Here are the basics of how to prepare a brisket, straight from the kitchen of the legendary Aaron Franklin! Choose your brisket, trim it and use Aaron’s Texas style rub, all by following this guide…
How To Prepare A Brisket For Smoking With Aaron Franklin
As everyone (hopefully) knows, the brisket comes off the cow. It has two main parts: the point, the thicker, fattier side, and the flat, the leaner, more thin side. It is considered to be a tougher cut of meat, and therefore needs to be cooked low and slow.
When shopping for a brisket, look out for a cut that has good marbling inside the muscle- this means it’s going to cook down well. You also want to look for a thick flat, to make sure the brisket will cook as evenly as possible.
To trim down the brisket, like any meat, you will need a disposable glove (to avoid cross-contamination), a sharp boning knife and a clean surface. Hold the knife in your clean hand and use the glove to hold any piece you want to trim off.
To ensure the fat renders down properly, trim off any fat that is hard or thicker than ¼ inch. Do not cut too deep, since you need some fat to keep the meat from drying out. Also remove the thick band of fat from the point. Finally give the brisket somme shape, by trimming off any parts that are too thin and are bound to burn while cooking.
The last step before moving to the smoker is, of course, the rub. There are many different rubs out there, some of them quite complicated. But if you want to keep it real Texas style, just mix 1 part ground black pepper to 1 part salt. Apply the rub all over the meat, making sure to get the right amount to enhance the flavor without overpowering it.
That’s it! Let the brisket come to room temperature, get your smoker up and running, and have fun!
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