Second brisket

Discussion in 'Beef' started by jeremy5431, Aug 4, 2016.

  1. jeremy5431

    jeremy5431 Fire 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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    fatboycoalition likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far!

  3. sota d

    sota d Smoking Fanatic

    Nice looking brisket, can't wait to see it sliced! David.
  4. jeremy5431

    jeremy5431 Fire Starter

    It's resting now [​IMG]

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  5. wo44

    wo44 Fire Starter

    ahhh man that's gorgeous ---

  6. hardcookin

    hardcookin Master of the Pit

    Nice smoke!!
  7. smokeymose

    smokeymose Master of the Pit

    Man, that's pretty! Don't forget the sliced pics and leave us hanging.
    No pressure 😊
  8. singlegal

    singlegal Newbie

  9. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,let's see some slices!:biggrin:
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

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

    How about some plate and money shots?

    Keep up the good work.

  11. 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.
  12. jeremy5431

    jeremy5431 Fire 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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    singlegal, sauced and smokeymose like this.
  13. smokeymose

    smokeymose Master of the Pit

    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:
  14. sauced

    sauced Master of the Pit

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



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