WEBMar 12, 2024 · For seasoning, it’s easy to copy the traditional half-and-half kosher salt/16 mesh ground pepper rub. Simply combine a couple of tablespoons of each into a shaker …
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WEBApr 19, 2023 · Add your oak or hickory wood to the fire, and allow the smoker to come up to temperature. Smoke the brisket: Place the seasoned brisket on the smoker, fat-side …
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WEBSep 9, 2021 · Aaron Franklin’s Smoked BBQ Brisket Recipe. STAGE 1. While your beef brisket sits at room temperature, bring the smoker’s temperature to a consistent 255°F. If it runs a little lower at first, no big …
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WEBAaron, a native Texan opened a small barbecue trailer on the side of I-35 in 2009, and the rest as they say, is history. 8 years later, Franklin Barbecue (now a brick and mortar …
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WEBNov 4, 2021 · Aaron recommends placing the brisket on the smoker fat side up. Depending on your smoker, if the heat is coming from below, consider smoking fat-side down to protect the muscle from drying out …
WEBJan 17, 2024 · Combine kosher salt and freshly ground black pepper in a 50-50 ratio to create the rub. Liberally coat the brisket with the rub, ensuring an even distribution. …
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WEBAug 18, 2023 · Sprinkle the rub in an even layer until it covers the whole side and be careful not to put too much salt and pepper in deep pockets. Then pat the rub gently. Next, cup the edge with one hand and pour the …
WEBFranklin emphasizes the importance of patience and letting the meat cook at its own pace. Trying to rush the process by finishing the brisket in the oven or wrapping it in foil will …
WEBNov 7, 2023 · Aaron smokes as close to 275 degrees as he can get, for 1.25-1.5 hrs per pound. The first 4-6 hours the brisket will be open and exposed to smoke, sprayed occasionally with apple juice, then wrapped …
WEBAre you a fan of mouthwatering, fall-off-the-bone brisket? Look no further! In this article, we'll dive into the world of barbecue and explore the legendary Aaron Franklin brisket …
WEBJun 15, 2023 · Choose the right wood. It's easy to over-smoke brisket due to its long cook time. This will result in a piece of meat that "tastes like liquid smoke," Franklin says. To …
WEBOct 19, 2022 · Now you want to trim the fat to 1/4 – 1/2 an inch. I would leave it closer to 1/2 an inch if you are using the packer brisket, because there is less marbling within the …
WEBLearn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ plus be guided through a step-by-step brisket cook ex
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WEBAug 7, 2015 · Conventional barbecue wisdom tells you to cook the brisket to an internal temperature of 190 to 195 degrees. Aaron takes it to 200 to 205 degrees. This higher …
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WEBIngredients: 1/4 cup coarse salt; 1/4 cup black pepper; 1/4 cup paprika; 2 tablespoons granulated garlic; 2 tablespoons granulated onion; 1 tablespoon chili powder
WEBRinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well …
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WEBJun 16, 2023 · Aaron Franklin, the barbecue master behind Franklin Barbecue, a barbecue restaurant in Texas, discusses common mistakes folks make when cooking …