There is a lot of temperature variance inside the average pit during a cook.

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Mar 20, 2017
4:52:08pm

OneUpper All-American

There is a lot of temperature variance inside the average pit during a cook.

I bet that would help big time.

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OneUpper

Previous username: (Private)
New username: The Machine
Bio page: OneUpper
Joined: Feb 1, 2007
Last login: Apr 9, 2019
Total posts: 0 (0 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

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

3/20/17 4:49pm

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