Franklin style Brisket today

barretts1

Trying out the ol salt n peppa brisket method today! Smoke was a little dirty early on, but we've got some cool blue going now, steady at 250. I'm a pretty big fan of my homemade brisket rub so this was tough for me...but I was bored and figured I'd try something new! Anyone else done it and liked it more than their own?? Appreciate any comments/helpful hints!

lousubcap

Big fan of S&P on brisket or any quality beef cut.  Let's the beef be the star of the show-I think you will become a convert.  But then again...regardless, great eats await!

Eggerty

100% agree with @lousubcap. Depending on what type of brisket I can get my hands on depends on how I treat. I try to keep it in the choice range from RD which S&P works great.

But it is your meat, treat it to your liking.

Should that be sensored?

barretts1

Lol!
And it was an 11 lb choice...pretty decent cut, not as much marble as I'd like but it was all they had. Guess we'll see how it turns out.

barretts1

First look...

NPHuskerFL

Prefer the S&P on beef. Just as @lousubcap stated it lets the beef shine. Standing by for the finale.

Eggerty

@barretts1 looks like a great start!

barretts1

At 180 degrees right now, not gonna wrap this one, it's been holding so well I don't wanna disturb perfection!

NPHuskerFL

Ride it out. Good call.

barretts1

It was amazing! I'm sold on less is more, I literally looked at the brisket 2 times during 12 hours...and the egg was steady at 250 ALL DAY!