Smoker methods.

[wasskeet]

Any of you tried Aaron Franklin's method/wrap?

 

[gohring3006]

Let us know how it turns out! I see the cat is patiently waiting, too.

Will do, thats Jackson, he showed up here a few years ago and decided he likes it here. Just wish he wouldn't use my smoker cover as his bed. But, I'm not in control here, my animals are. Haha

 

[gohring3006]

Any of you tried Aaron Franklin's method/wrap?

I've seen it a few groups I joined on Facebook. I'm definitely going to give it a try once I get the smoker controls all figured out.

 

[Rick Richard]

Any of you tried Aaron Franklin's method/wrap?

Yep. It is the way I do it so you can get through the "stall" quicker.

 

[wasskeet]

Yep. It is the way I do it so you can get through the "stall" quicker.

So it speeds up that stall at 190-195? On one brisket, I thought my monitor had gone on the blink.

 

[wasskeet]

As a sideline, had some brisket at a new Buc-ees in Florence, SC yesterday. Not bad, but too much sauce for my taste.

 

[Rick Richard]

So it speeds up that stall at 190-195? On one brisket, I thought my monitor had gone on the blink.

Yeah, unless you wrap it it can be at that temp a looooong time hence the term "stall". I wrap somewhere around 165.

 

[SeboCreek]

RecTec pellet grill and love it. Especially when my son cooks. He went to class by guy at Meat Church and uses his seasonings which we like. He wraps around 195 I think and then goes to whatever temperature from there. Sprizes with Apple cider while cooking before wrap. Makes amazing brisket.

 

[PBramble]

Yep. It is the way I do it so you can get through the "stall" quicker.

Texas crutch. Wrapping or covering it stops the evaporation that stalls the meat. I cook mine in a foil pain on a cooling rack to keep the meat from sitting in liquid. when it stalls, just throw some foil over the pan and keep going.

 

[gohring3006]

It's on!!

 

[Rick Richard]

View attachment 371381
It's on!!

Nice!

Remember what Aaron Franklin says "If your lookin you ain't cookin" lol.

 

[gohring3006]

Nice!

Remember what Aaron Franklin says "If your lookin you ain't cookin" lol.

That's right!
No peeking!

 

[Plinker147]

Ive learned on my pellet smoker that low and slow is the way to go for just about everything. I like dry rubs. I cook most everything at 180 for 3-6 hours depending on meat and thickness, Directly on the grill, Wrap In foil and finish of at 225. Then sweat it in a cooler. I found that if you go slower than what most of the recipes call for it comes out better. Best for fatty meats like briskets and ribs

You have to watch your times closer on leaner cuts of meats like loins.

It's been one of the best purchases I've ever made.

 

[gohring3006]

Getting a nice bark to it, it's been at 145-150 for a few hours now. Must be the stall period.