Recipe Page
Brisket
Aaron Franklin inspired • Draft cookbook page 30
The Method
Step 1
Preheat smoker/grill to 275° F and set for indirect cooking.
Step 2
Trim your Brisket so approximately 1/4” of fat remains at the thickest parts. Notch the tip of the brisket flat perpendicular with the grain.
Step 3
Mix the salt and pepper and coat the entire brisket in the resulting rub.
Step 4
Plan to apply apple juice 2 to 3 times during the cook, a quick spray of apple juice will help prevent the meat from drying out too much on the surface (and can add a little extra flavor).
Step 5
When the meat reaches 165° F internal temperature remove the brisket from the smoker and large sheet of Pink Butcher Paper.
Step 6
Spray the Brisket one last time and then wrap it tightly, careful not to rip or puncture, and return to the smoker
Step 7
T ake the meat off of the smoker when the internal temperature is between 195° and 205° F and place in a cooler or other insulated location (e.g., oven) to allow the meat to rest (at least an hour, 2 is better).
Step 8
After resting, slice thinly (using the notch as a guide to go perpindular with the grain) and serve.