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Mar 20, 2017
3:59
:22
pm
OpusX
All-American
Google Steven Raichlen.
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OpusX
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OpusX
Joined
Nov 26, 2009
Last login
Feb 13, 2019
Total posts
13,312 (206 FO)
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Messages
Author
Time
I'm going to smoke my first brisket next week. Any recipe you recommend to start
PharmD
3/20/17 3:56pm
Google Aaron Franklin. He has a couple of Youtube videos with the whole process.
jdub
3/20/17 3:57pm
This is correct. His secret recipe is amazing.
idacoug
3/20/17 4:28pm
What fun is that? It's like going to Baskin Robbins and getting a vanilla cone.
OpusX
3/20/17 4:31pm
your are not serious, are you?
idacoug
3/20/17 4:33pm
If you want varieties of flavor stick to saucy boot leather like most Utahns and
OneUpper
3/20/17 4:39pm
And the pure flavor of the brisket is what you smoke it for anyway.
jdub
3/20/17 4:45pm
I've done a couple of Aaron Franklin cooks, and it's not appreciably different.
OpusX
3/20/17 4:47pm
From what? A vanilla ice cream cone?
OneUpper
3/20/17 4:48pm
Can you really trust someone who's smoking a vanilla ice cream cone? I mean, try to get a smoke ring on that
jdub
3/20/17 4:53pm
Yes, rub in some Kosher salt and fresh ground pepper
CBaass
3/20/17 3:58pm
Google Steven Raichlen.
OpusX
3/20/17 3:59pm
Biggest advice: slow and low--don't take it off too soon
El Paso Coug
3/20/17 4:00pm
Aaron Franklin or Meathead. 203º is key.
DB Cooper
3/20/17 4:09pm
Do you guys foil or use butcher paper?
PharmD
3/20/17 4:25pm
Either. I use foil because I always forget to buy butcher paper. People will
OneUpper
3/20/17 4:29pm
I agree except for the bark. Butcher paper gives a firmer bark IMO
whoneedscorners?
3/20/17 5:59pm
Yeah. I supplement that by keeping it on the pit for 30 minutes after unwrapping
OneUpper
3/20/17 6:03pm
I don't usually need to foil brisket. I usually foil pork butt because it is a
idacoug
3/20/17 4:30pm
Do you have a pellet smoker? How long are your cooks? I switched to hot cooks
OneUpper
3/20/17 4:34pm
280-300? I've never done a slow cook that hot. Better results?
DB Cooper
3/20/17 4:42pm
Faster results. It's used a lot in competitions. Myron Mixon is an advocate for
OneUpper
3/20/17 4:46pm
the cermaic smokers cook faster at lower temperatures as they are convection
idacoug
3/20/17 4:49pm
There is a lot of temperature variance inside the average pit during a cook.
OneUpper
3/20/17 4:52pm
ceramic kamado
idacoug
3/20/17 4:47pm
Salt and Pepper
CougsOrDeath
3/20/17 4:36pm
Dom't inhale
CarolinaCoug
3/20/17 4:49pm
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