Franklin bbq style brisket

[akruckus]

Nice work on the brisket, looking good.

[muebe]

Great looking brisket!

Job well done!

[IR2dum]

That brisket looks delicious.

[hppzz]

Nice lookin brisket HPPZZ! Just did another prime myself this weekend. I use 3 parts pepper to 1 part salt and 1 part granulated garlic. I'm afraid of over salting it. Maybe I will give your 1 to 1 a shot next time.

This is Franklin bbq' s ratio and rub. I'm sure you already do, but make sure it's kosher salt


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[enassar]

Looks perfect. That's very similar to what I did and posted about recently. Good job! I'm loving the Franklin book as well. I keep telling my wife that for a book with only like 6 recipes, I have learned so much and enjoyed reading it even more.

[jjjonz]

Welcome ....I would mind a piece of that between a couple pieces of bread. Did you have any problem keeping your temp up ?

[hppzz]

Looks perfect. That's very similar to what I did and posted about recently. Good job! I'm loving the Franklin book as well. I keep telling my wife that for a book with only like 6 recipes, I have learned so much and enjoyed reading it even more.

Yes,  thanks to your post I also used the grate and parchment! Previously hung it and used foil-- but again I think the best advice Franklin gives is to push thru the stall and wrap when bark is to your liking. Many recipes automatically tell you to wrap at 150-166 or what have you.


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[hppzz]

Welcome ....I would mind a piece of that between a couple pieces of bread. Did you have any problem keeping your temp up ?

My pbc runs about 250 so I had to crack the lid during most of the cook to get it up to 275ish and upwards to 300ish so I would close the lid when I saw that on my maverick


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[drholly]

Looks perfect. That's very similar to what I did and posted about recently. Good job! I'm loving the Franklin book as well. I keep telling my wife that for a book with only like 6 recipes, I have learned so much and enjoyed reading it even more.

Yes,  thanks to your post I also used the grate and parchment! Previously hung it and used foil-- but again I think the best advice Franklin gives is to push thru the stall and wrap when bark is to your liking. Many recipes automatically tell you to wrap at 150-166 or what have you.


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That's cooking!

[Smokin Don]

A brisket I wish I had done!!! Looks good!!! Don