Just found this interesting article about the Aaron Franklin videos. Here's a quote from it:
http://www.washingtonpost.com/blogs/...702a_blog.html
"Although he doesn’t say so in the videos, Franklin told me he uses a Creekstone premium Black Angus hormone-free and antibiotic-free brisket. He said that, while he thinks the quality of meat makes a difference, he used regular supermarket briskets when starting out and says they’ll do just fine: “Use what you can afford.” "
I'm sure the meat quality must have an impact, but I was just curious if this was the main thing that brings a great brisket, up to an unforgettable one.
