This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Brisket "Franklin Style"

  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket "Franklin Style"

    Inspired by our recent road trip to the hallowed halls of BBQ joints around Austin, I threw some friends a dinner featuring a brisket "Franklin-style." Cooked at 275F (which I've never done before), with only salt & pepper rub (which I've never done before), and with his advice to wrap in butcher paper post-stall (which I've never done before). Started with 14lbs SRF medium-grade brisket (was a little less than 7 lbs after trimming & cooking).

    Meat on the Memphis (top rack, water pan on bottom, thanks to this forum for that advice) at 0645, pit to 275F by 0700
    Wrapped at 1300 (probes at 178F & 169F -- flat & point going their own way)
    Off to rest at 1430 (probes at 207F & 187F -- my compromise solution)
    Served at 1815 (probes at 146F & 136F, sliced per Franklin's Video)

    Suffice it to say that of course it wasn't the same as Franklin's, but if you had never been there you might not have known. It worked really, really well given my limited experience with brisket (and this new cooker). I also made beans & slaw from his recipes (which were well received). Served with his sauces (there's a limit to how much I wanted to recreate myself in one day:-), plus pickles, onions, and bread, of course.

    All in all, I was really pleased. The obvious issue is how to get the point & flat to sync up. Separating them like many do is one answer, but I'd prefer not to. Figuring out heat in the smoker like Franklin does is another option, so now time to place probes all over and see if I can figure out a way to equalize.

    Pics attached (not great, but I was too focused on the cook to get out my big camera:-) Thanks, as always, to all the folks on this forum whom I've cribbed off of again and again!

    Great looking cook! Nothing wrong with S & P brisket.


    • David C
      David C commented
      Editing a comment
      Thx. One thing I liked about many of the TX places we visited was no sugar in the rubs. I love sugar, but am always trying to keep it out of things when I can, so it was great to find a cook that didn't involve sugar (the sauces do still have it though).


No announcement yet.
Rubs Promo


These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

Finally, A Great Portable Pellet Smoker

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

The Pit Barrel Cooker May Be Too Easy

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

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.

Blackstone Rangetop Combo: Griddle And Deep Fryer In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order

GrillGrates Take Gas Grills To The Infrared†Zone

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved 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

Masterbuilt MPS 340/G ThermoTemp XL Propane 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