When it comes to smoked brisket, Aaron Franklin is a true master. With his famous Austin joint, Franklin Barbecue, and his dedication to his craft, Franklin has become one of the best pitmasters in Texas. His approach to smoking brisket results in super tender and flavorful beef that keeps customers coming back for more.
The Correct Cut of Meat
One of the key elements of Franklin's brisket recipe is using the correct cut of meat. Proper Texas-style brisket is made with the packer cut, which includes the fatty point. While many grocery stores only sell the flat cut, it's important to find a butcher who can provide the whole Packer cut. The fatty half adds flavor and moisture to the brisket, creating the perfect balance of taste and texture.
Positioning in the Smoker
To ensure a tender and juicy brisket, it's crucial to position the meat correctly in the smoker. Franklin recommends placing the brisket as far away from the fire as possible, with the fatty end facing the flames. This helps prevent the meat from drying out and allows the fat to slowly render, adding flavor and moisture to the meat.
Choosing the Right Wood
Wood selection plays a significant role in the flavor of smoked brisket. Franklin suggests using very dry post oak wood that has been cured for 9 to 12 months. This type of wood produces a mild smoky flavor and burns cleanly, preventing the brisket from tasting like overpowering smoke. For smaller backyard smokers, Franklin recommends using pre-cured wood chunks, which can be purchased from sporting goods stores.
The Perfect Smoking Temperature
Maintaining the right temperature is essential for achieving a perfectly smoked brisket. Franklin recommends keeping the temperature around 225°F to 250°F for smaller cookers, while larger smokers at Franklin Barbecue can reach up to 375°F. It's crucial to position the smoker's temperature gauge as close to the grate and the meat as possible to ensure accurate readings. This helps prevent overcooking or undercooking the brisket.
Patience is Key
One of the biggest mistakes people make when smoking brisket is not allowing it to cook for long enough. Franklin emphasizes the importance of patience and letting the meat cook at its own pace. Trying to rush the process by finishing the brisket in the oven or wrapping it in foil will only increase cooking time and compromise the final result. Franklin recommends smoking the meat for 1 1/4 to 1 1/2 hours per pound and allowing it to rest afterward to seal in all the juices.
What Does Aaron Franklin Spritz Brisket With
During the smoking process, Franklin likes to spritz his brisket with apple cider vinegar. This adds a touch of acidity and helps enhance the flavor of the meat. The vinegar also helps to keep the brisket moist throughout the smoking process.
Frequently Asked Questions
- What is the best wood for smoking brisket?
- How long should I smoke my brisket?
- Can I use wood chips instead of wood chunks?
The best wood for smoking brisket, according to Aaron Franklin, is post oak that has been cured for 9 to 12 months. This type of wood imparts a mild smoky flavor and burns cleanly.
Aaron Franklin recommends smoking the brisket for 1 1/4 to 1 1/2 hours per pound of meat. It's important to be patient and let the brisket cook at its own pace to ensure a tender and flavorful result.
Aaron Franklin suggests using wood chunks rather than wood chips for smoking brisket. Wood chips are better suited for adding a smoky flavor when using a gas grill.
Aaron Franklin's smoked brisket recipe is a testament to his dedication and expertise in the art of barbecue. By using the correct cut of meat, positioning it correctly in the smoker, choosing the right wood, maintaining the perfect smoking temperature, and practicing patience, you can achieve a delicious and tender smoked brisket. Don't forget to spritz the brisket with apple cider vinegar for an extra flavor boost. So, fire up your smoker and get ready to enjoy the mouthwatering results of Franklin's smoked brisket recipe!
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