Just got my first smoker

[jfkbengals]

(03-12-2021, 12:42 PM)Sled21 Wrote: I saw a guy posting about this on one of the BBQ forums I visit. He was recently at Franklin's, and got to go back into the kitchen and talk to Aaron and his GM. They do not use beef tallow, and they do not rewrap anytime in the process. The reason their briskets are so moist is he uses high humidity warmers where the briskets sit at 140 for 8-12 hours after coming off the smoker. They take the briskets off at midnight, put them in the high humidity warmer and let them self baste until they open at 11 the following morning. So, if you want a brisket like Franklin makes, stop buying tallow and save up for a $5000.00+ humidity controlled warming oven.

Guessing it's an Alto-Sham.

See my posts about making ribs in the oven in George Cantstandya's thread about crock pot ribs here:
http://thebengalsboard.com/Thread-Crockpot-Pork-Loin-Back-Ribs

You could do the same thing with a smoked brisket and a few ounces of water in the bottom of the roasting pan to simulate the environment in the Sham in your kitchen oven.