tony b Posted October 20, 2015 Report Share Posted October 20, 2015 That's about the right difference between dome and grate temps. Most of the time on the Forum, we are giving out dome temps, unless we say otherwise, since not everyone has a remote thermometer to measure grate temps. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 21, 2015 Report Share Posted October 21, 2015 I found once fully heat soaked my dome and grate run within 10* of each other. 10* could easily be the combined margin of error. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 21, 2015 Author Report Share Posted October 21, 2015 I used to use my Guru or Stoker all the time and measured grate temp but I don't use them any more. Just using the KK dial gauge. Never even calibrated it. Which is consistent with my thought that precise temperature control is not necessary. Quote Link to comment Share on other sites More sharing options...
Hogsfan Posted October 21, 2015 Report Share Posted October 21, 2015 - Doc!!! I'm sold on Franklin's tips - trimmed, butcher paper @ 165 - 170F, and finish @ 203F. I did my last one at 250F, but will bump the temps up for the next one to around 300F. Never done one that hot before, so eager to try it. I know that if you recommend it, Doc, it has to be good!! You'll like it. I've done them as high as 350 and they are great. Quote Link to comment Share on other sites More sharing options...
egmiii Posted October 21, 2015 Report Share Posted October 21, 2015 ckreef, I noticed the same thing once the grill was heat soaked (4 hours later). Both measurements were within 10 degrees. I believe they would be closer sooner if the wind had not been blowing so hard. The Thermoworks Dot provides great value for my dollar ($44 shipped with two probes). For one, the extra 4 feet of cable allows me to monitor the temperature from my kitchen window, instead of going outside. Secondly, the accuracy allows me to see small temperature swings and the rate of change. This is helpful because I can adjust the vent settings sooner and more accurately. A seasoned pro isn't going to worry about this, but for a new guy, it provides quicker feedback in response to my adjustments. If nothing else, it certainly helps build confidence. In his book Franklin said change one variable at a time. The ability to lock in a precise temperature at the grate and keep it there can't hurt. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 21, 2015 Author Report Share Posted October 21, 2015 For anyone interested, here is the original description from the virtualweber forum. One advantage to the foil pan trick they mention is that you capture a big load of juice in the pan and this is fantastic to use on the meat, on potato, on rice, vegetables, anywhere you like. You will catch some juice in a paper wrap if you are careful. My next experiment will be to wrap in paper and place the brisket back on the fire in a baking pan to collect all the juice! http://virtualweberbullet.com/brisket4.html Quote Link to comment Share on other sites More sharing options...
tony b Posted October 22, 2015 Report Share Posted October 22, 2015 Just scored a prime grade, full packer cut brisket at CostCo today for, get this, $3.79/lb! No sh!t!!! If I had more freezer room right now, more than one would have come home with me today! I broke it down into 3 pieces - separated the flat & point, then cut the flat into 2 pieces. One of the flat pieces will be going on the KK on Sunday to try the hot/fast method. Pics to follow! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 26, 2015 Report Share Posted October 26, 2015 OK, no crap from you folks this time cause, Yes, I do have pics! Wanted to try the Hot & Fast method for brisket with this one, since it was prime grade and wasn't worried about it drying out at the higher temps. Nice hunk of meat. Injected with Butcher's Brisket and Sucklebuster's SPG overnight in the fridge. CYM and mix of 2 parts Bovine, 1 part Black Ops, and 1 part SPG. On the KK @ 325F indirect (w/Guru) and the smoking pot with 1 chunk mesquite and 2 chunks of apple wood. Wrapped in pink butcher paper at 170F. Finished at 203F in only 4 hours!!! Wrapped in foil, towel, and into the cooler until dinner. Look at the butcher paper. The grand reveal. Money Shot. Ring the dinner bell!! It's a WINNER, Doc. Moist, tender, and great flavor! Will be my "go to" method for brisket going forward!!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 26, 2015 Report Share Posted October 26, 2015 I heard that dinner bell. Me, Mrs skreef and my son are heading out. Save us three seats - LOL Quote Link to comment Share on other sites More sharing options...
tony b Posted October 26, 2015 Report Share Posted October 26, 2015 Doors open and the dogs are friendly! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 26, 2015 Report Share Posted October 26, 2015 I wouldn't miss this dinner for the world, it looks perfect. I, too, am on the way BTW, that is an awesome smoke ring. Quote Link to comment Share on other sites More sharing options...
kjs Posted October 26, 2015 Report Share Posted October 26, 2015 mguerra, thank you for the tips. I will have to give this a try. Really nice looking brisket and meal tony b. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 26, 2015 Report Share Posted October 26, 2015 Good looking Tony. Looks as juicy as it gets. Nice work. Benton Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 26, 2015 Report Share Posted October 26, 2015 I agree about that smoke ring. Looks great Tony. The slices look nice an moist too. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 26, 2015 Report Share Posted October 26, 2015 Thanks for all the nice compliments, but the kudos go out to Doc - it was his preaching the gospel of hot & fast that got me to try this. I have to say that it's the best brisket that I've ever cooked. Was it the prime grade beef? Was it the technique? Was it the combo? Don't care, as I'm sold on it, whatever it is!! Quote Link to comment Share on other sites More sharing options...
Cookie Posted October 27, 2015 Report Share Posted October 27, 2015 Did anyone see the recent article about Franklin's BBQ banning people for selling their services to stand in line at the place? College kids were raking it in for business people that wanted to lunch there, etc.... I think the big problem was that it wasn't a 1 for 1 placeholder. A kid would stand in line and 6 businessmen would show up for lunch. Must suck to be the most popular brisket man on the planet! Quote Link to comment Share on other sites More sharing options...
mguerra Posted November 7, 2015 Author Report Share Posted November 7, 2015 I am a hard-core free marketeer and I think it is perfectly fine if someone wants to pay someone else to hold their place in line. one for one. I am also totally on board for ticket scalping. Oh yeah, nice brisket buddy! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 7, 2015 Report Share Posted November 7, 2015 Whenever I go to Austin, I'm there to see my friends in academe. I'll always pay some suffering PhD student to hold places for us at Franklin's. Of course that guy eats with us and we always send our friend home with a boatload of great BBQ. Wo loses in that deal? Quote Link to comment Share on other sites More sharing options...
Syzygies Posted November 7, 2015 Report Share Posted November 7, 2015 If they allow proper subsets to hold a place in line, the relationship shouldn't matter. I'd have two lines, one for complete parties. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 7, 2015 Report Share Posted November 7, 2015 If they allow proper subsets to hold a place in line, the relationship shouldn't matter. I'd have two lines, one for complete parties. Bingo! Quote Link to comment Share on other sites More sharing options...
