Comments on: Surprising Brisket Rub Blind Taste Test Results | Franklins | Goldee’s | Black’s

By: Wesley Drew

Wesley Drew — Sun, 21 May 2023 16:30:27 +0000

Seems like the first test would be to try your rubs with table salt instead of kosher. I can't believe I just typed that sentence, but Black's won by a large margin and that seems to be the biggest difference that you mentioned.

By: Zokfend

Zokfend — Sun, 21 May 2023 16:30:27 +0000

With the franklin bbq spice rub, could you taste the shitake mushroom at all?

By: Chase Wright

Chase Wright — Sun, 21 May 2023 16:30:27 +0000

What do you think about doing Fat Cap Down on the double indirect and then using the foil boat at around 160-170 to capture the rendering fats? I want a more “crispy” bark

By: David Ricard

David Ricard — Sun, 21 May 2023 16:30:27 +0000

Another great video! Thank you. I am having trouble getting my brain to understand one of the concepts. How is it that you pull a brisket at 190° and wrap it and put in a warmer at 160°, and it continues to cook over 200°?

By: Dr. Smoke Daddy

Dr. Smoke Daddy — Sun, 21 May 2023 16:30:27 +0000

Hey Smokin Dad BBQ,

In order to get a fair comparison I suggest you cook the briskets the exact same way Goldees, Franklins, and Blacks BBQ does. This was more of a smoking dad bbq brisket cook style with different rubs on it. Their is a valid reason why Texas has a top 50 and Goldees is #1.

Goldees is cooked all the way through at 203 F degrees and then held at 140 degrees F in beef tallow and foil for 8 hours.

Franklins & Blacks is wrapped and sprayed with apple cider vinegar in unwaxed butcher paper at 175F until they reach 203 F and then rested in the warmer around 140F.

I suggest to go to the bbq joints in Texas and work there for a night to see how they cook there briskets and then give a fair comparison by trying to mimic the cooks. These are all smoked on offsets with post oak.

By: Allan Dresner

Allan Dresner — Sun, 21 May 2023 16:30:27 +0000

Hi James, thanks again for another great video. Looking for your recommendation for a temp gun? Don’t see it in your video notes 😀

By: Grant Hendrick

Grant Hendrick — Sun, 21 May 2023 16:30:27 +0000

Thank you for experimenting with not only theses runs but in so many different aspects of smoking!

By: Kev G

Kev G — Sun, 21 May 2023 16:30:27 +0000

Why not use a cooler box to rest the brisket in?

By: Rum and Cook

Rum and Cook — Sun, 21 May 2023 16:30:27 +0000

Interesting, looks like I'll have to try the Blacks rub now. Thanks for spending my money lol! 🍻

By: Trent Randel

Trent Randel — Sun, 21 May 2023 16:30:27 +0000

Not sure if you can get this. But Himalayan Pink salt works well in my cooks.