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?

3 comments

3 Comments

foster.jordan1mo ago

Pulled at 195 and sliced right away for years myself. Resting changed everything.

claire_davis311mo ago

Isnt that the truth for most things in life though?

valc911mo 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.