Brisket - Creekstone Farms Franklin Style

[NorCal Smoker]

Started out with a brisket from Creekstone Farms at 15 lbs. Seasoned with just salt and pepper as Franklin's book says. Put on the MAK at 275°F as measured by a temperature probe put on the upper rack where the brisket went. Spritzed with liquid every so often to keep surface wet.

After approximately 7 hours, ready to wrap in butcher paper:

Beans on, brisket still getting tender:

After brisket pulled (11.5 hours total cook time), beans covered, and mac n cheese on:

Brisket rested and ready to slice:

Plate of sliced brisket:

very tender:

Ready to slice the point:

All plated up with beans and mac n cheese:

Best brisket I have cooked. Thanks for looking!

 

[TentHunter]

That is a thing of beauty!

 

[scooter]

Holy crap my mouth is literally watering!!

 

[Henri915]

That's gorgeous!

Did I miss what the total cooking time was?

 

[NorCal Smoker]

You didn’t miss it. I forgot to add. It has been awhile, but it was 10-11 hours total cook time prior to rest. But, you have to cook to feel not time. But that should give you a good idea of brisket weight vs time.

 

[mcschlotz]

If the 15lbs was sticker weight, what was the trimmed weight?

 

[NorCal Smoker]

I don’t measure weight, but I would bet I trimmed at least 2 lbs.