Looks really good! There's a technique to slicing brisket that can make it seem even more tender which is slicing across the grain. There are some good YouTube videos out there that demonstrate it.First attempt at brisket yesterday. Learned how to make it last 24 hours but it still turned out well. Not winning any prizes but didn’t hear any complaints from the family.
I enjoyed his show on PBS while it was on. "BBQ with Franklin"This is a thread I will likely read in its entirety someday, but in case this has not already been shared, in Aaron Franklin's book, Franklin Barbecue: A Meat Smoking Manifesto, he explains in detail exactly how to duplicate his results. Unfortunately being able to secure the briskets that meet his requirements is essential, and most grocery stores' briskets do not measure up. If you are ever in Austin, dining at Franklin will generally require standing in line all morning. As spectacularly good as his barbecue is, there are a few others that come close and now and then match it but have much shorter waits.