BBQ with Franklin

[kcoop35]

Anybody watch this show in IPTV? Sorry if I am late to the party - he may be in his 10th year and I wouldn't know.

Really informative show on the art of bbq/smoking. I wondered if anybody has ever tried something something with JUST the wood. I have always done lump wood charcoal and then added hickory, or apple chunks.

Then I read a message board where someone was talking about going through 2.5 bags of Hickory Chunks when he cooked his pulled pork. It seems to me that would OVER smoke it?

Anybody have experience in this?

 

[Herkmeister]

Ben Franklin invented BBQ too!!!!!!!!!!! God I love that guy!!!!!!!!!!!!

 

[unIowa]

Anybody watch this show in IPTV? Sorry if I am late to the party - he may be in his 10th year and I wouldn't know.

Really informative show on the art of bbq/smoking. I wondered if anybody has ever tried something something with JUST the wood. I have always done lump wood charcoal and then added hickory, or apple chunks.

Then I read a message board where someone was talking about going through 2.5 bags of Hickory Chunks when he cooked his pulled pork. It seems to me that would OVER smoke it?

Anybody have experience in this?

Franklin is why I changed my Texas crutch from foil to butcher paper.

I have done wood only but ONLY if you count pellets as wood only. Now I do most of my bigger cuts of meat BBQ in a Pit Barrel Cooker that is charcoal based (adding wood chunks of course).

 

[shoot_the_three]

Not sure on the OP's question, but went to lunch at Franklin's yesterday. Best brisket I have ever had, get the moist, able to cut it with plastic fork. Disclaimer is that I am from Iowa and not sure I am by no means a brisket expert. Got down there at 8:00 AM and there was probably 30-35 people already in line. Bring a chair and pack a cooler and it is a good time. Not something I would do more than a couple of times a year but cool place and great brisket.

 

[ottumwan in tx]

Im right here in austin where hiS restaurant is never been there

 

[KitingHigh]

I usually use wood only. I have an offset (Texas) style smoker and it's the best way. Most people tend to over smoke anyway. I keep a nice smoke going, but not crazy smoke. When people try to claim the meat only absorbs smoke for an hour or two, it's because they aren't doing it right.

 

[kcoop35]

I usually use wood only. I have an offset (Texas) style smoker and it's the best way. Most people tend to over smoke anyway. I keep a nice smoke going, but not crazy smoke. When people try to claim the meat only absorbs smoke for an hour or two, it's because they aren't doing it right.

So you use wood chunks like the ones from the bag or like a actual log of Hickory. I am going to try this. But I don't have access to Hickory wood besides in the bag.

 

[KitingHigh]

So you use wood chunks like the ones from the bag or like a actual log of Hickory. I am going to try this. But I don't have access to Hickory wood besides in the bag.

I use logs when I have them. I often use citrus or oak cut from friends or neighbors yards. I sometimes use chunks from the bag and when I do that, I do start with a base of lump charcoal to get them started, but then only add wood after that.

 

[kcoop35]

I use logs when I have them. I often use citrus or oak cut from friends or neighbors yards. I sometimes use chunks from the bag and when I do that, I do start with a base of lump charcoal to get them started, but then only add wood after that.

So the entire time (lets say a Pork Butt) is on the smoker, it is on smoke? LIke 12 hours of smoke from wood?

 

[unIowa]

So the entire time (lets say a Pork Butt) is on the smoker, it is on smoke? LIke 12 hours of smoke from wood?

How much smoke is being produced and picked up will depend on the temp that you are burning. The higher the temp the more efficient (and less smoky) the burn BUT if you are going 12 hours then your temp is probably in the 200-220 range so, yeah, that would be a full time smoke.

The key when smoking is you want a nice clean/blue-ish type smoke not a dirty white smoke.

 

[KitingHigh]

How much smoke is being produced and picked up will depend on the temp that you are burning. The higher the temp the more efficient (and less smoky) the burn BUT if you are going 12 hours then your temp is probably in the 200-220 range so, yeah, that would be a full time smoke.

The key when smoking is you want a nice clean/blue-ish type smoke not a dirty white smoke.

This, I keep a small hotter fire in the offset box to retain proper smoke level while not overheating the main cooking chamber.

 

[kcoop35]

This, I keep a small hotter fire in the offset box to retain proper smoke level while not overheating the main cooking chamber.

Thanks for all the responses guys. I really love throwing something on the smoker. Having some beers and just waiting it out. 5 years ago we got rid of our gas grill and are 100% charcoal now and love it.

I do have an offset smoker that I really struggled to keep hot enough. Normally I do two hot chimneys of coals and let it run for a while. It is almost as it is choked and the fire struggles to keep the smoker at 250 long term.

I also have a Weber Smokey Mountain which I love, but it has space limitations. I would love to get the offset cranked up and do two Boston Butts or two Briskets.

Questions...

1. Should I just cook the pork hotter so I don't have to wait 12 hours. Honestly the end product has been amazing by all reviewers.

2. Where do you get Hickory wood from. It seems kind of odd to buy 3 bags of Hickory chunks. I wish I had access to some Hickory wood like the TV show was talking about.

 

[kcoop35]

Franklin is why I changed my Texas crutch from foil to butcher paper.

I have done wood only but ONLY if you count pellets as wood only. Now I do most of my bigger cuts of meat BBQ in a Pit Barrel Cooker that is charcoal based (adding wood chunks of course).

Can you explain the Texas crutch to Butcher Block paper and why? Are you talking about on pulled pork when you wrap it in foil to help it get through the stall?

 

[unIowa]

Can you explain the Texas crutch to Butcher Block paper and why? Are you talking about on pulled pork when you wrap it in foil to help it get through the stall?

Yes, pulled pork or brisket. Instead of the foil I use the pink (its brown) butcher paper at the 160 degree point to get through the stall and finish my cook. It keeps the meat moist, without the more intense steaming that i think foil produces so the bark holds up a lot better than w foil.

 

[kcoop35]

Yes, pulled pork or brisket. Instead of the foil I use the pink (its brown) butcher paper at the 160 degree point to get through the stall and finish my cook. It keeps the meat moist, without the more intense steaming that i think foil produces so the bark holds up a lot better than w foil.

This is what I was wondering. The first time I made pulled pork I just left in on smoker whole time....awesome bark...maybe a bit dry...had to fight the stall. Then the second time I used tin foil for the crutch and finished it in the oven. I know that is a dirty word to some. I was going for simplicity. BUT when it came out of the foil the bark was a bit mushy due to the steaming process.

What episode did he do that in? I want to learn more!

 

[ANYCHawk]

What a cooked franklin might look like:

 

[unIowa]

This is what I was wondering. The first time I made pulled pork I just left in on smoker whole time....awesome bark...maybe a bit dry...had to fight the stall. Then the second time I used tin foil for the crutch and finished it in the oven. I know that is a dirty word to some. I was going for simplicity. BUT when it came out of the foil the bark was a bit mushy due to the steaming process.

What episode did he do that in? I want to learn more!

just watched one of his brisket episodes off youtube where he used it and i've read about it as well. Nothing to learn really, instead of using foil just use the butcher paper.

 

[ottumwan in tx]

I've heard folks pay people to stand in line at his restaurant, seen the show, thought it was fair. the real deal bbq is in lockhart at smitty's, that's where oit can be found