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Franklin's pre-cooked, sealed & chilled briskets?

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  • David C
    Founding Member
    • Jul 2014
    • 99
    • Bay Area, California
    • Cookers:
      Memphis Advantage w. Searing insert option
      Bradley 6-rack digital
      Thermal bath for sous vide, pressure cooker, etc.

      Time & Temp:
      iGrill2 & iGrill wireless thermometers used with iPhone 5
      Drawer full of various Maverick models

      BBQ Interests:
      Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.

      Websites:
      http://www.cardinalphoto.com
      http://www.sousvide.org

    Franklin's pre-cooked, sealed & chilled briskets?

    Hi -- We're here in Austin for a few days, and of course are mapping out our BBQ plan of attack. Started off with Salt Lick today, which I always enjoy. One idea I have had for awhile is getting 1-2 of Franklin's pre-cooked & chilled briskets and then taking it/them home to California. Since we have a car this time, I could actually throw them in a cooler on ice.

    However, I have no clue whether a chilled & re-heated brisket will be awesome, and especially whether one would last for several days (assuming it is chilled). Does anyone have any experience with his pre-cooked briskets? If they don't travel, but are great for a day or so, we could get one to reheat here. I like the idea of doing it this way as we can have brisket for dinner & not wait in line. Otherwise, it seems like it is a multi-hour line, and lunch is the only option.

    Other than that, I expect we'll try to sort out Lockhart and get to at least one of the places there, depending on lines and such. Thanks, as always, for any thoughts! -- David
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9938
    • East Texas
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    #2
    I've cooked and reheated plenty briskets. Hard to tell the difference. Not sure I could even tell the difference, due to the fact that 2 of my best were reheated.

    Comment


    • David C
      David C commented
      Editing a comment
      Jerod -- Thanks! Do you do anything special to keep the crust well, "crusty", when you reheat, or does it just work out?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Any well established bark will bounce back, unless you really saturate it in the juices. That is why I like to go fat cap down when I wrap and reheat. As it steams off the bark firms up nicely. Franklin doesn't look to wrap until he has mucho bark.
  • fzxdoc
    Founding Member
    • Jul 2014
    • 5318
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
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      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
      Adrenaline BBQ Company's SS Rack for DnG
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
      2 Grill Grate Griddles
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      Fireboard Extreme BBQ Thermometer Package
      Fireboard control unit in addition to that in the Extreme BBQ Package
      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Fireboard Driver Cables
      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
      Thermoworks Thermapen MK5 (pink)
      Thermoworks Thermapen MK4 (pink too)
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      Shun Classic 3 1/2 inch Paring Knife

    #3
    Jerod, Jerod Broussard, how about giving us a step by step on how you cool down, store, and then reheat briskets?

    Thanks!

    Kathryn

    Comment

    • bestefar
      Charter Member
      • Jun 2015
      • 6

      #4
      I second fzxdoc's request. This would be great information.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9938
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
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          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #5
        Alright, I am not finished, since I found out that you really should have reheated meat hit 165 internal by the two hour mark. I was taking 3-4 hours since I had taken things to 200+, and figured reheating at 250 was fine. But if you are going to do that commercially, you better have a pretty good reason in your HACCP Plan or some type of variance. 300 is recommended by the folks who sell already cooked briskets online.

        I recently passed my Food Protection Management training, so I will give the recommended cool down temp/times.
        135 degrees to 70 degrees in two hours.
        70 degrees to 41 degrees or lower in 4 hours. (70-125 is that super galactic microbe growth range)

        1. Remove brisket and place on racks at room temperature to cool. They are either wrapped, or get wrapped when they come off the pit if they made it all the way without getting wrapped. If I have them in foil I add some water to coat the bottom, whenever they get wrapped, be it during the cook, or after. DOT NOT PUT IN A CAMBRO OR SOMETHING SIMILAR, THAT WILL LEAD TO POSSIBLE OVERCOOKED BRISKET ON THE REHEAT.

        2. I let them sit at room temperature for a couple hours until they are kinda cool to the touch and not piping hot. I have left thermometers in the thickest part of the flat to watch the temp. drop, making sure I put it in the freezer before it gets below 135.

        3. I will leave in the freezer until they are absolutely cool to the touch, so I don't jack up the fridge and/or the food in the fridge.

        4. I don't typically leave in the fridge for more than 2-3 days. I never purposely froze them, but have had at least 1 get frozen when other people were in charge of getting them out the freezer.

        5. To reheat, just get that sucker in a 300 degree oven and take to 165 internal.

        Let me know if they are any questions, currently running electrical lining and setting up two plugs. Could use some breaks.

        Comment


        • David C
          David C commented
          Editing a comment
          Jerod -- Thanks for the great info. FWIW, Franklin's say 225F to reheat theirs, so I guess they aren't worried about any potential liability if someone runs into trouble. (http://franklinbarbecue.com/whole-chilled-briskets/)

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Probably not, plenty bugs get killed on the initial cook. I think most if not all reheating recommendations are for foods taken to much lower finished temps.

        • (drowen)
          (drowen) commented
          Editing a comment
          Great info! What is your brisket temp coming off the initial cook? 195 to 203? Or is it slightly undercooked?
      • Spinaker
        Moderator
        • Nov 2014
        • 10855
        • Land of Tonka
        • John "J R"
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        #6
        Jerod Broussard How long does it usually take for the briskets to get to X temp in the freezer before you put them into the fridge? Very interested in this topic.
        Thanks

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Close to 3 hours I'm guessing. I'm usually setting an alarm, checking by feel, getting back to bed.

        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks
      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9938
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
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          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #7
        One thing I forgot to mention, waaaaaaay easier to reheat brisket for a gathering, than to try and time an initial cook. Especially when you got a nice commercial convection oven, and a warming tower.

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5318
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker
            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #8
          Jerod Broussard
          Jerod, on average, how long does it take to get the packer brisket up to 165deg internal in a 300 degree oven?

          And mucho thanks for all that great info. I'm cooking brisket for a crowd in a couple of weeks and plan on going the reheating route, so this is a huge help!

          Kathryn

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9938
            • East Texas
            • Pit Barrel Cooker "Texas Brisket Edition"
              Weber One Touch Premium Copper 22" Kettle (gift)
              Slow 'n Sear for 22" Kettle
              Weber One Touch Premium Black 26" Kettle (gift)
              Slow 'n Sear XL for 26" Kettle (gift)
              Weber Smokey Joe Gold
              Weber Rapid Fire Chimney
              Vortex
              Maverick ET-732 White
              Maverick ET-732 Copper
              2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
              Thermoworks Thermapen w/ Back light (gift)
              Thermoworks Timestick
              Cambro Model 300MPC110 w/ Winco SS Pans
              B & B and Kingsford Charcoal
              B & B Pellets

            #9
            fzxdoc you could probably get it done in 2 hours, depending on thickness, obviously.

            My two best briskets were as follows: Wal-Mart Choice hand selected by moi. Wet-aged approx. 43 days.

            1. Cook, crutch with foil, when done, put on racks and open foil to allow them to steam off.

            2. Once down to 140 internal, wrap back up, put in freezer until cool to the touch with no hint of warmth.

            3. Remove from fridge 1 hour before putting in the oven. Reheat at 250 degrees for 3.5-4 hours, or until 165 internal.

            4. Put in faux cambro for almost 3 hours. This was a church dinner, hence the long wait.

            Twas the slickest most perfectly tender brisket I have ever done. Wife still mentions those briskets.

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5318
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #10
              Thanks sooooo much, Jerod Broussard ! This info is just what I needed.

              Kathryn

              Comment

              • David C
                Founding Member
                • Jul 2014
                • 99
                • Bay Area, California
                • Cookers:
                  Memphis Advantage w. Searing insert option
                  Bradley 6-rack digital
                  Thermal bath for sous vide, pressure cooker, etc.

                  Time & Temp:
                  iGrill2 & iGrill wireless thermometers used with iPhone 5
                  Drawer full of various Maverick models

                  BBQ Interests:
                  Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.

                  Websites:
                  http://www.cardinalphoto.com
                  http://www.sousvide.org

                #11
                First, thanks for the help. Second, we pre-ordered a Franklin's brisket and re-heated it yesterday. It was really, really, good! Leftovers for lunch today were at least as good:-) I've never eaten it at the restaurant, so I can't compare, but I already want more.

                One thing that may affect reheat instructions is that Franklin's briskets are listed as being 5-6 lbs. (ours was 4.3 lbs), so I expect that minimum temps for keeping the reheat time below the safe minimum would be different than for a more massive brisket.

                That does lead to an obvious question about what drives the size of a full brisket. His are a full brisket (I could isolate the flat, point, deckel, etc.) although of course trimmed & cooked, but still small compared to what I wind up with when I ask my butcher for a "packer" brisket & trim & cook it. Is it the size/age/breed of the cow or something else? How does that affect quality? FWIW, the briskets they were slicing at Mueller's this week were significantly larger (USDA Prime, and _really_ good, but expensive, btw). Thanks for any thoughts!

                Comment

                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5318
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks)
                    Weber Summit S650 Gas Grill
                    Weber Kettle Premium 22"
                    Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                    Camp Chef Somerset IV 4-burner outdoor gas range


                    Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                    Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                    Adrenaline BBQ Company's SS Rack for DnG
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Extreme BBQ Thermometer Package
                    Fireboard control unit in addition to that in the Extreme BBQ Package
                    Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                    2 Fireboard Driver Cables
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Thermapen MK5 (pink)
                    Thermoworks Thermapen MK4 (pink too)
                    Thermoworks Temp Test 2 Smart Thermometer
                    Thermoworks Extra Big and Loud Timer
                    Thermoworks Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer
                    Instant Pot 6 Quart Electric Pressure Cooker
                    Instant Pot 10 Quart Electric Pressure Cooker
                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

                    Shun Classic 8" Chef's Knife
                    Shun Classic 6" Chef's Knife
                    Shun Classic Gokujo Boning and Fillet Knife
                    Shun Classic 3 1/2 inch Paring Knife

                  #12
                  David C , I've read Aaron Franklin's book and he says he trims his brisket much more than most other BBQ places do. That may be one reason why the brisket you bought was smaller.

                  Kathryn

                  Comment


                  • Meathead
                    Meathead commented
                    Editing a comment
                    I strongly advocate aggressive trimming.
                • David C
                  Founding Member
                  • Jul 2014
                  • 99
                  • Bay Area, California
                  • Cookers:
                    Memphis Advantage w. Searing insert option
                    Bradley 6-rack digital
                    Thermal bath for sous vide, pressure cooker, etc.

                    Time & Temp:
                    iGrill2 & iGrill wireless thermometers used with iPhone 5
                    Drawer full of various Maverick models

                    BBQ Interests:
                    Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.

                    Websites:
                    http://www.cardinalphoto.com
                    http://www.sousvide.org

                  #13
                  Kathryn -- I'm sure trimming is part of it, but the one we got was just plain small compared to the ones I get when I ask one of our local butchers for one. The ones they were slicing at Mueller's, for example, were physically at least twice as large. One resulting difference is that the Franklin's brisket has much more bark versus interior meat, which I liked slightly better (especially since the Mueller's sauce is very thin compared to Franklin's, so it's not going to help amp up flavor if it isn't there already).

                  Comment

                  • Meathead
                    Administrator
                    • May 2014
                    • 1470
                    • Chicago area
                    • Remember, no rules in the bedroom or kitchen
                      Meathead

                    #14
                    Pick one up and ship it to me!

                    Comment

                    • DWCowles
                      Founding Member
                      • Jul 2014
                      • 9703
                      • Smiths Grove, Ky
                      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                      #15
                      Meathead it would be great if you can get to interview Aaron Franklin. I'm sure a lot of AR members will have lots of questions including me. Just a thought.

                      Comment


                      • Meathead
                        Meathead commented
                        Editing a comment
                        I will. He's next on my list. What are your questions?

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                    The Good-One Is A Superb Grill And A Superb Smoker All In One

                    the good one grill
                    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                    Click here to read our complete review


                    Griddle And Deep Fryer In One

                    Pit Barrel Cooker Smoker
                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                    Click here to read our detailed review and to order


                    The Pit Barrel Cooker May Be Too Easy

                    Pit Barrel Cooker Smoker
                    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                    Click here to read our detailed review and the raves from people who own them


                    The Undisputed Champion!

                    thermapen
                    The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                    Click here to read our comprehensive Platinum Medal review


                    Grilla Pellet Smoker proves good things come in small packages

                    Grilla pellet smoker
                    We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                    Click here for our review on this unique smoker


                    Delta by Nuke,
                    Stylish and Affordable
                    Gaucho Grill

                    Weber Genesis Grill
                    Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                    Click here to read our complete review


                    Genesis II E-335
                    A Versatile Gasser That Does It All!

                    Weber Genesis Grill
                    Webers´┐Ż Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                    Click here to read our complete review


                    GrillGrates Take Gas Grills To The Infrared Zone

                    grill grates
                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special


                    Is This Superb Charcoal Grill A Kamado Killer?

                    PK 360 grill
                    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                    Click here to read our detailed review of the PK 360

                    Click here to order directly and get an exclusive AmazingRibs.com deal


                    Our Favorite Backyard Smoker

                    kareubequ bbq smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                    Click here for our review of this superb smoker


                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                    masterbuilt gas smoker
                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                    Click here to read our detailed review


                    Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                    maverick PT55 thermometer
                    A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                    Click here to read our complete review


                    Track Up To Six Temperatures At Once

                    Grilla pellet smoker
                    FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                    Click here for our review of this unique device


                    The Cool Kettle With The Hinged Hood We Always Wanted

                    NK-22-Ck Grill
                    Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                    Click here for more about what makes this grill special


                    Finally, A Great Portable Pellet Smoker

                    Green Mountain Davey Crockett Grill
                    Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                    Click here to read our detailed review and to order