That 2019 Franklin trip changed how I see brisket forever

Went to Austin for a buddy's wedding back in 2019 and we waited 4 hours in line at Franklin. I used to think my offset game was solid. Then I ate that first slice and just stood there quiet. The bark had that dark caramel look and the fat rendered like butter. My buddy laughed and said "taste the difference?" I couldnt even answer. Came home and adjusted my fire management. Started wrapping later and using less sugar in my rub. Took me 6 tries to get close. Still not there but way better. Anyone else had a single bite that made them redo their whole setup?

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rileyl9821d ago

So what exactly did you change about your fire management? I hear everyone say that but nobody explains the actual numbers. Like did you drop your pit temp range or are you holding your stall longer before wrapping? I'm asking because I'm stuck in the same spot where my bark looks right but the fat still comes out chewy instead of that jelly texture. Curious if it was a temperature thing or more about when you decided to wrap.