BBQ with Franklin: Brisket Wrap Test (https:\/\/www.youtube.com\/watch?v=lnRRDSYgdmw&t=1s)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\nWhere Does Franklin Get His Butcher Paper? <\/h2>\n\n\n\n <\/p>\n\n\n\n
As far as I know, ABCO supplies Franklin BBQ with huge rolls of butcher paper. However, you may only need a small roll, so here are the best options. <\/p>\n\n\n\n
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When Does Franklin Wrap Brisket? <\/h2>\n\n\n\n <\/p>\n\n\n\n
Aaron Franklin wraps his brisket after around about 6 hours, but that would depend on the size of the brisket and will vary. It could be between 4 hours 8 hours. There is no right and wrong answer because every brisket is different. The best way to tell is by color and how the fat is rendering off the meat.<\/p>\n\n\n\n
Often, Aaron Franklin doesn\u2019t wrap brisket. He\u2019ll just smoke it for 12 or 13 hours \u2014 and only wrap it once it\u2019s done. He will rest the brisket in paper. However, in a lot of the videos and things I\u2019ve watched, Aaron Franklin usually wraps in butcher paper. When he\u2019s smoking for himself at home, often he won\u2019t wrap.<\/p>\n\n\n\n
Franklin looks for certain signs when deciding to wrap. Often, the brisket will have a nice mahogany color. This should occur about 6 hours into the cook.<\/p>\n\n\n\n
Make A Clean Fire<\/h2>\n\n\n\n <\/p>\n\n\n\n
Franklin often talks about producing a good, clean fire and not having dirty smoke. For this, you want to have good air flow through your smoker. Without airflow, your fire will suffocate and create too much creosote. This substance will make your brisket taste bitter and be over-smoked. Also, you don\u2019t want too much thick, white smoke. You want a thin, blue smoke which is what all pitmasters aspire.<\/p>\n\n\n\n
If you\u2019re getting a horrible, dirty smoke, then perhaps think about changing woods. Use clean, dry smoking wood\u2014not green wood. You don\u2019t want to see a lot of smoke coming out of that smokestack. It should almost be invisible. Offset smokers are more complicated, and most people will probably learn how to cook on a charcoal smoker. If you using a pellet grill or a set and forget, you don\u2019t have to worry too much about smoke and wood.<\/p>\n\n\n\n
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Franklin’s View On The Stall<\/h2>\n\n\n\n <\/p>\n\n\n\n
The dreaded stall is very well known in barbecue, and it\u2019s just part of the deal. The stall is when the brisket will plateau at a certain temperature and will not move towards the done temperature. This occurs when the meat sweats, because it will cool the brisket. <\/p>\n\n\n\n
Franklin uses a train analogy when discussing the stall. Cooking a brisket is like a train that is building momentum. If you\u2019re cooking hot enough and fast enough, then the brisket is going to have enough momentum to push through the stall. However, if the temperature is too low, it\u2019s going to hit the stall.<\/p>\n\n\n\n
When you\u2019re cooking brisket, the temperature will be on an upward scale. It will steadily rise from 100 to 125 to 150. This will occur over the first few hours. Usually once the brisket gets to about 160 or 170\u00b0 F, this is when the brisket will store.<\/p>\n\n\n\n
Wrapping will definitely help you push through the stall, as we\u2019ll cooking a little faster. It\u2019s not such a bad idea to increase the temperature of your smoker after you\u2019ve wrapped the brisket. This will help you to push through the style and I\u2019ll be risk it be done sooner. If you are smoking low and slow, say about 225\u00b0 F, then your brisket will probably spend a long time in the store. This is fine if you got all the time in the world, but if you need it done, I\u2019d recommend wrapping and increasing the temperature. However, don\u2019t go any higher than 200 75\u00b0 F.<\/p>\n\n\n\n
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How Aaron Franklin Wraps Brisket<\/h2>\n\n\n\n <\/p>\n\n\n\n
When removing the brisket from the smoker, Aaron always uses the towel. This is always the case no matter what he\u2019s smoking, I\u2019ll send him to this with ribs, pork, everything. Using tongs is very dangerous because you can rip off a sizeable chunk of the bark.<\/li> Roll out a nice big roll of butcher paper, and cup the paper around the point and then the flat fold it neatly on the edges of the brisket. You want to have enough paper to roll the brisket in the paper about 2 or 3 times.<\/li> Place the wrapped brisket back in the smoker<\/li> Place the brisket back in the smoker after it\u2019s wrapped and maintain a stable 250\u00b0 F temperature for the rest of the cook.<\/li><\/ul>\n\n\n\nWhen Does Franklin Remove The Brisket? <\/h2>\n\n\n\n <\/p>\n\n\n\n
The ideal temperature to remove a brisket is once it reaches 203\u00b0 F. Aaron Franklin doesn\u2019t really use any thermometers, he just goes by look and feel. It should feel nice and floppy when you pull it out of the smoker.<\/p>\n\n\n\n
Aaron recommends you do a tenderness test such as the toothpick test. Hope the brisket with either a toothpick or a thermometer probe. It should feel like poking a stick of butter when it\u2019s perfectly cooked. If there\u2019s some resistance, then that means it still has a way to go. There should be almost no resistance when you put a toothpick into the meat. You also don\u2019t want to overcook the brisket.<\/p>\n\n\n\nHow Long Does Aaron Franklin Rest Brisket?<\/h2>\n\n\n\n <\/p>\n\n\n\n
In general, Franklin rests his brisket for about an hour. This will allow the muscles to relax, and the brisket to reabsorb some of the moisture. If you were to slice the brisket without resting, most of the juices will spill out onto the cutting board and be lost. To ensure that you get a tender, juicy brisket, it\u2019s good to rest the biscuit for at least an hour.<\/p>\n\n\n\n
If you\u2019re not ready to serve, another common strategy is to leave the brisket in its wrapping, and place it in a dry cooler for up to 4 hours even longer. You can leave the thermometer probe in the brisket as you’re holding it in the cooler, and this is great if you\u2019re taking the brisket somewhere for a lunch or dinner.<\/p>\n\n\n\n\n
https:\/\/www.youtube.com\/watch?v=sMIlyzRFUjU&t=470s<\/a>Video can’t be loaded because JavaScript is disabled: BBQ with Franklin: The Payoff (https:\/\/www.youtube.com\/watch?v=sMIlyzRFUjU&t=470s)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\nWhat Knife Does Aaron Franklin Use To Slice Brisket? <\/h2>\n\n\n\n <\/p>\n\n\n\n
Aaron Franklin uses a 12-in slicing knife. It\u2019s a serrated knife, not scalloped. It looks more like a bread knife and has a serrated edge.<\/p>\n\n\n\n
When slicing, you want to do the pull test and the jiggle test. Hold up a slice, and it should have that nice jiggle. You should be able to pull the brisket apart and it should fall apart. It shouldn\u2019t for under its own weight, he should be able to just pull it away delicately, which is called the pull test and if you are judging above your competitions how you would treat brisket.<\/p>\n\n\n\n
Aaron Franklin slices his brisket about a thickness of a pencil. Which is about a quarter inch.<\/p>\n\n\n\n
Why Brisket Takes So Long<\/h2>\n\n\n\nBrisket Size<\/strong><\/td>Temperature<\/strong><\/td>Cook Time<\/strong><\/td>Including Resting<\/strong><\/td><\/tr>12 lbs<\/td> 225\u00b0F <\/td> 18 hours <\/td> 19 hours<\/td><\/tr> 18 lbs<\/td> 250\u00b0F <\/td> 18 hours<\/td> 19 hours<\/td><\/tr> 12 lbs unwrapped<\/td> 225\u00b0F <\/td> 19 hours<\/td> 20 hours<\/td><\/tr> 18 lbs unwrapped<\/td> 250\u00b0F <\/td> 19 hours<\/td> 20 hours<\/td><\/tr> 16 lbs<\/td> 275\u00b0F <\/td> 10 – 12 hours <\/td> 11-13 hours<\/td><\/tr> 16 lbs unwrapped<\/td> 275\u00b0F<\/td> 11-13 hours<\/td> 12-14 hours<\/td><\/tr><\/tbody><\/table>Estimated Brisket Cooking Times<\/figcaption><\/figure>\n\n\n\nBrisket is a cut of beef from the chest area of the cow. So because it\u2019s a hard working muscle, brisket is full of connective tissue. If cooked incorrectly, brisket is inedible. Brisket needs time at low temperature. If not, all that connective tissue won\u2019t render and it will be chewy. However, when cooked low-and-slow, brisket is a delicacy. When all the connective tissue melts, it becomes a gelatin-like substance that will melt in your mouth and packed with flavor. The two muscles found on a brisket other flat and the point. The flat is the thinner muscle, and the point is the thicker, fattier muscle.<\/p>\n\n\n\n
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