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Amazing Brisket "Franklin Method"

13lb Packer from HEB. Excess fat trimmed. Seasoned Franklin method  (salt & black Pepper mixture). Put on LBGE with Platesetter legs up. Dome Temp 270. RO lump with 6 Pecan Chunks mixed with lump. Cooked 7.5 hrs to a temp of 192 degrees in the thickest part of the flat. Came out juicy and tasted outstanding. Only way to cook a brisket.
LBGE 2013
Weber Genesis series 

Comments

  • Good looking eats!
  • Chris_WangChris_Wang Posts: 1,253
    Did you wrap in butcher paper?

    Ball Ground, GA

    ATL Sports Homer

     

  • No I didn't, The brisket cooked faster than I expected. When i checked it was 192 so I pulled it and let it rest for 1/2 hr then carved.

    LBGE 2013
    Weber Genesis series 
  • Chris_WangChris_Wang Posts: 1,253
    Cool man. Yeah, 7.5 hours for a 13lber is really quick. Meat has a mind of its own.

    Ball Ground, GA

    ATL Sports Homer

     

  • CAT SellerCAT Seller Posts: 208
    That toaster oven is jealous. Look at it. It is pissed that it never made anything that tasted so good.
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
  • That toaster oven is jealous. Look at it. It is pissed that it never made anything that tasted so good.

    Haha
    =))
    My oven has similar feelings - but more because it is no longer used.
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