The Texas BBQ Forum

This is first post after my introduction post so bare with me while i learn something from you pit masters
What is the Texans way of cooking a brisket. Do you cook it hole or separate it. I normally leave it hole and about 1/4 inch of fat with a 50 - 50 of salt & black pepper then wrap it up after about 4 -5 hours.
My brisket are pretty darn good for a Okie
But I'm sure i will learn something from you Texas Boys thanks.

I am Brisket illiterate but I promise you that these members can give you the "experts" advise on that chunk of cow - -- - - good luck

This may be helpful it's a PBS BBQ show called Franklins BBQ. Arron Franklin has BBQ resteraunt in Austin TX. His Brisket is very highly regarded. The show can be viewed at the link below. I think it is very informative.
Good Luck
Rich
http://www.pbs.org/food/shows/bbq-with-franklin/

Our methods are pretty close to the same, BigDawg580. I try to select briskets I don't need to trim much from, and those I do, I usually trim to about 1/4". SnP rub, then on to 250-275 degree smoke from white oak. Depending on what time I want to eat will depend on whether or not I wrap. If I am in no hurry, I keep it naked, low and slow the whole cook. If I am making an 8 hr brisket, I usually wrap it for the last 2 to 2.5 hours. Franklin is also a tad overhyped. Good? yeah.. Good enough to justify waiting hours in line? No.. His secret is that he cooks with a limit.. Meaning he will only cook a couple hundred pounds of brisket and when it's gone, you've gotta come back another time. This man has the capacity to easily triple what he puts out, but does not. Why? If there is no suspense, you lose interest because you realize the "story" is the same as a million others.. Combine a limited daily supply with a decent product, Then add the dense population of Austin and you've got exponential positives going on.

I cook briskets whole and TxD - Franklin did not invent that .. If you walk into almost any BBQ joint .. they have a sign taped to the wall waiting to go on the door "Sold Out for Today" .. if you don't see that sign .. your in a Dickeys and I can only say Dickeys will never need such a sign.

I cook my briskets whole. Like those above, I look for briskets that need as little trimming as possible. Depending on the flavor I am looking for, I either go with Sucklebusters SPG or Everglades cactus dust. Cook it at 250. If the color gets to where I want it before it's done, I'll wrap in butcher paper. If it's not there, I'll leave it nekid.

Pull with it's probe tender. Into the cooler for an hour or so. Then, in my belly!

I've tried both methods, I would only separate if I plan on using the point for burnt ends and I believe that method is mainly used for cook offs, when you're concerned with presentation. I also prefer butcher paper over foil, although it is a bit messier. 50/50 kosher salt, 16 mesh ground pepper and some garlic powder is what I like to use. As far as Franklins, in my opinion, the fact that he starts with a quality brisket is what really makes it shine. Find a prime brisket and you'll have great results. I've been buying HEB Prime 1 for 1.97/lb and they have been absolutely delicious....

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cowboydon wrote:I cook briskets whole and TxD - Franklin did not invent that .. If you walk into almost any BBQ joint .. they have a sign taped to the wall waiting to go on the door "Sold Out for Today" .. if you don't see that sign .. your in a Dickeys and I can only say Dickeys will never need such a sign.

I am not sure Dickeys should be used in the same conversation with Franklin lol

10-4 on that & you hit the nail on the head with Aarons limited supply of "Q". He sure knows how to keep them coming back !! Supply & demand !!! There's no way I would wait in line for 3-4 hrs hoping to taste some of his brisket. I'll cook my own to heck with the lines ! Cooking it is part of the equation in my opinion .

Sorry kinda got off topic. No I don't separate mine but it is a interesting idea - since the point is usually thinner .

Thanks for everyone's input. I have tried to get some Franklin BBQ i don't care how good it is. I'm not standing in a long line for a chance to get some of his BBQ.

You can avoid the line if you preorder, but there is a min. order, cant recall the specifics at the moment.

cowboydon wrote:You can avoid the line if you preorder, but there is a min. order, cant recall the specifics at the moment.

I believe it's 5 lbs.


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Yes sir 5 lb. sounds correct

This thread is hilarious!!!!! Great input! I've mainly smoke pork forever but got into brisket the last year or so. I like the idea of whole cooks but I've found that unless I'm cooking very slow <250 the point will dry a bit. Thoughts or techniques?

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