Aaron Franklin is a renowned pitmaster and owner of the famous Franklin Barbecue in Austin, Texas. Known for his expertise in smoking and grilling, Franklin has perfected the art of BBQ, making it a must-try for any meat lover. If you’re looking to recreate his mouthwatering flavors at home, here’s a simple and delicious Aaron Franklin BBQ recipe that will have your taste buds dancing.
One of Franklin’s signature dishes is his smoked brisket. To make this mouthwatering BBQ delight, start with a high-quality, well-marbled brisket. Trim off excess fat and season generously with a mixture of salt and coarse black pepper. Let the meat sit at room temperature for an hour to allow the flavors to penetrate.
Next, prepare your smoker by preheating it to 250°F (120°C). Franklin prefers using a combination of oak and pecan wood for a rich and smoky flavor. Place the brisket on the smoker, fat side up, and let it cook for around 1.5 hours per pound. Maintain a consistent temperature throughout the cooking process, adding wood as needed to keep the smoke going.
After several hours, check the internal temperature of the brisket using a meat thermometer. You’re looking for an internal temperature of around 203°F (95°C), which ensures the meat is tender and juicy. Once it reaches this temperature, remove the brisket from the smoker and let it rest for at least an hour before slicing.
Now, it’s time to dig in! Slice the brisket against the grain into thin, juicy pieces. Serve it on a platter with your favorite BBQ sides, such as coleslaw, pickles, and Texas-style white bread.
11 FAQs about Aaron Franklin BBQ Recipe:
1. Can I use a different wood for smoking?
Yes, you can experiment with different woods like hickory or mesquite for varying flavors.
2. Should I wrap the brisket in foil during cooking?
Franklin recommends a “naked” brisket to develop a flavorful bark, but you can wrap it in foil if you prefer a softer exterior.
3. Can I use a gas grill instead of a smoker?
While a smoker gives the best results, you can use a gas grill with wood chips for a similar flavor.
4. How long should I let the brisket rest?
Let the brisket rest for at least an hour to allow the juices to redistribute.
5. Can I use a rub instead of salt and pepper?
Franklin’s simple seasoning allows the natural flavors of the meat to shine, but you can use a rub if desired.
6. What other meats can I smoke using this recipe?
You can smoke other cuts of beef like ribs or pork shoulder using a similar technique.
7. Can I cook the brisket in the oven?
Yes, you can cook the brisket in the oven at the same temperature and follow the same cooking times.
8. How do I maintain a consistent temperature in my smoker?
Invest in a good quality smoker with temperature control mechanisms and use a digital meat thermometer to monitor the temperature.
9. How do I know if the brisket is done?
The internal temperature of 203°F (95°C) and a probe sliding in easily are indicators of a done brisket.
10. Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to three months.
11. Can I use a dry rub before smoking?
Yes, you can apply a dry rub before seasoning with salt and pepper for added flavor.