Franklin Bbq Book Reddit. How to keep your brisket moist. Since ribs are a thinner cut of meat than pork butt and brisket, aaron goes with a dry rub that’s heavier on ground black pepper than salt.
Smoked at about 110c for 6h30' then glazed with bbq sauce for 15'. 275f seems to work out well for him with time, volume of meat to cook, quality of product produced, etc. Franklin does his brisket's at 275f and in his book makes no fuss about fixating on a temp.
We like how they’re easy to use without things that can confuse a rather novice user.
I've personally eaten many a brisket done at like 400f and they were fantastic. Duroc pork ribs, kansas city style. 275f seems to work out well for him with time, volume of meat to cook, quality of product produced, etc. Ordering franklin bbq has never been.