If you are a fan of delicious and succulent Texas-style barbeque, then you’re likely a fan of Aaron Franklin and his award-winning smoked brisket recipe. Mastering this recipe is easier than you might think and requires some extra time and effort, but the end result is well worth it.
Ingredients
Before diving into the steps for Aaron Franklin’s brisket recipe, it’s essential to assemble the required ingredients. Here is what you’ll need:
- One (10-12 lb) whole packer brisket with ¼ inch fat layer
- Kosher salt
- Coarsely ground black pepper
- Oak wood chunks (or other preferred smoking wood)
- Spritz (optional), which can be water, apple cider vinegar, and/or Worcestershire sauce
Prepping the Brisket for Cooking
The key to achieving a mouth-watering Aaron Franklin brisket is to ensure that the meat is appropriately prepared before cooking. Here are sub-steps:
Step 1: Remove the Brisket from the Fridge
Allow the brisket to sit at room temperature for approximately one hour before cooking.
Step 2: Remove Any Excess Fat
Trim any parts of the brisket with extra fat, leaving roughly ¼ inch.
Step 3: To Salt or Not to Salt
Rub the brisket with kosher salt, ensuring that it’s well-coated. If the salt is added less than one hour before cooking begins, the salt tends to draw out moisture from the meat, resulting in a ‘bark’ on the brisket.
Step 4: Add Black Pepper
Coat the brisket generously with coarsely ground black pepper or crush black pepper. If you prefer, you can add any other dry rub spices you like to the meat at this time.
Smoking the Brisket
After you’ve prepped the brisket, it’s time to smoke it to perfection. Here are sub-steps:
Step 1: Add Wood Chunks to Firebox/Smoker
Add enough oak wood chunks to the firebox or smoker to maintain a temperature of around 275°F (135°C) for 8-12 hours.
Step 2: Place Brisket on Grate
Place the seasoned brisket on the smoker’s grate with the fat side up, positioned with the thicker end closer to the heat source.
Step 3: Spritz (Optional)
Spritz the brisket around every hour with water, apple cider vinegar, and/or Worcestershire sauce. This will help keep the brisket moist throughout the smoking process.
Step 4: Monitor Temperature and Appearance
When the brisket’s internal temperature reaches approximately 160°F (70°C), it may look like it is getting too dark. But do not worry; this is the “color,” and it isn’t burned. The temperature will not change for several hours after hitting 160°F, and the internal temperature if allowed to cook slow, will reach 180°F to 190°F (82°C to 88°C) before stalling. This stall period is necessary to help break down the meat’s collagen and create a juicy, tender brisket.
Step 5: Wrap in Butcher Paper
After several hours, once the brisket has reached an internal temperature of approximately 160°F (70°C), wrap the brisket in butcher paper. The paper wrap will help keep the meat moist and tender. The temperature increases slowly and reaches the recommended range of 203°F (95°C) in 4 to 5 hours.
Step 6: Let Brisket Rest
Once the brisket’s internal temperature reaches around 203°F (95°C), remove it from the smoker and wrap it with aluminum foil. Let it rest for at least one hour before slicing and serving.
Frequently Asked Questions
Q: How big is the brisket used in Aaron Franklin’s brisket recipe?
Aaron Franklin’s brisket recipe uses a whole packer brisket that weighs between 10-12 pounds.
Q: What if my brisket reaches the final temperature too quickly?
If your brisket reaches the final temperature well before you’re ready to serve, you can place it in a warm cooler or wrapped in towels to keep it warm for several hours.
Q: What if I don’t want to use butcher paper to wrap my brisket?
If you choose not to use butcher paper to wrap your brisket, you can wrap it in foil instead. However, wrapping it in foil is likely to create a bit more moisture, resulting in less of a bark and a bit of steaming.
Conclusion
Making Aaron Franklin’s brisket recipe can be a lengthy, but rewarding process. With the right ingredients, preparation, and smoking techniques, your brisket is sure to please any barbeque lover. Remember to take note of the internal temperature and opt for butcher paper to wrap your meat. So go forth and enjoy the tastes of Texas-style BBQ in the comfort of your own backyard!
