Are you ready to take on the ultimate meat-smoking challenge? Look no further than a whole packer brisket! Though it's one of the toughest cuts of meat to smoke, with the right technique and a little patience, you can transform it into a mouthwatering masterpiece. This meat requires twice the cooking time of other braising meats to fully break down the connective tissues, but fear not! By following the Aaron Franklin method, you'll be rewarded with a succulent and irresistible brisket every time. Get ready to wow your taste buds and impress your guests with this unbeatable smoked beef delicacy.
Table of Contents:
1 - Who is Aaron Franklin?
Aaron Franklin is a celebrated pitmaster who has rightfully earned the esteemed James Beard Foundation Award. His unforgettable smoke brisket recipe has catapulted him to worldwide fame and he now operates his own, iconic restaurant – Franklin Barbecue in Austin, Texas. Aaron is widely recognized as an ambassador for Texas barbecue and was even featured on the popular late-night show, Jimmy Kimmel Live and Netflix’s renowned series “Chef’s Table”.
- Aaron’s revolutionary approach to Texas barbecue
Aaron Franklin has revolutionized Texas-style BBQ with his low and slow smoking approach. His mastery of temperature, his seasoning made of equal parts kosher salt, and the science behind smoke-tenderizing meat are just what you need to replicate his deliciousness in your backyard!
- Aaron’s world-famous beef brisket
Aaron Franklin’s BBQ smoked brisket is legendary. He has developed the “Aaron Franklin method” to smoke a brisket, a unique cooking and seasoning approach that produces astonishingly moist, smoky-flavored beef.
- Aaron’s award-winning barbecue joint: Franklin Barbecue
Franklin Barbecue joint is the culmination of Aaron Franklin’s years of hard work and dedication to perfecting his craft. The barbecue restaurant has become a renowned temple for barbecue aficionados, with lines stretching down the block every day since its opening in 2009. It was also awarded “Restaurant of the Year” by Texas Monthly in 2011 and was featured on Netflix’s acclaimed series “Chef’s Table”.
- Aaron’s Best Seller Cookbooks
Aaron Franklin’s Masterclass is made even more special by the fact that it is complemented by two of his best-selling cookbooks – Franklin Barbecue: A Meat-Smoking Manifesto and Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. Not only will you learn how to make mouth-watering Central Texas barbecue, but the cookbooks provide detailed instructions on how to make Aaron Franklin’s famous creations. Whether it’s grilled pork chops, smoked brisket, or homemade sausage links – these books will have you cooking like a pro in no time!
2 - What makes his Texas-style smoked brisket the best-smoked brisket recipe?
Mastering the Aaron Franklin method for smoking a brisket is an artistry cherished around the globe.
Here's what makes this smoked brisket recipe so remarkable:
- Aaron's blend unlocks the robust flavor of the brisket, truly bringing it to life.
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! Adding garlic powder will help to enhance the sweetness of the brisket.
- Aaron has cracked the code to break through the "stall" every single time!
The key to creating a succulent brisket lies in understanding the "stall". This happens when your beef reaches an internal temperature of 150F, and will no longer increase in temperature. The only way to reach 203F-205F internally is through patience and some gentle smoke.
Aaron Franklin has figured out the best way to get through the stall and still come out with a succulent, juicy brisket. He starts by smoking at a lower temperature of 230F-250F for 8 hours, then wraps the brisket in butcher paper and raises the smoker temp to 300F-325F for a few more hours.
This combination of low and slow smoking plus the wrapping technique helps to break through the dreaded stall.
- Aaron has refined a technique that results in incredibly flavorful and clean-tasting smoke on his brisket.
Aaron Franklin is known for his champion smoker technique that ensures incredibly flavorful and clean-tasting smoke. He uses an offset smoker, which means the heat source is in a separate chamber from where the meat sits. This helps to produce consistent steady heat over long periods, allowing the beef to cook at a lower temperature than what you would get with a direct heat smoker. This way, you'll get that nice smokey flavor without any bitter or harsh notes. The offset smoker also allows for more evenly distributed heat, which helps the brisket cook faster and more evenly while retaining its juiciness. Smoking beef brisket using Aaron's method is sure to be an enjoyable process as you learn the tricks of the trade, and you're guaranteed a delicious result. So fire up that smoker and get your brisket Smoking!
3 - What you need to know about your whole packer brisket
A whole packer 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, melt-in-your-mouth, juicy results.
If you're looking for an authentic Texas-style smoked brisket recipe, this recipe is for you! Smoking a whole brisket using the Aaron Franklin method results in a delicious, juicy smoked brisket that's perfect for any barbecue occasion.
4 - Using wagyu beef for this recipe
Wagyu beef is a prized Japanese breed of cows renowned for its intricate marbling and luxurious flavor. Not only does the fat in this type of meat render slowly, lending tremendous depth to each bite, but Wagyu beef also proves to be more tender than traditional cuts – perfect for effortless slicing after smoking. Moreover, the higher fat content found in wagyu ensures that your dish stays moist throughout the cooking process and won't dry out during long hours in a smoker.
Using wagyu for this recipe will result in a flavorful and juicy piece of meat that's perfect for smoking.
If you cannot locate wagyu brisket, no worries - any high-quality whole-packer brisket will suffice for this recipe. Make sure the cut is well marbled and contains a generous quantity of fat on its surface to ensure it doesn't dry out during smoking. The added fat layer guarantees that your brisket won't be deprived of moisture throughout the cooking process!
Our select recommendations for the best cuts of brisket!
SRF Wagyu Brisket (Black Grade)
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5 - Tips for the perfect smoked beef brisket
- Perfect your brisket with the acclaimed technique of Franklin Barbecue!
Aaron Franklin starts by trimming the brisket to remove any excess fat, leaving a thin fat cap on top. He then seasons his brisket with a simple 1:1 ratio of kosher salt and pepper. This salt/pepper blend will draw out the natural beef flavors while adding a nice smoky flavor as well.
- Prepare your brisket the Franklin-approved way to ensure it is cooked to perfection!
Aaron Franklin cooks his brisket low and slow, at temperatures no higher than 250° degrees Fahrenheit, for about 8-10 hours. He suggests using a combination of hardwoods like oak, pecan, and hickory for smoking the brisket to add depth of flavor. The beef should reach an internal temperature of 195° F before it is finished cooking.
- Become an expert in brisket wrapping! With the right technique, you can create a flavorful and juicy masterpiece.
Place the brisket in butcher paper or foil with a few tablespoons of beef broth. This helps to lock in the moisture and flavor of the meat while it's smoking, as well as create a protective barrier against the smoke that can dry out the brisket. The wrapping also serves to protect any spices used on the outside of the brisket from burning. Finally, the foil or butcher paper traps in the heat to help cook the brisket evenly. When it comes time to serve your smoked brisket, simply slice against the grain and enjoy!
See how aaron franklin wraps his brisket.
- Ensure your brisket is cooked thoroughly to perfection.
After the brisket is done cooking, let it rest for at least an hour before slicing it against the grain. This will help keep the juices in and make sure your meat doesn't dry out.
- Allow the brisket to rest before slicing 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.
Following these five tips will ensure that your whole packer brisket using the Aaron Franklin method is cooked to perfection. Using wagyu beef, trimming the brisket, smoking low and slow, wrapping it in butcher paper or foil with beef broth, and resting before slicing are all essential steps in creating a delicious and juicy smoked brisket. With these five tips, you can be sure to impress your friends and family with the perfect brisket every time.
6 - Smoked brisket recipe
Ingredients
- 9-12 lbs. Whole packer brisket
- ½ cup Ground black peppercorn
- ½ cup Diamond Crystal Kosher Salt
- ¼ cup Worcestershire sauce
- ¼ cup Water
Fuel:
- Oak or hickory for the smoke
Instructions
- Unwrap, rinse meat, and pat dry with a paper towel.
- On a cutting board, trim the excess fat and discard any part of the brisket that is not needed. Try to do it when you’ve just removed it from the refrigerator as the meat will be firmer, which will make it easier to trim. To accurately trim your brisket, reach for a narrow, curved boning knife. A ¼u0022 fat cap is typically the ideal amount of fat; however, this can vary depending on the temperature of your smoker and how it was cooked. If you remove too much fat from the meat, it will become dry. Yet, if you don't take off enough fat, the brisket may be overly fatty. To start, pare down the fat cap and discard the deckle and its surrounding membrane. Next, trim off some of the thicker veins that connect between point cut and flat muscles. Finally, level the surface of the meat and square up the brisket at its thinnest portion. If completing one or two briskets only, take time to remove any silver skin as well. Allowing the brisket to sit for an hour at room temperature before being placed on the smoker is what Aaron recommends. He believes that this helps it cook evenly and thoroughly, so make sure you follow his advice!
- For a delectable brisket, Aaron recommends his easy yet effective blend of equal parts of salt-pepper. Stir the rub periodically as you spread it over both sides of your meat to ensure that the salt does not settle at the bottom but is evenly distributed - bear in mind to use restraint when applying so as not to overwhelm its delicate flavor! u0022The biggest mistake people make is putting too much rub on this stuff... you want the flavor of the meat to shine through.u0022 —Aaron Franklin Aaron's recipe already has a delicious flavor, yet if you want to make it even more tantalizing and delectable, add an equal amount of garlic powder! Adding garlic powder to your rub will give your brisket an extra burst of flavor and an additional layer of deliciousness!
- To prepare your smoker for indirect smoking, abide by the manufacturer's guidelines and adjust the temperature to 225 degrees F. Add oak or hickory wood chips to the firebox. Aaron Franklin suggests that one of the keys to smoke brisket to perfection is to focus on creating clean smoke. He recommends filling the firebox with hardwood chunks and setting it off to one side, avoiding overloading it so that the wood chips don't smother the fire. Since smoking a Texas-style smoked brisket is all about temperature control, it's important to maintain a steady internal temperature throughout the cooking process. If the heat is too high or too low, your brisket may not turn out as juicy and delicious as you'd like. The ideal internal temperature to smoke a brisket should be between 225 and 250 degrees F.
- Transfer the brisket from the cutting board to the smoker. Place it onto your smoker with the brisket fat side up and the point facing toward the firebox. This will help keep the point and the flat from drying out as the brisket cooks. During the smoking process, you’ll want to baste it regularly using Aaron's mist of equal parts Worcestershire sauce and water to lock in additional flavor and moisture. Smoke for about 6 hours, or until the internal temperature reaches 165°F. The amount of time needed to smoke a brisket depends on its size, but as a guideline, you should anticipate 1-1.5 hours for each pound. For instance, if your brisket weighs 12 pounds, it should be prepared somewhere between 12 and 18 hours.
- After approximately 6 hours of smoking brisket, or when the brisket's internal temperature reaches about 165°F, the smoked brisket will hit a stage known as the u0022stall.u0022 The muscles will start to tighten up, forcing moisture to the surface of the meat, and thus, cooling down the smoked brisket. Aaron advises that the key to making it through a stall is to raise the brisket temperature between 280°F and 285°F just before you hit it. At 180°F, collagen will begin transforming into gelatin which helps tenderize the meat.
- Cook for approximately 1 hour at this temperature. Lift the smoked brisket and check for stiffness. If it bends at the edges, that’s a sign that you’re through the stall.
Wrap the brisket
- Remove the brisket from the smoker and leave to rest for about 5 minutes.
- Generously spritz the smoked beef brisket with a Worcestershire water sauce mist to complete its preparation.
- Tightly wrap the brisket in pink butcher paper .
- Return the smoked beef brisket to your smoker and shut the lid, then let it cook while still in the paper for another 2-3 hours until the internal temperature reaches 185°F. To know when a brisket is done, you can check for stiffness. When the temperature of the brisket has reached its ideal temperature of 185°F and the meat begins to pull apart easily when pierced with a fork or knife, it's finished cooking. You should also notice that the fatty part of the brisket will be tender and easy to cut through. If there is still resistance when trying to cut through the layer of fat, it's best to continue cooking until tender. Additionally, you can test for doneness by feeling the brisket with your hands. The meat should u0022bounce backu0022 when lightly pressed with your fingertips.
Finishing Steps
- When the smoked beef brisket is done cooking, remove it from the smoker and let it rest on a cutting board for about 15 minutes.
- Once your Texas-style smoked brisket has rested for at least 15 minutes, you can begin slicing it. To do this, place the brisket on a cutting board and make sure that the fatty side is facing up. Using a sharp knife, cut against the grain of the meat (in other words, slice perpendicularly to the lines of muscle fibers). This will ensure that the slices of brisket are tender and not chewy. Slice thinly to get the most out of your brisket, and remember to leave the fat cap on while slicing. For more information on .
Notes
Nutrition
7 - Storage instructions for smoked brisket
Any leftovers from this brisket recipe can be stored in an airtight container in the refrigerator for up to four days, or in the freezer for up to six months.
To reheat, slice the brisket and place it in a single layer on a baking tray. Heat at 275°F until warmed through.
Alternatively, wrap in foil and heat for approximately 45 minutes or reheat slices of beef brisket in a skillet over medium heat or in the microwave.
8 - Side dishes
Try serving this brisket with some of these side dishes for a complete meal:
Baked beans
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.
Potato salad
A lighter side dish, potato salad is a refreshing option that helps balance out the heaviness of the
Macaroni and cheese
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
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
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.
Conclusion
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.
Learn more from Aaron Franklin
Aaron Franklin's MasterClass is the perfect way to learn the art of smoking a beef brisket. With his step-by-step instruction, you'll be able to master the techniques that have made him one of the most respected pitmasters in the world. And for even more convenience, pair your lessons with Aaron's famous PK Grill and Cookbooks. With his guidance, you'll be cooking up mouthwatering briskets in no time! So don't delay - enroll in Aaron Franklin's MasterClass and start smoking your way to barbecue excellence today!
Aaron Franklin's Essentials
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Franklin Barbecue: A Meat-Smoking Manifesto
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Frequently Asked Questions
Texas-style BBQ refers to the traditional barbecue method of smoking meat, such as brisket, over an indirect heat source for several hours. The smoke flavor comes from wood chips or chunks that are added to the fire. This method of barbecue is popular in Texas and the surrounding states.
The best wood to use for this smoked brisket recipe is hickory. Hickory has a strong, robust flavor that pairs well with beef, and it produces a good amount of smoke. It also burns slowly and hot, so it's great for low-and-slow cooking. Other hardwoods like oak and mesquite are great options as well. Fruit woods such as apple and cherry can also be used, but they tend to burn faster and impart a sweeter flavor that may not pair as well with beef. For an even smokier flavor, try adding some chunks of pecan or other hardwoods to the fire. With all types of wood, it's best to use only dry, seasoned wood to get the best taste and smoke.
The flat and point are two parts of a whole brisket. The point is the thicker, fattier part of the brisket that has more marbling. It's ideal for slicing into steaks or making burnt ends. The flat is a thinner cut of meat with less fat, so it takes less time to cook and is better for slicing. Both the point and flat can be smoked using the Aaron Franklin method, but it's important to note that the point will take longer to cook and require more monitoring during smoking. The flat may need to be cut into smaller pieces if it doesn't fit in your smoker.
The silver skin is the thin, silvery-white layer of connective tissue on a beef brisket. It should be trimmed off to help the meat cook evenly and improve its texture. To trim the silver skin, use a sharp knife or kitchen shears, and make sure to remove any excess fat as well. Trimming the silver skin can be tedious, but it will make a big difference in the taste and texture of your smoked brisket.
The internal temperature of a cooked brisket should be between 195°F and 203°F. To check for doneness, insert an instant-read thermometer into the thickest part of the meat (avoiding bone). Once your brisket has reached the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before cutting. This will allow the juices to redistribute throughout the meat and make it easier to slice.
The stall is when the internal temperature of the brisket stops rising and stalls at around 165°F. The key to getting through the stall is to raise the cooking temperature to between 280°F and 285°F, right before the stall. Around 180°F, cogen in the meat will start to break down into gelatin. Cook for approximately 1 hour at this temperature. Lift the brisket and check for stiffness. If it bends at the edges, that’s a sign that you’re through the stall.
Wrapping your beef brisket in butcher paper helps to lock in moisture and keep it from drying out. The paper also traps the smoke flavor, giving the brisket a deeper smokiness. Wrapping the brisket with butcher paper also helps insulate it so that your smoker's temperature can be raised without burning or drying out the meat.
When slicing the brisket, it is important to make sure you are slicing against the grain. This will ensure that the slices of meat remain tender and not chewy. To find out which direction to slice your brisket against, look at the strands of meat and identify which way they run. Once identified, make sure you're cutting perpendicular
Adding apple cider vinegar to your beef brisket smoking process is an easy way to enhance the flavor. The acidity of the vinegar helps to break down proteins in the meat, resulting in a juicier and more flavorful brisket. Try adding ¼ cup of apple cider vinegar with 2 tablespoons of Worcestershire sauce, 1 tablespoon of brown sugar, and 1 teaspoon of garlic powder to the brine you use when smoking your brisket. This will help to tenderize the meat while adding a smoky sweetness to the final result. You can also add some apple cider vinegar directly to the smoker during cooking for an extra layer of flavor. Adding just a few tablespoons at a time will help to add an extra kick of flavor without overpowering the overall taste. Smoking a beef brisket with apple cider vinegar is sure to be a hit at your next barbecue!
A general rule of thumb is that adding barbecue sauce to your smoked beef brisket is an easy way to enhance the flavor. However, it's best to wait until after the brisket has finished smoking before adding barbecue sauce. This will help preserve the smoky flavor of the beef and prevent it from becoming too sweet or overpowering. If you'd like a saucy brisket, brush a thin layer of your favorite barbecue sauce onto the beef when you serve it, and enjoy! Smoking a beef brisket with barbecue sauce is sure to be a crowd-pleaser.
There is a lot you can do with leftover smoked beef brisket! Try adding it to salads, tacos, sandwiches, or even nachos. You could even use the leftovers to make your tasty take on beef and noodles. Smoking a beef brisket results in an incredibly flavorful meat that can be used in all sorts of dishes. Get creative and find new ways to enjoy your smoked beef brisket leftovers!
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