Kinda tired of people dumping on Mr. Franklin. But, he's on top, has been for a while, and some people won't rest until he's knocked down a peg. This I know for sure: prior to reading the Texas Monthly article naming Franklin's the best I was using a 4 part rub that included Montreal Steak seasoning and I made good brisket. But since I've switched to a LIGHT rub of just Kosher salt and large grain pepper, my brisket is phenomenal. Smoke, heat, salt, pepper. Done.
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-