Unpopular take: Aaron Franklin's brisket method isn't the gold standard everyone thinks

Ngl, I've cooked 12 briskets using his exact technique from the book and they came out decent but not life-changing. Has anyone else found that trimming less fat and running a higher temp actually gives better results?

3 comments

3 Comments

alex_wilson7921d ago

Friend tried it and said his ended up dry... swore by higher temp after that.

ellis.susan21d ago

Used to think low heat was the way, but @alex_wilson79 changed my mind on that.

diana_west2721d ago

Wait, didn't someone post a test showing low heat actually dries out the outside before the inside cooks? I read a thing where they compared temps side by side and the higher heat kept it juicier because it sealed faster. Seems like the science backs up what your friend found out the hard way.