Brisket

Story

Unlike the Chopped Pork, I have no shame to have taken this method from Aaron Franklin. When you can learn from the best, why not?

Ingredients

• ½ cup Kosher Salt
• ½ cup Ground Black Pepper
• ½ cup Apple Juice

Tools

• Pink Butcher Paper for wrapping
• Spray Bottle for the Apple Juice
• Insulated gloves or a towel to add and remove the
• Cooler or other insulated ‘resting' place

Instructions

1. Preheat smoker/grill to 275° F and set for indirect cooking.
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.
3. Mix the salt and pepper and coat the entire brisket in the resulting rub.
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).
5. When the meat reaches 165° F internal temperature remove the brisket from the smoker and large sheet of Pink Butcher Paper.
6. Spray the Brisket one last time and then wrap it tightly, careful not to rip or puncture, and return to the smoker
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).
8. After resting, slice thinly (using the notch as a guide to go perpindular with the grain) and serve.