Longtime lurker, my sixth brisket. Normally follow Franklin BBQ/Smoke but tried it Goldees style without managing as frequently and a foil wrap with tallow for an extended hold/rest. Definitely my best ever.
by jh313
Longtime lurker, my sixth brisket. Normally follow Franklin BBQ/Smoke but tried it Goldees style without managing as frequently and a foil wrap with tallow for an extended hold/rest. Definitely my best ever.
by jh313
3 Comments
Goldee’s method? Looks great BTW…
That 3rd pic… damn! MONEY!
That long hold is magic. Pull at 195, let it come down to 165 then long hot hold for at least 12 hours at 150. [Every. Single. Time. ](https://i0.wp.com/www.whiskeyriff.com/wp-content/uploads/money-gif.gif?fit=500%2C280&ssl=1)