Brisket - Franklin!

[Mark R]

Ok, so I missed this guy. I not in Texas and not in comps for long time, but I like what he is doin here! I missed the butcher paper thingie too!

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[SMOKE FREAK]

Thanks Mark...
Fun to watch a master at work...
Some very good info there no matter if you're cookin your first or if ya cooked a thousand...

[HawgHeaven]

Yup, thanks for the post Mark... good info!

[Mark R]

I find it interesting he doesn't separate the flat from the point at all. When he slices the point, it looks like he slices the flat below with the grain??? Never seen that.

[SMOKE FREAK]

I find it interesting he doesn't separate the flat from the point at all. When he slices the point, it looks like he slices the flat below with the grain??? Never seen that.

I thought the same thing but he cooks and sells a whole lot more briskets than I do...

[HornedToad]

Brisket - Franklin!

I thought the same thing but he cooks and sells a whole lot more briskets than I do...

If you want to try Franklin's brisket... people start lining up at sunrise, you need to be in line by 8 or 9 o'clock because he starts serving @ 11am and usually runs out of brisket by 1pm.


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[Mark R]

I thought the same thing but he cooks and sells a whole lot more briskets than I do...

I hear that! Just goes to shoe, the learning curve never ends!!!

[jwbtulsa]

If you want to try Franklin's brisket... people start lining up at sunrise, you need to be in line by 8 or 9 o'clock because he starts serving @ 11am and usually runs out of brisket by 1pm.


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Had it. It's good but not worth standing in line.

[Conumdrum]

Ya, amazing. You should read his story. Pretty good. He's got some PBS episodes I think, he's really a normal guy.

I was buying shit on Amazon and his book came up. No new stuff for you, but it's well written and again from where he started loving to cook to where he is, great Texas BBQ story.

[Conumdrum]

So, if a guy is hard working. Starts from scratch, makes a TV show, sells a bazillion lbs of meat a day, and has a major best seller you wonder why he cuts briskets without removing the flats?

jwbtulsa, do you make $$$$$$$ a day cooking?

Prolly not.

Ask him for a one to one showdown, might even make some money like he does.

[Conumdrum]

[QUOTE=Mark R;613722]Ok, so I missed this guy. I not in Texas and not in comps for long time, but I like what he is doin here! I missed the butcher paper thingie too!

I bought a roll of BP before you? Holy batman pile!

Used it once for a brisket, better than alum foil for sure. Cover twice.

[SMOKE FREAK]

Yeah I don't think I will challenge him but I would LOVE to cook along side him for just one day...I gotta feeling I would learn a thing or twelve...

[Mark R]

So, if a guy is hard working. Starts from scratch, makes a TV show, sells a bazillion lbs of meat a day, and has a major best seller you wonder why he cuts briskets without removing the flats?

jwbtulsa, do you make $$$$$$$ a day cooking?

Prolly not.

Ask him for a one to one showdown, might even make some money like he does.

My take on that is, the point is the most moist part of the brisket. The flat under it is the most lean part so it balances out.....kind of.

First time I've see one cut that way.

[rexster314]

Do a YOUTUBE search on Aaron Franklin. The ones with him at Texas A&M are great to watch

[Richtee]

If you want to try Franklin's brisket... people start lining up at sunrise, you need to be in line by 8 or 9 o'clock because he starts serving @ 11am

Yeah...no... that’s not gonna happen with me anytime soon