Franklin BBQ Brisket Recipe (Secrets Revealed)
This is a classic Texas-style BBQ brisket recipe. Simple, yet flavorful.
- 1 whole beef brisket (10-16 pounds)
- 1/2 cup ground pepper (16 mesh)
- 1/2 cup kosher salt
Trim the fat cap. leave about a 1/4 inch thick layer of fat.
It's easier to cut the fat when the brisket is cold.Mix the salt and pepper together to make a dry rub. Spread the rub mixture evenly on the entire exterior of the brisket.
Let the brisket sit for an hour to get to room temperature.Preheat your smoker to 225 degrees F. Put a water pan in the smoker while preheating. If you don't have a smoker you can place it in a conventional oven (it just won't get the smoke flavor).
You can preheat your smoker while the brisket is getting to room temperature.- Place your brisket on the smoker fat side down. Spray your brisket with water every hour. Keep the temperature as close to 225 degrees F as you can until the internal temperature of the meat reaches 205 degrees F.Plan on cooking for 1 1/2 hours per pound of meat. You can wrap the brisket in tin foil or butcher paper to speed up the cooking process.
When the meat reaches the right temperature, pull it out of the smoker. If you have wrapped it, don't remove the wrapping. Place the brisket in a cooler (without ice of course). Let the brisket rest for at least an hour, but preferably 2 hours.
Don't cut the brisket until it's ready to serve.
You know you cooked your brisket right if you can slice it in 3/8 inch strips against the grain and the meat doesn't fall apart. It also should hang completely limp on your finger and not break apart.