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I've cooked and seen cooked hundreds if not thousands of briskets. You cant get a pink medium rare look in the center without it being tough just smoking it. The collagen doesn't break down until 180F.
Harmon's BBQ in Cibolo is pretty damn good
I've cooked and seen cooked hundreds if not thousands of briskets. You cant get a pink medium rare look in the center without it being tough just smoking it. The collagen doesn't break down until 180F.
CC, have you made the drive for Franklins yet?
Nope. I know he uses hormone free grass fed beef but I've done the same on beef I have raised myself. Still can't get that medium pink center on brisket and have it tender just by smoking. I don't claim to be world class but I know my way around a BBQ pit. I've won several 40-50 team cookoffs and placed in more. Never been less than top 5.
You have to make the trip, you of all people will appreciate it.
Franklin's
Franklin's. Don't know.
Still wrong.
Continuing with wrongness. He uses Meyer Natural Angus Beef. I'm willing to bet what you raise wasn't anything near the quality of what he uses. I'm convinced that he has the upper hand simply by starting out with quality product. Oh, and you must not know your way around the pit like Franklin does. Franklin doesn't brag about winning contests. He just does it.
Last edited by Viva Las Espuelas; 07-27-2013 at 04:32 PM.
Hey CC, set your pride aside and watch these vids. But, don't blink too fast. You just may miss that sous vide machine
This guy in no joke.
Yea I tried the SL in Round Rock about a month ago and wasn't all impressed especially for the price.
I know for a fact Franklin's does not sous vide. You can't get a char like that from a quick, hot smoke. The pink you are seeing is the smoke ring. It's just a really good photograph.
Yeah, you can see pretty clearly on that middle slice that it's a smoke ring; the medium pink is only on the outside edges.
Salt Lick does suck. Wasn't impressed
Well there you go.
rofl en led richers "i can't make a brisket as good as him so clearly he's cheating!"
Even more impressive is he did all that on a ty offset smoker you can buy at any sporting goods store in Texas.Hey CC, set your pride aside and watch these vids. But, don't blink too fast. You just may miss that sous vide machine
This guy in no joke.
Well the pit he used isn't by any means ty but it is small. That's a $200-300 pit he's using but I know where you're coming from.
Actually I ate at Salt Lick this past Friday and I LOVED it----because I ran into Simon Pegg and Nick Frost there as they were in town doing promotion for The World's End
It was okay, not the worst brisket I ever had (that would be Rudy's), but it was better than the brisket at Cooper's in Llano and New Braunfels. And it was like 100 times better than Stiles Switch, on that Texas Monthly list.
I've eaten bbq in the Midwest and a lot in the South, which makes me wonder why Texas bbq is so freaking hung up on black pepper; I like black pepper and use it a lot, but damn, I don't like it being the overwhelmingly predominant flavor and it seems I haven't met anything in Texas so far that isn't like that. Unless it's home made of course.
The brisket he cooked in the video looks like a brisket and not a medium rare steak like the other picture.
get over yourself dude smh
You too fat boy.
One Fat Guy (Food Critic)
B&B Smokehouse on Commercial a couple blocks down from Military..Nice hole in the wall type local joint.
was pretty ing good IMO. Got the two meat po' boy with sausage and brisket, fries and ice tea. The brisket and my GF's ribs had nice smoke rings, and good flavor. The sausage was good, but nothing that set them apart from others. I'd recommend.
lol fatties
I'm not your mother.
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