Is This Franklin's Real Brisket Secret? Steam Oven Holding Brisket
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- Опубликовано: 4 окт 2024
- There has been a bunch of videos on here lately about speculation of Franklin BBQ's secret being added beef tallow or even wagyu beef tallow being soaked into the butcher paper even though they have zero evidence that it is true.. Well, one thing we do KNOW is true, they use Alto Shaam steam ovens to hold their cooked briskets for hours to keep them fresh and to continue to slowly process and tenderize.. So I tried this process using my Anova Precision Steam Oven. The results are Awesome!
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here is a good article that talks about this and even some quotes from Aaron Franklin himself - www.npr.org/sections/thesalt/2015/06/08/411778404/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime?fbclid=IwAR3Fi1-mZ9PRB4MA4XcQ0LDJBuv-UzB4Aj8-9T-s34avXPHni7CBCC8gS3s
nice video, brisket looks a bit tough though. You should try pulling it at 190 and hot holding at 150 for 12-16 hours. Brisket turns out perfect
Thanks for the comment @mrhappy9911! your thoughts are appreciated...
He holds them for a lot longer than 3-4 hours. It is around 16 hours.
I am sure it depends on when they get finished, point being they are held for hours in a steam oven
😊@FireWaterCooking if I am not mistaken I hear the bbq restaurants are usually done with briskets in the evenings between 9 pm and 11 pm so resting time is 10-12 hours
That's nowhere near a Texas style brisket. I know this video is not about texas style briskets but I don't know what state that brisket you smoked represents.
even in Texas there are different styles and methods of cooking brisket.. some use post oak, some use mesquite, some use just salt and pepper, some use other seasonings... Why does food have to represent a state?
Thanks for the video, very informative. I wish I had a steam oven! I'm planning to cook a brisket the day before, let it rest, put it in the fridge, and then reheat it for lunch the next day. Wish me luck!
You can do it!
👀 poor brisket
Thanks for watching AcesHunteRRR! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!
Looks pretty dry and no bark. Recommend foil boating it next time and just holding it in an oven no steam to conserve bark at 150 for at least 10 hours.
idiot
Great video. I agree that the steam oven assists with his cook, however the secrets to his brisket being good I feel are:
1) beef quality - he sources the best w
Quality, high fat marbled beef from the same source. Good beef = good brisket. Getting a random USDA packer brisket from wallmart is not what he does. He has sourced the best of the best from local farms.
2) cook time. I heard he cooks for ateast 12 hours with 5 hours rest = 17 hour cooks.
3) consistencey = his giant offsets hold steady temps for long periods and they just work very well
4) simplicity = no fancy rubs or sauces just salt and pepper
The biggest one i think is 1) beef quality. If you start there and cook it right. You dont need todo much the brisket will melt away in your mouth.. flat and the point. If you cook a crappy or average brisket, the results can be ok but not amazing.
He really does not have any secrets to his brisket.. it is a combination of the best product cooked to perfection.. he is pretty open and honest on how he cooks... this video was done due to all of the "beef tallow" BS videos that are out there now saying that is his secret. the steam ovens that hold the brisket are one factor most people do not even realize is part of the equation 😉
@@FireWaterCooking agreed, I feel the steam oven is effectively simulating a foil wrapped rest period? Rested brisket is really steaming itself in its own juices and slowly lowering temp over time.
A steam oven is not a secret. Every bbq restaurant rests their briskets. Your goal was to disprove the beef tallow secret and you failed. You wrapped at 147° before the bark was fully developed. You pulled based upon temp at 205° rather than probe testing for feel. Not your best video but I appreciate the use of your vast assortment of devices and I like the idea of a steam oven for a precise temp and sustained resting oven.
@@bradjohnson619 it has never been proven that beef tallow is even a real thing that Aaron does.. it has all been speculation with some even saying he uses "wagyu" tallow.. if that were the case why not just use Wagyu brisket? I responded to you FB post so I will not go into it all on here also, but my video has more bearing on the truth than any of the tallow videos as it is something he actually does... LOL
@@FireWaterCooking you appear to be jealous of the attention Mad Scientist has received for his tallow hypothesis snd experiments. I understand that everyone wants to monetize their RUclips vids with greater views. Mad Scientist used Franklin as a way to springboard his channel. Harry Soo piggybacked off of Mad Scientist and Franklin. You are doing the same. I get it. Sensationalism is entertaining . However, at least Mad Scientist and Harry Soo used to experimentation to support their hypothesis. You have not with a single cook and no control to compare results to. I would be more apt to accept your hypothesis had you gone to the same lengths to prove your hypothesis that Mad Scientist and Harry Soo have done.
I think you are spot on with the rest being more important than any beef tallow gimmick. If it is a quality piece of meat you are going to end up with plenty of rendered fat from the cook. Would love to know how the holding ovens at Franklin's are set, what temp and steam setting. I have heard 140 and I have heard 170, 170 sounds a little hot to me though.
Thanks for the comment Robert H! your thoughts are appreciated...
Has to be over 140F for food safety be interesting to find out the temp.
@@crookeddoghomebrew9144 140 is considered food safe. Even if it was less than that a wrapped brisket at 180 - 200 will be completely food safe for a good while if temp drops into the 130's.
Thanks for the video
Our pleasure!
Do you have mice? Pretty sure I saw one in the oven reflection at 11:25
that was the top of my dogs head and part of his tail.. LOL
As an owner of an Anova PO and smoker, I was very keen to watch this experiment. However, all the links you shared talk nothing about ‘steam’ in the holding process, just temp, time and equipment used. Did I just misread the articles? I’d be super keen to see the difference between a briskets held @ 150 with and without steam.
Thanks for the comment Tim Burstow! your thoughts are appreciated...
Steam input would prevent the meat from drying out. Much more evaporation in a dry oven.
How did you like this method of the longer hold compared to your other sous-vide brisket say at 155 f
Would this now be your preferred method or would you still go with the 155 sous vide and smoked
1st off, a traditional cooked brisket will turn out different than a sous vide and smoked brisket, they are different and "better" is a personal preference. Sous vide allows for different results also, like the ability to cook the brisket medium rare etc... I am not a person who picks one method and throws out the others..
I am going to use the APO to hold a brisket I smoke. I want to smoke it, wrap it in butcher paper, cook it till done, let it cool a bit then put it in the APO for holding , have you played around with best temperature and steam setting for holding, what numbers have worked for you ?
I like 145f at 100% steam...
He puts cold tallow in the wrap under the point. Holding brisket in a electric smoker with a water pan will have the same results.
The point is the fattiest part of the brisket.. I can tell you he does not
Your bark looks terrible though. Really really awful.
Thanks for the comment @joshuaorange8290! your thoughts are appreciated...
Great clip! How’s the ketogenic diet going?
It's good
Are you using the sous vide setting on the annova?
yes, but the only difference with sous vide mode is it measure the wet bulb temperature
The steam oven is to keep it warm without drying it out dam
and it continues to breakdown and render and enhances the product - www.npr.org/sections/thesalt/2015/06/08/411778404/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime
They don’t even use steam ovens at Franklin anyway
@@taylor_meyer_bbq never heard Franklin talk about specifics on the holding oven, how did you know they dont use the steam ?
@@irhutch007 because I’ve worked with people that have worked at franklins
@@taylor_meyer_bbq So they said they set the steam to 0 % on the Alto-Shaam and the tempature set to what?
Need to work on your slicing, “against “ the grain
you need to work on not being an idiot...
@@FireWaterCooking you just sold me on not subscribing. so thank you
@@jsblusmokebbq4343 no, thank you
@FireWaterCooking A word of advice (from someone without a YT channel, so take it with a grain of salt) it would serve you better to just not respond to people instead of calling them names. While you may be happy he didn't subscribe, I don't know if you will like the fact that it may prevent others from subscribing because of it. Overall it just looks unprofessional. Again, take it with a grain of salt and do whatever you'd like, but it isn't a great look, just ignore people and try to have a positive experience with people in the comment section.