Best Brisket I’ve ever cooked

[TimBe]

Purchased the brisket from Costco (Prime - good marbling) 14+ lbs. Trimmed and prepared as per Aaron Franklin’s recipe in “Franklin Barbecue, A Meat-Smoking Manifesto”. After trimming, I slathered it with French’s Mustard and applied approximately 1/3 cup (1/2 Morton’s Coarse Salt & 1/2 Black Pepper (16 mesh)). Cooked it at 275, wrapped in butcher paper (after it began moving out of the stall). 12 hour cook, 2 hour rest - it was tender, juicy and flavorful. Interesting & rightly so this website is the only one he recommends in the book. I have a Weber Genesis, used hickory pellets in a tube smoker. This is now my go-to recipe. 15 folks ate every single piece - was hoping for some leftovers to snack on.

[TripleB]

Looks good. Nothing like a Que coming out great after so much time and prep is put into it. Well done sir!!

[Jerod Broussard]

Awesome photo op.

[SheilaAnn]

Dontcha love it when a plan comes together? Bravo!

[Jerod Broussard]

Like sweeping a doubleheader?

[58limited]

Congrats! It looks great!

[Purc]

Awesome.

[Jfrosty27]

Let’s eat! Looks delicious. I wish we were neighbors. 🤣
Great work Pitmaster.

[jayjordan]

That looks very good.

[grantgallagher]

Looks amazing. Brisket is still kinda my arch nemesis...never nailed one quite the way I want.

[Draznnl]

Nice job! You’ve gotta love when brisket turns out just the way you wanted. Congratulations.

[Donw]

Great job.

[RonB]

Congrats. It's always nice when a cook turns out great - especially with witnesses.

[Ace]

+1 for Aaron Franklin.
Aaron's book was the 2nd bbq book that I ever purchased...
Meathead's was the 1st.

[WI Bubba]

Nicely done!

[luvthemstillers]

Looks just like the photos in his book. Nicely done!