DirectionsStep1Prepare the brisket by trimming the fat off it. Leave the flat and point attached.Step2Liberally apply salt and pepper across the brisket on both sides.Step3Prepare your smoker for indirect smoking, and set to cook at 225°F. Add oak or hickory wood to the firebox.Step4Transfer the brisket to the smoker grates. Smoke for 6 hours, or until internal temperature has reached 165°F.Step5Remove brisket from smoker and leave to rest for 5 minutes.Step6Combine Worcestershire sauce and water in a mister. Spray brisket with mister solution.Step7Tightly wrap brisket in pink butcher paper. Transfer back to smoker. Close lid and leave to cook wrapped in paper for a further 2-3 hours, or until internal temperature reaches 185°F.Step8Do not remove fat cap. Slice as needed for serving. Wrap remainder and keep in refrigeratorIngredientsIngredients10 poundsWhole Brisket½ cupKosher Salt½ cupGround Pepper (coarsely)¼ cupWorcestershire Sauce¼ cupWaterFrom theonlinegrill.comRecipeDirectionsIngredientsExplore furtherFranklin's recommended brisket temp and times - …smokingmeatforums.comThe Biggest Mistake Aaron Franklin Says You're Making …tastingtable.comAaron Franklin Barbecue Brisket Recipe (2024)barbecuemen.comHow Long To Smoke Brisket At 225: Taking It Low and …bbqhost.comFranklin BBQ Brisket Rub Recipe - BBQRubs.combbqrubs.comRecommended to you based on what's popular • Feedback
Yeah, I-Lived-in-Texas, Smoked Brisket
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WEBMay 6, 2024 · Try this recipe as a compromise. It contains just a single tablespoon of salt and can be used to coat a 12-pound brisket, so the sodium level per serving is …
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WEBJan 6, 2023 · Next, trim any excess fat from the brisket, leaving a layer of fat about 1/4-1/2 inch thick. This will help keep the meat moist as it cooks. Sprinkle the brisket with your …
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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 · Prepare the smoker: Set up your smoker for indirect heat, with a temperature of around 275 degrees Fahrenheit. Add your oak or hickory wood to the fire, and allow …
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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
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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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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 restaurant), has a line around the building daily, starting at 8 am, and even once compelled a sitting US President to stop his motorcade for a taste of their critically acclaimed, …
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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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WEBJun 12, 2023 · Step 2 – Apply the Rub. Apply a thin layer of vegetable oil or melted butter to the surface of the raw brisket. Evenly coat all sides of the brisket. Allow resting for at …
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WEBFeb 24, 2024 · Here are the simple steps for you to follow: Step 1 – Prepare and trim the brisket, ensuring that you leave the point flat on the piece of meat. Step 2 – Prepare …
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
WEBSep 9, 2021 · Level Up Your Team. See why leading organizations rely on MasterClass for learning & development. Award-winning barbeque pitmaster Aaron Franklin shares his …
WEBAug 10, 2018 · Step 1 START THE FIRE. Following the instructions beginning on page 88, get a fire going and heat the smoker so it’s about 285°F at grate level. Step 2 TRIM THE …
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 …
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 …