bacchus99
Full Fledged Farker
- Joined
- Jul 12, 2012
- Location
- Baton Rouge, LA
After seeing the thread last week for Aaron Franklin's brisket I got inspired. Cooked a 12 pound prime packer yesterday over hickory(didn't have any oak) with salt and pepper only. I did do some burnt ends and the pic below is them right before they went back on. I cooked on a WSM at 300F for 4 hours then wrapped in butcher paper. Next time I really want to go 250F and wait until the color is perfect. IMO the WSM doesn't do brisket justice. I think a stickburner would probably produce a better brisket but this one still came out great! The flat was really juicy...this was probably one of my better briskets. The slices were perfect with the pull test(in the pic I already pulled a few). Thanks for looking.