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!
Servings: 8 people
Equipment
- Pink Butcher paper for the wrap
- Hickory wood
Ingredients
- 10 lb whole brisket
- ½ cup kosher salt
- ½ cup coarsely ground pepper
- ¼ cup Worcestershire sauce
- ¼ cup water
Instructions
- 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.