Just stumbled across your channel… Great video! I can’t take all the credit for this tip, but I’m the guy who spilled the beans on how my restaurant finishes briskets in a comments section of one of Smoke Trails BBQ videos he had done on his channel. It’s kinda slowly taken on a life of its own, but I thought everyone knew restaurants hold their briskets for up to 12 hours in warming cabinets at a very low (but still safe) temps to allow the fat and intermuscular tissues to break down completely. Good BBQ restaurants typically cook their briskets all the way to done (temp out around 205 with the fat rendered out and the bark should be dark and crunchy), then we unwrap the brisket and allow the steam to dissipate (usually about 10-15 minutes max), we then re-season with a medium weight coat of black pepper, and then rewrap the brisket with new butcher’s paper covered in tallow. The briskets then go into a warming oven at about 160-170 degrees to rest for about 10-12 hours. This method is the best way to ensure your brisket breaks down completely, and has the flavors and mouth feel everyone expects from a delicious restaurant quality brisket. Hope that helps! Keep up the great work. I’ve subscribed and I’ll be looking forward to your next video!!
Hey Jason! So sorry on being behind on my responses. That is so crazy if you needed are the one who spilled the beans. Power to the people! But thank you for doing so. Now when you go back into the warming oven, are you re-wrapping in butcher paper? I recently started resting it in the oven and kept it in the foil boat (with some melted tallow on top) and have come to prefer the crunchiness of the bark the following day. Curious what your thoughts are!
Just found your channel, looking forward to seeing more of your BBQ journey. I have not had a Franklin's brisket even though I'm in Austin quite often, but my gold standard is Hutchin's BBQ in McKinney, TX. If Franklin's is better I'd be very surprised! One day I'll make it to Franklin's but in the meantime I am on the journey to make the perfect brisket. BTW, was looking at the Cuisine Art 360 but currently have a Blackstone that I couldn't be happier with. The 360 nature of the grill is intriguing. Happy smokin' :)
I imagine you have a way more accurate gauge of what quality smoked brisket is like then if you frequent the Austin area. I’m jealous! I’ve had Franklin’s and Snow’s (delivery), and both were fantastic. Though since posting these videos I’ve also heard how other locals there have different favorites. Blackstone griddles look really nice! That was on my list too. The cooking area and ability to move grease out from all areas of the griddle is what drew me to the 360. For example cooking pancakes on one corner, eggs in another, then loads of bacon on the other side. However I’ve also lost a few items off the sides of the griddle too!
I actually just came back from Austin and ate at LA Barbeque and Terry Blacks. Interestingly it wasn't the brisket I was most impressed, it was the beef ribs. I mentioned to a few friends that honestly their briskets are now 85ish% close to what Austin has to offer. LA BBQ's brisket and beef ribs were sooo tender it was completely falling apart which wouldn't pass the bend test. Terry Blacks was a bit more firmer, but still tender and passed the bend test for the brisket. Both LA BBQ and Franklin's brisket is more of a softer bark style. Recently I dug into a bit more about pitmaster John Lewis and after following Jeremy Yoder, along with seeing the wrapped briskets myself in Austin, I definitely think they use beef tallow to soak the brisket at the expensive of a hard crust. The butcher paper is completely soaked.
You know TB is definitely on my list for those beautiful beef ribs they do. Meat Church just did a comparison as well with the tallow and while I don’t doubt the tallow usage, I’m a bit partial to being conservative with it. I prefer the crunchier bark. But as I type I’m working on a foil boat brisket but with added tallow in the boat. Maybe this will be the golden ticket!
@@HuSmokin I can see the appeal of both. It's likely going to be some compromises on texture depending on what you do. The sausages at LA BBQ was also fantastic, the grind was perfect for those that like texture. While at the airport I decided to grab a Salt Like frozen brisket. It looked like all they had was mainly the flat but I got one that sorta looked like it was from the middle area of the packer so hopefully it's good. Their sausages were meh.
The 360 is awesome. I’ve had mine for 2 years and it’s the star of the show! Your videos are getting very professional. I dig it! Nice joke! Good job on the test. I dig it! Great video. Never tried his briskets and haven’t done much with brisket
Thank you so much! Appreciate the encouragement. And yes I’m definitely enjoying my 360. But do you ever have problems with the grease draining outside of the cup? It’s like they’re not aligned well.
So what we all agreed on was that the Franklin’s brisket was more tender and moist. So I think you would’ve liked the Franklin’s. Interestingly enough, we also felt like that made it heavy so we in turn didn’t eat as much of it. Just saw Meat Church came out with a tallow video and they said that while moist and glistening, the tallow brisket was more moist but they couldn’t eat much of it. So my hope is continue tweaking and somehow find that sweet spot that preserves more bark while having that moisture too!
I have to be honest with you I thought your brisket looked better than Franklin's lol I love the killer smoke ring outstanding my brother not only that I just subscribe to your channel
805... SoCal? Thanks for watching and the love! I ain't gonna lie... THIS particular brisket was one of my favs too. Now can I replicate this across hundreds of briskets a week??? Probably not. But I'll take my wins where I can! Haha thanks again for watching!
Marketing, JD's claims, the look, and of course the price in comparison to the other similar smokers at the time. My initial thoughts... love the smoker overall and it has met most of my expectations. Holds heat well, great build quality, most likely outlive me and a huge upgrade from my OKJ. However I was also debating between WHP and a local builder at the time and still wonder if I made the best choice.
Good job! It sounds like you only needed to cook your brisket a little longer to reach desired tenderness. Saddlers (cooked brisket sold at Sams Club and Walmart) smokes their meat for 16-18 hours at 170.
Thank you. And definitely seems like it. Was just worried because last time I did a long hold I think it dried it out. So I wanted compensate. 170!!!! I haven’t tried that before.
Well a question: What grade of brisket did you use? Regular USDA Prime? Because I believe Franklin has high standards for the grade of brisket he cooks. He mostly uses USDA Prime ++ if he can get it. I believe if you get your hands on the right Brisket it is possible to make one as good if not better than a Franklin. Keep in mind he is cooking for the whole public were as you are cooking for yourself.
Hey there! I usually use prime briskets from Costco. We actually have a local butcher that sources their briskets from Creekstone Farms which is where Franklin gets his. I've definitely made some really good and comparable briskets, but I think what humbles me most is how they restaurants keep up on their consistency. I think Franklin himself mentioned this somewhere... about how at some point its all about consistency.
