How to Make Texas-Style Brisket on a Kamado Smoker (Inspired by Aaron Franklin)

Learn how to achieve the perfect Texas-style brisket on a Kamado smoker using Aaron Franklin’s innovative technique, featuring enhanced airflow and fire management to replicate an offset smoker’s results.

Aaron Franklin, a legend in the world of barbecue, is known for his mastery of offset-smoked brisket. But in his book Franklin Smoke, he unveils an unconventional method for cooking brisket on a Kamado-style smoker, proving that with the right modifications, you can achieve offset-quality results. In this guide, we’ll walk through his technique step by step, showing you how to adapt it to your own Kamado smoker.

Step 1: Setting Up the Smoker

• Fill the bottom of your Kamado smoker with charcoal briquettes. Use fewer than you think you need to avoid temperature spikes.
• Light the coals using a charcoal lighter and let them burn down into a nice coal bed.
• Modify your heat deflector: Place one half at a 45-degree angle to deflect heat up and over the brisket. Position a water pan on top to help regulate moisture and heat.
• If possible, attach a 4-foot HVAC pipe over the top vent to enhance airflow and create an offset smoker-like environment.

Step 2: Trimming the Brisket

• Remove the brisket from the packaging and pat it dry.
• Trim excess fat, leaving about a 1/4-inch fat cap for proper rendering.
• Remove any silver skin from the underside to allow for better seasoning penetration.
• If necessary, trim the brisket to fit your Kamado’s cooking grate.

Step 3: Seasoning the Brisket

• If following Franklin’s method exactly, use an equal mix of salt and black pepper.
• For extra depth, slather the brisket with Golden Mountain seasoning sauce or soy sauce before applying a barbecue rub.
• Generously coat the brisket with a high-bark rub, ensuring even coverage on all sides.

Step 4: Starting the Cook

• Add hot water to the water pan before placing the brisket on the grate.
• Position the brisket so its natural curve matches the shape of the Kamado lid.
• Close the lid and start the cook at 260°F (127°C) for the first 3 hours.

Step 5: Managing Fire and Smoke

• Every 30 minutes, add small wood chunks (post oak is ideal, but use what’s available) to maintain clean smoke.
• Monitor the airflow. If using an HVAC pipe, keep it open for optimal draw.
• Use a wireless probe to track temperatures at multiple points in the smoker.

Step 6: Temperature Adjustments and Wrapping

• After 3 hours, increase the temperature to 275°F (135°C).
• After another 3 hours, raise it to 285°F (140°C).
• When the brisket reaches an internal temperature of 165°F (74°C), wrap it tightly in butcher paper.
• Increase the smoker temperature to 300°F (149°C)and continue cooking until the brisket probes tender at 205-208°F (96-98°C).

Step 7: Resting and Slicing

• Allow the brisket to rest for at least 3 hoursuntil it cools to 140°F (60°C).
• Slice against the grain and serve with your favorite barbecue sides.