Learn how to smoke the perfect brisket with Aaron Franklin's signature method. This recipe results in a flavorful and tender brisket with a delicious bark, showcasing the art of low and slow barbecue.
Ingredients: 1 whole packer brisket 15-20 lbs. Salt 1/2 cup per 8 lbs of meat. Coarse black pepper 1/4 cup per 8 lbs of meat.
Instructions: Trim excess fat from brisket, leaving about 1/4 inch Generously coat brisket with salt, then coat with coarse black pepper Prepare smoker with oak wood and preheat to 225F 107C Place brisket on smoker, fat side up, and maintain temperature for 6 hours Wrap brisket in pink butcher paper and continue smoking until internal temperature reaches 203F 95C Rest brisket in an insulated cooler for at least 1 hour before slicing
Prep Time: 30 minutes
Cook Time: 12 minutes
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