Now, you can bring a taste of Franklin’s expertise to your backyard with this Aaron Franklin Brisket Recipe. If you’re serious about barbecue, you’ve probably heard of Aaron Franklin.
His brisket is legendary smoky, tender, and packed with flavor Whether you’re a seasoned smoker or a BBQ newbie, this step-by-step guide will help you achieve brisket perfection. Fire up your smoker and let’s get started!
Aaron Franklin Brisket Recipe
Course: MainCuisine: AmericanDifficulty: Intermediate8
servings20
minutes14
hours450
kcalAaron Franklin Brisket Recipe: A BBQ Game-Changer
Ingredients
1 whole packer brisket (around 12-14 lbs)
Kosher salt
Coarse black pepper
Directions
- Prepare the Brisket: Trim the brisket, removing excess fat but leaving about a ¼-inch layer of fat on top to help keep the meat moist during cooking. Pat the brisket dry with paper towels.
- Season the Brisket: Liberally season the entire brisket with kosher salt and coarse black pepper. Aaron Franklin recommends using a 50/50 ratio of salt and pepper.
- Set Up the Smoker: Preheat your smoker to 225°F (107°C). Use wood like post oak, which is commonly used in Texas-style brisket, or any other wood you prefer for smoking.
- Smoking the Brisket: Place the brisket on the smoker, fat side up, so the fat can render and protect the meat. Close the smoker and let it cook low and slow for about 6-8 hours.
- Monitor the Temperature: After about 6-8 hours, check the internal temperature of the brisket. When it reaches 165°F (74°C), it’s time to wrap it.
- Wrap the Brisket: Wrap the brisket tightly in butcher paper or aluminum foil. This helps retain moisture and accelerate the cooking process while keeping the bark intact.
- Continue Smoking: Return the wrapped brisket to the smoker and continue cooking for an additional 4-6 hours, or until the internal temperature reaches 195-205°F (90-96°C).
- Rest the Brisket: Once the brisket is done, remove it from the smoker and let it rest, still wrapped, for about 1-2 hours. This allows the juices to redistribute throughout the meat.
- Slice and Serve: Slice the brisket against the grain and serve. Enjoy the tender, juicy, and flavorful brisket!
Recipe Video
Notes
- Preheat your smoker to 225°F to make Aaron Franklin Brisket
Serving Suggestions for Aaron Franklin Brisket
Serve your smoked brisket sliced or chopped, with classic BBQ sides like coleslaw, baked beans, potato salad, or cornbread. Don’t forget the pickles, onions, and white bread for an authentic Texas BBQ experience. Pair it with your favorite BBQ sauce or enjoy it as-is for the full flavor of the smoke and seasoning. A cold beer or sweet tea is the perfect drink to complete the meal.
Storage Instructions
Store leftover brisket in an airtight container or wrap it tightly in foil or plastic wrap. It will keep in the fridge for up to 4 days. To reheat, place the brisket in a baking dish with a splash of beef broth, cover with foil, and warm it in the oven at 300°F (150°C) until heated through. For longer storage, freeze the brisket in vacuum-sealed bags or heavy-duty foil for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
Q: What type of wood should I use for smoking brisket?
A: Aaron Franklin recommends post oak for its mild, sweet smoke flavor, but hickory or pecan also work well.
Q: How long does it take to smoke a brisket?
A: Plan for about 1 to 1.5 hours per pound at 250°F (120°C). A full packer brisket (12-15 pounds) can take 12-18 hours.
Q: Should I wrap the brisket in foil or butcher paper?
A: Aaron Franklin prefers unwaxed butcher paper for the “Texas Crutch” method, but foil works too. Wrap it when the brisket reaches an internal temperature of 165-170°F (74-77°C).
Q: What’s the best way to slice brisket?
A: Slice against the grain for maximum tenderness. Use a sharp knife and cut the flat and point sections separately since the grain runs differently.
Q: Can I use a gas or electric smoker?
A: Yes, but the flavor won’t be quite the same as a wood-fired smoker. Use wood chips or chunks to add smoke flavor.
With Aaron Franklin’s brisket recipe, you’ll be well on your way to creating BBQ magic. Tender, smoky, and packed with flavor, this brisket is sure to impress
