Anyone cooking brisket with butcher paper?

[teesquare]

Recorder set! Thanks Billy!

T

[mikecorn.1]

5 pm my time. Set to record. Thanks for the heads up. Set from my iPhone app. Modern technology


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[GrillGeek]

I've got a brisket on right now, trying the "Aaron Franklin" recipe.  Half and Half salt and pepper, cooked at 270 over oak pellets. No wrapping or foiling. I'm curious how this turns out.

[mikecorn.1]

I've got a brisket on right now, trying the "Aaron Franklin" recipe.  Half and Half salt and pepper, cooked at 270 over oak pellets. No wrapping or foiling. I'm curious how this turns out.

Post some pics when you can


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[GrillGeek]

Almost done

[teesquare]

Drooling on the East Coast...................... Looks great!

[GrillGeek]

Came out pretty darn good. Seasoning was a little heavy. I could have cooked it for another hour, as I felt the flat wasn't quite done, but I had 7 hungry guys waiting for dinner.

[Smokenovice]

Eric:

Did you use any butcher paper during any part of the cook?  I think Aaron wrapping it with butcher paper after it is fully cooked has something to do with it's much talked about end results. 

The seasoning of salt and pepper, I'm thinking you used the regular fine ground which is commonly available?  My recommendation is using coarse ground on both; otherwise, the taste profile will be too intense and heavy like you experienced?

Ray

[Smokenovice]

On an episode of "BBQ Paradise 2: Another Rack", next airing on Nov 10 @ 6:00pm, on the Travel Channel, features Aaron Franklin at his restaurant. He shows how he cooks his briskets. This episode also features my friend, Samuel Jones of the famous Skylight Inn and Factback Selective.

Hi Billy:

I saw an airing last week pitting Aaron Franklin against his Austin, TX rival, John Mueller and had Samuel Jones in it.  Is this the same episode? 

To those that watch this airing, I was informed today John Mueller is no longer the pitmaster of the South First Easter establishment which is owned by his sister.  Has anyone else hear anything about this?

Ray

[GrillGeek]

Ray, I didn't use butcher paper at all.

I did use coarse ground salt and pepper. It did form a nice bark, but I felt it was a tad salty, but I try to keep salt to a minimum with everything I eat anyways.  Maybe I wasn't used to it. 

[smokeasaurus]

Oh yeah, that'll get the job done!!  Some burnt ends please!!

[muebe]

I like to use sea salt sometimes. It has a less intense salt flavor.

Looks great to me Eric

[mikecorn.1]

Came out pretty darn good. Seasoning was a little heavy. I could have cooked it for another hour, as I felt the flat wasn't quite done, but I had 7 hungry guys waiting for dinner.

I like the racks you got. Look like the same way I made mine for my pooper.


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[Savannah Stoker Controller]

Yes, that is the same episode. 

[Sloman]

That looks great Eric!!  I think I am going to give Brisket another go.  Only one I did before was pretty disappointing.  The new Smart and Final that opened here last week has some nice ones for about $2.59 lb.  I have never seen them at our Vons , Albertsons or Costco.  Is that a good Price.  I imagine it is, everything else is.  Tri Tips $2.69,loin NY's for $3.99.whole chickens .69lb,Pork Butts $1.79.  Only the ribs seem to be not a bargain.  My Dan Boone is getting ready to get a workout!!