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| Little ray of sunshine  |
When it is cooked low and slow, it becomes divine. Any fool can cook a decent prime rib, or New York strip. It takes an artist to make good brisket, and then the flavor - it is the king of meats. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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McNoob |
Standing rib roast is my next project after a Thanksgiving Turkey  "We've done four already, but now we're steady..." | |||
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| McNoob |
Hit 160 at about 3.5 hours.  "We've done four already, but now we're steady..." | |||
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Member |
Is that a packer brisket or just the flat? The first pic looked like a full packer but if you're hitting 160 after just three hours I'm thinking that's the flat only? I have never foiled a brisket. The most I'll do is pan it but don't cover and that's to catch the juices for a good au jus. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| McNoob |
I think it's the "full packer". This is only the second one I have done. Not too sure to be honest. I had to carve a lot of fat out of the middle of it. Here's some more pics of the whole cook so far: https://imgur.com/a/OQ8Y1Kk "We've done four already, but now we're steady..." | |||
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| Too soon old, too late smart |
People stand in line for hours to eat this guy’s cooking. The links below may reveal the reason the waiting line is always long. BBQ With Franklin: The Brisket https://youtu.be/VmTzdMHu5KU BBQ With Franklin: The Cook https://youtu.be/pGZ39yYxeBk BBQ With Franklin: The Payoff https://youtu.be/sMIlyzRFUjU | |||
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quarter MOA visionary |
At 160 you still have a way to go. | |||
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| women dug his snuff and his gallant stroll |
160F is the stall. Got to push on through to 195-200F. | |||
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paradox in a box |
I learned from the Franklin BBQ videos. I wrap also. Never needed to add any beef broth.  These go to eleven. | |||
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| McNoob |
10 4  "We've done four already, but now we're steady..." | |||
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| McNoob |
This was so phenomenally good, wow! Best cook I've had all year.  Got some grease on my phone lens, dammit!  
Yep I pulled it at 160, then wrapped in foil and brought up to 200. Let it sit for almost 2 hours. This was an amazingly easy and delicious cook. Got 4 big chunks to put in the food saver and freeze too! I have updated pics here: https://imgur.com/a/OQ8Y1Kk "We've done four already, but now we're steady..." | |||
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| Member |
Nice job! Where in MN are you from you can't be more than 6 hours from me! I'll be there! "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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Frangas non Flectes |
Oh hell yeah. Nicely done, sir. And yes, this native Texan would forever choose a perfectly done brisket over any perfectly done prime rib. When it’s done right, it’s just better. It ain’t the cut, it’s the cook. I grew up on Chris Ivey Brisket, and sad to see he’s not longer at it. ______________________________________________ Carthago delenda est | |||
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Ammoholic |
Just tells you, you're doing it right. Outstanding choice of protection too. Keep up the good work! Jesse Sic Semper Tyrannis | |||
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| McNoob |
SE, by Crotchester "We've done four already, but now we're steady..." | |||
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| McNoob |
Good videos, thanks! "We've done four already, but now we're steady..." | |||
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| Oh stewardess, I speak jive.  |
That looked good. ^ | |||
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Member |
Looks fantastic! Im a big smoked meat fan. I regularly smoke brisket, pork shoulder, homemqde hatch green chili hot links, and lots of things youd have never thought to try smoking. Your brisket makes me wanna fire up the smoker. I think o know how im cooking our thanksgiving turkey. | |||
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| Member |
Looks goood | |||
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| A man's got to know his limitations  |
This! I loves me some good smoked beef brisket. "But, as luck would have it, he stood up. He caught that chunk of lead." Gunnery Sergeant Carlos Hathcock | |||
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