Texas Brisket in London – Round 2

Second shot at a Texas-style brisket here in London on my large BGE. This time I followed an Aaron Franklin method:

• 255°F for 3 hours
• Bumped to 260°F, spritzing hourly with 50/50 ACV + water for 3 hours
• 280°F for 1 hour to push through the stall
• Wrapped in butcher paper for final 3 hours
• Rested 2 hours in a 60°C fan oven

Flavor was solid—not Franklin-level, but definitely better than anything I’ve had locally. Big takeaway: fat cap matters a lot. My first brisket (pre-trimmed) came out dry. This one was a 5.5kg full packer—still somewhat trimmed, but had enough fat to carry the flavor and moisture.

Found a local butcher who was super helpful. I’ll be going back with photos to get a fattier cut next time.

And yeah, I butchered the slicing—dull knife + poor technique. I've since upgraded to a proper carving knife, so round 3 should look better.

Photos above. Always open to feedback—keen to keep improving!