Aaron Franklin Brisket Recipe

If you’re looking to prepare an authentic Texas-style brisket inspired by Aaron Franklin, here’s the complete recipe with all the ingredients, instructions, and equipment you’ll need. This straightforward approach ensures a delicious, smoky brisket that’s tender and packed with flavor.

Ingredients

• 1 whole brisket (10-12 lbs, preferably USDA Prime or Choice)
• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• Optional: 1/4 cup yellow mustard (as a binder, if desired)

Equipment

• Offset smoker (or any smoker capable of maintaining a consistent temperature)
• Hardwood (post oak is traditional for Texas BBQ)
• Meat thermometer
• Sharp knife (for trimming)
• Spray bottle
• Butcher paper or aluminum foil
• Cooler (for resting)

Instructions

1. Trim the Brisket: Start by trimming the brisket. Remove excess fat from the flat side, leaving about 1/4 inch of fat on the fat cap. Trim any silver skin or uneven edges for a consistent shape. Proper trimming ensures even cooking.
2. Season the Brisket: Mix kosher salt and coarse black pepper to create a simple rub (1:1 ratio). Generously season the entire brisket, ensuring complete coverage on all sides. If desired, apply a thin layer of mustard first to help the rub adhere.
3. Prepare the Smoker: Set up your smoker to maintain a temperature of 225°F using post oak wood for an authentic flavor. Allow the smoker to preheat and stabilize before adding the brisket.
4. Smoke the Brisket: Place the brisket on the smoker grate with the fat cap facing up. Close the lid and let it smoke undisturbed for 6-8 hours, or until the internal temperature reaches around 165°F. During this time, you can spray the brisket every hour with water or apple cider vinegar to keep it moist.
5. Wrap the Brisket: Once the brisket reaches 165°F, remove it from the smoker and wrap it tightly in butcher paper (preferred) or aluminum foil. Wrapping helps retain moisture and speeds up the cooking process.
6. Continue Smoking: Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F. This typically takes another 4-6 hours.
7. Rest the Brisket: Remove the wrapped brisket from the smoker and place it in a cooler (still wrapped) to rest for at least 1 hour. Resting allows the juices to redistribute, ensuring a tender, flavorful brisket.
8. Slice and Serve: Unwrap the brisket and slice against the grain. Serve with your favorite sides like pickles, onions, and white bread for a classic Texas BBQ experience.

With patience and attention to detail, this Aaron Franklin-inspired brisket recipe will deliver a smoky, flavorful masterpiece every time. Enjoy the process and savor the results!