Announcement
Collapse
No announcement yet.
Franklin’s brisket via Goldbelly, review
Collapse
X
-
At some point I am going to see enough of these posts that I'm going to have to pull the trigger one one of these myself
- Likes 1
-
I’ve had a few of the SNF briskets - at the time I don’t know if it was black or gold, but was the Wagyu variety.
Now, they had a killer deal, buy 1, get 1. So…I did. And they were absolutely amazing! Melt in your mouth good! For a special event, I’d say go for it!
-
No problem, questions are appreciated. Creekstone Farms brisket, Meathead’s brisket rub. Big Green Egg. Chunks of hickory. Clean smoke, 250* until deep in the flat under the point probes like butter. Wrap in pink paper at stall.
Things I’ve tried and discarded: injecting, separating the flat and point (I used to be an advocate of that), and under-trimming; it might seem wasteful to cut off all those tips and ends, but in reality they dry out anyhow, and aren’t all that tasty at the end.
- Likes 1
-
Excellent and much appreciated review. Please don’t take this the wrong way, as I’m not doubting anything you’re saying. When you make your best brisket, what meat are you starting with, what’s your method, rub, etc, and what do you smoke on? Thanks again!
Leave a comment:
-
Nice way to set a goal for one's own BBQ Brisket.
Possibly his secrets are leaking out. Add tallow to the wrap, and season salt to his rub.
Aaron Franklin's Brisket Secret - YouTube
- Likes 1
Leave a comment:
-
I expected the sauce, I didn’t expect the sausage. It was a nice surprise.
Pick the Black, the difference to Gold isn’t noticeable. And, Creekstone’s Prime is the best brisket I’ve made. Coincidentally, that’s where Franklin gets his.Last edited by Mosca; September 20, 2021, 06:35 AM.
- Likes 2
-
Thanks so much for this. I'm a little confused, though. The label says "never frozen" but you say it was frozen for shipping.
Leave a comment:
-
Excellent review. I can tell you must have been quite excited to forget about the sausage!
Was the sausage and sauce an unexpected freebie then or clearly part of the package?
it does make me feel more confident about dropping $175 on SNF Black or Gold if I want to go for a next level experience. Costco briskets are $5 pound for prime now sigh.
Leave a comment:
-
""There is a mystique surrounding Texas smoked brisket, but there shouldn’t be. It’s a big hunk of beef""
May I have your autograph? Thanks to that mystique I got almost 8 hours of sleep the entire weekend, until my power nap this afternoon.
- Likes 6
Leave a comment:
-
Franklin’s brisket via Goldbelly, review
There’s another topic outlining the ordering and pricing. If you haven’t seen it, I’ll say that it’s a decent deal. It’s not cheap, but it’s not a bad deal, compared to picking the product up in Austin.
Advertised as 5lbs, it came in at 6.1lbs. Included is a bottle of sauce and 5 sausage links.
I don’t have a container large enough to sous vide it, so I put it in the oven at 225*, stuck a probe in, and pulled it at 165*. It took longer than 75 minutes, it was closer to 2 hours in my oven.
Sliced.
Served.
Verdict: excellent. Just the right amount of smokiness, very tender but not flaky. And it has a deep beefiness.
We didn’t try the sausage; in fact, I was so focused on the brisket I forgot about it. Another time. The sauce is a fairly simple sweet red sauce; I’m a sauce lover, the brisket was fine without sauce.
All that being said, my best briskets are this good. Not that they are as good as Franklin’s, but my fresh brisket is as good as Franklin’s frozen, shipped, and reheated brisket. The difference to me is, 1) I didn’t have to nurse it through the night and half the next day, and 2) sometimes my briskets are inconsistent, and I nurse it through the night and half the next day and it isn’t this good.
And that makes sense. There is a mystique surrounding Texas smoked brisket, but there shouldn’t be. It’s a big hunk of beef. Cook it. If you do it right, it should taste like beef. And it should be tender. There’s not a lot of variation in flavor, at least there shouldn’t be. Texture, yes, but again; once it’s tender, that’s it. It tastes beefy, and it’s tender, so you did it right.
If you’re making consistently good brisket, keep doing it. If you don’t mind paying to short cut the process, you won’t go backward. But you might not go forward, either.Tags: None
- Likes 23
Announcement
Collapse
No announcement yet.
Leave a comment: