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Brisket - Creekstone Farms Franklin Style

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!
Last edited:
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.
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