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The Franklin brisket line taught me patience, but the 2am stall nearly broke me
Drove down to Austin back in March and waited 4 hours outside Franklin's. Got the brisket, it was everything people say, but honestly the real lesson came from watching the pit crew work that offset smoker behind the glass. They weren't rushing anything, just adding splits and letting the temp float around 250. My own brisket cooks at home were always a mess because I'd panic when the internal temp stalled around 160 for like 90 minutes. Now I just walk away, grab a drink, and trust the process. Anyone else have a moment where seeing a pro cook made you completely change your own setup or habits at home?
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valc9111d ago
Kinda funny cause I used to think those guys were just old school for no reason. I'd watch BBQ videos and think "they're just being stubborn about temp control, I can do better with my electric smoker." Then I sat at Franklin's and watched that one guy just chill, drink coffee, and poke at the fire every 20 minutes while the brisket did its thing. It hit me that the whole "trust the stall" thing wasn't about being patient, it was about not being scared of the meat. Now I don't even look at my thermometer till like hour 6, just set a timer and go nap. And yeah my brisket went from decent to actually good once I stopped babysitting it like a nervous parent.
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