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Serious question, is the Franklin BBQ book really worth the hype?
I bought the hardcover for about $35 last month thinking it would change my brisket game. The recipes are solid, but the whole 'low and slow' gospel feels like it ignores other great styles. I followed the central Texas method exactly on my offset, and honestly, my usual Kansas City style rub gave me better bark. Has anyone else felt like some pitmaster advice is too rigid for home cooks?
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the_rowan12d ago
Honestly that book changed everything for my brisket. I was getting dry meat for years before I followed Franklin's method to the letter. My last one took 18 hours on a cheap offset and the bark was a perfect black pepper crust. The point is that low and slow gives you that tender pull apart texture you just can't get with high heat. Maybe your fire management was off if the bark was weak, that's usually the issue. The method works if you stick with it.
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pat78112d ago
My first brisket following that book took 16 hours and was just okay, the bark was weak. I switched back to my usual high heat method with a simple salt and pepper Kansas City style rub and got way better results. Some of these pro methods just don't translate to a backyard setup without perfect control. It feels like they're selling a single story instead of letting people find what works for their own grill.
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