BBQ with Franklin: The Brisket

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be cooked similarly.

Go shopping for a brisket and learn to identify a good brisket versus a bad one.

Discuss the anatomy of the brisket, identifying the point and the flat.

Put on a glove to avoid cross-contamination before handling the brisket.

Use a narrow curved boning knife to open the brisket package carefully.

Trim the brisket to about a quarter-inch of fat, being careful not to splatter blood.

Identify and trim the deckle and any excess fat that won't render well during cooking.

Shape the brisket aerodynamically for even cooking, leaving enough fat to protect the meat.

Trim any silver skin from the bottom of the brisket as desired, noting that it's not critical to remove all of it.

Prepare a simple rub using half salt and half black pepper, mixing them together.

Rub the mixture onto the brisket, starting on the flat side and ensuring even coverage without overdoing it.

Discuss whether to let the meat come to room temperature or to cook it cold, mentioning the smoke ring.

Cooking Techniques

Equipment Needed

Spice Level: