Aaron Franklin Brisket Recipe

Aaron Franklin Brisket Recipe

If you’re a fan of barbecue, then you’ve no doubt heard of Aaron Franklin. Franklin is the pitmaster behind Franklin Barbecue in Austin, Texas, and he’s renowned for his delicious brisket. If you’re looking to cook up some of Franklin’s magic in your own kitchen, then check out this Aaron Franklin brisket recipe. It’s sure to be a hit with your friends and family!

Consumers are always looking for the best possible recipe for their next meal, and the Aaron Franklin brisket recipe is one of the most sought-after. The Texas-based celebrity chef has won numerous awards for his barbecue cooking, and his brisket recipe is considered to be one of the best in the business. In this blog post, we’ll take a look at what makes Aaron Franklin’s brisket recipe so special, and how you can replicate it at home.

Aaron Franklin Brisket Recipe

What Is A Brisket?

Before knowing Aaron Franklin brisket recipe or any other brisket recipes, it is important to know what is brisket? Brisket is a cut of meat from the breast or lower chest of beef or veal. The brisket muscles include the superficial and deep pectorals.

The whole brisket consists of two portions: the “flat” or “first cut” lies at the right (the larger) and is called simply ‘brisket’; and the tapered “point” lies on the left, and includes two parts: point (a roundish piece which is fattier), and its lean trimming (which can be cooked separately as pot roast).

The main muscle in both sections is a highly exercised “slow-twitch” red fiber muscle. The grain of these fibers runs between courses rather than the grain. This results in tough meat.

The flat portion of the brisket is leaner and much tougher than the point. It also does not contain as much intramuscular fat or marbling, so it is typically cooked by braising to break down its tough fibers and connective tissues. The point can be cut into steaks (often used in deli sandwiches). It can also be cut into cubes for various chunks such as pastrami. Many people smoke just the point with spices and serve it as smoked brisket.

It takes a long time to cook a tough piece of meat such as brisket, either in a moist environment (such as braising ) or with an added liquid such as beer.

Brief History Of Brisket:

Brisket first appeared in a 14th-century English cookbook as ‘bracket’, derived from the Middle French word ‘bruise’ meant “a cut of beef.”

The brisket is a very popular meat dish in Jewish cuisine. Brisket as a Passover dish is first mentioned by American Jews in the early 19th century. In America, it came to be associated with large extended families. It was also later popularly used as an army dish since it could be cooked slowly with minimal supervision and still turn out tender, tasty meat.

In most parts of North America, and California specifically (and for most Californians), the words “brisket”, “chuck”, and “flank” are interchangeable, although there are differences between the three cuts.

Aaron Franklin Brisket Recipe

Aaron Franklin is a barbecue legend. He opened his first restaurant, which was just a trailer really, in 2009 and has been going strong ever since. Brisket is the name of the game for this guy, and after trying Aaron Franklin brisket recipe I totally get it. It’s not hard to make, but there are a few steps involved. The brisket is smoked for over 15 hours with post oak wood, which gives it that distinct flavor you can’t find anywhere else.


¼ cup water

10 lb whole brisket

½ cup coarse salt

¼ cup Worcestershire sauce

½ cup coarsely ground pepper

Step-by-Step Guide: Instructions

  1. In a small bowl, mix together the salt, pepper and Worcestershire sauce with ¼ cup water to form a thin paste.
  2. Using your hands, spread the mixture evenly on all sides of the brisket until there is a nice even coat.
  3. Place the brisket in a foil pan or use a disposable aluminum pan and cover with plastic wrap by tucking tightly under the pan on all four sides and then covering with heavy duty foil over top of that (don’t worry about sealing it completely). Do not use regular foil as it will tear from the weight of the liquid as it cooks down. Bake at 275 degrees for 3 ½ hours or until fork tender (~5lbs).
  4. Remove from oven and leave wrapped in the foil until ready to serve.
  5. Pour off liquids from pan into a measuring cup, making sure to remove all burnt pieces from the bottom of the pan.
  6. Place liquid back into a saucepan and on high heat reduce by half, or until it starts to look a bit thicker (~20 minutes). Remove from heat and let rest for 10 minutes so fat can separate from juice.
  7. Slice brisket against the grain at a 45 degree angle as thinly as you can (if serving with BBQ sauce this is where you would brush on your sauce). Use a basting brush or spoon to spread some of that thickened juices across your meat before serving desired.
  8. Serve with pickles, white bread or on a bun of your choice for the true BBQ experience.

Aaron Franklin Brisket Recipe

Factors To Consider When Buying The Brisket?

If it comes to the best barbecued meat, brisket is one of the most delicious and also one of the hardest meats to cook. This meat requires skills and patience for its preparation because of its toughness and strong flavor. The used cooking method will determine whether your brisket is tender or tough.

A number of factors need to be considered before you buy a brisket; these factors include:

  1. The Cut

The first factor to consider is the cut. There are different types of briskets and they all vary in quality and toughness. You can, therefore, choose a good one depending on your preference and how you will be cooking it.

When buying a brisket, make sure that its fat cap is not more than ¼ inch thick. The thicker the fat cap, the tougher the meat will be since it has releasing fatty acids during cooking which makes the meat tough. In addition, muscles do most of their work by pulling against each other, instead of moving back and forth as with steak or pork roast. So for a longer lasting result with less shrinkage, look for flat end cuts – this means the top portion with no point. The flat end is cut from the upper portion of the muscle, where it does less work than the lower portion with the point.

  1. The Fat Level

Brisket requires cooking for a long time at low temperature and that means its tough fibers need to be softened by melting the collagen into gelatin through moist heat. This process can be accomplished with high fat marbling and connective tissue, which helps hold moisture in and gives flavor and helps keep meat tender during cooking.

  1. Defrosting Time

If you buy a brisket which is not properly defrosted, then you will compromise on taste and quality. A good way to ensure that this does not happen is to defrost your beef overnight in a refrigerator or a microwave oven.

  1. The Temperature Of Your Fridge

The temperature of your fridge is a very important factor to consider when buying a brisket because if it is too warm, bacteria will develop rapidly and cause the meat to spoil prematurely. If the temperature is too high, then you should buy beef which has been recently cut from a supermarket’s case or get an ice chest ready at home before going shopping for fresh beef.

In addition, avoid packaged beef from refrigerated trucks or grocery stores which have been standing out in heat for several hours before being put on display. Also, look for packages containing frost rather than thawed-out water since moisture indicates deterioration and loss of flavor.

  1. Price

Price can be used as a guide to assess the quality of a brisket. Generally, select a good one from a reputable grocer or butcher at prices below $3 per pound for choice and prime beef. A low price means that the cut was taken from the less used parts of the cow, while a high price will mean it came from some parts nearer its end.

Step-by-Step Guide: How To Trim Brisket?

Step 1: Brisket is a cut of meat from the breast or lower chest of beef or veal. The brisket muscles include the superficial and deep pectorals. These muscles support about 60% of the body weight of cattle, so they are quite large. This requires them to be very well exercised, which produces tough meat. But this same toughness can be turned into tenderness through the right technique in cooking.

Step 2: When you buy it, your butcher will most likely have already separated it into two parts – the point and the flat – that fit together like a “t”. As you probably guessed, one part is juicier than the other. The flat half has less fat than its counterpart on the point, but it contains more muscle tissue. Many times the butcher will sell the flat end as whole brisket and the point half as “point cut” or “first cut”. This is not to be confused with an actual first cut brisket, which comes from further down on the chest.

Step 3: Check out the grain of the meat at either end of your brisket. The grain of each muscle runs in different directions—the top half has a finer ribbon-like texture than its bottom counterpart because it’s made up of fattier, shorter fibers that run parallel to each other.

The term point cut refers to where exactly on the brisket this piece of meat comes from. It refers specifically to that part near where the brisket is connected to the ribs, and also at the thicker or more muscular end of the meat. This “point” part of a brisket is what lots of people think when they hear the word “brisket” when referring to barbecued beef. This cut is well marbled with fat, which means that it has a really rich flavor.

Step 4: Line up your knife parallel to one long side of your brisket and slice into the thickest part in order to establish where you’re going to cut. Continue cutting about an inch deep along this line until you run out of room on either side of your blade.

Step 5: Once you’ve established your ideal cut line the grain, turn the meat around and repeat this process on the other side. This way, you will have a relatively even piece of meat from both sides, as well as a good guideline for slicing.

Step 6: Turn your brisket 90 degrees—like you’re opening a book—and cut down along the grain. Continue cutting until you’ve reached the end of muscle’s thickest part, then go back to where you started and cut across it at an angle that follows the grain.

Step 7: Now that your brisket is in full slices, trim off or separate any big chunks of fat from each slice so all your pieces are nice and lean. It’s important to keep these pieces trimmed throughout the slicing process because otherwise they’ll melt into the meat during cooking and make it far too fatty.

Step 8: Also, notice the excess fat left on the bottom of your brisket. This is where you can trim off more of the fat content. Your meat will be tender if you cut away most of the excess surface area of this region (it almost looks like a flap). Just remember to leave a little bit for flavor and moisture content!

Now that your brisket is done being cut up, select a deep pan or bowl with high sides to cook it in. You’ll want something big enough so that you have room to stir everything around without having them slosh over onto your stovetop, but small enough so that all those juices don’t spread out as they cook over time as they reduce. To do this, use your meat thermometer to measure how much space you have, then pour in about an inch of beef broth or water before you start cooking your brisket.

Step 9: Place the whole brisket flat-side down on top of your bed of liquid and tightly cover with aluminum foil. Most smokers will cook a brisket between 200 and 250 degrees, but a lot of it has to do with personal taste. If you like a smokier flavor, let your brisket go for longer over a lower heat level.

Step 10: After about four hours your brisket should start looking really tender at the thickest points. At this time, turn the meat over so that the flat side is facing up and then cook another two or three hours until fork-tender.

Step 11: Once again, take out your aluminum foil and flip the whole thing back onto one end so that your brisket is sitting flat on top of it. Return it to the smoker (or oven) if you’re using one, but be sure to place it in indirect heat by balancing it up on its thinner edges. This will prevent the bottom part of your brisket from scorching while the top half finishes cooking.

Step 12: Now just pop in a food thermometer to check your meat’s temperature at the deepest point, then take out your brisket when that spot hits about 195 degrees. You can also use an instant-read digital thermometer, but typically you won’t find them under $100 unless they’re used for professional purposes.

Step 13: Once your beef reaches 195 degrees F, turn off all of your smoker’s or oven’s heat and remove the aluminum foil so any remaining juices seep back into the meat. Then cover it tightly with fresh foil until it cools down to about 170 degrees, which should only take a few minutes.

Step 14: At this point your brisket is still very hot and can easily fall apart by picking at it with a fork. If you want that juicy tenderness factor without the risk of fragments, simply move it into a clean cooler or trash bag and let everything cool down naturally for about an hour. Just be sure to place a heavy towel on top to prevent any scorching from adding an unwanted smoky flavor!

Step 15: Now you’re ready to slice up your beef in order to eat it! The grain will always go against the muscle’s natural pull when cooked properly, so start by cutting across the meat in one direction until you hit the edge. Then turn your knife 90 degrees and run it along the top of your brisket to separate into individual slices.

Be sure to cut against the grain, which ensures a nice tender texture at each bite!

Step 16: Now you can easily remove all those slices from the whole slab by simply lifting them up and placing them onto a serving tray or plate.

Step 17: This is also a great time to make sandwiches for a party, or if you’re saving some of it for later. Just pile on as much as you’d like between two pieces of bread with some cheese, condiments, etc., then serve cold or warmed-up in an oven or microwave. You can also take this opportunity to freeze any leftovers that you plan on enjoying during the week.

Step 18: And last but not least, don’t forget to save those leftover juices that fall into the foil whenever you cut up your brisket. That liquid gold is packed full of beefy goodness and can be used as an au jus for dipping, or even as a stand-in broth* if you don’t want to make soup ! Just heat it up and thin it out with some water until it reaches whatever consistency you prefer.

*Note : You can also use this method to turn beef fat drippings into a healthier alternative called “drippings broth” by simply adding water and whisking everything together before serving! This is great as a base for soups (for example as extra flavor instead of using bullion cubes ), or as a sauce drizzled over biscuits, cornbread, potatoes, etc.

Step-by-Step Guide: How To Position Your Brisket?

Before you can begin cooking up an amazing brisket you will need to know how to position the meat.

No two cooks are created equal and no two pieces of meat are cut exactly the same way either. This is why it is important that you consider what your cooking practices and preferences are before beginning this step in making your perfect brisket. You may also want to consider the point at which your brisket will become “done” as well as how much overall cooking time you are looking to spend on this endeavor.

  1. Position Your Brisket Fat Side Up : If you are cooking low and slow or smoking your meat, fat side up is generally regarded as the preferred method of cooking. This allows for a more uniform distribution of heat throughout the meat which will result in less moisture loss and ultimately better results.
  2. Position Your Brisket Fat Side Down : If you are looking to make burnt ends out of some recently purchased leftovers, this is generally regarded as the preferred method. Your meat is better able to protect itself from drying out and can become very tender and moist if you are cooking brisket for an extended period of time.
  3. Position Your Brisket Flat Side Down : The flat side down method requires that your brisket be sitting on top of the point end, which should be facing up towards you. This is one of the most common ways to position your brisket and works best for those cooking over indirect heat such as rotisserie roasting or barbecuing.
  4. Position Your Brisket Flat Side Up : Here you are essentially flipping the previous method upside down, allowing the flat side to sit on top towards you while you enjoy the show of your point end bubbling and melting away. This is a great way to prepare brisket for those who enjoy burnt ends as well as those roasting it low and slow
  5. Fail To Position Your Brisket: This method honestly doesn’t need much discussion at all. It’s only applicable in two situations: Miserable Failure and Biggest Mess In Brisket History. If you fall under either of those categories, I suggest you go back to the beginning and try again. Even a small amount of time spent learning about brisket positioning can greatly improve your final outcome with whatever method you choose for cooking your meat.

Step-by-Step Guide: Making Franklin BBQ Spray Sauce? 

For those outside of Texas, Franklin BBQ is a popular barbecue restaurant here in the Austin area. People stand in line for hours to eat their delicious and unique take on ‘cue. One of their most popular items is a savory sauce that comes out right after you order – it’s so good! Their website provides the ingredients – but not amounts – and I wanted to try making my own at home. I recalled seeing a few copycat Aaron Franklin brisket recipes online, but they were either missing key ingredients or included ones that seemed unnecessary based on what I could find online. The below Aaron Franklin brisket recipe was adapted from one found via Reddit, which has been adjusted according to my personal taste preferences and attempts to use common pantry items as much as possible (so there are no buckets of specialty ingredients or hard-to-find items).

1/2 c. ketchup

3 tbsp. Worcestershire sauce

2 tbsp. black pepper – coarsely ground, preferably freshly ground in a mill with a coarse setting

0.5 tsp dried oregano leaves

4 cloves fresh garlic, minced

1 tsp onion powder 1 tsp kosher salt 3/4 c apple juice 0.25 c white vinegar 2 tbsp molasses – not blackstrap! less if you want it less sweet more if you want it more sweet 1/8 tsp liquid smoke (or smoked paprika will work; I ran out) 0.5 whole bay leaves – don’t skip! they add big flavor and are just weird enough to be worth it! 2 tbsp white sugar


1) Roughly chop the onion and garlic, then toss them in your food processor along with all of the dry spices. Pulse until they are well-combined and reduced in volume by about half (you don’t want any big chunks). Alternatively, you can use a mortar and pestle if you have one, or just mince everything up very finely by hand. 

2) Add everything into a large saucepan over medium heat; bring to a boil while stirring frequently (it will burn on the bottom otherwise). Reduce heat to low once boiling, cover partially with lid (I like to use my tamale pot lid), and let simmer for 30 minutes to let the flavors come together.

3) Preheat oven to 350F while sauce is simmering. Remove bay leaves after cooking time.

4) Transfer sauce into a high-quality blender (such as a Vitamix). Puree on highest setting until incredibly smooth, adding excess liquid back in if necessary to get it all to blend. I had to add about 1/2 cup of water back in because my sauce was very thick after blending, which was still fine because it thins out when you use it on meat anyway. Adjust seasoning to your preference by adding more salt or pepper or whatever else you think would taste good!

5) Line a baking sheet with aluminum foil and some nonstick spray; spread barbecue sauce on the sheet in an even layer. Bake for 5 minutes, stir with a spoon, then bake another 5 minutes or until sauce is bubbling and starting to darken around the edges. 

6) Remove from oven and let cool completely before transferring sauce into glass jars (you can store these in the fridge for up to 3-4 weeks). Use on meat right before serving!

Step-by-Step Guide: Making Classic Barbecue Sauce?

After knowing Aaron Franklin brisket recipe,we decided to come up with our own barbecue sauce recipe. Our family has never been shy about concocting their own sauces, and this one is no different. This classic barbecue sauce is perfect for those who like their sauce a little on the sweet side with a slight smokiness from the paprika.

The following steps are meant to be followed in the order they are written. Some of the ingredients can be changed, but follow the numbering exactly. Also, it is recommended that you use a blender or some other means of pureeing things.

If you don’t have all of the ingredients memorized, keep them out and set aside.

1) Combine oil, onion, garlic, red pepper, thyme, basil, oregano, parsley in a pot. Cook for 5-10 minutes on medium heat until the onions soften up (If you add the vinegar to this mixture it will cook away). Don’t worry if the mixture looks a little dry, it will come together.

2) Add all of the tomato products and vinegar to the pot. Cook for another 5 minutes on medium-high heat until it starts to boil.

3) Once boiling, reduce the temperature to medium low and simmer for 15-20 minutes (do not cover).

4) While simmering, puree the rest of the ingredients in a blender or food processor.

5) Pour everything from the pot into the blender, including all of the liquid. Add paprika and Worchestershire sauce to the mixture and give it a good blend until its combined but still has some texture.

6) Return the mixture to your pot and bring it back up to a medium-high heat. Stir in salt, pepper, and brown sugar.

7) Reduce heat to medium low and let simmer for 15 minutes with the lid off (stirring occasionally).

8) Take an immersion blender (or regular blender if you don’t have one) and blend the sauce until it is smooth.

9) Simmer for another 10 minutes with the lid off stirring occasionally. Turn heat off and let cool before serving or storing in an airtight container.

*One thing to keep in mind when making your own barbecue sauce is that you can always add, but never subtract. You can’t really just “add a little more of this” or “take out that ingredient.” Every ingredient is crucial to the final product and messing with it will alter the overall flavor. If you want something sweeter, add more brown sugar. If you want it hotter, add some cayenne pepper. If you want it smokier, add some smoked paprika. Enjoy!

Step-by-Step Guide: Making Espresso Barbecue Sauce?

Three-ingredient Aaron Franklin brisket recipes are the best. Here’s one for espresso barbecue sauce, made with just three ingredients: ketchup, espresso powder, and brown sugar.

Step 1. Gather ingredients. For this Aaron Franklin brisket recipe you’ll need ketchup (one 28oz. bottle), espresso powder (three teaspoons), and brown sugar (one cup).

Step 2. Place a medium saucepan over medium heat and add ketchup, espresso powder, and brown sugar. Stir well until the espresso powder is fully dissolved. Bring to a boil and simmer for 10 minutes.

Step 3. Use as desired! The sauce should keep for one month in an airtight container in the refrigerator.

What Makes A Good Bark On Brisket?

“What makes a good bark on brisket?” is a question that has plagued pitmasters for years. The bark, or the crusty outside of the meat, is very important to bring about the final flavor of the meat. Brisket is smoked until it reaches an internal temperature of around 190 degrees Fahrenheit. At this point, most times the meat is then foil-wrapped and allowed to sit for another 2 hours before it’s sliced and served.

The bark forms on the outside during the long cooking process, giving the brisket its final flavor. It is a delicate balance; if you don’t wrap your meat in time, too much moisture will escape and turn your hard work into mush (the dreaded S word). If you leave your brisket wrapped too long or apply heat too high after smoking it, you won’t be able to get the crusty texture that everyone loves.

What Makes A Good Bark?

The best bark has an intense flavor and at least a little crunch when you bite into it. The color should be dark like black coffee or dark chocolate. The bark you see on the outside is the same as what you taste when you bite into a piece of cooked brisket; it adds flavor and texture to the meat.

How To Get A Good Bark On Brisket?

After knowing Aaron Franklin brisket recipe and technique, you are almost ready to cook your first brisket. You may be wondering how you can achieve that nice bark on the meat. It’s not difficult, but it does require some time and patience.

First, make sure your smoker is running at low temperatures (0-225 degrees Fahrenheit). You want this to happen for at least 8 hours before even thinking about opening the smoker or foil-wrapping your meat. If you open your lid too early or wrap it too soon, then you’re going to have a lot of trouble with getting a good bark on brisket. At around 190 degrees Fahrenheit within the first 5 hours, start brushing on your favorite barbecue sauce every 45 minutes until 160 degrees Fahrenheit.

Once you reach 160, remove the brisket from the smoker and double wrap it in aluminum foil. Return the meat to your smoker box or oven for another 2 hours. You should begin seeing a dark crust forming on the meat within an hour of wrapping. When the tenderness test indicates that your brisket is done cooking, take off your gloves and enjoy!!

How Long To Cook Brisket?

Knowing how long to cook a brisket is vital to its success. When you are cooking a whole packer, it is more important than ever that you know how long to cook the beef brisket. There are two methods of determining this time frame. You can use either the rule of thumb or the internal temperature method. The latter is considered by many as being more accurate, since the brisket comes out exactly as done as it should be. Keep in mind though, if you determine your brisket doneness incorrectly, it will not only affect the flavor but also the tenderness of your product. As with most things involving barbecuing or smoking meats, there are certain rules of thumb used for determining what degree of doneness your brisket should be. These rules are explained below:

Rule of Thumb: The Texas Crutch

The first rule of thumb when smoking a brisket is to use the Texas crutch. It involves wrapping the meat in aluminum foil about two-thirds into its cooking time. This will prevent your brisket from becoming too dry and will retain all the juices that would otherwise drip down and evaporate. Remember, though, this method can add hours onto your cook time. If you choose to go with this method, keep in mind that the internal temperature of your beef should be 185 degrees Fahrenheit or higher before you crutch it. After it has been wrapped for several hours, take off the aluminum foil and allow a crust to form on top of the brisket for another hour or two. Your cooking time should be slightly reduced in this case, but not by much.

Rule of Thumb: The Finished Temperature Method

Using this rule will help you to determine when it is finally time to take your beef out of the pit. Allowing your meat to cook until it reaches an internal temperature of 195 degrees Fahrenheit means that your beef is done and ready to eat. Keep in mind though, what you are actually doing here is determining if your brisket has reached a point where it can be pulled from the heat source without being tender enough yet. This will take into account how tough it was before being wrapped with aluminum foil or placed in the smoker. If you let it continue to cook, you will notice that the brisket will become tender after it has finished cooking. It is important to cook for this time frame in order to achieve optimal results.

Internal Temperature Method (More Precise)

The long and short of this method is that you need an internal temperature reading in order to determine when your beef brisket is done. Using a meat thermometer, insert it into the center of your brisket until you reach the thickest part of the meat. Make sure not to touch any bones or fat deposits. You want to measure the temperature at the thickest point because this area reaches its maximum heat much later than other parts do during smoking or barbecuing. Use this final temperature to help determine when your whole brisket is done, and take it out accordingly. A final internal temperature reading of 203 degrees Fahrenheit is what you should be looking for in order to know that your brisket is ready to be eaten.

Getting the Perfect Temperature

By using thermometers, you will be able to determine how long to cook a brisket so that it comes out perfectly.

Remember: When barbecuing beef briskets, always allow the meat to rest before cutting into it for optimal results. For more on getting started with cooking briskets or meats of any kind, visit our website and read more information on cooking and how long to cook a roast, as well as learning more about our unique flavor seasonings.


What’s Better Point Or Flat Brisket?

Traditionally, beef brisket flat cut was used for pastrami. But because the pastrami cooking time is so long, even a well-trimmed flat will have enough fat to make it difficult to slice through without shredding the pastrami. If you trim off all the fat from a point brisket you end up with a burnt offering because there won’t be enough fat in between the muscle fibers to keep it moist during the long cooking time.

Do You Wrap Brisket For Smoking?

No, it’s unnecessary. The purpose of wrapping a brisket is to keep the meat from drying out during the cooking process. Since pastrami is not cooked until it’s well done, there’s no need for this extra step. Wrapping also speeds up the cooking process. Since pastrami is cooked “low and slow” any attempt to speed up the process by wrapping would spoil the effect.

If you do decide to wrap your brisket, make sure to use butcher’s twine which can be purchased at most grocery stores or wholesale club stores like Sams or Costco. Butcher’s twine comes in different thicknesses. Usually, the thicker twine is used for large roasts or whole hogs and the thinner twine is used for smaller cuts of meat.

Can I Use Liquid Smoke With Brisket?

Not only knowing Aaron Franklin brisket recipe but also his barbecue sauce recipe is something that many people want to know. Some people use liquid smoke to flavor brisket with an intense smoky flavor. But beware because most commercial brands are artificially flavored. If you want to make sure that you are using a quality liquid smoke, make your own by smoking wood chips in your smoker over hickory or mesquite for one hour before cooking, let the chips soak in water for 30 minutes and strain out the wood chips before adding the water to your meat.

What Wood Do You Use When Smoking A Brisket?

After knowing Aaron Franklin brisket recipe, the next question is what kind of wood you use when smoking a brisket. Traditionally, pastrami is smoked with corncobs. But almost any hardwood will do. If you want a smoke flavor slightly more intense than corncobs, use some oak or hickory wood. Oak and hickory wood contain the same types of oils that give mesquite its unique flavor so if you like mesquite flavored food, you can use mesquite wood to smoke the brisket.


The Aaron Franklin brisket recipe is a testament to his methodical approach. It’s an easy, foolproof way to make the best damn barbecue you’ll ever eat in your life. I hope this article has been helpful and that it inspires you to get out there and try your hand at making some of Aaron Franklin’s famous Texas BBQ! If you have any questions or need help finding ingredients for these recipes, feel free to reach out via email or phone – we’re happy to help!

The Aaron Franklin brisket recipe is a popular one, and for good reason. This smoked beef brisket is tender, juicy, and full of flavor. If you’re looking to make an impression at your next barbecue, this is the recipe to try. Follow the steps below to get started. Happy grilling!

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