Bull Tough Brisket

[Bif Hunkly]

Aaron Franklin is a pretty good teacher. His book is amazing but you can also read his masterclass here:
https://www.masterclass.com/article...master-aaron-franklin#how-to-buy-good-brisket

He cooks hotter than most but he's world-renown for his bbq. He'll also walk you through picking them, trimming them, etc.

 

[chrissdoug]

Make sure your probe isn't in a pocket of fat. Close to 200 is when I start probing for tenderness. I don't wrap until the bacrk is the way I want it. 235 all the way though for me on my bull has yielded the best results. Not to mention, you have to let it rest. I sit mine on the counter wrapped until it comes down to about 185, wrap in a towel, and toss in a cooler. All trial and error. Last one I just finished was a little overdone on the point, but was still moist.