re: Brisket U

When I moved to TX from LA I had to (largely) say goodbye to my seafood (my first love BTW and still is). There are no seafood stores 'on every corner' here. But there is a strong BBQ culture which I've embraced as a hobby.

I smoke on an XL-BGE and am pretty comfortable doing shoulders, ribs, and chicken. But I'm still trying to summit the pinnacle of BBQ - beef brisket. Love that stuff.

If I compare what I've produced with the better one's I've eaten (la Barbecue, Cork Screw, Pecan Lodge, Lockhart joints, Killeen's), they're all around a 10 and my best is about a 6 to 7.

There are a plethora of brisket ideas out there. A former co-worker from AL would take a whole week on one. Inject it and wait 48 hours. Rub it and wait 48 more before smoking it. Compare that to Franklin's 44 hour process total.