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Barbecue Science

 
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BBQnerd



Joined: 12 Jun 2014
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PostPosted: Thu Jun 12 14 1:21 am    Post subject: Barbecue Science Reply with quote

Have you ever been asked a technical question about barbecue and not known how to answer? Check out this video about the science of barbecue: https://www.youtube.com/watch?v=ccqOVmsybO4&list=UUH4BNI0-FOK2dMXoFtViWHw&index=2
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Jun 12 14 1:37 am    Post subject: Reply with quote

Not a bad video, seen most of the information in other places some better some worse!
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Smokin Mike
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Joined: 02 Dec 2008
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PostPosted: Thu Jun 12 14 3:36 am    Post subject: Reply with quote

Well that certainly was an information packed 7-1/2 minutes. The two things I remember are meat jello and I should visit Franklins. Rolling Eyes
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Thu Jun 12 14 7:47 pm    Post subject: Reply with quote

Reminded me of watching "Good Eats" hosted by Alton Brown.
I made it through the first minute, that was enough.
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BUGSnBBQ
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Joined: 29 Jul 2010
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Location: Smyrna, Georgia

PostPosted: Fri Jun 13 14 3:33 am    Post subject: Reply with quote

Interesting, but I knew all that already (Suuuuure I did Laughing ). Bottom line is - Eat at Franklin's Laughing

So what happened to One-Post-Wonder boy???
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texoak51
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Joined: 20 Jul 2011
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PostPosted: Fri Jun 13 14 5:24 am    Post subject: Reply with quote

What makes franklins so great when according to his video,s he doesn,t do anything any different than most of us do for backyard smoking? I am not saying his isn,t but just curious as his method seems so typical.
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SoEzzy
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PostPosted: Fri Jun 13 14 6:48 am    Post subject: Reply with quote

He has made a commercial success of what we do at home!

He also is willing to learn the why's and the wherefore's. Not that he's the first or the last to do that, but he loves to see the science side of things, rather than do it the old way... just because it's the "old way"!
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k.a.m.
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PostPosted: Fri Jun 13 14 8:10 am    Post subject: Reply with quote

texoak51 wrote:
What makes franklins so great when according to his video,s he doesn,t do anything any different than most of us do for backyard smoking? I am not saying his isn,t but just curious as his method seems so typical.

He also uses only all natural prime Creekstone Farms briskets.
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OKBBQEA
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Joined: 30 Apr 2007
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Location: Moore, Oklahoma

PostPosted: Fri Jun 13 14 8:59 pm    Post subject: Reply with quote

Franklin's brisket is really good when compared to the average, run of the mill, Q-raunt but I think a lot of Franklin's success is also due to being at the right place at the right time.

I believe he was the first to get a ****** rating from Daniel Vaughn of Full Custom Gospel/Texas Monthly BBQ and Anthony Bourdain, a known pork junky, declared Franklin's brisket the best piece of meat he ever put in his mouth. That kind of recognition is going to catch peoples attention.

John Meuller and LA Barbecue are within walking distance of Franklin now and both put out product just as good.

Personally I still think Snow's is the best brisket I've had in Texas but of the four places I've named here.... Any one of them could be better than the other from one day to the next and there are several others that rank right up there with them.
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Bigg C's ol Q
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Joined: 28 Apr 2009
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PostPosted: Sat Jun 14 14 2:28 am    Post subject: Reply with quote

I think sometimes we OVERTHINK BBQ. Some of these guys really complicate a simple process. It's cool to know, but the best BBQ any of us have had is probably for some place simple. Meat, fire...lol. The old guy cookin on barrel pit, grandpa Joe, uncle Mike. Slow and easy, simple..with some beer and bourbon. Mmmmmm
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texoak51
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Joined: 20 Jul 2011
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PostPosted: Sat Jun 14 14 5:22 am    Post subject: Reply with quote

Personally, I don,t think you can tell 10 cents difference between a well smoked brisket done properly by most any experienced smoker. I believe you could take a dozen accomplished cooks and all cook backyard style and it would be very difficult to distinguish one from the other with all else equal and everyone cooking the same grade meat. I know there will be the occasional less than perfect cook but overall it,s all good.
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yardman5508
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Joined: 01 Jun 2008
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Location: Fayetteville, GA

PostPosted: Sun Jun 15 14 7:38 pm    Post subject: Reply with quote

"Personally I still think Snow's is the best brisket I've had in Texas but of the four places I've named here.... Any one of them could be better than the other from one day to the next and there are several others that rank right up there with them."

All the talk about Snow's has pretty much died out since Franklin's has opened. Standing in line for 4 hours to get meat is not my idea of a good time. Snow's will get a visit from me when I get out to Texas. And I think you are right when you say that there is no way to say objectively which of the top places is better on a given day.
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