Like many here I am a Franklin purest when it comes to brisket. I normally do one or two briskets a month using "choice" briskets from either Wal-Mart or GFS .This one I got from Costco last week which is their Kirkland brand "Prime". and it was 19.01 lbs. @ $2.89/lb. More on this later. Generally I do 12-15 lb briskets, but this one looked soooo good I couldn't pass it up ! It was calling to me to take it home. Like the title says Franklin Style (kinda) meaning, I use his methods and procedures as best as I can with the equipment I have. One of the most interesting things I have learned from Aaron's vids and interviews of him and his pitmasters,customers ect. is his time line. I have simplified the time line below to focus on the first brisket he puts on the pit each day. Let's just assume the first one on is the first one coming off. 1) His first brisket goes on the pit at 10 am each day. 2) Briskets start coming off the pit at midnight (14 hrs) 3) 2-3 hour resting/cool down period before going into the 140 -170 degree warmer. (Lets say it's now 3 am.) 4) 3am till 11 am. (8 hrs). holding In the food warmer. Well with all that said, this is how I rolled with this Costco beauty and the results. Rubbed trimmed brisket with 50/50 mix Kosher salt and CBP. Fired up the Oklahoma Joe Highland with a chimney of lump on a 1/2 basket of lump mixed with some small oak splits. Brisket went on at 8:30 am. with fat cap up .. Maintained fire 240-280 ish. degrees with small oak splits. Sometimes temp would spike to 340 after adding wood, (no biggy) then stabilize back down. Spritzed a few times with apple cider vinegar. At 7 pm. (10 1/2 hrs...Brisket had nice dark mahogany color I like so I pulled and wrapped in peach butcher paper. I don’t know what the internal temp was as I pull and wrap when I get the color and bark I want, rather than by time or internal temp. I put the wrapped brisket in 250 degree pre- heated oven. CHEATING? nah.. I look at it this way, once the brisket gets to the desired color and bark I want ,all it needs at that point is a heat source to finish. As it’s had plenty of smoke. And after feeding wood to the Okla. Joe every 20 mins. for 10 1/2 hrs. it isn’t fun any longer. After a couple hrs. in the oven, I put the Maverick probe in it. Set the food temp alarm to 200 and went to bed. 2 AM.( 17 1/2 hrs total time )Maverick alarm goes off, I.T. was 201, probed with wood skewer and it slid in like butter. By the time I got it out of the oven and probed I.T. had risen to 203.PERFECT! Now here's my little twist on things. I let wrapped brisket sit on counter top to cool for about an hour. Then put it in my 22 quart roaster 3 am.)and covered with a bath towel and went back to bed. 7am. Got up and plugged in roaster and set temp to 160. (Temp in roaster and brisket was 155.) 11am. pulled from roaster un- wrapped and sliced.(8 hrs. total time in roaster) This Costco brisket was with out a doubt the BEST one I have ever done. When it hit the cutting board, it had the jiggle/quivers like a plate of jello!! The entire brisket was absolutely melt in your mouth juicy and lite pull apart tender !! Next rain day I'm going back to Costco a buy a case of these briskets. I'm totally sold. Absolutely no comparison between the Wal Mart and GFS Choice grade briskets and this Costco Prime brisket. I have been going to try a High $$ Creekstone brisket(and may still do so) but just can't imagine it getting any better. Here's some other interesting things between the two. Wal Mart/GFS briskets avg. 14 lbs. package weight. 11 lbs. after trimming fat cap.( 3 lbs.fat trim.) 7.5 lbs. finished cooking weight Costco Prime Brisket. 19.01 package weight. 17.50 after trimming (only 1.5 lbs fat trim) 12 lbs. finished cooking weight. Well here's some pics. Sorry, the pics just don't do it justice as I need to sharpen my camera skills! Hope you enjoy!