Franklin pulls his brisket

[bbqbrisket]

I've read the the dude pulls his brisket out at about 203.
Does he leave in paper to rest and cool or remove it and leave it open?
thanks

 

[sawhorseray]

According to his book Franklin wraps around 160º, pulls around 203º, and lets the brisket rest wrapped until the IT drops to around 140º-145º. RAY

 

[Ringer]

I've also heard the same and that he holds it at 140 in a heated environment

 

[SmokyMose]

According to his book that I have he leaves it wrapped until cool enough to slice.
I do the same and it works.
The 203 thing is moot. It might be probe tender at 200 or 210.
203 might be where he starts checking it.....

 

[schlotz]

Question would be, if he is pulling and leaving it wrapped, maybe this timing takes into account further cooking while wrapped?

 

[SmokinEdge]

In my experience, 205* is kinda magic if you have a known source of meat, sure it can be done anywhere between 195-215* but typically 205* is the sweet spot for the majority of briskets.

That said, you can make a very tender delicious brisket SV at 170* if you cook it long enough. The break down of connective tissue and collagen starts to happen at around 140* but it takes a long time to get there, days. At around 200* this break down starts to happen faster, but it’s a window of temp. Go to 225 IT and you have mushy meat. Pull at 190* and it may be dry and chewy. This is why we probe for tenderness and don’t get consumed with IT. Franklin knows this as well, but says he pulls the meat at 203*. My view is that he does this for safety of not over cooking, then in that cool down/holding process the collagen dissolves and the connective tissue breaks down from a high of 203* to final hold of 140*. The meat shouldn’t mush in that time and temp, but will be super tender and juicy. It’s all time with temperature. It’s not rocket science.

 

[YoderGuy]

Here is a series of videos of a brisket start to finish https://bbqonmain.com/aaron-franklin-barbecue-brisket-recipe/
I would love to get the masterclass series, but you have to subscribe for a year, he is the only one I am really interested in watching

 

[tallbm]

I've read the the dude pulls his brisket out at about 203.
Does he leave in paper to rest and cool or remove it and leave it open?
thanks

Hi there and welcome!

I have Franklin's book and seen a number of his videos, all great. I believe he says in his book that he pulls when they feel right (tenderness) and most of the time they are at or near 203F Internal Temp (IT).

Remember a brisket is only done when it is tender. He picks it up and feels, most of us stab ALL OVER with something (I use a wooden kabob skewer) and when it goes in with no resistance then it is tender.

Pork butts, chucks, beef ribs, and some other cuts are only done when tender never by time or temp. I don't recommend picking up a brisket and feeling it. You will burn the crap out of your hand, possibly drop it, or it may fall apart on you so stabbing is my recommended method :)

Oh one final thing. Place the temp probe in the thickest yet center most part of the FLAT muscle. The Point will lie to you and is hard to mess up. The Flat is the pain in the ass and that is the spot to place your temp probe. Also know that hitting that magic spot is not easy. I use 3 probes from 3 different directions aiming for that spot and roll with the lowest one. I've found that 1 out of three gets there and yes the temps can be way different if you don't nail it so thats why I use 3 probes and always pull when tender all over :)

 

[thirdeye]

I'm sticking with the Alto Shaam long hold at 170°. Below is a good video that explains this. BTW Hamilton Beach has a 22 Qt roaster with a temp range of 150° to 450°.