How To Smoke Brisket Franklin BBQ

Mastering the Art of Smoking Brisket at Franklin BBQ

Smoking brisket is an art form that requires patience, skill, and the right techniques. At Franklin BBQ, they have perfected the art of smoking brisket, and today, we’re going to share some tips on how you can achieve that same level of perfection in your own backyard.

Choosing the Right Brisket

When it comes to smoking brisket, the quality of the meat is key. Look for a well-marbled brisket with a good fat cap. The fat will render as the brisket cooks, keeping the meat moist and adding flavor. Aim for a brisket that weighs around 12-14 pounds, as this size tends to smoke well and yield tender, juicy results.

Preparing the Brisket

Before you start smoking, it’s important to prepare the brisket properly. Trim any excess fat from the brisket, leaving about ¼ inch of fat to help keep the meat moist during the smoking process. Season the brisket generously with a mix of salt, pepper, and any other seasonings you prefer. Let the brisket sit at room temperature for about 30 minutes before it goes on the smoker.

Setting Up the Smoker

For that authentic Franklin BBQ flavor, consider using a traditional offset smoker. Oak wood is the preferred choice for smoking brisket at Franklin BBQ, as it imparts a rich, smoky flavor to the meat. Maintain a consistent temperature of around 250-275°F in the smoker throughout the cooking process.

The Smoking Process

• Once the smoker is at the right temperature, place the brisket on the rack, fat side up.
• Close the lid and let the brisket smoke, undisturbed, for several hours. This slow cooking process allows the meat to absorb the smoky flavors and become tender.
• Consider spritzing the brisket with a mix of apple cider vinegar and water every hour to keep it moist and add a tangy flavor to the bark.

Testing for Doneness

After several hours of smoking, it’s time to test the brisket for doneness. A meat thermometer should slide easily into the thickest part of the brisket, and the internal temperature should register around 200-205°F. Another test for doneness is the “bounce test” – gently bounce the brisket, and if it jiggles slightly, it’s ready.

Resting and Slicing

Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute, resulting in a juicier end product. When slicing the brisket, be sure to cut against the grain for maximum tenderness.

Enjoying the Fruits of Your Labor

Now that you’ve mastered the art of smoking brisket, it’s time to savor the fruits of your labor. Whether you enjoy it on its own or in a sandwich, the tender, smoky flavor of your homemade brisket will surely impress your friends and family.

So, there you have it – the secrets to smoking brisket Franklin BBQ style. With the right techniques and a little patience, you can achieve mouthwatering, restaurant-quality brisket right in your own backyard.