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Took that Franklin class and finally understood why my brisket was tough
I watched Aaron Franklin's free video where he says to pull your brisket at 203-205 and rest it for at least 2 hours. For three years I was pulling at 195 and slicing right away like a dummy. Next cook I followed his advice exactly, let it rest in a cooler wrapped in towels for 3 hours. The flat was actually juicy instead of dry and crumbly. Anybody else fight against the rest time for way too long before trying it?
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foster.jordan4mo ago
Pulled at 195 and sliced right away for years myself. Resting changed everything.
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claire_davis314mo ago
Isnt that the truth for most things in life though?
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valc914mo ago
Just stopped pulling at probe tender and started going by temp. 203 is the sweet spot for me. Took a couple dry briskets before I learned to trust the thermometer over my anxiety about overcooking.
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