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Brisket - holding the juicy

bensonssmoke

Newbie
18
10
Joined Sep 6, 2016
I am really trying to understand how these renowned restaurants (Franklin BBQ is my first example) pull their Brisket at 2 am and serve it at noon - and it is so hot and juicy???
Do they wrap in plastic and hold in a warming oven? In foil? Not sure why it is so important to me, but I feel if I understand this I will be better at producing a better brisket.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,706
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Joined Nov 12, 2010
First, I think none of their meats are frozen...  Freezing ruptures the cells of the meat causing some drying out during cooking etc...   after that, I know nothing....
 

cksteele

Smoking Fanatic
342
141
Joined Aug 11, 2016
franklins  is all about moisture after 5 hours hes always  spritzing the  meat  then he wraps it in butcher paper   then after  when they come off at 1 or 2  am   they let them rest on cooling racks  for hours   then when they get to an internal temp of  around 140-150  they put them in food warmers  so the meats been resting for 8-9  hours  before they cut  it 
 

bigbearsmoke

Newbie
15
10
Joined Nov 2, 2014
Franklin's and LA Barbecue utilize Alto Shaams. Some places use CVAPS. Regarding the spritzing, though it helps with moisture, I believe it's used more as a means to build the bark. The spritz along with the heavy air flow of his convection style designed cookers is what builds up that amazing bark.
 
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