As y'all know, I went on a little trip and ate some of the best 'cue known to man, lol. Franklin BBQ is what I am speaking about. My Wife was so enamored with it, I am trying to replicate it. I know that it's not going to be fully possible as I don't know 100% of his methods nor do I have his cookers. What do I have? Well, for starters I have a Snake River Farms Wagyu brisket on the way to me. At least we'll have the same starting point! What's next? Wood. I needed some post oak as I didn't have any on hand. I have "Oak" pellets but that's not what I am after. I didn't want to buy oak in bags at Wally World either. I wanted some oak that still had some moisture in it, like what Aaron uses. His wood is not fully seasoned, I think that may play a roll in the smoke that I was smelling while waiting. It was unlike any smoke I have smelled before!
I ordered some White Oak, couldn't find post oak for a good deal and I read that they taste the same, we'll see! What I got was a nice little box that weighs 13-14 pounds or so, enough for 40 smokes on the Smokin-It!
This thread will be updated as I go along, stay tuned!
