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That burnt brisket at the Franklin line changed my whole approach
Waited 4 hours outside Franklin's in Austin last spring. Got the brisket and it was dry, crumbly, not what I expected from the hype. I almost wrote it off until I watched the pitmaster working the firebox while I ate. He was feeding post oak splits every 20 minutes, not chasing a set temp gauge like I do at home. Then I tried his method on a 12 pounder this weekend, same wood, same timing, and the bark finally set right. Has anyone else had a 'bad' famous spot actually teach them more than a perfect one?
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