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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
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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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