First brisket: Franklin style

[J Ross]

Great cook today, a 10lb prime packer from Costco.

Smoked at 275 for six hours, then butcher wrapped when internal temp hit 165. Finished to internal temp 203.

Flat was a bit drier than expected, likely because the Costco cut wasn't very thick, but the point was moist, delicious goodness. Thanks to Chris for his recipe.

 

[ChuckO]

That does look good. Killer bark! Maybe you could do a "burnt end" cook for the dry pieces?

 

[Dustin Dorsey]

That point looks SO good! Awesome brisket!

 

[russ olin]

Spot on brisket. Wish that I could find a Prime Brisket around here.

 

[Cliff Bartlett]

Mighty fine job with that brisket. Agree with Dustin on the point.

 

[Rich Dahl]

Great job on that brisky, maybe someday I'll do one.

 

[Robert-R]

Looks good. I prefer the point & yours looks great!

You will have better results if you cook to "probe tender" at the thickest part of the flat rather than cooking to a temp.

 

[Enrico Brandizzi]

Looks really tood from here J.