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In Reply to: The Franklin method posted by Ray Basso on July 01, 2015 at 05:55:48:
when he slices the brisket, at the 9:45 mark, it looks like he's slicing along the grain of the meat, rather than across it. Almost as if he's slicing the point as if its the flat. With a rub that's 1/2 salt, I can understand why Franklin only recommends an hour until cooking. Let it sit rubbed overnight and you'd start curing it. With as much smoke as he's got billowing out of that Egg, I'd worry about it getting a bitter, creosote taste. As to final meat temp, I like to let a toothpick tell me when its done. Usually somewhere above 190 and below 205.
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