Brisket is one of the toughest cut of meat to smoke but with long cooking it can be made tender and delicious. Smoking a beef brisket takes about twice as long than any other braising meats because of the connective tissues that need time to break down into a gelatinous state when cooked slowly at low heat.
What makes this recipe so special?
The Aaron Franklin method for smoking brisket has become one of the world’s most beloved barbecue techniques.
Aaron Franklin’s secret to making world-class BBQ is simplicity. Don’t get overwhelmed with complicated rubs or sauces. Instead, rely on a 1:1 ratio of salt/pepper spice mix for an edge that will draw out your meat’s natural flavors while giving it some smokey goodness thanks to pepper alone!
Brisket is a tough, fatty cut of meat that comes from the chest area of a cow. It’s perfect for smoking because the fat helps to keep the meat moist and flavorful. Smoking brisket low and slow is the key to tender, juicy results.
If you’re looking for an authentic Texas-style brisket, this recipe is for you! Smoking a beef brisket using the Aaron Franklin method results in a delicious, juicy brisket that’s perfect for any barbecue occasion.
Smoking a brisket using wagyu beef
Wagyu beef is a type of Japanese breed of cows that is praised for its marbled fat content and intense flavor.
Why should you use wagyu brisket for this recipe?
1. The fat in the wagyu beef will render slowly over the course of the cook, infusing the meat with flavor and tenderizing it.
2. Wagyu beef is also more tender than regular beef, so it will be easier to slice after smoking.
3. Wagyu beef has a higher fat content than regular beef, which helps to keep the meat moist and prevents it from drying out during the smoking process.
Using wagyu for this recipe will results in a flavorful and juicy piece of meat that’s perfect for smoking.
If you can’t find wagyu brisket though, any good quality beef brisket will work for this recipe. Look for a brisket that is well-marbled and has a good amount of fat on the surface. The fat will help protect the meat from drying out during the smoking process.
5 tips to the perfect smoked beef brisket
1 – Choose the right type of beef brisket
When it comes to smoking a beef brisket, quality is key. You want to look for a well-marbled brisket with good fat coverage. This will help ensure that your brisket is juicy and flavorful. The better the quality of your beef, the tastier your final product will be. So don’t skimp on this important ingredient!
2 – Season the brisket with salt and pepper only.
Do not use any other type of seasoning, as this will mask the flavor of the beef.
3 – Stabilize the temperature in your smoker before adding the brisket.
If you place the beef brisket on the smoker before the temperature has stabilized, you run the risk of overcooking or undercooking your meat. This will result in a less than ideal final product. So be patient and wait for the smoker to reach the correct temperature before adding your brisket.
4 – Maintain the cooking temperature throughout the cooking.
If you let the temperature of the smoker fluctuate, you risk overcooking or undercooking your brisket. This will result in a less than ideal final product. So be sure to maintain a consistent cooking temperature throughout the smoking process.
In order to ensure that your brisket is cooked to perfection, it’s important to monitor the internal temperature of the meat throughout the smoking process. We recommend using a digital thermometer for this task.
5 – Allow the brisket to rest for before slicing into it.
If you try to slice into the brisket immediately after smoking it, you’ll end up with dry, tough meat. So be sure to let the brisket rest for at least 30 minutes before slicing into it. This will allow the juices to re-distribute evenly throughout the meat, resulting in a juicier, more flavorful final product.
Smoking a beef brisket is an art form, but following these tips will help you to create a delicious, juicy brisket that’s perfect for any
Smoked Brisket Recipe
You can store your smoked beef brisket in the fridge for up to four days, or in the freezer for up to six months. To reheat, simply slice and reheat in a 350°F oven until warmed through. Enjoy!
Try serving this brisket with some of these side dishes for a complete meal:
Baked beans are a classic side dish that goes great with any type of barbecue. They’re hearty and filling, and their sweetness pairs well with the smoky flavor of the brisket.
A lighter side dish, potato salad is a refreshing option that helps balance out the heaviness of the
This rich and creamy dish is the perfect comfort food to enjoy with your smoked brisket. The cheesy flavor pairs well with the smokiness of the meat, and it’s sure to be a hit with everyone at the table.
Green beans are a healthy option that goes well with any type of barbecue. They’re lightly flavored, so they won’t overpower the taste of the brisket, and they’ll add a pop of color to your plate.
Corn on the cob is a summertime favorite that’s perfect for enjoying with smoked beef brisket. The sweetness of the corn pairs well with the smokey flavor of the meat.
Smoking a beef brisket is easy to do with the right method. By trimming the fat, brining the meat, smoking at a higher temperature during the stall, and wrapping in butcher paper, you’ll create a delicious, juicy brisket that’s perfect for any barbecue occasion.
Aaron Franklin MasterClass
Hailed as one of the best Pitmasters in the country, Aaron Franklin is the owner and operator of Franklin Barbecue in Austin, Texas. In his MasterClass course, Aaron walks you through everything you need to know about smoking a beef brisket, from choosing the right cut of meat to wrapping and cooking it. He also shares his tips and tricks for creating a delicious, juicy brisket that’s perfect for any barbecue occasion. Whether you’re a beginner or a pitmaster-in-training, this course is sure to teach you something new about smoking beef brisket.