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Brisket - Franklin barbaque style - reverse engineering

Hi all,

I want to try to make a brisket "a la Franklin", so im trying to cook-up a how-to. And yes a lot of trial and error attemps :-) (The beautiful thing about BBQ attemps, is that you can eat them :-)

I am trying to figure out the best way in a BGE.

What i have found out via articles, videos etc. with Mr. Franklin is:
1. Use full packer brisket, trimed to about 1/3 inch of fat.
2. Rub: Salt/pepper
3. Smoke: White oak
4. Wrap in butcher paper "at the right time". (Unbleached paper, without wax or sillicone)
5. It takes Franklin 18 hours to do a brisket.

But - there is still a bit of a way to go until we have a guide :-)

My questions are:
1. What would you quess as cooking temp? I have heard everything from 375f down to 200f.
2. When to wrap in paper (aka. at what internal temp do we wrap?)
3. What temp is the brisket done? 185 - 204f?

Without any thing to back this op, i think my first attemt will be:
Cook at 300f at brisket level.
Pull and wrap at 150 internal, lower the BGE temp til around 200 and let it finish.

Any ideas?

Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)

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