re: What temp do y’all cook your briskets?

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I can send you his mastercalss

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Gmail if srs. I wanted to check it out, but not paying for the whole package just yet.

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And he talks like he invented BBQ.

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how it is portrayed he started Franklin BBQ.

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I can see that, but I think a lot of it is just him being sort of a goofy/awkward guy. I’ve only really watched his video series on YouTube though.

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Put the brisket on before egg ever gets to temp. Usually around 140.

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You get a lot of bad smoke all over your meat? Granted I’m on a stick burner, not an egg, but I get my coal bed nice and hot and wood chunks burning thin and blue before I think about putting meat on.

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I think you have either a wrong temp gauge (meaning, it's reading too low and you actually smoked at a much higher temp) or an incorrect reading on internal temp of the brisket. The brisket also could have been a Select grade or worse, which will have less intramuscular fat.

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Smoked it on a masterbuilt 560 gravity series. Probed in flat and point with the temp probes that masterbuilt sells. Both showed 203-204. Checked it with a thermoworks thermometer which was calibrated and checked with boiling water. Measured 211 in boiling water. Thermoworks showed 202-203. Started checking at 190 and up. Probes all seemed fairly consistent with each other.

Not sure which grade it was. Will check next time for sure. Seemed lean in the flat before I cooked.

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Wrapped it in pink butcher paper about 6 hours into the cook. Put it straight into ice chest in the butcher paper on top of towels after I pulled it.

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Next time take it off, unwrap, and let it sit for 10-15 minutes, then rewrap in fresh paper before the ice chest. You want to release as much of heat before you start resting and even doing this it will still be steaming hot after resting for and hour or two.

I’ve always wondered about so many backyard cooks all over the internet that say they pulled their brisket at whatever 200+ temperature wrapped it in a towel and stuck it straight into the cooler for hours. Most of the time they claim it came out great, but I just don’t understand how. When I first started I would do this, and it would come out more like a pot roast because it continued to overcook. I still don’t understand how these people claim theirs come out great. I just assume they don’t really know what the texture, etc is supposed to be like.

Resting and holding are not the same thing. Resting is allowing the temperature of the meat to come down to a reasonable eating temperature, which allows the muscle fibers to relax and the juices to redistribute. Holding is keeping the meat at a certain temp, which should be done after resting if it is necessary (not serving for a few hours or taking it to another location). It’s crazy that there seems to be a lot of experienced backyard cooks on the internet that do not understand this important difference.

On the smoker for 4 hours at a low temperature.

Sous vide at 148 for 36 hours.

Finish in the broiler or with a torch to finish.

Sorry, not sorry.

Oh hell no.

I try to get my smoker set up to where it holds a temp anywhere from 250-275. Not too concerned with cooking at a precise temp, rather that it holds that temp. for hopefully the entire cook and not have to fiddle with trying to counteract a varying temp range. Chasing a temperature up and down during a brisket cook can result in some lackluster meat.

I have to remind myself constantly that less is more and let it be until probe time.

No idea what Franklin or Lewis actually use. But all you really need for brisket is S&P.