HERE shoptwt.com
SMOKED BRISKET: AARON FRANKLIN ON HOW TO SMOKE THE PERFECT BRISKET
"To cook a worthy brisket at home, Franklin says, “You want an offset smoker—that’s the style with a firebox off to one end.” (If you’re buying your first one, Pitts & Spits, Oklahoma Joe’s, and New Braunfels Smokers are all good manufacturers; count on paying at least $300.) His preferred woods are oak or hickory because “they taste best and burn clean.” Purchase a ten- to twelve-pound brisket—it will feed about a dozen people—that is well-marbled on the interior. Trim the exterior fat to between a fourth and a half an inch and rub the outside generously with kosher salt and coarse black pepper. While the meat is coming to room temperature, put some kindling and paper sprinkled with vegetable oil in the firebox. Once they’re burning steadily, add logs and let the temperature rise to between 225 and 250 degrees (an oven thermometer placed at grate level—very important—works fine). Hoist the brisket onto the grill, with the thicker end toward the fire and the fat cap facing up. Fill a foil loaf pan with water and put it as close as possible to the firebox. Then find a comfortable chair and read War and Peace . During the eight or more hours it will take the meat to cook—allowing 45 to 60 minutes a pound—watch the fire closely. Check the temperature every 20 minutes and adjust the vent, flap, and door to keep the heat even. Replenish the water as needed, do not poke the brisket with a fork, and, Franklin admonishes, “Do not turn it.” When an instant-read thermometer registers 195 to 203 degrees, the brisket is done. It’s best to take it off the heat a little sooner, though, because it will continue to cook. Let it rest for 20 to 30 minutes. Then slice it—fat side up, against the grain—and serve." To read the whole article on juicy brisket - Texas Monthly
.jpg)
