One of the more famous brisket cooks around today is Aaron Franklin. Chances are you have seen him on television or read about his restaurant where people stand in line for hours to try his brisket.
Aaron is pretty open with how he cooks briskets on his offset smokers and has shared a nice collection of instructional videos.
Below are five Franklin brisket videos. The first three are part of a series where he walks you through smoking a brisket on an Old Country offset smoker. The last two videos stand on their own.
Aaron covers two ways of trimming, dry rubs, fire management and wrapping methodologies. Actually he covers a whole lot more than that but I figured you would pick that up by watching.
Enjoy the videos. I hope you pick up a few tricks.
Part One of Three: The Brisket
The “meat” of the first video is Aaron showing you how he trims and seasons a full packer brisket. Aaron is going to cook this Texas Style so the rub is pretty simple and he abuses the point since he wont be making burnt ends.
Part Two of Three: The Cook
Aaron starts smoking the brisket in a standard backyard offset smoker.He spends some time talking about how long you should expect a brisket to take as well as the importance of fire management and burning a clean fire.
He also goes into the benefits of spritzing over mopping as well as why you might want to wrap your brisket.
Part Three of Three: The Payoff
This video starts about six hours into the cook. Aaron talks some more about why you might want to wrap your brisket and then shows how he wraps using butcher paper.
Aaron talks about how to feel for doneness, rests the brisket and slices it up.
While the brisket is cooking Aaron shares a recipe for a pretty nice barbecue sauce even though he isn’t a fan of sauce on brisket. I have put the sauce recipe below the video.
The brisket barbecue sauce
- 1/2 pound butter
- 1/2 a large yellow onion, chopped
- 1.5 cups of ketchup (no high fructose corn syrup, please)
- 1/2 cup apple cider vinegar
- 2 oz light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Juice from half a lemon
Melt the butter in a stainless steel pan and then saute the onions until translucent. Add the remaining ingredients and bring to a simmer.
The Wrap Test
Here is a YouTube clip from a longer episode Aaron did where he compares wrapping a brisket in aluminum foil, wrapping a brisket in butcher paper and not wrapping the brisket at all.
This clip shows five minute of the final taste test results. If you want to watch the full 30 minute video from start to finish here is the link.
How to Trim a Competition Brisket
This is a 20 minute clip from a class Aaron taught for Texas A&M University’s Brisket Camp. The video shows how he would trim a brisket for a KCBS competition. The technique is pretty different than how he trims briskets for his restaurant.