I meant to elaborate more but I posted that in a rush, lol. I was out fooling around with the pool then my wife wanted to go putt around in her Jeep once it cooled off outside a bit
To answer somewhat in order : Did it taste like Franklin's? Not no but hell no! As you can see by the pics of the point, it was glistening whereas the choice, while moist, was not. So it WAS a nice brisket but by no means was it as good as Franklin BBQ. I wish I could say it was. Truth be told (and I know you're going to think I'm nuts) the Wagyu could've gone longer on the smoker. I probed it at 196° and it was close so I went ahead and pulled it hoping carryover heat would do the rest. It was perfect in some spots, not rendered enough in others. It was the strangest brisket that I've ever cooked. I think I could've went to 210° with it!
Although it did taste better than the choice, it wasn't a giant leap forward. It was more tender and moist but not like "WOW, THIS BRISKET WAS MADE BY THE HAND OF GOD". It was I'd say 10-15% better so like I said earlier, most definitely not worth $100.00 more in price.
Lastly, did it smell like it did at Franklin's? Nuh Uh, not even a little like it. The reason being, I don't have 7 smokers billowing out post oak goodness into the air. The Smokin-It, like the Cookshack and Smoking Tex, uses very little wood to smoke or you'll make your food oversmoked and bitter. So......failed there too! As for white oak being post oak, it certainly is. Same tree, they call it post oak due to it being used to make posts so it got that as kind of a nickname. After tlg4942 posted that
link about it in my other post, I did some more research and found what he posted to be consistent with other things I've read. So I guess it's time for you to cash in
One other thing to consider, the smoker. Nothing I own, not my 2 pellet grills, nor my 3 Kegs, not my PBC, nothing is going to match Aaron's Smokers. I can get meat like him, we all can. I can prep it like him, I can season it like him, I can wrap it in peach butcher paper like him but I can't make it turn out like he can! Nobody can, so I don't feel too badly
Stephanie, my Wife, was all too happy to help with the test BTW, she LOVES brisket! She might as well be an honorary Texan
As y'all know, we here in Georgia are pretty keen on our swine. I grew up eating pork as BBQ and brisket is something that quite honestly I didn't eat until probably 5 years ago!
I am anxious to see how Scott does with his attempt on his BK Offset. I'll be watching THAT fo sho!!