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On top of that you preach like you know how to cook a brisket and I'm over here wondering if you have ever even tasted smoked brisket before? Cutting it into fourths like it's all one contiguous piece of meat is a straight up sin to Texas pit masters. It's like cooking chicken and expecting the white meat to turn out exactly like the dark meat except way way worse since the meat is so much tougher. You're going to be cooking the point for eight hours and make sure you have a large fat catcher because the amount of fat that drips onto the heating element is likely to fry it.
Not to mention, there's a reason those toasters turn off automatically after two hours and often times because the components aren't designed to operate continuously for that long.
Also, you advocate for holding your meat at 140F but goodness that's an easy way to ruin quality meat. When you sous vide something for that long it literally turns to mush and if you're doing it unwrapped it's going to dry out quickly, like 3-4 hours.
Overall this post contains some of the worst "barbecue" advice I have ever heard in my life. Do not listen to this clown.
Brisket
Part 1 - prep
https://youtu.be/VmTzdMHu5KU
Part 2 - cook
https://youtu.be/pGZ39yYxeBk
Part 3 - payoff
https://youtu.be/sMIlyzRFUjU
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Brisket
Part 1 - prep
https://youtu.be/VmTzdMHu5KU
Part 2 - cook
https://youtu.be/pGZ39yYxeBk
Part 3 - payoff
https://youtu.be/sMIlyzRFUjU
In my opinion, Franklin isn't the best brisket, but he's certainly good at what he does. The publicity and the legend carries him. Would put any of the Blacks' restaurants ahead of him. Even all the Rudy's places are right there. Black's in Lockhart is my #1, and the brother Black's in San Marcos and near downtown Austin is #2 and #3.
Still, his accessible hipster charm and the lessons learned that he puts in his books and his masterclass on fire building is worth the price of admission.
Will look through this book for tips and possible adaption possibilities.
A 4 quart Staub Dutch oven($300 or $99 on sale sometimes like black fridays of last few years) fits in a Breville Air perfectly, if that helps anyone.. I have a 3.5" braser that fits in it perfectly too.
If you go the Slow and Low toaster oven strategy, carefully find a toaster oven that will do low temperatures for long times. My last toaster oven had a max on time of 2 hours, So to do a 4 hour cook I had to set an alarm for 2 hours to turn it on again. Some toasters have limits how low temp they will go. A toaster that has a lowest temp of 300F, for example is useless (no useless but a compromise) for slow and low cooking. The Largest toaster oven is the one that is the minimum size for awesome cooking. My 'big' breville Air fits a 'small' 4 quart dutch oven, which is the perfect size for 2 people or one hungry ass person. Can also make bool bread, reverse-seer rib eye steaks finished in cast iron pan, pinto beans, bakery stuff. Chef Johns Lemon Greek chicken and potatos (great and easy).
Also look for a toaster oven with the 'warm' function. So your roast (or whatever) can stay in the oven at 140F for a full day or two. Can feed off it for a day or two. If properly held at 140F there is no bacteria multiplying. 140F hold is better than refrigeration. Food in fridge spoils as bacterial slowly grows. There is no growth at 140F. The downside of holding at 140F is the texture will slowly change. The roast will turn to mush in 2-3 days, but still be bacteria/spoil free. just not something attractive to eat. Eatigna roast over a day or day and half is a great dining experience though.
Slow cooking like stuff in this book can be done in toaster ovens know if you know how to shop for one. Good luck.