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The Aaron Franklin method for smoking brisket has become one of the world’s most beloved barbecue techniques. Learn how to make one of the world’s best smoked brisket recipes today!

when to wrap brisket

For newcomers to BBQ, top of their list on beef cuts to conquer sits brisket.

It’s long remained as one of the world’s most iconic BBQ meats, and once you have some it’s no wonder why. It’s beautifully tender, pack full of flavor, and if you can develop that beautiful bark on top… Oh boy!

It’s not an easy meat to get down right though. It takes time, patience, and craft. So it’s not unusual for it to take a few attempts to nail down.

Thankfully this approach from Aaron Franklin might have come up trumps with this Texas Brisket Recipe.

The key to the approach is simplicity. Don’t get in the weeds too much with specific rubs, types of woodchip, or brines.

Rather than layer in a complex BBQ rub, Aaron makes use of a simple rub of salt and pepper in a 1:1 ratio. This helps dry brine the meat so that it locks in its natural flavors, while giving it a smokey edge with the pepper.

It’s then cooked over a simple blend of oak for a simple BBQ taste that allows the juices in the brisket to do their work. If you want to experiment a bit, try adding a touch of hickory. But only a touch.

Here are the main things to keep in mind when smoking BBQ brisket with the Aaron Franklin method.

How to choose a brisket

The recipes recommends keeping the flat cap on. In most cases, I’ve always recommended removing it, but Aaron argues that this will help keep the brisket warm. Because the cooking time on this is so much longer than other barbecue brisket recipes, I’m happy to go along with him here.

brisket point and flat

It doesn’t stop there though. Aaron recommends cooking the entire thing, which also means leaving the point and flat intact and connected.

So when you choose your whole brisket, you want both flat and point together. This is often referred to as a packer brisket. Doing this will also give you much more control over exactly what you trim later.

Keep an eye out for marbling. This is the streams of fat and connective tissues that we see running through the flesh of red meat. It’s an indicator of good meat for smoking because as it’s cooked low and slow it will begin to melt away, leaving us with beautifully moist and rich flavors.

Also keep an eye out for a thick flat. This will allow the leaner parts of the beef underneath it to cook at the same rate as the rest of the beef.

How to trim brisket

Trimming brisket is a fine balancing act. Leaving too much fat on will make it rubbery. Trimming too much off will make it dry.

As a rule, try to remove about one-inch of fat across the flat cap.

Brisket often contains a thick membrane called the deckle. For meat geeks, this sits between the rib cage and the pectoralis profundus muscle. The deckle will not render when you cook it, so it’s important that this is removed. Your butcher may have already done this, but if not then it’s crucial that you do this.

Like with any meat, brisket is firmer when cold. This makes it the best time to trim it, so try to do it when you’ve just removed it from the refrigerator.

Aim to remove any stray parts of thin meat. These will cook much faster, and be more prone to drying out or even burning.

Cutting brisket isn’t an exact science. As long as you have a one-quarter-inch layer of fat left intact then you’ll be good to go.

Use a simple BBQ brisket rub

The key here is to forget complicated spices or herbs, and simply go with a simple salt and pepper blend.

Aaraon Franklin’s recipe is all about simplicity. Our BBQ rub here is the perfect example of that.

Using just this simple seasoning will do enough to dry brine the beef a little, and impart just a touch of flavor. We don’t need to do anything more than that.

Use equal parts Kosher salt to black pepper (usually half a cup of each is enough) and mix together. Apply all over the brisket, but don’t be too generous.

Once you have applied the rub, leave the brisket for an hour at room temperature. This will allow the brisket temperature to come up slightly, while also allowing the salt to do its work and stimulate the moisture in the meat.

Note: If you do want to try adding a touch more flavor to your barbecue brisket, try experimenting with other rubs. There are some great store-bought brisket rubs out there for you to start with.

How to position your brisket

There’s a bit of debate about what the best way to position brisket on your smoker is, and much of this is around whether you should place it fat side up or down.

Despite what you might hear, the truth is that meat can’t absorb fat (source). On the other hand, leaving it facing down can create a lot of run-off, with the rendered fat from the cap dripping directly onto the foot of your chamber.

Understandably, this has led to lot of debate around whether you should place your brisket fat side up or down.

Aaron recommends placing it fat side up, with the point of the brisket placed closest to your heat source. The extra fat on the point will help protect the meat from direct exposure to heat.

Ensure that you place a water pan in the smoker chamber to help provide moisture, and reducing the risk of burning or your meat drying out.

Beef Brisket barbecue Traditional Texas Smoke House
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Aaron Franklin Texas Brisket

The Aaron Franklin method for smoking brisket has become one of the world’s most beloved barbecue techniques. Learn how to make one of the world’s best smoked brisket recipes today!

Course Main Course

Cuisine American, BBQ

Prep Time 30minutes

Cook Time 10hours

Total Time 10hours30minutes

Servings 8people

  • Pink Butcher paper for the wrap

  • Hickory wood

  • 10 lb whole brisket
  • ½ cup coarse salt
  • ½ cup coarsely ground pepper
  • ¼ cup Worcestershire sauce
  • ¼ cup water
  • Prepare the brisket by trimming the fat off it. Leave the flat and point attached.

  • Liberally apply salt and pepper across the brisket on both sides.

  • Prepare your smoker for indirect smoking, and set to cook at 225°F. Add oak or hickory wood to the firebox.

  • Transfer the brisket to the smoker grates. Smoke for 6 hours, or until internal temperature has reached 165°F.

  • Remove brisket from smoker and leave to rest for 5 minutes.

  • Combine Worcestershire sauce and water in a mister. Spray brisket with mister solution.

  • Tightly 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.

  • Do not remove fat cap. Slice as needed for serving. Wrap remainder and keep in refrigerator.


Still hungry? Check out more BBQ posts

Sours: https://theonlinegrill.com/aaron-franklin-brisket-recipe/

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  • Place the brisket in the smoker and close door. After about 15 minutes, check the smokers temperature. You'll want to keep the temperature between 225°F-275°F. Adjust the vents as needed (less air to cool the temperature, more to increase the heat).
  • While smoking occasionally adjust the vents to keep the cooking temperature between 225°F-275°F. Add more charcoal or briquettes is needed. If using briquettes *see head note, two or three times during the smoking, add a handful of wood cuttings or chips on top of the lit charcoal. (Don't do this too much or else the meat will be overly smoky. Once every hour to hour and half is usually perfect).Smoke for 8-12 hours, depending on the size of the brisket and average temperature you maintained while smoking. Remove from the smoker when the internal temperature reaches 195°F - 205°F in the thickest part.
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  • Prepare offset Bbq pit for indirect cooking at 275 degrees using splits of Pecan wood for fuel. (Any style pit can be substituted just maintain 275 degrees)
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  • Combine Kosher Salt and Black Pepper and liberally coat all sides of the brisket then add a light layer of Killer Hogs Hot Rub.
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Sours: https://www.tfrecipes.com/youtube-smoked-brisket-videos/
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Smoked Beef Brisket

Smoked Beef Brisket

8:20 - Prep 0:20 / Cook 8:00

Expert

Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated.

10-12 Servings

Ingredients

Brisket

  • 14-17 pound beef brisket
  • 3 cups beef stock, divided
  • 2-3 tablespoons peanut oil or other high temp cooking oil
  • 1 cup brisket rub
  • 1/2 cup Texas-style BBQ sauce, thin-red

Equipment

  • meat syringe
  • remote probe thermometer
  • food-safe spray bottle
  • 3 - 18" x 24" pieces of heavy-duty foil
  • 1 - 18" x 24" sheet of peach butcher paper
  • wood splits about 2" in diameter and 8-12" long
  • cooler (warm and dry) or hot-box for holding
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Preparation

List

Steps

Step 1 Of 10

1.Trim the brisket - Separate the point from the flat or have your butcher do it. Trim the exterior fat from the point. Trim the exterior fat on the flat down to ¼”.

Hot TipSeparating the flat from the point by following the fat seam with a sharp boning knife.

2. Inject the brisket - Use a meat syringe to inject 1 ½ cups of the beef stock into the brisket flat and point. Inject the stock evenly across the cuts of meat in about a 1” grid pattern.

3.Season the brisket - Pat the surfaces of the brisket pieces dry. Wipe the surface with a thin coat of high temperature cooking oil.
4.Set up the smoker - Place a water pan in your Oklahoma Joe’s® Smoker filled three-fourths full. Stack 6 small wood splits in the fire box. Pour a chimney starter full of lit charcoal on top of and around the wood. Preheat to 275°F at the level of the cooking grate.
5.Smoke the brisket - Place the brisket pieces on the smoker and monitor the internal temperature with a remote probe thermometer. Put a half cup of beef stock in a spray bottle and spritz the brisket at the start and every hour until wrapped. Smoke the brisket until it is at least 160°F internally AND has a dark, almost black, exterior. This can take anywhere from 5 – 8 hours depending on the size of your brisket.
6.Wrap the brisket - Place the flat on two sheets of foil. Place the butcher paper on top of this. Roll the foil and paper edges together towards the flat, sealing it up in a delicious meat cocoon as shown below. Wrap the point in a single sheet of foil. Place both back into the smoker to finish cooking.

7. Rest the flat - When the flat has an internal temperature above 200°F AND is tender like butter when inserting a probe or toothpick, take the flat off of the smoker and let it rest for 1 hour in a warm cooler or a hot-box. You can use an empty microwave in a pinch.

8.Make the burnt ends - When the point has an internal temperature above 200°F AND is tender like butter when inserting a temp probe or toothpick, it is ready to make into burnt ends. Cut the point into 1-inch cubes. Season the cubes with more beef rub and place them in a small pan, such as a half-sized steam pan. Pour 1 cup of beef stock into the pan and put this back into the smoker for 30-45 minutes.
9.Sauce the burnt ends - Mix any stock left in the pan with an equal amount of Texas style BBQ sauce and brush it onto the burnt ends. Put them back into the smoker for 15-20 minutes when you slice the brisket flat.
10.Slice brisket flat - Use a long sharp knife to slice against the grain of the brisket flat, cutting it into pencil-width sized slices. Serve with burnt ends.
Up Your Game: How to Get Past the Stall When Smoking Brisket

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Sours: https://www.oklahomajoes.com/recipes/smoked-beef-brisket
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