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 receive a James Beard Award won. 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, remove 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)
At approx. 70°C core temperature in Pink Butcher Paper wrap and continue smoking.
Phase 3: Rest (at least 1 hour)
After smoking, let the brisket rest for at least 1 hour in a warm cooler box let it rest.
🔪 Serve like a BBQ pro
The Brisket always against the grain Cut to achieve 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 southern USA
🔥 Conclusion: What makes Franklin's Brisket so special?
- ✅ Just salt & pepper – no complex rubs.
- ✅ Low & Slow – Smoking for 10-12 hours.
- ✅ Texas Crutch with Butcher paper for the perfect crust.
- ✅ Let it rest for ultimate juiciness.
👉 Are you ready for 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 directly with Rodney Scott & Whole Hog BBQ continue? 🚀
