Aaron Franklin – The BBQ legend from Texas
🔥 Who is Aaron Franklin?
Aaron Franklin began his BBQ journey in 2009 with a small food truck in Austin, Texas. His brisket became so legendary that in 2014 he became the first pitmaster ever to win a James Beard Award . Today, his BBQ restaurant is one of the most famous in the USA.
🥩 The signature dish: Texas-style brisket
✅ Ingredients
- 1 whole beef brisket (approx. 6-7 kg)
- 50:50 mixture of coarse salt & pepper
- Smoking wood: Post Oak
⏳ Preparation
- Trim brisket, removing excess fat.
- Rub with salt and pepper.
- Let it rest for at least 1 hour (preferably overnight).
🔥 The perfect grill setup
- Smoker: offset smoker or ceramic grill
- Temperature: 110-120°C (225-250°F)
- Wood: Post Oak (white oak)
- Cooking time: approx. 10-12 hours
🔥 Preparation steps
Phase 1: Smoking (approx. 6 hours)
Place the brisket in the smoker with the fat side up and cook slowly at 110-120°C.
Phase 2: The "Texas Crutch" (4-6 hours)
When the core temperature reaches approx. 70°C, wrap in pink butcher paper and continue smoking.
Phase 3: Rest (at least 1 hour)
After smoking, let the brisket rest in a warm cooler for at least 1 hour.
🔪 Serve like a BBQ pro
Always cut the brisket against the grain to get the perfect texture. Classically served with pickles, white bread and BBQ sauce .
🥃 The perfect drink for Texas Brisket
- 🍺 Shiner Bock – Malty Texan Beer
- 🥃 Texas Bourbon – Garrison Brothers or Balcones
- 🥤 Homemade Sweet Tea – Classic for the South of the USA
🔥 Conclusion: What makes Franklin's Brisket so special?
- ✅ Only salt & pepper – no complex rubs.
- ✅ Low & Slow – 10-12 hours of smoking.
- ✅ Texas Crutch with butcher paper for the perfect crust.
- ✅ Let rest for ultimate juiciness.
👉 Are you ready to make your own Texas-style brisket? 🔥 If you try it, let me know how it turns out! And now: On to the next BBQ master! Should I go straight to Rodney Scott & Whole Hog BBQ ? 🚀
