Franklin BBQ COPYCAT BRISKET Recipe

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and still flavorful.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + spices

Homemade sauce can be healthier and more cost-effective.

Open the cryovac bag of brisket and trim the flat off.

Square up the brisket by trimming the sides with a Franklin Barbecue knife.

Trim the hard fat cap to about a quarter inch thick as suggested by Aaron Franklin.

Remove the large flap of fat (the Mohawk) to expose seam fat.

Slice off excess seam fat at an angle to reduce thickness for better slicing later.

Round out any rough edges for even slicing after cooking.

Mix together a quarter cup of kosher salt and a quarter cup of black pepper with a tiny amount of vegetable oil to help the rub stick together.

Apply the rub starting from the back of the brisket using a loose wrist in a typewriter format for even coverage.

Apply the rub to the sides of the brisket as well.

Add a second layer of Franklin Barbecue spice rub to the brisket, applying it thickly for a salty flavor.

Let the brisket sit at room temperature for about an hour before cooking.

Light the Firebox of the smoker using a grill gun and all wood for the cook.

Use cherry wood for smoking, as it's available in the area.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary