I Tried Aaron Franklin's Kamado Brisket Method and THIS Happened!

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Franklin Kamado Brisket Recipe (Summarized from his book Franklin Smoke)

Trim and season brisket
Modify kamado as outlined in Franklin Smoke book: https://amzn.to/3G5I1CS
Smoke at 260 degrees for 3 hours,
275 degrees for 3 hours,
285 for 2 hours until the brisket reaches 165 internal.
wrap the brisket in butcher paper, increase temps to 300 and keep cooking until 205 to 208 internal followed by a few hours resting down to 140 internal.
See Franklin Smoke for full recipe and his ultimate brisket recipe. This is very truncated!

Steve's Modified Franklin Kamado Brisket method
Trim and Season brisket
Modify kamado as shown in video
Smoke at 250-275 for first 5 hours, adding small wood chunks and spritzing every 30 minutes
Increase temps to 275-325 for remainder of cook until brisket reaches 190-195 internal and fat cap is squishy and rendered (around 10-12 hours total cook time)
Wrap in foil with tallow and clarified butter
Hold at 150 for 18 hours


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