Aaron Franklin's Brisket Recipe
When itcomes to beef, brisket is a man’s best friend – especially those in the BBQsquad. And, to have a renowned Texas style Franklin brisket right in front of you?It would really be a cherry on top.
Ingredients
- 12 Pounds Brisket
- ½ Cup Kosher Salt
- ½ Cup Freshly Ground Black Pepper
Instructions
- After thawing the brisket, trim all the fats on the sides, as brisket is heavilyrich in intramuscular fat.
- Prepare the seasoning with franklin’s brisket rub ingredients – koshersalt and ground black pepper.
- Preheat the smoker to 250° F, and then add franklin’s favorite oak wood toget things started.
- After the clean and almost invisible smoke has started ejecting out ofthe smoker, put the brisket on the cooking grate with point cut facing the firechamber. Insert meat probe thermometer on the center and thickest part of thebrisket, and close the lid.
- Smoke the brisket until the internal temperature reaches 185° F. Thistakes about 6 hours if the temperature is maintained.
- When brisket reaches 185° F, take the beef out and wrap it up in abutcher paper, and put it back in the smoker until the internal temperature of203° F is achieved.
- Once the brisket is out of the smoker, let it rest for an hour or so toget it back to room temperature. Cut the brisket against the grain, and performpull test.
- Serve it as sandwiches and tacos, or garnish your pasta bowl with it!
Nutrition
Serving: 21gCalories: 357kcalCarbohydrates: 1.5gProtein: 47.2gFat: 16.6gSaturated Fat: 6gCholesterol: 140.6mgSodium: 1439mgPotassium: 774.5mgFiber: 0.5gCalcium: 23.4mgIron: 4.6mg
Tried this recipe?Let us know how it was!