Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokerjunky on August 27, 2017, 01:00:15 AM

Title: Thanks for the tips Aaron Franklin
Post by: Smokerjunky on August 27, 2017, 01:00:15 AM: 16 pound packer. The cook was an overnighter. Rubbed brisket with equal parts corse Kosher salt and black pepper. Put on smoker at midnight at 225 degrees with a pan of water - fat side up. Truly followed the steps and advice in the Franklin BBQ book. 15 hour total cook time. Wrapped in pink butcher paper when internal hit 175. Rested in FTC two hours after it came off.

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Title: Re: Thanks for the tips Aaron Franklin
Post by: HighOnSmoke on August 27, 2017, 08:00:32 AM: Awesome looking brisket SJ!
Title: Re: Thanks for the tips Aaron Franklin
Post by: Roget on August 27, 2017, 08:33:53 AM: Nice cook.
Love that smoke ring.
Title: Thanks for the tips Aaron Franklin
Post by: Pappymn on August 27, 2017, 09:44:47 AM: Awesome. Heard his restaurant caught fire and is currently closed. Very sad. Best brisket I ever ate

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Title: Re: Thanks for the tips Aaron Franklin
Post by: smokeasaurus on August 27, 2017, 10:34:31 AM: Who says you can't get a heck of a smoke ring from a pellet grill needs to look at your beauty :thumbup:
Title: Thanks for the tips Aaron Franklin
Post by: Smokerjunky on August 27, 2017, 11:49:28 AM: Quote from: Pappymn on August 27, 2017, 09:44:47 AM
Awesome. Heard his restaurant caught fire and is currently closed. Very sad. Best brisket I ever ate

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Dang that is not good news!

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Title: Thanks for the tips Aaron Franklin
Post by: Smokerjunky on August 27, 2017, 11:49:52 AM: Quote from: smokeasaurus on August 27, 2017, 10:34:31 AM
Who says you can't get a heck of a smoke ring from a pellet grill needs to look at your beauty :thumbup:
Thanks smoke.

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Title: Thanks for the tips Aaron Franklin
Post by: Smokerjunky on August 27, 2017, 11:50:24 AM: Quote from: HighOnSmoke on August 27, 2017, 08:00:32 AM
Awesome looking brisket SJ!
Thanks. A fun cook for sure

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Title: Thanks for the tips Aaron Franklin
Post by: Smokerjunky on August 27, 2017, 11:50:41 AM: Quote from: Roget on August 27, 2017, 08:33:53 AM
Nice cook.
Love that smoke ring.
Thank you!

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Title: Re: Thanks for the tips Aaron Franklin
Post by: N. Ontario Smoker on August 27, 2017, 12:09:52 PM: On his Facebook page he said it burnt down yesterday. No idea when it can be rebuilt.
Title: Re: Thanks for the tips Aaron Franklin
Post by: tlg4942 on August 27, 2017, 12:22:14 PM: That is one good looking brisket right there!
Title: Re: Thanks for the tips Aaron Franklin
Post by: IR2dum on August 27, 2017, 12:59:59 PM: sj, I bet that is every bit as good as Aaron's. Looks beautiful.
Title: Thanks for the tips Aaron Franklin
Post by: Smokerjunky on August 27, 2017, 09:08:10 PM: Quote from: tlg4942 on August 27, 2017, 12:22:14 PM
That is one good looking brisket right there!
Thanks!

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Title: Thanks for the tips Aaron Franklin
Post by: Smokerjunky on August 27, 2017, 09:09:15 PM: Quote from: IR2dum on August 27, 2017, 12:59:59 PM
sj, I bet that is every bit as good as Aaron's. Looks beautiful.
Thank you. Unfortunately I have never tried Franklin's. Not my neck of the woods

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Title: Re: Thanks for the tips Aaron Franklin
Post by: Smokerjunky on August 28, 2017, 11:01:07 AM: Quote from: N. Ontario Smoker on August 27, 2017, 12:09:52 PM
On his Facebook page he said it burnt down yesterday. No idea when it can be rebuilt.
I read an article this morning that said the fire was caused by an ember from the smoker that blew out and ignited a wall in the smokehouse. The restaurant and kitchen had smoke damage. He thought he could be open in a couple weeks.
Title: Re: Thanks for the tips Aaron Franklin
Post by: TMB on August 28, 2017, 11:06:22 AM: Man that looks sooooo good :thumbup:
Title: Re: Thanks for the tips Aaron Franklin
Post by: Redapple on September 25, 2017, 09:02:58 PM: Quote from: Smokerjunky on August 27, 2017, 01:00:15 AM
16 pound packer. The cook was an overnighter. Rubbed brisket with equal parts corse Kosher salt and black pepper. Put on smoker at midnight at 225 degrees with a pan of water - fat side up. Truly followed the steps and advice in the Franklin BBQ book. 15 hour total cook time. Wrapped in pink butcher paper when internal hit 175. Rested in FTC two hours after it came off.

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Looks excellent!
Title: Re: Thanks for the tips Aaron Franklin
Post by: sparky on September 25, 2017, 09:45:43 PM: Nailed it.
Title: Thanks for the tips Aaron Franklin
Post by: rwalters on September 26, 2017, 10:11:03 AM: Fantastic brisket cook! That 2nd pic you posted...DANG!! :)
Title: Re: Thanks for the tips Aaron Franklin
Post by: TentHunteR on September 26, 2017, 05:04:11 PM: That looks incredible!