Franklin BBQ Brisket Recipe: The Best Brisket You’ll Ever Taste

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Are you ready to learn how to make Franklin BBQ-style brisket in your own backyard? This recipe will show you how to achieve tender, flavorful brisket that tastes just like it’s from the famous BBQ joint in Austin, Texas. With just a few simple ingredients and some patience, you can create this mouthwatering dish that’s sure to impress your friends and family. So if you’re a BBQ lover looking to try your hand at making this classic dish, read on.

Why You’ll Love This Recipe

A delicious dish made with Franklin BBQ brisket recipe
A delicious dish made with Franklin BBQ brisket recipe

There are so many reasons why we think you’ll love this Franklin BBQ brisket recipe. Here are just a few:

  • It’s delicious: BBQ brisket is a classic comfort food, and this recipe is sure to satisfy your cravings. The combination of a flavorful BBQ rub and slow cooking method results in juicy, tender meat with complex flavors that are hard to beat.
  • It’s easy to follow: This recipe is simple and straightforward, with clear instructions that are easy to follow. Whether you’re a beginner or an experienced BBQ enthusiast, you’ll be able to make this recipe with ease.
  • It’s versatile: Brisket is a versatile cut of meat that can be used in a variety of dishes. You can slice it and serve it with BBQ sauce, use it to make sandwiches, or shred it and use it in soups, salads, and more.
  • It’s perfect for a crowd: This recipe makes a lot of meat, so it’s perfect for feeding a crowd. Whether you’re hosting a BBQ, a potluck, or just want to have leftovers for the week, this recipe has you covered.
  • It’s fun to make: Cooking BBQ is a fun and rewarding hobby, and this recipe is a great place to start. It’s a great way to spend a summer day, and the results are well worth the effort.

We hope you’ll give this Franklin BBQ brisket recipe a try and see for yourself why it’s one of our favorites.

Ingredients and Equipment

Ingredients needed for the Franklin brisket BBQ recipe
Ingredients needed for the Franklin brisket BBQ recipe

Before you start cooking, you’ll need to gather the following ingredients:

  • Franklin BBQ rub (or a combination of black pepper and kosher salt)
  • Beef brisket (preferably prime or certified angus)
  • Apple juice or apple cider vinegar
  • Worcestershire sauce
  • Wood chips (optional)

In terms of equipment, you’ll need an offset smoker or a charcoal grill. You’ll also need a water pan to help regulate the temperature inside the smoker. If you’re using a charcoal grill, you’ll also need a drip pan to catch the fat as it renders from the brisket.

When shopping for beef brisket, it’s important to choose a whole packer brisket with a thick fat cap on top. This will help keep the meat moist and flavorful as it cooks. Look for a brisket with a good amount of fat marbling throughout the meat, but try to avoid ones with too much fat or too little fat. A good rule of thumb is to look for a brisket with about a quarter inch of fat on top.

Preparing the Brisket for Cooking

The first thing you’ll want to do is remove the brisket from the fridge and let it come to room temperature. This will help the meat cook more evenly. While you’re waiting, preheat your smoker or grill to 250-275°F.

Next, trim any excess fat from the brisket, leaving a layer of fat about 1/4-1/2 inch thick. This will help keep the meat moist as it cooks. Sprinkle the brisket with your desired amount of BBQ rub (we recommend using about 1/4 cup per 5-6 lbs of brisket). Rub the seasoning into the meat, making sure to cover all sides.

If you’re using a charcoal grill, fill the drip pan with apple juice or apple cider vinegar. This will help add flavor to the brisket and keep it moist as it cooks.

If you have time, you can also wrap the brisket in plastic wrap and let it marinate in the fridge for a few hours or overnight. This will help the BBQ rub penetrate the meat and give it even more flavor.

Cooking the Franklin BBQ Brisket

Now it’s time to start cooking! Place the brisket in the smoker or grill, fat side up, and close the lid. Cook the brisket for about 1 hour per pound, or until the internal temperature reaches 200-205°F.

If you’re using a charcoal grill, you’ll need to add charcoal and wood chips every hour or so to maintain the heat. You can also add more apple juice or apple cider vinegar to the drip pan as needed.

To get that classic smoke ring and bark on the outside of the brisket, use oak or post oak wood chips. These woods will give the meat a nice, smoky flavor without overpowering it.

Finishing and Serving the BBQ Brisket

Once the brisket is cooked to your desired temperature, it’s time to wrap it in aluminum foil. This will help the meat stay moist and tender as it finishes cooking. Place the wrapped brisket back in the smoker or grill and cook for an additional 1-2 hours, or until the internal temperature reaches at least 210°F.

When the brisket is done, remove it from the smoker or grill and let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute and make the meat easier to slice.

To serve, slice the brisket against the grain (meaning, perpendicular to the lines of connective tissue in the meat). Serve the slices with your favorite BBQ sauce, or enjoy them plain. They’re delicious either way!

To get that perfect bark on the outside of the brisket, remove the aluminum foil during the last 30 minutes of cooking. This will allow the outside of the meat to get crispy and caramelized.

Franklin BBQ Brisket Recipe: Tips and Tricks

Want to take your BBQ skills to the next level? Here are a few tips and tricks to help you make the best brisket possible:

  • Use a high-quality BBQ rub. Franklin BBQ uses a secret blend of spices, but you can recreate a similar flavor by using a combination of black pepper and kosher salt.
  • Don’t skimp on the fat. A thick layer of fat on top of the brisket will help keep the meat moist and flavorful as it cooks. However, be careful not to choose a brisket with too much fat, as this can make the meat greasy and hard to slice.
  • Patience is key. A good brisket takes time to cook, so don’t rush the process. Allow plenty of time for the meat to smoke and tenderize.
  • Experiment with different woods. Different woods will give the meat a unique flavor, so feel free to try different types of wood chips to see which one you like best.

Substitutions and Variations

While the ingredients and cooking method in this Franklin BBQ brisket recipe are tried and true, you can feel free to make substitutions and variations to suit your taste. Here are a few ideas to get you started:

  • BBQ rub: While Franklin BBQ uses a secret blend of spices for their rub, you can use your own homemade rub or a store-bought version. Experiment with different combinations of spices, such as chili powder, paprika, garlic powder, and cumin, to find the flavor you like best.
  • Meat: If you’re not a fan of beef brisket, you can use this recipe to cook other cuts of meat, such as pork shoulder or beef short ribs. Just keep in mind that the cooking time and temperature may vary depending on the type of meat you choose.
  • Wood chips: As mentioned earlier, different types of wood chips will give the meat a unique flavor. In addition to oak and post oak, you can also try hickory, mesquite, or pecan for a different twist.
  • BBQ sauce: If you want to add a layer of flavor to your brisket, you can baste it with BBQ sauce during the last 30 minutes of cooking. You can use a store-bought sauce or make your own using ingredients such as ketchup, apple cider vinegar, brown sugar, and spices.
  • No matter what substitutions or variations you choose, the most important thing is to have fun and enjoy the process of cooking. With a little practice and patience, you’ll be able to master the art of BBQ and impress your friends and family with your delicious creations. So, don’t be afraid to experiment and try new things!

Tips for Making the Perfect BBQ Brisket

BBQ brisket is a delicious and satisfying meal, but it can also be a bit intimidating to cook if you’re new to BBQ. Here are a few tips to help you make the perfect brisket every time:

  • Choose the right cut of meat: When shopping for brisket, look for a whole packer brisket with a thick fat cap on top. This will help keep the meat moist and flavorful as it cooks. Avoid briskets with too much fat or too little fat, and look for ones with a good amount of marbling throughout the meat.
  • Trim the fat: Before cooking, trim any excess fat from the brisket, leaving a layer of fat about 1/4-1/2 inch thick. This will help keep the meat moist as it cooks.
  • Use a good BBQ rub: A good BBQ rub is essential for adding flavor to the brisket. You can use a store-bought rub or make your own using a combination of black pepper and kosher salt.
  • Cook the brisket low and slow: BBQ brisket takes time to cook, so be patient. Cook the brisket at a low temperature (250-275°F) for about 1 hour per pound, or until the internal temperature reaches 200-205°F.
  • Wrapping the brisket in foil: Once the brisket is cooked to your desired temperature, wrap it in aluminum foil to help keep it moist and tender as it finishes cooking. This is known as the “texas crutch” in BBQ circles.
  • Allow the brisket to rest: Once the brisket is done cooking, remove it from the grill or smoker and let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute and make the meat easier to slice.
  • Slice against the grain: To make the brisket easier to chew, slice it against the grain (meaning, perpendicular to the lines of connective tissue in the meat).

By following these tips, you’ll be well on your way to making the perfect BBQ brisket every time.

Storing and Freezing Suggestions

Now that you’ve mastered the art of BBQ brisket, you might be wondering what to do with all the leftovers. Luckily, brisket is one of those dishes that tastes even better the next day, so you can enjoy it as a sandwich, in a salad, or on its own with a side of potatoes or pinto beans.

If you have a lot of leftover brisket, you can also freeze it for later use. To freeze the brisket, wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container. The brisket will keep in the freezer for up to 3 months.

To reheat the frozen brisket, place it in the oven at 300°F for about 1 hour, or until it reaches an internal temperature of 165°F. You can also slice the frozen brisket and reheat it in a pan on the stove.

If you’re feeling ambitious, you can also use your leftover brisket to make other dishes, such as BBQ brisket pizza, brisket enchiladas, or brisket chili. The possibilities are endless!

Frequently Asked Questions

Here are some common questions about this Franklin BBQ brisket recipe and their answers:

What is a whole packer brisket?

A whole packer brisket is a cut of meat that includes both the flat cut and the point cut, separated by a thick layer of fat. It’s called a “packer” because it’s usually sold in a “pack” of several briskets, wrapped in plastic. The fat layer helps to keep the meat moist and flavorful as it cooks.

What is the “texas crutch”?

The “texas crutch” is a technique used in BBQ to wrap the meat in aluminum foil during the cooking process to help it cook faster and retain moisture. It’s called the “texas crutch” because it’s commonly used in Texas BBQ.

How long does it take to cook BBQ brisket?

Cooking BBQ brisket takes time, typically about 1 hour per pound at a low temperature (250-275°F). The total cooking time will depend on the size of the brisket and the desired level of doneness.

How do I know when the brisket is done?

To check for doneness, use a meat thermometer to check the internal temperature of the brisket. It’s done when it reaches an internal temperature of 200-205°F. You can also test for doneness by inserting a fork into the thickest part of the brisket. If the fork goes in easily, the brisket is done.

Can I use a different cut of meat?

While this recipe is specifically designed for beef brisket, you can use it to cook other cuts of meat, such as pork shoulder or beef short ribs. Just keep in mind that the cooking time and temperature may vary depending on the type of meat you choose.

We hope these FAQs have been helpful. If you have any other questions about this Franklin BBQ brisket recipe, feel free to ask! And now it’s time for some fun facts.

Brisket vs. Other BBQ Meats: What Makes It Special?

Brisket is a special cut of meat that is popular in BBQ cuisine. But what sets it apart from other BBQ meats, such as ribs or pulled pork? Here are a few key differences:

  • It’s tough: Brisket is a tough cut of meat because it comes from the lower chest of the cow, which gets a lot of use, and has a lot of connective tissues. This makes it difficult to cook, but also gives it a lot of flavor.
  • It’s fatty: Brisket is a fatty cut of meat, with a thick layer of fat on top that helps to keep it moist and flavorful as it cooks. This fat layer also helps to protect the meat from drying out, which is important when cooking at low temperatures for a long time.
  • It’s versatile: Brisket is a versatile cut of meat that can be used in a variety of dishes. You can slice it and serve it with BBQ sauce, use it to make sandwiches, or shred it and use it in soups, salads, and more.
  • It’s perfect for a crowd: This recipe makes a lot of meat, so it’s perfect for feeding a crowd. Whether you’re hosting a BBQ, a potluck, or just want to have leftovers for the week, this recipe has you covered.

Overall, brisket is a unique and delicious cut of meat that is perfect for BBQ. It’s tough, fatty, and full of flavor, and it’s sure to be a hit with your friends and family.

The History of BBQ Brisket: From Texas to the World

Also known as Franklin barbecue, BBQ brisket has a long and storied history, dating back to the early days of Texas BBQ. In the early 1800s, cowboys working on cattle drives in Texas would cook their leftover beef over an open fire, using the fat from the meat to keep it moist and flavorful. This method of cooking became known as “barbecue,” and it quickly spread throughout the state.

In the early 1900s, BBQ joints began popping up all over Texas, serving up slow-cooked brisket and other meats to hungry customers. One of the most famous of these joints was Franklin BBQ in Austin, which was founded by Aaron Franklin in 2009. Franklin’s BBQ became so popular that it was named the “Best BBQ Restaurant in America” by Texas Monthly in 2013, and it has since become a household name in the BBQ world.

Today, BBQ brisket is enjoyed all over the world, with variations of the cooking method and rubs being used in countries such as Australia, the UK, and beyond. Whether it’s served with a classic BBQ sauce, sliced and served on sandwiches, or shredded and used in soups and salads, BBQ brisket is a beloved and timeless food that continues to be enjoyed by people of all ages.

Wrap up

We hope you’ve enjoyed this recipe for Franklin BBQ brisket. With its delicious flavor and tender, juicy meat, it’s sure to be a hit at your next BBQ or family dinner. Whether you’re a seasoned BBQ pro or a beginner cook, this recipe is easy to follow and produces great results every time.

We’ve included lots of helpful tips and information in this article to help you get the best possible results, including information on the best cuts of meat, cooking techniques, and storing and freezing suggestions. We’ve also included some FAQs and a bit of history on BBQ brisket to help you understand this beloved cut of meat.

We hope you’ve found this article helpful, and that you’ll give this recipe a try. If you have any questions or comments, don’t hesitate to reach out. Happy cooking!

A delicious dish made with Franklin BBQ brisket recipe

Franklin BBQ Brisket Recipe

This recipe will give you a delicious and tender brisket that is perfect for any BBQ. It’s inspired by the famous Franklin BBQ in Austin, Texas, and it’s sure to be a hit with your friends and family.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 hours
Course Main Course
Cuisine American
Servings 12
Calories 350 kcal

Equipment

  • Offset smoker
  • Meat thermometer
  • Aluminum foil
  • Large baking sheet

Ingredients
  

  • 1 whole packer brisket 12-14 lbs
  • 3 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 cup apple juice
  • 1 cup beef broth
  • 1/2 cup Worcestershire sauce
  • 1/4 cup vegetable oil
  • Your favorite BBQ sauce optional

Instructions
 

  • Preheat your offset smoker to 250-275°F.
  • Combine the salt, pepper, and brown sugar in a small bowl to make the rub.
  • Trim the excess fat from the brisket, leaving a thin layer to help keep it moist as it cooks.
  • Coat the brisket evenly with the rub, making sure to get it into all the crevices.
  • Place the brisket in the smoker, fat side up, and smoke for about 1 hour per pound, or until it reaches an internal temperature of 200-205°F.
  • While the brisket is smoking, make the mop by combining the vinegar, apple juice, beef broth, Worcestershire sauce, and vegetable oil in a small saucepan. Heat over medium heat until hot, then reduce to a simmer.
  • Every hour, use a silicone brush to brush the mop over the brisket. This will help to keep it moist and add flavor as it cooks.
  • When the brisket is done, wrap it tightly in aluminum foil and let it rest for at least 30 minutes. This will help to reabsorb the juices and make it easier to slice.
  • Slice the brisket against the grain into thin slices, then serve with your favorite BBQ sauce, if desired.

Notes

  • You can also cook the brisket in a charcoal grill or a Big Green Egg if you don’t have an offset smoker. Just make sure to maintain a low temperature and keep the meat moist.
  • If you want to add wood chips to the smoker, use a mild wood like oak or pecan to complement the flavor of the beef.
  • If the brisket starts to get too dark on the outside before it’s done, wrap it in aluminum foil to protect it.
  • Leftover brisket can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, wrap it in foil and heat in a 300°F oven until warm.

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Nutrition

Calories: 350kcal
Keyword Franklin BBQ Brisket Recipe
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Shara

Shara @The Bird BBQ

Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.