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Posted: 12/5/2014 11:30:37 AM EDT
[#1]
You're in Texas. Why not just a 50/50 mix of salt and pepper Franklin's style?
Video in link: https://www.youtube.com/watch?v=VmTzdMHu5KU |
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Posted: 12/5/2014 4:40:05 PM EDT
[#2]
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Posted: 12/5/2014 8:18:10 PM EDT
[#3]
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Posted: 12/5/2014 8:34:55 PM EDT
[#4]
Smoking meats forum has a shit ton of recipes, also that 50/50 salt and pepper mix may work for franklin but its not because its simple and good, its the quality of briskets he uses, he gets them from creekstone and they are prime angus briskets, very high grade of beef.
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Posted: 12/5/2014 8:43:05 PM EDT
[#5]
Quote HistoryQuoted:
Smoking meats forum has a shit ton of recipes, also that 50/50 salt and pepper mix may work for franklin but its not because its simple and good, its the quality of briskets he uses, he gets them from creekstone and they are prime angus briskets, very high grade of beef. I've smoked both choice and prime and it makes a difference. But the rub doesn't penetrate the meat so it's not going to impact the quality of the meat. |
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Posted: 12/5/2014 8:57:29 PM EDT
[#6]
Dillo dust!
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Posted: 12/7/2014 11:25:41 PM EDT
[#7]
I use Big Ron's Hint of Houston, Oakridge rubs are really good, so is PlowBoys rubs. I personal cook at 325 and wrap with foil when my bark is set, but I always recomend people to start at 275f its a great middle ground and it doesn't take 15+ hrs to cook something :)
Good Luck and if you have any specific question of panicking when cooking PM/email me I've cooked literately thousands and thounsands of briskets :) Clint |
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Posted: 12/9/2014 1:08:59 PM EDT
[#8]
I went with the salt and pepper of Franklin's turned out great
My 1st of many took about 7 hours for the 5lb that I had will try the other half next weekend. |
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Posted: 12/9/2014 9:29:50 PM EDT
[#9]
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Posted: 12/11/2014 8:27:55 AM EDT
[#10]
Quote HistoryQuoted:
You're in Texas. Why not just a 50/50 mix of salt and pepper Franklin's style? Video in link: https://www.youtube.com/watch?v=VmTzdMHu5KU This..... |
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Posted: 12/14/2014 11:21:25 AM EDT
[#11]
1 Cup Dark Brown Sugar (loose, unpacked)
1/2 Cup Paprika (Hungarian or McCormick’s, for best results) 2-1/2 TBS Coarse (Salad Grind) Black Pepper 1-1/2 tsp Chili Powder (basic commercial brand like McCormick’s) 1-1/2 TBS Garlic Powder 1-1/2 TBS Onion Powder 1 tsp Cayenne (Red Pepper) 2 TBS Kosher Salt |
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Posted: 12/14/2014 12:00:44 PM EDT
[#12]
Quote HistoryQuoted:
1 Cup Dark Brown Sugar (loose, unpacked) 1/2 Cup Paprika (Hungarian or McCormick’s, for best results) 2-1/2 TBS Coarse (Salad Grind) Black Pepper 1-1/2 tsp Chili Powder (basic commercial brand like McCormick’s) 1-1/2 TBS Garlic Powder 1-1/2 TBS Onion Powder 1 tsp Cayenne (Red Pepper) 2 TBS Kosher Salt Sugar does not belong on a brisket. |
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Posted: 12/14/2014 3:47:44 PM EDT
[#13]
Quote HistoryQuoted:
Sugar does not belong on a brisket. Quote HistoryQuoted:
Quoted:
1 Cup Dark Brown Sugar (loose, unpacked) 1/2 Cup Paprika (Hungarian or McCormick’s, for best results) 2-1/2 TBS Coarse (Salad Grind) Black Pepper 1-1/2 tsp Chili Powder (basic commercial brand like McCormick’s) 1-1/2 TBS Garlic Powder 1-1/2 TBS Onion Powder 1 tsp Cayenne (Red Pepper) 2 TBS Kosher Salt Sugar does not belong on a brisket. Your right I grabbed the wrong recipe • 2-1 /2 TBS Coarse Black Pepper • 1-1/2 tsp Chili Powder (basic commercial brand like McCormick’s) • 1-1/2 TBS Garlic Powder • 1-1/2 TBS Onion Powder • 1/2 tsp Cayenne (Red Pepper) • 1 TBS Kosher Salt |
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Posted: 12/21/2014 8:42:37 PM EDT
[#14]
Meat church holy cow is pretty good too.
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Posted: 12/22/2014 3:11:10 PM EDT
[#15]
Quote HistoryQuoted:
You're in Texas. Why not just a 50/50 mix of salt and pepper Franklin's style? Video in link: https://www.youtube.com/watch?v=VmTzdMHu5KU it seems "too simple" but its all a process his videos are pretty good the part about picking out a good brisket to start with is very true lots of briskets out there with fat in all the wrong places I like to trim my own ETA: they are not prime or choice cuts just lots of digging in the cheap briskets pile |
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