
Originally Posted by mneeley490 View Post

LOL! Sounds like my wife!
I have a couple of large beach towels that I brought into the marriage. One use to be on by music practice chair. Now they are my brisket towels and she doesn't get to complain about me using them for whatever I want.
post #28 of 34

I am with you on the oven. I have done that several times to finish cooking when the weather turns nasty or if I need to finish something quicker than expected.

post #29 of 34
Saw this pic leading to this post on the main page. I guess I am spoiled, I have a Costco right on the way home from work so I am fortunate that I have been able to smoke their prime briskets exclusively.

Just picked up a 14.5 pounder that I am smoking now. They always come out great. I am definitely sold!
post #30 of 34
Looks great. I have a Costco about 5 minutes from my house and will be trying this today. I am in a competition in July and the long rest period could take some stress out of the turn in time.
post #31 of 34

Thanks for such a great post.  Just starting out, so was happy to see it's normal to have the temp spike when adding more fuel.

 

Not sure if Costco in Canada sells Brisket, but I'm definitely going this weekend to find out.

post #32 of 34
Looks absolutely beautiful! Good job
post #33 of 34

How many layers of butcher paper do you use and is there a special method of keeping it all wrapped up nice and tight?

post #34 of 34
Thread Starter 
Quote:
Originally Posted by ozsmoker View Post
 

How many layers of butcher paper do you use and is there a special method of keeping it all wrapped up nice and tight?

I lay out 2 pieces of butcher paper side by side and over lapped to get the width I need. Then fold in the sides then wrap/flip one complete time around the brisket with the end of the paper on the bottom so the weight of the brisket holds it down and together. It stays wrapped pretty tight that way. 

 

Go to 1:30 in this video.

 

https://www.youtube.com/watch?v=sMIlyzRFUjU


Edited by dirtworldmike - 3/23/17 at 3:01am
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