OT - but I got a hot tip from Aaron Franklin himself...
For those of you who might buy a frozen brisket from Goldbelly or the like to heat up in the oven or via sous vis - he said to heat to an internal temp of 141... no higher and no lower - to restore to restaurant quality. The USDA makes them include reheating instructions to an internal temperature of 165, but doing so will completely dry the brisket out. So don't listen to those government clowns.
Complete thread:
- OT: BBQ Smoked Brisket Opinions. Offset vs. Pellet Smoker?
![[ [ No text ] ]](themes/default/images/no_text.png "Empty posting / no text")
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NDinVA,
2026-03-29, 06:44 ![[*]](themes/default/images/complete_thread.png "Open whole thread")
- I smoked for a bit. I mostly enjoyed it. But I just prefer -
BillyGoat,
2026-03-30, 08:02
- vaping? -
Jay,
2026-03-30, 08:45
- vaping?
- As someone who dabbled in smoking... -
AlDogg,
2026-03-30, 06:43
- I use a Weber kettle to do all of my smoking. - Bryan (IrishCavan), 2026-03-30, 07:45
- OT - but I got a hot tip from Aaron Franklin himself... -
atxND,
2026-03-29, 16:12
- Great tip. Thanks -
NDinVA,
2026-03-30, 12:47
- Great tip. Thanks
- Are you interested in the process or the end result? -
ReginaldVelJohnson,
2026-03-29, 07:58
- End Result. -
NDinVA,
2026-03-29, 18:05
- People who eat a lot of brisket might be able to tell - ReginaldVelJohnson, 2026-03-30, 08:57
- Wish I hadn't watched that video. -
domer.mq,
2026-03-29, 08:39
- Ha! Then don't go down the rabbit hole of his YT channel. - ReginaldVelJohnson, 2026-03-29, 14:21
- End Result. -
NDinVA,
2026-03-29, 18:05
- I smoked for a bit. I mostly enjoyed it. But I just prefer -
BillyGoat,
2026-03-30, 08:02