Anybody tried Aron Franklen Recipe
What part of it? The meat selection, the wood, the trim, the rub, the temperature, the wrap?
I cook mine close to the temperatures he does his which is hotter than many people do. I've done his rub of simple salt and pepper, but like Adam's Texas Brisket rub as much as any I've tried.
I like post oak and live oak and try to put some orange wood in there with it. I don't like hickory so much for Brisket and that's consistent with what he does.
I pull mine when he does and trim them prior to cooking like he does and cook fat side up like he says he does in the book he wrote. I don't use the same cooker and don't wrap at all.
There's a lot to his recipe if you read the book. If there is one most important thing to do it is not pull the brisket before it reaches the right internal temperature, that's my experience. You like it dry and tough, pull it too early.