275 could work but almost certain not with just the flat, it took me about 4 expensive briskets to get it right. Great brisket is an art

I used to cook low and slow but I’ve been running 300-325 forever now, foiling at 160 or so. Never a bad brisket or butt. Years ago I used to enjoy staying up all night throwing logs in but the food tastes way better after a good nights sleep.

Hit 190, start checking for probe tender. Some will be done in the 190's others gotta go into the 200's

I just check for tenderness not so much Temp

My BGE likes to sit at 250-275 and I choose not to fight it. Works well for most of whatever I choose to smoke. Franklin also says take it off at 203. I find that too much so I take mine off at 195.

I have not seen the Franklin videos - does he trim the fat cap significantly? Fat up or down? 275 the whole cook? That's surprising...

I had Franklins bbq for the first time this weekend and the brisket was out of this world. So I'm willing to give his method a go. But the ones I've done at higher temp did not turn out well, so I'd like to replicate his method as closely as possible.

He is big on the trim. Arguably the most important part of smoking a brisket, according to his Masterclass.

Awesome, thanks for the tip. I just found a video he did on trimming, so I'll check that out and see if I can replicate. Appreciate it

In the Masterclass video (worth the subscription just for his series on smoking), my eye started twitching when he demonstrates and gives his philosophy on trimming a brisket. But by the end of it, it made sense. I will never know as much as he does about trimming and I’ll never be as good at it, but the brisket I smoked after watching that video was far and away the best I’ve ever done.

His motto when it comes to trimming is “for the greater good.” If it won’t contribute to the final product, get rid of it. He also talks aerodynamics and smoke direction. It was fascinating to watch. I recommend signing up for Masterclass. You can split IIs with someone because you can have two email addresses on one account. My brother in law and I split it. There are a lot of videos on other topics that are interesting, plus other chefs, too.

What he said^^^^^^

I watched a youtube video showing his trimming philosophy from a class he did back in 2015. Pretty wild stuff. I have not done enough briskets (or maybe have not paid enough attention) to know what parts will turn out good/bad before the cook. I do understand a flat too thin or anything sticking out will be burned. But when he's talking about type of fat or areas of fat that are no good versus areas he thinks will render well, I have no idea how to assess that.

How did it turn out?

Any pics?

As the late, great Neil Young said, “The waiting is the hardest part.”

Total [censored]. I made venison jerky a few weeks ago that was more juicy than this brisket. I'm going to try soaking it in some beef broth just to try and make the meat edible, but I'm not hopeful of even making a meal out of it.

I pretty much gave up on brisket until I got my pellet grill. I try to cook around 235 and 1 hour per pound. I wrap about half way through or so depending on temp. Not the best but me and the dogs like it

You see what happens when you try to beat the stall?