Texas Style Brisket
Inspired by Franklin BBQ MasterclassI recently finished watching the Masterclass by Aaron Franklin. In that class there are 3 parts devoted to what he called the king of the meats: Brisket. In my opinion it’s the main reason to take the class, to master his approach to cooking brisket Texas style with nothing but Post Oak, Salt, Pepper and Smoke. It’s a pretty simple process but it takes practice to perfect. After watching the masterclass I went ahead and created one of these masterpieces for myself and it was not a disappointment. A nice change from all the competition style briskets I’ve done in the past 5 years. If I’m ever cooking for a crowd, this is the way I would definitely go.
- 1 each Whole Beef Brisket. Point and Flat together
- 2 tbsp Yello Mustard
- ½ cup Motley Que Beef Fixx
- 1 cup Apple Cider Vinegar
- Preheat the smoker to 265 degrees.Trim any excess brisket fat from the outside of the packer. Make sure to leave around ¼ inch of fat along the flat and do not trim away too much fat on the point, because you need to support it when cooking. Just trim enough to expose the milky white fat. You also want to trim the brisket to be aerodynamic in the smoker as well as even out the edges to remove any brown bits or where they split the carcass.
- Coat the whole brisket in mustard, this will act as a binder for the rub, you won’t taste it in the final cook after 10 hours of smoke. Next you want to coat the entire brisket in an even layer of Motley Que Beef Fixx or what Aaron Franklin does is an even mixture of 16 mesh pepper and kosher salt. Let the brisket hang out with seasoning at room temperature for around 30 minutes before putting it on the smoker.
- Get the brisket on the smoker, aim the point towards where the heat is coming from and the flat away from the heat… now shut the lid, don’t even look at it for 3 hours. After the 3 hour mark, open the lid and spray any bits that are getting crispy or dark with apple cider vinegar to slow their cooking process. Check every 45 minutes to spray the dark bits until the brisket reaches around 165 degrees internal temperature.
Wrap in paper
- Once the brisket hits 165 internal temp all over, you want to wrap it in butcher paper. Make sure to wrap it at least 4 times and leave 2 extra layers of paper on the bottom to prevent the melted fat from soaking through. When I did mine I was short paper so I just ripped off an extra sheet and folded it in after, it worked good.
- Get it back on the smoker and increase the temperature to 280 degrees. Continue to smoke until you reach an internal temperature of around 200 degrees. At this point you can start checking for tenderness. I like to put a metal probe into the meat and if it goes in like butter then its done. Aaron in the masterclass used a toothpick and said if you bend it over and it breaks, then it’s not done but if it pushes through the meat then it is done. Either method should work just fine.
- Once the brisket it done, you want to carry it over for at least 40 minutes. To do this you let it rest on the counter still wrapped in paper and covered in a towel. The temperature should continue to rise a little and the juices will settle in the meat.
- This style of brisket, you slice off the flat in slices and then divide the point in half down the middle, perpendicular to the flat slices, now slice the point into pencil thick slices. The fattier bits can be turned into burnt ends and the leaner slices can be served as is.
Step by Step
- Preheat Smoker to 265 Degrees
- Trim the brisket
- Season with mustard and Motley Que Beef Fixx or salt and pepper
- Smoke for 3 hours pointing point towards the heat
- Spray with apple cider vinegar
- Continue smoking and spraying until you reach 165 degrees internal
- Wrap in butcher paper
- Smoke until you reach 200 degrees internal and check for tenderness
- Once tender, rest for 40 minutes
- Slice and serve fresh.
Tried this recipe?Let us know how it was!