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Posted on 12/10/21 at 3:06 pm to CarRamrod
Franklin’s masterclass? Yes I watched it, and got a refund the same night lol. I didn’t feel like I really got anything out of it. That was just a fancy production money grab. He’s also probably again, partially telling the truth. Many places start low to dry out the surface and set the bark. Then the temp goes to 250-275.
I feel like you have to pick through things most of the people in his position say and find morsels of truth.
I feel like you have to pick through things most of the people in his position say and find morsels of truth.
This post was edited on 12/10/21 at 3:07 pm
Posted on 12/10/21 at 3:07 pm to CarRamrod
quote:
i was more pointing out that his first few vidoes where of him wanting to learn bbq and he has removed those. Why.... i think because he wants to come off as this expert youtube personality.
I'm sure he does, and if he's been smoking regularly (multiple times per week) for 5 years, he is sort of an expert, isn't he? That's why I asked how many years does someone need to be smoking in order to be an expert. It's just fire and meat, it's not like he's claiming to be a professional baseball pitcher or something that obviously takes more than 5 years to perfect.
Posted on 12/10/21 at 3:13 pm to ruger35
yea if i paid for that i would have been pissed to. I downloaded it from ipt. him talking about how to shake the shaker? 
I think the only thing i got out of it was how to learn to tend to a stick burner, and preheating the wood, etc.
BTW, i FINALLY saw plate ribs at costco yesterday. I had looked for them for 4 years everything i went, and there was nothing. i ended up buying 3 packs.
This post was edited on 12/10/21 at 3:19 pm
Posted on 12/10/21 at 3:18 pm to CoachChappy
quote:
Does it have more of that hard fat or is it all nice soft fat?
If it's soft, what's the harm in leaving it on?
Aaron Franklin has some good videos on the topic on YouTube, you want the fat to be relatively uniform in thickness because it can leave certain areas over/undercooked. You want to go by temperature, but you also need to be mindful of the fact that internal temp is a general guideline and if the meat isn’t prepared properly it’ll be dry or undercooked in certain areas
Posted on 12/10/21 at 3:23 pm to Forever
quote:the one he does for the class a TAMU was decent. I actually like the competition trim that Harry soo does that maximized the amount of bark on the point.
Aaron Franklin has some good videos on the topic on YouTube,
Posted on 12/10/21 at 4:44 pm to CarRamrod
quote:
i am! thanks!
I'd bet alot of money against that.
quote:
well i do know more than most
Exhibit A.
And you think Aaron freakin Franklin gives a shite about his YouTube persona?
When's the last time he put out a video? I'll help you...5 years.
But he wants to be a YouTube expert.
Derp.
Posted on 12/10/21 at 5:17 pm to greygoose
I bought a 14lbs American Wagyu brisket from Black Hawk Farms just before Thanksgiving and cooked it for Thanksgiving day. I also bought a pound of American Wagyu Beef Bacon and cooked it to use the fat when I wrap the brisket. It definitely cooked way faster than I planned for it to cook. Took a little over 8 hours to get to 200 internal. I pulled it and let it rest wrapped in butcher paper and a towel in an ice chest for about 4 hours. It was good but I over cooked it, it was too tender. Still wasn’t dried out but it fell apart as I cut it. It was the first one I had ever done. It surprised me how much it shrunk after it was cooked too. Still had plenty to eat but it was half the size it started, maybe less than half. I plan on giving it another shot and watching it closer to not let it get so tender.
Posted on 12/10/21 at 8:52 pm to GeauxTigers0107
quote:lol.
bet alot of money against that
quote:wtf are you talking about you fricktard. We were talking about mad scientist bbq idiot.
And you think Aaron freakin Franklin gives a shite about his YouTube persona?
When's the last time he put out a video? I'll help you...5 years.
But he wants to be a YouTube expert.
Posted on 12/10/21 at 9:34 pm to CoachChappy
IMHO— The soft pillowy fat can be left on. It’ll add great mouth feel. You just want to try to be as uniform as possible with the fat distribution so it cooks evenly. If you leave a lot of fat on, you’ll want to use a binder so the rub adheres.
When it comes to trimming meat, highly recommend cutting away anything you wouldn’t want to eat or serve.
When it comes to trimming meat, highly recommend cutting away anything you wouldn’t want to eat or serve.
Posted on 12/10/21 at 10:31 pm to Funreaux
With a great point I'd keep it simple. Trim fat cap to half an inch max, yellow mustard binder, salt and fresh cracked pepper, 225 for as long as it takes. If you're gonna wrap, butcher paper only around 165.
I only needed to try Texas brisket to see it was the light and the way.
Also, document with pics whatever you decide.
I only needed to try Texas brisket to see it was the light and the way.
Also, document with pics whatever you decide.
This post was edited on 12/10/21 at 10:32 pm
Posted on 12/11/21 at 6:18 am to STATigerFan
quote:
I bought a 14lbs American Wagyu brisket from Black Hawk Farms just before Thanksgiving and cooked it for Thanksgiving day. I also bought a pound of American Wagyu Beef Bacon and cooked it to use the fat when I wrap the brisket. It definitely cooked way faster than I planned for it to cook. Took a little over 8 hours to get to 200 internal. I pulled it and let it rest wrapped in butcher paper and a towel in an ice chest for about 4 hours. It was good but I over cooked it, it was too tender. Still wasn’t dried out but it fell apart as I cut it. It was the first one I had ever done. It surprised me how much it shrunk after it was cooked too. Still had plenty to eat but it was half the size it started, maybe less than half. I plan on giving it another shot and watching it closer to not let it get so tender.
Thanks! This is the info I'm looking for! I know how to smoke a very good brisket, but this being what it is, and the fact it's going to be the center piece for Christmas with the extended family who will want to sit down at a certain time, I starting plan this out. This is a 19lb point, btw. I know it will rest in a cooler for a minimum of 2 hours because that's how long it will take to get to where I'm taking it. I'm worried it will be done way sooner than I plan though.
Posted on 12/11/21 at 7:27 am to greygoose
Even if it is done 4 hours early, a long rest will still be fine and that brisket will stay warm/hot for a long time.
Posted on 12/11/21 at 10:17 am to ruger35
Bradley Robinson > Matt Pittman > Jess Pryles >…….> Teenagers screwing around with blowtorches on TikTok > …….> Steven Raichlen >…….> Hobos cooking canned beans over a makeshift fire under the Pierce Elevated >…….> Jeremy Yoder.
Posted on 12/11/21 at 10:23 am to Chucktown_Badger
What was objectionable about my suggestion to two people here? Genuinely curious.
Posted on 12/11/21 at 11:04 am to NWHoustonTiger
quote:
Jess Pryles
Usually who I use for a guide on meat cooking
I also like to read what Harry Soo has to say about brisket
Posted on 12/11/21 at 11:16 am to NWHoustonTiger
The amount of butthurt-ness on here for a guy who makes BBQ videos on YouTube is humorous.
Posted on 12/11/21 at 11:43 am to CarRamrod
quote:
BTW, i FINALLY saw plate ribs at costco yesterday. I had looked for them for 4 years everything i went, and there was nothing. i ended up buying 3 packs.
I hope they start carrying them regularly. How much per LB?
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