- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Mad Scientist Says Franklin Brisket is Best Ever
Posted on 9/20/23 at 9:07 pm to CarRamrod
Posted on 9/20/23 at 9:07 pm to CarRamrod
quote:
either you are wrong or Jeremy is REALLY wrong. He buys premium prime briskets from Kansas Creekstone.
In the video, Jeremy says Franklin is likely using creek stone prime.
The brisket the Jeremy smokes in the video is creek stone choice because that’s all he could get his hands on.
0
Posted on 9/20/23 at 9:11 pm to ruger35
quote:
maybe they can with 1-2 briskets. Doing it everyday with 100 briskets, its skillful artwork
Nailed it. And it requires a lot of dedicated recovering drug addicts to mind the pits.
Again, cooking an awesome brisket is easy. Cooking the volume these places do is ridiculous.
Again, I watched his Master Class, unlike Nimrod. One of the biggest takeaways was his trim. I honestly wonder if he has people trimming those hundreds of briskets a week that meticulously.
Irregardless, on the rare occasion I smoke a brisket I buy prime on sale from Costco and take the time to trim it the way he does.
Posted on 9/20/23 at 11:26 pm to Irregardless
quote:so not that hard...got it
Nailed it. And it requires a lot of dedicated recovering drug addicts to mind the pits.
quote:no one here said it wasn't. Keeping and restaurant at near the top is difficult.
Again, cooking an awesome brisket is easy. Cooking the volume these places do is ridiculous.
quote:so you resort to name calling. You lost this already. The charcoal comment was an exaggeration. Like I point out. So tell me if I was wrong about the shaker analysis.
Again, I watched his Master Class, unlike Nimrod.
quote:no. Watch the hundreds of videos of guys doing 18hr shifts at all these restaurants. That trim brisket faster than you can put on a pair of pants. That meticulousness is for show.
One of the biggest takeaways was his trim. I honestly wonder if he has people trimming those hundreds of briskets a week that meticulously.
quote:Costco prime briskets don't go on sale.
Irregardless, on the rare occasion I smoke a brisket I buy prime on sale from Costco
Posted on 9/20/23 at 11:59 pm to CarRamrod
quote:
no. Watch the hundreds of videos of guys doing 18hr shifts at all these restaurants. That trim brisket faster than you can put on a pair of pants. That meticulousness is for show.
Maybe a partial truth, is very brisket to the detail like Andrew from Cattleack posts, meh maybe not. But it’s much more detailed than you think, and every one is consistent. You want to be pulling briskets in bulk, not one here and one there. And you plan your sausage off of how many you’re cooking and expected trim. The kitchens I’ve been lucky enough to be in, their briskets look pretty much the same as they do in in pics/videos, and that goes for every one they do.
quote:
Costco prime briskets don't go on sale.
Maybe don’t speak in such absolutes? Just the other day our local Costco had their Prime briskets with an additional $10 discount at the register.
This post was edited on 9/21/23 at 12:01 am
Posted on 9/21/23 at 6:40 am to ruger35
I go to Costco here in Br at least once a week and never seen the briskets go on sale.
Posted on 9/21/23 at 6:59 am to ruger35
quote:
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.
IMO, these are the things that should get more discussion. Jeremy suspected they were using greener wood early in their smoke. Had never heard that before.
Posted on 9/21/23 at 8:33 am to CarRamrod
quote:
Costco here in Br
I got a brisket with the $10 off there the weekend before Labor Day. It was limit 1.
Posted on 9/21/23 at 9:04 am to CarRamrod
quote:
I go to Costco here in Br at least once a week and never seen the briskets go on sale.
And that means they never go on sale? I too go to the Costco here in Baton Rouge and got a prime brisket on sale for $2.99 not long ago.
You sir, have already lost.
Posted on 9/21/23 at 9:15 am to Irregardless
quote:yes.
And that means they never go on sale?
quote:congratulations. i have never seen them on sale. I have seen the butts on sale with the 10 dollars off a 2 pack that still isnt as cheap as buying from other stores.
I too go to the Costco here in Baton Rouge and got a prime brisket on sale for $2.99 not long ago.
quote:
You sir, have already lost.
you gonna call me Sir now? because you got embarrassed. Do you want to go back to the original topic or to you want to move the goal posts because i have never seen a sale costco brisket?This post was edited on 9/21/23 at 9:18 am
Posted on 9/21/23 at 11:29 am to CarRamrod
What point are you even trying to argue? That Franklin briskets aren’t any good and he doesn’t know what he’s talking about?
Posted on 9/21/23 at 12:35 pm to Hat Tricks
quote:idk im going to have to go back and see... These BBQ thread always morph.
What point are you even trying to argue?
quote:i never said that. I say Franklin lucked into being the first to grab the hipster crowd and realizing he could beat out the competition by buying better quality meat than his competitors. Great business mind. I also say Franklin is a liar. He claims he just figured out how to smoke meat. As another poster said, he claims recipes he puts out are what he has in his restaurants which they are not. I do agree it would be stupid to give out his coveted recipes. If you dont ant anyone to have them, stop writing cookbooks, and youtube videos show mediocre sauces and say, "this is stuff i have in my resturant"
That Franklin briskets aren’t any good and he doesn’t know what he’s talking about?
This post was edited on 9/21/23 at 12:40 pm
Posted on 9/21/23 at 12:40 pm to AlwysATgr
Did the Yoder dude grow up Amish? I think I’ve heard him say that before
Posted on 9/21/23 at 1:38 pm to CarRamrod
quote:
Costco prime briskets don't go on sale.
Just bought two of them a month ago for $2.99 a pound with $10 taken off each one at the register. They don't go on sale often, but they do happen from time to time.
This post was edited on 9/21/23 at 1:41 pm
Posted on 9/21/23 at 1:45 pm to CarRamrod
quote:
no. Watch the hundreds of videos of guys doing 18hr shifts at all these restaurants. That trim brisket faster than you can put on a pair of pants. That meticulousness is for show.
Nope, they have just trimmed thousands and thousands of briskets and can do it extremely fast. Most people that do something repetitive over time tend to get extremely fast and efficient at it.
Posted on 9/21/23 at 1:55 pm to RedHawk
quote:yep.....That was easy.
Nope
quote:never said they havevt/arent.... but they are meticulously taking every bit of silverskin off the flat, and making sure their is exactly 1/4in of fat on the cap, etc. The big benefit that have is all of their trim go into their sausage. Where the typical home smoker, thats waste. Big reason why trimming off huge chucks of meat to round out the brisket to be aerodynamic is stupid for anyone outside of restaurants that have massive long smokers. Even then if you were to be bored and had the ability to run a fluid dynamics model of a smoker with briskets on it... the round flat vs a square flate would make no different. Hell i think some of the burnt corners and tips are the best part of the brisket... why do you think "burnt ends" are so popular.
hey have just trimmed thousands and thousands of briskets and can do it extremely fast. Most people that do something repetitive over time tend to get extremely fast and efficient at it.
I now trim off more than i need to because i make my own sausage and always need more brisket for my sausage.
I enjoy arguing the nuances of all this so dont get offended. What stems this hatred in me is whae i see videos of Franklin like the one of him trimming a brisket at a class at TAMU. Saying making it aerodynamic, and trimming pieces off saying "Thats 75 cents...... dollar 25" as he is throwing them in the trash.. He just sounds so arrogant and pompous. Like i said... his restaurant uses all that for sausage so they arent throwing money away like he is telling these students to do.
This post was edited on 9/21/23 at 2:01 pm
Posted on 9/21/23 at 2:00 pm to CarRamrod
quote:
never said they havevt/arent.... but they are meticulously taking every bit of silverskin off the flat, and making sure their is exactly 1/4in of fat on the cap, etc. The big benefit that have is all of their trim go into their sausage. Where the typical home smoker, thats waste. Big reason why trimming off huge chucks of meat to round out the brisket to be aerodynamic is stupid for anyone outside of restaurants that have massive long smokers. Even then if you were to be bored and had the ability to run a fluid dynamics model of a smoker with briskets on it... the round flat vs a square flate would make no different.
I now trim off more than i need to because i make my own saugae and always need more brisket for my sausage.
I use all of my trimmings for sausage, burgers and tallow as well so I will continue to trim my briskets this way because I feel it is a better use of the meat and fat that won't be very edible when it is done smoking anyways.
Posted on 9/21/23 at 2:02 pm to RedHawk
quote:thats great and not telling you want to to.... but if you were to look at it from a dynamic standpoint im willing to bet the shape does way less to it than the "pros" claim.
I use all of my trimmings for sausage, burgers and tallow as well so I will continue to trim my briskets this way because I feel it is a better use of the meat and fat that won't be very edible when it is done smoking anyways.
Brisket trim burgers and hotdogs are so great.
This post was edited on 9/21/23 at 2:03 pm
Posted on 9/21/23 at 2:10 pm to CarRamrod
quote:
thats great and not telling you want to to.... but if you were to look at it from a dynamic standpoint im willing to bet the shape does way less to it than the "pros" claim.
I wouldn't say for an offset, but on my WSM you are probably correct. I think the most important point of the shape is to have more uniform slices, which means getting rid of the very skinny flat section on the end and to shave down the mo-hawk on the point.
Posted on 9/21/23 at 2:32 pm to CarRamrod
quote:
yep... and i get downvoted to hell with i say things like that about ole Franklin on this board.
But people are kidding themselves if they think Franklin is going to divulge the full process and seasonings. I mean that is what keeps his lines full. There is no top joint that will share their complete cook process and tricks.
Posted on 9/21/23 at 2:36 pm to RedHawk
quote:100% agree. makes serving mush faster and easier... and hell look better.
I think the most important point of the shape is to have more uniform slices,
Page 3 of 7
Popular
Back to top
Follow TigerDroppings for LSU Football News