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Serious question, Franklin style brisket over hot and fast? I ran both last month in Waco and the 12 hour cook won by a mile
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evant4815d ago
Ran hot and fast once and the flat came out dry as a bone. Franklin style needs that low slow time to let the fat really break down and soak in. Twelve hours sounds about right for a packer that size. Trust the process and keep the temp steady around 225 to 250. Hot and fast works for some cuts but brisket rewards patience every time.
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