Thank god it didn’t get too deep…woulda had boiled ribs! lol
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Scratch one off the bucket list.
I’ve heard, read and watched videos (including a Master Class) about Aaron Franklin’s brisket for years now. When practically every YouTuber doing BBQ name drops someone, you start to think maybe there’s something to the hype. I was just in Austin for a conference, and the organizers ordered 20 lbs of brisket from Franklin’s, and I was tasked with picking it up. Can you believe it? $810 for 20 lbs with 2 loaves of bread and 4 tubs of sauce. I’m in the wrong business. Anyway, the brisket was good. Damn good. But if that’s the standard by which all other brisket is judged, then I’m doing great right here at home.
FYI, I look so goofy trying to see my phone with by bi-focals 
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Wow @SthrnMixer that’s one i NEED to cross off the list, glad you made it.
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Ok, here’s the dealio. Franklin’s opens at 1100. The line starts forming around 0500. So if you’re ever planning to dine in, bring patience and beer. The folks waiting are just having a good time…kind of a family reunion atmosphere. However, I spoke with my Uber driver who took me back to the airport. He said Terry Black’s BBQ is better and has better sides with far less waiting. If I ever find myself in Austin again, that’s where I’ll go. If I ever get Franklin’s again, it will be carry out like we did last week. No chance I’m standing in line 6 hours.
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I would get any pork from a reputable smaller farm from this time forward, there was an FOIA sent to pork producers and the major ones have been putting MRNA in their products.
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Picture Perfect!! Man, those ribs look GOOD 
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Thanks @whthek, there’s just something about that coarse salt, and cracked black pepper.
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Are the dots starting to connect yet @SessionDrummer
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Thanks again out to @SthrnMixer for the tip on the great results with “naked” ribs, aka Salt and Pepper.
Well, never a bad time to que, especially when it’s in the 40’s. Once again, into the fray …
And YES, it’s for science and shit …
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Had my first bowl of pasta (I think) in about a year… Papardelle and Rose sauce, with sardines… It was quite good and despite sardines being disgusting, they are starting to taste good when I haven’t eaten in 24 hours
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Ideas were plucked from several recipes.
No pictures, but…
Get a skillet hot…medium high heat with something like avocado oil.
Take some leftover pulled pork (smoked!) and drop in. Stir and flip and all that stuff till it browns some and has crispy edges. Set aside, but hurry so it doesn’t cool off.
Throw a flour tortilla in the skillet to warm / slightly brown. You want it to get somewhat crispy without reaching the breaking point when it bends. On med/high that’s like 30 seconds per side.
Layer on the tortilla - shredded cheese, hot pork, chopped onion and cilantro (or whatever vegs you like). I love sliced jalapenos too. Avocado isn’t a bad idea either.
Drizzled with sauce. I adapted one that’s def game:
- 1/2 cup mayo
- 1/2 cup Mexican Crema
- Juice from 1/2 lime, about 1 tbsp
- 1 tsp garlic powder
- 1 tsp chipotle powder
- dash(s) of your favorite hot sauce (adjust to your heat)
- Stir and add milk if needed to reach a consistency that will easily pass through a small nozzle squeeze bottle. Much better if prepared 24 hrs in advance.
Fold, eat, repeat.
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Mmmmm, now THAT sounds good.
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I was the cook for our Christmas dinner this year…yesterday, as that was the only day our kids’ schedules lined up. My son picked the main course. He requested brisket. I also was smoking a ham, and knew I either ran 2 smokers or staggered the cooks so things were done at the same time. I chose the latter.
My plan was on Saturday at 3pm, the brisket would go on and be done in roughly 12 hrs. It was 16 lbs but trimmed out to 12. I figured it would cook quicker than expected, especially since I let it rest on the counter for about 5-1/2 hrs first. It was done just under 10 hrs. What to do?
So I let it sit on the counter still wrapped in the butcher paper till the internal temp got down around 155F. At that time I set my oven as low as it goes…170F. Popped it in around 130am yesterday and went back to bed. At 9am I put the ham on. It’s precooked so I only needed to smoke-reheat. At around 1pm I took the brisket out of the oven, let it rest a bit, then sliced the flat and cut the point into burnt ends. Sauced and smoked those.
This was an amazing brisket. The nearly 12 hours in the oven didn’t overcook it. In fact it didn’t further the cook at all. So I learned this is a workable method in the absence of a holding oven. I will be repeating this process in the future.
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4 years ago @SmokyBlue started this thread, and still que’ing. Trying out one from the GREAT state of Texas today …
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Looks good, I miss eating meat like that
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