00743 11 40 C 11 55. 007431 69 aaron franklin brisket 69 C 47.

This post may contain affiliate links. This incredibly flavorful and surprisingly simple Texas-style smoked brisket is the be-all-end-all recipe for mouthwatering BBQ perfection. While it might at first feel intimidating to make yourself, let’s break it down into an approachable process that is your ticket to success. Smoking a brisket ain’t no quick thing to do. It is going to be an investment of both time and money.

While it takes a long time, it’s actually quite a simple process. Sure, you can get super technical with all the little details, but really, you just need to know the basics for it to come out amazing. You probably won’t even need a recipe the next time you make it. It begins with a simple two-ingredient rub, then smokes for hours and hours to perfection.

It’s something that you and especially your guests will not be able to get enough of. Oh, and the leftovers are amazing, too! The Goal: Smoke a near-perfect brisket on your very first attempt. Yes, it is possible, and you can do it! Now let’s set our confidence on high and get started making the best smoked brisket you have ever tasted! Now Let’s Dig Deeper – What Is Brisket? Making the best brisket doesn’t require any secret ingredients or honed techniques.

It’s really just the combination of three important things and following the process. This is a tried-and-true method that smokehouses in Texas have been using for decades. It is based on Aaron Franklin’s methodology, which is well known to be the gold standard for Texas-style smoked brisket. F using quality fuel and clean smoke. This brisket is going to take a long time to cook, so be prepared and don’t ever rush it.

The resting step is so important. The brisket must rest for at least one hour and preferably two hours to fully reabsorb all the juices before you slice it. Whether you are using a kamado smoker like a Big Green Egg, a pellet smoker like a Traeger, a box smoker or anything in between, it’s really the same concept. F internal, and let it rest for at least an hour, your brisket is going to come out great. Smoking the most amazing brisket is a combination of some science, some art and a little luck.

The high-level steps are right below in gray. Keep scrolling further for even more details and the full recipe card. Each step is easy to follow, but if a few of the steps aren’t exact, it’s still going to turn out great. Smoke it – Place the brisket in the smoker and cook with the lid closed. F, and it feels very tender and flexible to the touch. Rest it still wrapped for at least one to two hours before slicing. You hear about it all the time and you have probably ordered it at a restaurant.

Brisket is a giant, extremely tough piece of beef. Each brisket is comprised of two muscles, the flat and the point. Each of these has a unique texture and cooks differently, which adds to the challenge of the cook. The size of the cut before trimming can range from 8 to 20 pounds.

While a brisket is big and tough, it packs tons of flavor and is a perfect candidate for low and slow smoking. It’s up to us to work a little magic and make it the most tender, flavorful cut for BBQ that you can imagine. How to Buy a Brisket Not all beef is created equal. Different qualities of beef make a big difference in the end results. Buying quality is an investment and is super important. While the meat has a relatively low cost per pound compared to some steak, the total gets expensive with the high weight of the cut.