Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Smokenovice on October 23, 2012, 03:37:58 AM
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Aaron Franklin of Austin, TX has been widely acclaimed to produce some of the best beef briskets. Does anyone know at temperature he is cooking and at what phase he uses the butcher paper to wrap the full packer with?
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Wrap the brisket at the same stage as you would foil 160-170F .
Think of it as a product halfway between a non foiled & a foiled brisket.
Use non waxed paper & 2-3 layers & tapeit fairly tight.
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While on the set of BBQ Pitmasters, I got a chance to talk with Aaron.
He does not wrap briskets in butchers paper until the brisket is removed from the smoker.
Simply for the ease of handling.
He wrote his recipe on the inside back cover of my copy of Myron's book "Smoking".
(http://i986.photobucket.com/albums/ae348/bmerrill0514/null-10.jpg)
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Nice to see there's someone other than me who seasons brisket with salt and pepper ONLY.
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I really can't wait to try Aaron's recipe. Hopefully in the next few days. Has any one had his Brisket?
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While on the set of BBQ Pitmasters, I got a chance to talk with Aaron.
He does not wrap briskets in butchers paper until the brisket is removed from the smoker.
Simply for the ease of handling.
He wrote his recipe on the inside back cover of my copy of Myron's book "Smoking".
(http://i986.photobucket.com/albums/ae348/bmerrill0514/null-10.jpg)
Thank you Billy; but, I think you're the one that should have written a book on "Smoking" for us.
For those of you that don't know BMerrill, we Pelletheads consider them a master pitmaster and an encyclopedia of BBQn kowledge. He's faired very well at the recent American Royal and will be appearing on the newest BBQ Pitmaster series to air soon as an assistant to Samuel Jones of the Skylight Inn BBQ restaurant in Ayden, NC.
Good luck to you this weekend at the Jack Daniel's and show them how it's done !
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Thanks you for your compliments Smokenovice.
I'll be doing my best at the Jack.
Will be cooking 2 butts with skin on from pasture raised Berkshire hogs at The Jack hoping to raise the bar a little.
(http://i986.photobucket.com/albums/ae348/bmerrill0514/null-13.jpg)
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Hal did a Berkshire shoulder once. OMG was it good.
Like pulled pork tossed in clarified butter...
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Go get em at the Jack, Bill!! Best of luck!!
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Holy Hog what marbeling!
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Good luck Bill! Love Berkshire and Duroc pork.
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Pasture raised Berkshire hogs - awesome taste, should do well at the Jack with those piggies ;D ;D
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I have yet to try the butcher paper brisket, but now I'm a little confused. From what I've read, a lot of folks have been trying the butcher paper method because of Franklin's success with it. Now, to find that he only wraps to hold his briskets, not to cook in it...well that kinda changes things.
So please, if it's not the butcher paper wrap that makes Aaron's briskets so good, then what is the secret to his success? Also, is butcher paper really producing product that is better than foil?
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Derek, the only thing I can see when using it after the cook is to keep the bark intact? I think the butcher paper lets the brisket breath easier than using the foil enclose and braise, making the bark softer?
I am confused too; since, I was lead to believe by J$, it was to be wrapped at 170-175F with butcher paper and finished that way. He even shows one wrapped in his pit with the meat probe stuck through the wrapped butcher paper. He claims it worked better than foiling; but, there was very little juice which was being soaked into the paper.
Let's Talk BBQ members, please chime in if you have had any experience using a butcher paper wrap; instead of foiling, please ;D
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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.
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Recorder set! Thanks Billy!
T
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(http://img.tapatalk.com/d/12/10/31/ageqa4ad.jpg)
5 pm my time. Set to record. Thanks for the heads up. Set from my iPhone app. Modern technology :o
Sent from my iPhone 5 using Tapatalk
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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.
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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 :)
Sent from my iPhone 5 using Tapatalk
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(http://img.tapatalk.com/d/12/11/01/una8ymyg.jpg)
Almost done :)
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Drooling on the East Coast...................... ;) :D Looks great!
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(http://img.tapatalk.com/d/12/11/01/a4ara8ev.jpg)
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.
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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
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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
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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.
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Oh yeah, that'll get the job done!! Some burnt ends please!!
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I like to use sea salt sometimes. It has a less intense salt flavor.
Looks great to me Eric ;)
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(http://img.tapatalk.com/d/12/11/01/a4ara8ev.jpg)
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.
Sent from my iPhone 5 using Tapatalk
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Yes, that is the same episode.
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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 $1.79. Only the ribs seem to be not a bargain. My Dan Boone is getting ready to get a workout!! :)
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A little known fact about Smart & Final is that they get most of their red meat from Harris Ranch here in California.
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Well, well, Billy Merrill! Didn't know you ventured over to TalkBBQ! :P How's it hanging? 23rd at the Jack! Beats my 73rd on brisket. Got to work on that flavor profile. What did butcher's paper get me at Salisbury, I forgot. Think it was 21st out of 56. One thing for sure, it eats up the magic juice. Not convinced it's the way to go on comps. J$ says cook two and use the foiled one for the juice. Me and Steve really enjoyed meeting and playing with Robert. Tell him hello and come on down and see us!
Lexington, Kannapolis, Lincolnton, Tryon, Maggie Valley, ring any cow bells to you? Just nibbling! :D
Come see me! I'll buy you a scallop! :-*
OD
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OD. It is still early, but some possible contest.
Have ask Todd/Nick to consider joining us when they can.
4/26/13 BBQ Capital Cook-Off, Lexington, NC
5/10/12 Jiggy with the Piggy, Kannapolis, NC
6/07/13 Lincolnton Hog Happenin', Lincolnton, NC
6/14/13 Blue Ridge BBQ & Music Festival, Tryon, NC ???? Long travel
6/21/13 Peak City Pig Fest, Apex, NC return to defend GC with PH
7/12/13 Greenwood, SC
9/20/13 Tilley Harley-Davidson Biker Blues BBQ, Salisbury, NC
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Don't forget Byrtle Meach, Labor Day, if you can stand the music! >:(
OD
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I did a paper wrapped briskit 2 years ago at my NEPA BBQ.
You need to use unwaxed brown butcher paper and brown gum tape.
Check out the Posse
http://texasbbqposse.blogspot.com/2010/12/butcher-paper-wrapped-brisket-posse.html
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I did a paper wrapped briskit 2 years ago at my NEPA BBQ.
You need to use unwaxed brown butcher paper and brown gum tape.
Check out the Posse
http://texasbbqposse.blogspot.com/2010/12/butcher-paper-wrapped-brisket-posse.html
At what IT point did you wrap it & how did it one out?
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why not use parchment paper and wrap it up with cotton butcher's twine?
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why not use parchment paper and wrap it up with cotton butcher's twine?
Don't know why not; maybe, I'll try next time after I do this butcher paper wrapped one.
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We used to cook em without the foil wrap great bark but the hold time was not good
Be funny to find out the butcher paper was about cost saving vs foil ;D
Just depends on who and when your cooking for as to how ya cook em
The family does not eat much bbq anymore
I burn em out
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I think what started all of this is
Snow's BBQ in Lexington, Texas took over as #1 BBQ joint in Texas
they wrap their brisket in butcher paper
Dept. of Gastronomy - By Meat Alone - The best Texas BBQ in the world.
by Calvin Trillin November 24, 2008
http://www.newyorker.com/reporting/2008/11/24/081124fa_fact_trillin
Snow's BBQ
http://www.snowsbbq.com/
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I don't know about Lexington, TX., but I didn't see any butcher paper wrapped briskets on the pits at Lockhart, TX., and we went to Smitty's, Black's, and Kreuz's on the same day. Every one of them served the food on red butchers paper. It was a brisket lover's day in Eden! :P ;)
OD
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OverDunn, we're talking about the "Texas Crutch"
wrapping the brisket at 170° in foil or butcher paper to finish it at 195°~200°
I know that Pizzitola's in Houston changed their meat supplier to smaller briskets
and started wrapping the briskets to finish
after they did a field trip to Snow's one Saturday
and Pizzitolas is the best BBQ in Houston
http://pizzitolas.com/
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I didn't read anything in the article about Snow's BBQ that they wrap the brisket in butchers paper when cookin, only when serving, .... as a plate.
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must have been in a different article?
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I didn't read anything in the article about Snow's BBQ that they wrap the brisket in butchers paper when cookin, only when serving, .... as a plate.
Howdy, pard! Can I wrap my next comp brisket in BP? :P I'm practicing, I'm practicing! ;D
OD
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I didn't read anything in the article about Snow's BBQ that they wrap the brisket in butchers paper when cookin, only when serving, .... as a plate.
Howdy, pard! Can I wrap my next comp brisket in BP? :P I'm practicing, I'm practicing! ;D
OD
Now you know when you tried this at a comp you got smacked by the judges. Stick to what you do, and do it well.
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I didn't read anything in the article about Snow's BBQ that they wrap the brisket in butchers paper when cookin, only when serving, .... as a plate.
Howdy, pard! Can I wrap my next comp brisket in BP? :P I'm practicing, I'm practicing! ;D
OD
Now you now when you tried this at a comp you got smacked by the judges. Stick to what you do, and do it well.
Well, chew my shoe! Sticks and stones won't break my bones but words will knock the my socks off! Ok. Back to the foil and pot roast, Mr. Holy Smoke! Happy Thanksgiving. :-* OD