How to Smoke a Brisket Like Aaron Franklin

Master the art of smoking brisket with this step-by-step guide inspired by Aaron Franklin’s renowned techniques.

The Ultimate Franklin-Style Brisket Recipe

When it comes to barbecue, Aaron Franklin is a legend. His brisket at Franklin Barbecue in Austin, Texas, is considered the gold standard. While there are plenty of theories about secret ingredients and special techniques, the reality is that Franklin relies on simple, time-tested methods. This guide walks you through a step-by-step approach to recreating a brisket as close as possible to Franklin’s famous version.

Step 1: Selecting and Trimming the Brisket

Franklin Barbecue uses high-grade Creekstone Farms briskets with abundant intramuscular fat. If you can’t source Creekstone, opt for the best quality you can find, such as USDA Prime or Canadian Prime Angus brisket.

• Open the brisket package and drain excess liquid.
• Square up the brisket by trimming the sides.
• Reduce the fat cap to about 1/4 inch thickness.
• Remove excess seam fat between the point and the flat.
• Round off any sharp edges to ensure even cooking and optimal slicing.

Step 2: Applying the Rub

Franklin keeps it simple with a 50/50 mix of kosher salt and 16-mesh black pepper.

• Mix 1/4 cup kosher salt and 1/4 cup coarse black pepper.
• Add a tiny amount of vegetable oil and shake to prevent separation.
• Lightly dampen the brisket with water to help the rub adhere.
• Apply an even layer, starting from the back, moving to the sides, then the front.
• Optionally, add Franklin Barbecue Spice Rub or Lowry’s Seasoned Salt for extra flavor.

Step 3: Setting Up the Smoker

Franklin smokes his brisket exclusively with post oak, but use any hardwood available in your area.

• Preheat your smoker to 250-275°F (121-135°C).
• Use a water pan to maintain humidity.
• Place the brisket with the point towards the fireboxfor even heat distribution.

Step 4: The First Five Hours

The initial phase is all about smoke absorption and bark formation.

• Maintain a steady 250-275°F
• Avoid opening the smoker frequently.
• If the brisket looks dry, lightly spritz with water.

Step 5: The Stall and Temperature Adjustment

At around 150-160°F, the brisket enters the stall, where evaporative cooling slows the cook.

• Increase smoker temp to 275-300°F.
• Continue spritzing dry areas lightly.
• Wrap the brisket in butcher paper when the bark is set (typically around 170°F internal temperature).

Step 6: Finishing the Cook

Wrapped brisket cooks faster and retains moisture.

• Cook until the internal temp reaches 200-205°Fin the thickest part of the flat.
• Probe for tenderness; it should feel like inserting a knife into soft butter.

Step 7: Resting and Slicing

Resting is crucial for moisture redistribution.

• Let the brisket rest for at least 1 hour, preferably in a cooler for 2-4 hours.
• Slice against the grain, starting with the flat and moving to the point.