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1
Posted on 9/19/23 at 2:28 pm to CarRamrod
quote:
and 5 logs like that would be for a really big smoker most of us are not cooking on.
I do it on my Old Country Brazos and it isn't too big. But I use half logs.
Posted on 9/19/23 at 3:04 pm to AlxTgr
quote:
His PBS series was really good, and I feel like he was being honest. He never said there was just one way and tried lots of different things.
His PBS series is great for smoking a traditional brisket. I wouldn't have an issue with it if that is how he approached things to teach people the basics because that series is really good, the problem is he use to actively promote and sell some information like it is what he does in his restaurant. He should just state outright that his restaurant recipes and ingredients are secret and he won't share. He didn't though, he use to advertise recipes as from his restaurant and they magically change a lot over time. I tried a few sauce recipes from his books and what he has posted online, quite a few of them are really really bad. Hopefully he doesn't do that anymore.
All the crap he says about his grills worries me for what people are actually getting for that cost. Guy makes amazing BBQ, but his actions in the past leave me suspect of anything else he does.
This post was edited on 9/19/23 at 3:23 pm
Posted on 9/19/23 at 3:39 pm to Dam Guide
I went to the restaurant for a wedding reception. I was a bit drunk. I was excited to see Franklin Brisket seasoning in the gift area. My now wife and I laughed pretty hard when we sobered up and realized it was just salt and pepper 
The tee shirts were high quality though.
The tee shirts were high quality though.
Posted on 9/19/23 at 4:07 pm to Dam Guide
quote:
All the crap he says about his grills worries me for what people are actually getting for that cost. Guy makes amazing BBQ, but his actions in the past leave me suspect of anything else he does.
His pits look to be quality made, but they also seem like a huge ripoff. They are bare bones with zero features...including simple things like a shelf so you can put your tray of meat on it when bringing it out to the smoker. The cook chamber has no upper rack and is just 7" longer than my old country brazos. Sure, his pit is overall designed better for airflow, but is it worth almost 4X than what I have? frick no!
But he is certainly an opportunist and making bank off the name he made for himself. I don't blame him. But yeah, the deceitfulness about his recipes and sauces is a bit frustrating. At the same time, he puts out a lot of free stuff on youtube that has helped me immensely with smoking.
This post was edited on 9/19/23 at 4:08 pm
Posted on 9/19/23 at 5:01 pm to Teufelhunden
quote:
But you can probably get all that info from free youtube videos.
I've watched a lot of those videos. Some of them are Franklin clones, some of them slightly different, but all of them have some common takeaways.
Restauranteurs order and use a standard sized packer brisket that they trim to be almost identical in size, shape, and exposed fat.
They use simple (inexpensive) seasoning blends.
They know their equipment well. They know the smoker's hot spots and periodically move and turn the briskets to get a uniform cook.
They gently nudge the briskets through the "stall" by either wrapping or increasing the temperature of the pit.
They rest the briskets for sometimes hours in some form of insulated container.
They slice the flat against the grain of the meat until they reach the point, then they turn it 90 degrees and slice the point that way.
Cooks at home have a slight advantage.
You only have to cook one at a time.
You can trim a little more because you aren't profit motivated.
You only have to maintain a small pit.
You can use technology to your advantage.
Temperature probes in the pit.
Probes in the meat.
Fan and damper controls.
You can identify the stall on any sized brisket and react accordingly.
As far as the rub, I have never had any problems with a restaurant style black pepper and kosher salt 1:1 blend. Lately, I have made the blend with half the amount of salt and coated the brisket in Lawrey's seasoned salt first , then the remaining SP blend. It's a tick better.
A 16/20 mesh Tellicherry black pepper makes a noticeable difference as well. It's very fruity and fresh.
I prefer oak over hickory, but I sill do an all hickory cook every now and then.
This post was edited on 9/19/23 at 5:02 pm
Posted on 9/19/23 at 9:08 pm to Btrtigerfan
quote:
I prefer oak over hickory, but I sill do an all hickory cook every now and then.
I can't do hickory on brisket. I usually do a mix of pecan and post oak.
Posted on 9/20/23 at 8:22 am to SUB
quote:
the deceitfulness about his recipes and sauces is a bit frustrating
Why would he ever give out his exact recipes though? Nobody does that, it's not just a Franklin thing. And he's said many times that they're always trying different recipes and techniques to try and improve the product. Idk, I just don't see it the way yall do I guess.
I'd like to hear ruger35's opinion on this because I think he's worked there before.
I will agree that there ain't no way I'm paying 5200 bucks for that offset.
Posted on 9/20/23 at 9:19 am to GeauxTigers0107
quote:
Why would he ever give out his exact recipes though? Nobody does that, it's not just a Franklin thing. And he's said many times that they're always trying different recipes and techniques to try and improve the product. Idk, I just don't see it the way yall do I guess.
People usually don't say this is my store recipe in published work and then give a recipe that doesn't taste anything remotely like the store recipe and then proceed to do that same thing several times afterward with different recipes that aren't similar as well.
This post was edited on 9/20/23 at 9:22 am
Posted on 9/20/23 at 9:25 am to SUB
quote:
His pits look to be quality made, but they also seem like a huge ripoff. They are bare bones with zero features...including simple things like a shelf so you can put your tray of meat on it when bringing it out to the smoker. The cook chamber has no upper rack and is just 7" longer than my old country brazos. Sure, his pit is overall designed better for airflow, but is it worth almost 4X than what I have? frick no! But he is certainly an opportunist and making bank off the name he made for himself. I don't blame him. But yeah, the deceitfulness about his recipes and sauces is a bit frustrating. At the same time, he puts out a lot of free stuff on youtube that has helped me immensely with smoking.
His entire smoker is built around cooking a brisket. A smoker that size would have an unusable top shelf, so no point in adding it. Plus no one wants anything dripping on a brisket and sacrificing bark formation. And I’ll be in total disagreement about a shelf on an offset smoker. Some type of small table is 100x more useful and not in the way when trying to rearrange food. First thing that would come off, especially after you have a pan on on that small shelf and you turn around and your food is on the ground
If I was only going to have one smaller smoker I’d spend the money and get one of his. Mill Scale essentially took his design and started their company, so it works.
Posted on 9/20/23 at 9:53 am to Btrtigerfan
quote:
Restauranteurs order and use a standard sized packer brisket that they trim to be almost identical in size, shape, and exposed fat.
Put me in the really loved the brisket but will never wait in the line again camp.
Meat + Seasoning + Temperature + Time + Smoke
I've personally cooked maybe 30-40 briskets in my lifetime. A couple a year usually. I don't think he's really doing much magic in the last 4 variables it's probably #1 that is his real secret. Consistency (butchering, size, and quality) of his meat is in my opinion his biggest "secret". The quality of the finished product with brisket is highly dependent on the quality of the brisket. Can you make good edible finished product with a select or choice? Yeah, but not nearly as easily and not nearly as good as with a high quality prime cut.
Posted on 9/20/23 at 1:16 pm to DeoreDX
quote:
Can you make good edible finished product with a select or choice? Yeah, but not nearly as easily and not nearly as good as with a high quality prime cut.
I think Jeremy mentioned in the video he was smoking a choice grade brisket.
Posted on 9/20/23 at 2:52 pm to AlwysATgr
quote:
I think Jeremy mentioned in the video he was smoking a choice grade brisket.
Difference is if it's Creekstone Choice, those usually would grade Prime or higher by USDA.
quote:
I've personally cooked maybe 30-40 briskets in my lifetime. A couple a year usually. I don't think he's really doing much magic in the last 4 variables it's probably #1 that is his real secret. Consistency (butchering, size, and quality) of his meat is in my opinion his biggest "secret". The quality of the finished product with brisket is highly dependent on the quality of the brisket. Can you make good edible finished product with a select or choice? Yeah, but not nearly as easily and not nearly as good as with a high quality prime cut.
Difference is the attention they get. There are definitely tricks in the wood, the type of fire they run, tallow/no tallow. And most of all it was always the hold that gave it the texture and look. That's been well publicized the last couple of years but it was always what was left out. It is still an art. Some people will say they can replicate it, which maybe they can with 1-2 briskets. Doing it everyday with 100 briskets, its skillful artwork.
Posted on 9/20/23 at 3:58 pm to AlwysATgr
quote:either you are wrong or Jeremy is REALLY wrong. He buys premium prime briskets from Kansas Creekstone.
Can you make good edible finished product with a select or choice? Yeah, but not nearly as easily and not nearly as good as with a high quality prime cut.
I think Jeremy mentioned in the video he was smoking a choice grade brisket.
the reason he got his fame is he was the first to buy premium. Gave him an advantage without uping his cooking game.
I love hoe Jeromy is the "proclaimed" youtube expert now. He removed one of his first videos showing "his first smoker" and "trying to figure this smoking thing out"
Hey he probably knows more than most now, but why remove your earlier videos? Ohh yea.... Branding.
Another gem in Franklins master class. He "learned how to BBQ" doing backyard bbqs for his friends og a home depot pit.....Not the years of him working at his familys resturant and other BBQ resturans before he started his own. AND did you know Aaron was the one that discovered all the key temps smoking at 225.... which he probably doesnt do...... the finishing temp of round 200... That was all him...
This post was edited on 9/20/23 at 4:03 pm
Posted on 9/20/23 at 4:43 pm to CarRamrod
quote:
I love hoe Jeromy is the "proclaimed" youtube expert now. He removed one of his first videos showing "his first smoker" and "trying to figure this smoking thing out"
He is just like most “expert” bigger YouTubers in swiping ideas from smaller guys too.
Once a YouTuber gets to a certain point size wise, I just start searching for the same video made by someone smaller to see where it came from lol.
This post was edited on 9/20/23 at 4:45 pm
Posted on 9/20/23 at 4:48 pm to ruger35
quote:
His entire smoker is built around cooking a brisket.
Is it? Does he say that in the description?
Is there a market for people who want to pay a huge premium for a smoker that is only meant for smoking one type of meat? I doubt it. People are buying it though, with the intention of using it for more than just brisket.
quote:
Some type of small table is 100x more useful and not in the way when trying to rearrange food. First thing that would come off, especially after you have a pan on on that small shelf and you turn around and your food is on the ground
99% of smokers have a shelf. I've never had a problem like you describe. There's no reason to leave this off, other than being cheap. You can also use a table with a pit that has a shelf if you like.
This post was edited on 9/20/23 at 4:51 pm
Posted on 9/20/23 at 5:02 pm to CarRamrod
quote:
AND did you know Aaron was the one that discovered all the key temps smoking at 225.... which he probably doesnt do
I thought Franklin advocates for cooking at a little higher temp than most. Around 275.
Posted on 9/20/23 at 5:45 pm to SUB
quote:
Is it? Does he say that in the description?
If you watch his recent video going over the design he says as much. The reason for the airflow and where the stack height is due to your average brisket height. Franklin still cooks ribs on a rotisserie I’m pretty sure, so even his 1k gallon pits are built around the protein that brings people in the door.
Pit description
quote:
99% of smokers have a shelf. I've never had a problem like you describe. There's no reason to leave this off, other than being cheap. You can also use a table with a pit that has a shelf if you like.
You’re right in that a lot have them, but I stand behind my use and experience in saying I’ll take a pit with no shelf every day. It just gets in the way. Franklin, Mill Scale, Primitive, they don’t need to spend labor time and costs offering an easily replaceable front shelf because their smokers work as a smoker should. Don’t have to add all kinds of features when the smoker stands on its own.
This post was edited on 9/20/23 at 5:48 pm
Posted on 9/20/23 at 5:51 pm to AlwysATgr
quote:
Franklin
Did his Boston Butt recipe on the Egg and it was outstanding.
Posted on 9/20/23 at 8:59 pm to CarRamrod
quote:
it was like, "this is charcoal, you put a little bit in a pile. This is a lighter, you use it to light the charcoal." Not exaggeration, "You take your shaker, hold it at a 45 degree angle. twist you wrist from side to side like 30 degrees"
I watched it. It was a gift. You clearly didn’t. Because not once does he mention charcoal. He shows you start to finish how they cook their briskets. And it isn’t rocket surgery.
Brisket really isn’t difficult if you have a consistent heat source. I cooked one two weeks ago and it was stupid easy and absolutely delicious.
I use a Weber kettle with a Spider Venom that keeps it burning at whatever temperature I set. Yeah, it’s cheating. But I like sleeping 9 hours while the hunk of meat cooks.
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