Monty House
TVWBB Pro
Been watching the Aaron Franklin YouTube videos. Extremely well done. My takeaway is a lot of my brisket has had far too much black, hard bark. (Rub? Heat? Not wrapping? etc.) I'm very intrigued by the almost gooey exterior his briskets seem to have.
So, for my next attempt:
1. Choice or Prime
2. Oak only (a preference, not a prerequisite)
3. Salt & pepper
4. Much less wood
5. Don't fret too much on heat--targeting 250 lid
6. TRIM--much heavier than I'm used to, including going after the fat deckle aggressively
7. Wrap in unwaxed butcher paper at stall
8. Not separate point & flat after cooking; use "Texas Turn" instead (90 degree twist once I cut to the point) and slice point/flat together
So, for my next attempt:
1. Choice or Prime
2. Oak only (a preference, not a prerequisite)
3. Salt & pepper
4. Much less wood
5. Don't fret too much on heat--targeting 250 lid
6. TRIM--much heavier than I'm used to, including going after the fat deckle aggressively
7. Wrap in unwaxed butcher paper at stall
8. Not separate point & flat after cooking; use "Texas Turn" instead (90 degree twist once I cut to the point) and slice point/flat together