Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Tinzebra on June 09, 2015, 08:04:05 PM
-
I smokes a 5 lbs brisket using the Franklin BBQ method. Rub 50/50 kosher salt and black pepper. Added three chunks of pecan wood to the basket. Cooked it on the grate with a pan of water.
Put the brisket on the grate and cooked without checking for a 1 hr and 10 min, then I basted it with a little water. I cooked it for another 2 hr and 30 min, basting twice. After a total cooking time of 3 hrs and 40 min I was through the stall and it was time to wrap. I used parchment paper since I didn't have any butcher paper. I then put it back in the PBC for an additional 90 min. Removed it from the PBC when the temp was 203 degrees and let it rest in the paper for an hour.
I was really surprised how well it turned out because I doubted that such a simple rub would give me the flavor I wanted, but when you add the smoke flavor, you get a winner.
My cooking timeline for a 5 lbs brisket can be broken down as:
1 hour, apply rub and let sit at room temp.
1 hr. 10 min, cook without a look.
2 hrs 30 min, cook while checking a basting or spritzing with liquid.
90 min, cook wrapped in paper.
1 hr, rest in paper.
(http://i1027.photobucket.com/albums/y334/Tinzebra/Brisket_2114_zps4xo0ik2k.jpg) (http://s1027.photobucket.com/user/Tinzebra/media/Brisket_2114_zps4xo0ik2k.jpg.html)
-
You did yourself proud! It looks very moist, and a nice smoke ring for eye appeal. Great job!
-
Awesome looking brisket!
-
Wow...just over 5 hours. Nice lookin brisket.
-
This brisket looks really really good. 1 question if you don't mind. You said you are basting with water, is that 100% natural H20? :o :o
CM
-
Yes, just plain water.
-
Thanks Tinzebra. I want to make sure I got it right. I watched a TV show it may have been Diners, Drive- Ins and Dives where they visited Franklin's BBQ and he told everyone that he only used salt and pepper for his brisket rub. But, I did not hear him say what the rest of the process was. So, save money use water to mop! :o ???
Thanks
CM
-
Nice looking brisket!!! Don
-
Very nice looking - bet it tasted great! Good for you!
-
Proud of you :) Good looking briskie
-
Really great looking brisket!
-
Great looking brisket, nice ring and good looking bark too.
-
You can't go wrong if you follow Franklin's method. Looks delicious.
-
I wouldn't mind a samich with that between it.
-
Looks like a winner
-
Nice looking brisket and a great smoke ring - sorta brings a tear to my eye :P
-
Wow, that looks fantastic. Great cook.
Sent from my iPhone using Tapatalk
-
Yes great looking briski