Watched Franklin video

[banderson7474]

yesterday on trimming and smoking a brisket. (I'm trying to study up b/c I have a full packer in my freezer)

The trimming video - Franklin really trims a lot more than I thought. I understand the hard fat but he cut a lot of the meat b/c he said it would just be trash and unedible. I kinda feel it's easy for him to trim so heavy b/c he goes thru who knows how many a day.

I also watched one of his videos where he smoked a brisket on a small offset. I was very surprised even with his experience, that he didn't use a thermometer. I wonder if he did but they cut that out of the video. He def didn't have a probe in the meat while it cooked for sure.

It was pretty impressive how easily he made it look.

 

[bregent]

I understand the hard fat but he cut a lot of the meat b/c he said it would just be trash and unedible.

It doesn't make sense to cook parts that will just burn up. I trim off all of the thin stuff - but don't throw it out. Save it and grind it for burgers. I also save all the fat which I render for tallow for frying, soap, etc.

He def didn't have a probe in the meat while it cooked for sure.

I don't bother with a meat thermometer for briskets most of the time. It serves little purpose as far as I'm concerned.

 

[bbqbrett]

yesterday on trimming and smoking a brisket. (I'm trying to study up b/c I have a full packer in my freezer)

The trimming video - Franklin really trims a lot more than I thought. I understand the hard fat but he cut a lot of the meat b/c he said it would just be trash and unedible. I kinda feel it's easy for him to trim so heavy b/c he goes thru who knows how many a day.

I also watched one of his videos where he smoked a brisket on a small offset. I was very surprised even with his experience, that he didn't use a thermometer. I wonder if he did but they cut that out of the video. He def didn't have a probe in the meat while it cooked for sure.

It was pretty impressive how easily he made it look.

I read his book and in it he says he trims heavily like that to help the brisket cook more evenly. And if he didn't trim those parts would be overcooked anyways so he wouldn't serve them.

 

[chilerelleno]

Aaron Franklin is a true Master of the Brisket.
95,000+ briskets per year!
44 man hours into briskets, everyday.
Average 300+ briskets per day, and Saturdays they average 450.

One of the reasons he trims like that is for consistency.
Every single brisket that gets slapped on the carving block, each slice is pure awesomeness.
They've it all down to a science.

You know what I really love about Aaron Franklin?
He keeps no secrets, the man is literally an open book, what with his cook books and videos.

 

[bbqbrett]

Aaron Franklin is a true Master of the Brisket.
95,000+ briskets per year!
44 man hours into briskets, everyday.
Average 300+ briskets per day, and Saturdays they average 450.

One of the reasons he trims like that is for consistency.
Every single brisket that gets slapped on the carving block, each slice is pure awesomeness.
They've it all down to a science.

You know what I really love about Aaron Franklin?
He keeps no secrets, the man is literally an open book, what with his cook books and videos.

Was the best brisket I have tried so far!

 

[Berettaclayshooter]

he also cooks only prime grade brisket, which is top notch. Not cheap, but all good things have a price.

 

[hardcookin]

Not really a need to keep a temp probe in a brisket.
Myself I wrap when it has desired bark. And pull when probe tender. Probe or no probe works, use whatever your comfortable with.
As mentioned Franklin has it down to a science. Another thing he does with his briskets is give them a long rest.

 

[banderson7474]

My novice azz will def need to keep a probe!

 

[chilerelleno]

Was the best brisket I have tried so far!

At $25.lb, and a 5-7 hour wait in line... It'd better be.

 

[SmokinAl]

I've come to know about what my brisket should look like when it's ready to be probed. After a few, you will know too. I don't put a probe in them anymore, just check with a thermapen after it starts looking done. However when I smoked my first few briskets I had at least 3 probes in them. 2 in the flat & one in the point.
Al