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Second brisket

post #1 of 14
Thread Starter 
My mother in law bought me Aaron Franklin's book and a brisket for Christmas. Today I finally get to make the brisket ( bought it fresh)

I'm also trying smoking with oak for the first time.


This is 3 hours in


I plan on wrapping it at hour 6 or after it pulls out of the stall. I may or may not pull it and finish it in the oven.

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post #2 of 14

Looks great so far!



post #3 of 14

Nice looking brisket, can't wait to see it sliced! David.

post #4 of 14
Thread Starter 
It's resting now 40b33808e990bae1d194f05cb0dd5e73.jpg

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post #5 of 14

ahhh man that's gorgeous ---


post #6 of 14
Nice smoke!!
post #7 of 14
Man, that's pretty! Don't forget the sliced pics and leave us hanging.
No pressure 😊
post #8 of 14
post #9 of 14
Looks tasty,let's see some slices!biggrin.gif
post #10 of 14

Hey Jeremy, that looks fantastic, you cant beat the Franklin methods.


How about some plate and money shots?


Keep up the good work.


post #11 of 14

Looks like you have a great cook going there. Have the book. It is a great book. I read it 2X's. Love the back story how he got started.

post #12 of 14
Thread Starter 
I forgot to post the finished product. I must say Franklin is top notch.

His book is one that each time you read you will learn something new.

The brisket was amazing, and his bbq sauce is fantastic. My wife says I can't buy any more sauce, because I can make one better ( without liquid smoke)


I realized that I forgot the water pan. I added one when I put it in the oven. I was surprised that it was not dried out.

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post #13 of 14
I don't use a water pan in the offset and don't miss it. I don't have Franklin's book but I must have watched his videos a dozen times. Does a T-shirt come with the book? 🙂

Nice brisket, and please open that beer!points.gif
post #14 of 14

Delicious looking brisket!!! I'll take a couple of sammies, please!!





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