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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.

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

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Beans on, brisket still getting tender:

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

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Brisket rested and ready to slice:

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Plate of sliced brisket:

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very tender:

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Ready to slice the point:

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All plated up with beans and mac n cheese:

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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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