Happy June! We have another mouth-watering recipe for you to try.
I was talking to my boss about what recipe I should post and he suggested I look up Aaron Franklin’s Brisket. Oh. My. Gosh. What I saw was the most beautiful charred brisket I’ve ever seen in my life. I am a carnivore to the core and couldn’t wait to try this at home.
I stand behind these recipes. There’s no way I could in good conscience just post something random and let you fend for yourself. They are tested and eaten by yours truly. I will admit, the grill has not been my friend lately, and it’s something I am desperately trying to master, but I figured surely this time would be a success. Guess what…it was! I geared up and bought a coal chimney and everything.
Here is the Aaron Franklin video and description of the cooking method I used. I just used this as a guideline since I am still finding my way, but I’d say it worked.
- 1 Large or 2 Small brisket
- 1/2 Cup salt
- 1/2 Cup pepper
- Water/Apple Cider Vinegar (optional)
I do have an electric smoker, which I was told would be easier, but I just had to do it the tried and true way. I went to the store and bought a charcoal chimney. I also stepped away from the Match Light easy light stuff and bought basic charcoal briquettes.
- I heated up the charcoal in the chimney for about 15 – 20 minutes and then dumped them in the smoker box, setting a couple hickory wood chunks on top.
- This process was repeated about 3 times throughout the smoking.
Honestly, I did not measure my salt and pepper. As a salt lover I just covered every inch of the brisket and then some. And since I’m only cooking for two I used a small brisket, but threw on a whole chicken as well so I wouldn’t waste the space.
- Put the brisket in your smoker, fat side up, and leave it.
- You can place a metal bowl filled with water next to the meat to help with moisture. Or spritz the meat with apple cider vinegar every now and then, which is what I chose to do.
If you’re anything like me, this is the hard part: Just let your meat cook and leave it alone. I put it on the grill around 10:15am and let it cook for about 6 hours.
I tend to stress about the temperature and how long it is taking, but I simply researched how to manage the temp — something you must experiment with to get just right — and put my faith in that metal box.
While I think I probably should’ve left it in even longer, and mine didn’t look quite as charred and delicious as Aaron Franklin’s, I was happy with how it turned out. Now get your favorite BBQ sauce and look forward to those fatty bites with some of the salty edge…Yum!
(Unfortunately I forgot about it a little too well and didn’t get any pictures of the process)
Comment below with any tips or let us know how you did!