Making the Perfect Brisket | BBQ with Franklin | Full Episode

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

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

Trim excess fat from the brisket to make it more aerodynamic, leaving enough fat to keep it moist and regulate bark formation.

Rub the brisket with a mixture of half salt and half pepper, patting it on top without working it in too much.

Preheat the smoker to about 275°F (135°C) before placing the brisket inside, fat side up.

Place the brisket in the smoker, positioning it towards the firebox to protect it from burning.

Monitor the temperature of the smoker and adjust as necessary, adding wood if the temperature dips too low.

Cook the brisket for about 12 hours, checking the internal temperature periodically until it reaches 165°F (74°C).

Wrap the brisket in foil or butcher paper once it reaches 165°F, depending on the method chosen.

Continue cooking until the internal temperature reaches 195°F (90°C).

Let the brisket rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level: