Aaron Franklin’s take on smoked brisket has become one of the most renowned worldwide. Learn how to make one of the world’s best smoked brisket recipes today!
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, Aaraon 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.
A few things that are different to a lot of other brisket recipes:
The recipes also recommends keeping the flat cap on. In most cases, I’ve always recommended removing it, but Aaron Franklin argues that this will help keep the brisket warm. Because the cooking time on this is so much longer than other smoked brisket recipes, I’m happy to go along with him here.