How To Make Franklin BBQ Brisket Recipe At Home

You’re probably wondering what this Franklin BBQ brisket recipe is all about.

Is it hard to make?

Am I allowed to eat it?

Is it healthy?

And the list goes on.

Making your own homemade brisket is simple once you know what you’re doing. Franklin BBQ’s Brisket recipe makes a delicious and juicy brisket. This time-saving method can be done in just a few hours on weeknights or even on a weekend day.

This homemade recipe is sure to please any cook who loves barbecue.

In this blog post, we will embark on an epic culinary adventure, exploring the nuances of Franklin BBQ’s brisket recipe. From selecting the perfect cut of beef to mastering the delicate art of smoke and fire, we will guide you step by step through the process, sharing tips, tricks, and insider secrets along the way.

We will unravel the mystery of the “Texas crutch,” delve into the science behind smoke rings, and uncover the secrets of Franklin’s signature rub. By the end, you’ll be armed with the knowledge and skills to create a brisket that rivals the best BBQ joints in the world.

So, whether you’re a seasoned pitmaster looking to up your game or an adventurous home cook ready to tackle a new challenge, get ready to dive headfirst into the world of Franklin BBQ’s brisket. Together, we will unlock the tantalizing secrets, awaken your inner pitmaster, and create a culinary masterpiece that will forever change your perception of backyard barbecues.

Let’s fire up those grills and embark on a journey that will leave you hungry for more.

The wait is over, my friend it’s time to make history in your kitchen!

Art of Selecting the Perfect Brisket

The recipe suggests leaving the flat top on. In most circumstances, I’d advise removing it, but Aaron claims that doing so will help keep the brisket warm. I’m pleased to agree with him here because the cooking time is so much longer than other barbecue brisket recipes.

But it doesn’t end there. Aaron suggests boiling the whole item, which includes keeping the tip and flat intact and linked.

So, while selecting your entire brisket, you want both flat and point. This is also known as packer brisket. This will also offer you a lot more flexibility over what you cut afterward.

Be on the lookout for marbling. This is what we see as streams of fat and connective tissues flowing through the flesh of red meat. It’s a sign of superb smoking meat because it begins to melt away as it cooks low and slow, leaving us with deliciously juicy and rich flavours.

Keep an eye out for a thick flat as well. The leaner areas of the meat beneath it will cook at the same rate as the remainder of the steak.

How to Trim Brisket

Brisket trimming is a delicate balancing act. If you leave too much fat on it, it will get rubbery. Too much trimming will cause it to dry.

As a general guideline, aim to eliminate one inch of fat across the flat top.

Brisket frequently comprises a thick membrane known as the deckle. This is located between the rib cage and the pectoralis profundus muscle. The deckle will not render when cooked, thus it is essential that it be removed. If your butcher hasn’t already done this, it’s critical that you do so.

Brisket, like any other meat, becomes firmer when chilled. This makes it the optimum time to trim it, so try to do it just after you take it out of the refrigerator.

Remove any stray pieces of thin meat. These will cook more faster and are more likely to dry out or burn.

Brisket cutting isn’t a precise science. You’ll be fine as long as you have a quarter-inch layer of fat remaining.

THE FRANKLIN BBQ BRISKET RECIPE

You may start smoking your brisket to make a delightful supper now that you’ve picked the proper brisket and carefully cut it so that it cooks evenly and stays moist.

1. Required Equipment

There are a few items needed to prepare a Franklin brisket that you should attempt to acquire ahead of time to make the process easier when you start cooking the brisket.

This recipe calls for the following ingredients:

• Hickory wood (soaked in water for at least 1 hour) for the smoker
• Pink butcher paper was used for the wrapping.
• A bottle of spray

2. Ingredients Required

This Franklin brisket recipe will take roughly 10 hours and 30 minutes to prepare and will provide approximately eight servings, making it ideal for a family gathering or impressing your friends with the greatest piece of meat they have ever tasted.

The following items are required for this recipe:

• A 10-pound entire brisket (I like ButcherBox meat delivery for my brisket)
• 12 cups Worcestershire sauce 12 cup water
• 12 cups black pepper, roughly ground
• 12 cups coarse sea salt

3. Method Of Making Franklin’s Brisket

Once you have all of the components, you can start cooking them and making your wonderful Franklin brisket.

Here are the simple steps for you to follow:

Preparing the Brisket for the Ultimate Flavor

The most important step in preparing your brisket is ensuring that it is trimmed properly. The first step is to remove any excess fat from the meat. This can be done by cutting away as much of the fat as possible with kitchen shears or a knife, then removing any remaining fat with a paper towel.

In order to create an even thickness of the meat, it’s important to make sure that you don’t leave any white membrane attached to the brisket this will result in uneven cooking times and inconsistent results.

The next step is seasoning your brisket. If you’ve been cooking with rubs before, then you know how easy it is to get carried away and overdo things especially when dealing with such a large piece of meat! Seasoning is crucial for adding flavor without making the meat too salty or spicy for your taste buds.

You can use any type of seasoning that you like just make sure that you don’t leave any pieces behind after trimming! To learn more about seasoning your brisket, check out our guide on creating a flavorful bite!

Trimming Franklin BBQ Brisket Correctly

You may have your butcher trim your brisket when you buy it, which saves you time in the kitchen and ensures that it is done correctly.

If you’re feeling bold, you can cut your own brisket.

The brisket needs around one inch of fat removed from the flat crown; removing too much or too little can affect the result of your brisket, so measure carefully. The brisket also has a thick membrane that must be removed before smoking it, since it will not render while cooking.

The deckle membrane is positioned between the pectoralis profundus muscle and the rib cage.

Trim your brisket when it is cold to make it easier to handle and remove any stray portions of thinner flesh that will cook quicker than the rest of the beef.

Conclusion