Franklin'S 80 Surprising Facts About Brisket Internal Temperature

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80 Unexpected Facts About Brisket Internal Temperature Franklin | brisket internal temperature aaron franklin

• Despite what you might think, butcher paper does not catch fire in the Weber Bullet as long as you run the cooker at normal barbecuing temperatures up to about 300°F. I haven’t tried cooking above that temp, so if you do you’re on your own. To be safe, keep a fire extinguisher nearby at all times. - Source: Internet
• One downside to butcher paper is you cannot add beef broth or other liquids to it toward the end of the cooking process like you can when using aluminum foil. That’s OK for Central Texas style brisket because they’re not big on adding liquids to brisket. Franklin just lightly sprays the surface of the paper with apple cider vinegar, wraps the meat, and puts it back in the smoker to finish cooking. - Source: Internet
• With a pellet smoker I like to put the fat side down on the grill. The reason I do this is because the heat source is directly below the meat. Putting the fat side down will protect the meat from being over-cooked and dried out. I set the temperature to 225 degrees and smoke the meat for about 1-1/4 to 1-1/2 hours per pound. - Source: Internet
• The first thing you want to do when preparing your brisket is to trim the fat cap. Cut off all the big chunks of fat around the point. I like to trim it so that a quarter inch of fat is left on the meat. I also recommend cutting the silver skin off the non-fatty side of the flat cut. This will allow the smoke to more fully penetrate the meat and is easier to eat. - Source: Internet
• Start at the tip of the flat, and work your carving knife with a gentle back and forth motion against the grain. Carving against the grain makes for more tender meat. Aim for 1/4″ thick slices. About halfway to two-thirds of the way through your carving, you will hit the “deckle” or fat layer between the two muscles (pictured at right). Turn your brisket 90° at this point and start carving from the side to carve the “point” muscle. - Source: Internet
• Place a thermometer probe approx 2-3″ away from the brisket about 1″- 2″ above grate level. You want this temp probe to feel the exact level of heat the meat is experiencing. Often the heat toward the wall of the kettle will be higher than the heat nearest the water reservoir, so it’s not a bad idea to rotate the brisket mid-cook. - Source: Internet
• This will stop the muscle from drying out. Also make sure that the point is closer to the fire and that the flat is closer to the smoke. However, realistically, how you put the brisket on the grill is all down to a matter of preference. - Source: Internet
• These photos show the finished brisket coming out of the smoker at 203°F. Keep the brisket wrapped in the paper and let rest at room temp for about 10 minutes, then move it into a empty cooler. Place an old bath towel in the bottom, then the wrapped brisket, then cover with another towel. Let the brisket rest for 2-3 hours, making sure the meat stays at a food-safe temperature of 140°F or higher. - Source: Internet
• In Texas, it’s all about the meat and not about the sauce. Serve sauce on the side, if you like. Here’s a link to a recipe for Aaron Franklin’s Sweet Sauce at The Virtual Weber Bulletin Board that goes great with this brisket. - Source: Internet
• Once you put the brisket on, don’t get impatient! It’s going to take a long time. Leave the lid shut as much as possible for the entire duration of the cook. Once every hour, I open up the lid and spray my brisket with a mix of water and apple juice. This keeps it moist and prevents burning. Some people will use Worcestershire sauce, soy sauce or apple cider vinegar or some combination of these. - Source: Internet
• Why pink butcher paper? Because that’s what Aaron Franklin of Franklin Barbecue in Austin, Texas uses on the whole briskets he cooks at his famous restaurant. Franklin has single-handedly done more to boost sales of pink butcher paper than anyone in the history of…well, butcher paper. If you don’t know who Aaron Franklin is, you must be living in a cave without Internet service. Stop and read this article and this article right now. - Source: Internet
• Assemble the cooker and fill the pan with cool water—remember, in Aaron Franklin’s world, water plays an important role in making great brisket. Place the brisket on the top cooking grate fat-side down and cover with the lid. The fat helps shield the lean brisket flat from the heat. - Source: Internet
• Set the top vent to 100% open and leave it that way throughout the entire cooking process. Start with all 3 bottom vents 100% open. As the cooker approaches 250°F, begin to partially close all 3 bottom vents to maintain 250-275°F. Adjust the bottom vents as needed to maintain this temperature range throughout the cooking process. - Source: Internet
• About halfway through the cook (when the internal temperature reaches 150°F [66°C]), we’ll actually remove the brisket from the pit and wrap it in paper. Peach paper is best, but unlined butcher paper or packing paper will do. At this point, the water in our pan may have largely evaporated and the paper wrapping will help the brisket retain moisture over the second half of our cook without compromising the crust. We’ll reset our thermometer alarm for our final pull temperature of 203°F (95°C). - Source: Internet
• When I cook brisket, I prefer to cook a whole packer brisket. I like getting some lean meat and some fatty meat in a single cook, sort of a two-for-one deal. I also think the fatty point section helps protect the lean flat section from drying out. But on occasion I walk into the warehouse store and see a nice, big brisket flat in the meat case and it whispers, “Take me home and barbecue me,” and I can’t resist. - Source: Internet
• Return the wrapped brisket to the smoker fat-side up (so the sticky fat doesn’t stick to the paper under the weight of the brisket) and continue cooking for several hours until it reaches 205°F internal temperature. Check for tenderness by inserting an instant-read thermometer vertically into the center of the flat. If it goes in and out like butter, the brisket is done. - Source: Internet
• After it’s wrapped, keep cooking the brisket the same as you were. If you’re near the 8 hr mark you may need to restock the charcoal reservoir. If so, shove the lit coals tight to one side and add more unlit coals, and clear the ash. Once the meat is wrapped, there is no further need for wood smoke, so don’t add any more wood, or water for that matter. The foil wrap blocks any of that. - Source: Internet
• A technique known as the Texas crutch is often used by pros. By doing this, you can remove the brisket early if the temperature stalls. It is then wrapped in foil, reinserted with the probe, and placed in the smoker until done. Stall occurs when the internal temperature stops rising. - Source: Internet
• Franklin says he likes a trimmed brisket to have an “aerodynamic shape” without sharp edges or ragged bits that will burn during cooking. He also removes thin areas of the flat that will overcook and can’t be served to customers. After watching these videos, it’s up to you to decide how to interpret his method and apply it to your particular brisket. - Source: Internet
• Franklin indicates you’ll need about 1/2 cup or 4 ounces of rub for a 12 pound brisket—I found this amount of rub perfectly adequate for my slightly larger brisket, with a little bit left over. Franklin describes it as “equal parts” of kosher salt and black pepper and specifically says about the salt, “I use roughly 1/4 cup (which is about 2 ounces with Morton brand) per brisket.” So you’ll complete the rub with 1/4 cup or about 2 ounces of 16 mesh black pepper. - Source: Internet
• Smoking the perfect brisket is not an easy task. The recipe is only part of the equation. I’ll go into full detail on how you smoke a brisket and what ingredients will make it just as good as Franklin BBQ. If this is your first brisket you’ll want to follow the instructions closely. - Source: Internet
• Once you have the fat and skin cut off the meat, you can now apply the salt and pepper rub. See below for ingredients. Make sure the rub is well mixed and evenly spread across the brisket. Don’t go crazy with it. Too much rub on the meat will make it taste bad. - Source: Internet
• This will even out the temperature. Recommended resting times are around one hour. But professionals recommend between two and four hours. - Source: Internet
• The following video demonstrates how Aaron Franklin slices brisket using the “Texas Turn” method. If you really want to be like Aaron Franklin, you can buy the same slicing knife he uses in this video. I’ve got one and it gets the job done nicely. - Source: Internet
• Place the trimmed, dry brined brisket, fat cap down, on the indirect side of your kettle after the Slow ‘N Sear has been lit and only after the kettle has come up to temperature, ~225 F. Remember, do NOT use the thermometer on the lid of your kettle, use a good quality digital thermometer. It will pay for itself with one perfectly cooked brisket! - Source: Internet
• Brisket is an especially tough cut of beef. Although its reputation is that it is difficult to cook, it can be learned by anyone. Cooking brisket for a long time is the key to making it tender. - Source: Internet
• Well, the short answer is “No”. Even when I buy the same brand of brisket that Aaron Franklin uses, trim it as shown in his numerous videos, use the same kosher salt and 16-mesh black pepper he uses, and wrap the meat in the same pink butcher paper he uses, I cannot exactly replicate Franklin Barbecue brisket. Why? Because I don’t have Franklin’s offset pit, I don’t have his seasoned post oak split logs, and most importantly, I don’t have his many years of experience barbecuing thousands upon thousands of briskets. - Source: Internet
• So here’s an 8-pound brisket flat I cooked using butcher paper. Pink butcher paper, to be precise. The brisket is wrapped in butcher paper part way through the cooking process to keep the meat from getting too much smoke, to help retain moisture, and to slightly accelerate the cooking process. The paper “breathes” more than aluminum foil, also known as the “Texas Crutch”, and some people think that’s an advantage over foil. - Source: Internet
• So here’s the thing about Aaron, he’s the man. His personality comes through in every interview and cooking show AND he’s completely transparent with his BBQ recipes. So even though his brisket has made him a ton of money, he shares his secrets and recipes because he wants everyone to enjoy delicious Texas brisket (and probably because he knows we can’t recreate the entire Franklin BBQ experience) . Which brings me to this post - I’m going to TRY to recreate Franklin BBQ smoked brisket with its salty and peppery bark, affectionately referred by the BBQ crowd as “black gold.” Let’s get started. - Source: Internet
• Line the water pan with aluminum foil suspended about 1″ above the bottom of pan. The air gap will help prevent the brisket drippings from burning during the cook. Do not add water to the pan. - Source: Internet
• After letting the juices settle into your meat you’re finally ready to serve the brisket. Cut the flat portion of the brisket across the grain in quarter inch strips. If your quarter inch cut of brisket fall limp without falling apart, you know you’ve cooked the brisket well. When you get to the point cut, the direction of the grain changes. Turn the meat 90 degrees and start cutting 3/8″ strips. - Source: Internet
• One downside to butcher paper is you cannot add beef broth or other liquids to it toward the end of the cooking process like you can when using aluminum foil. That’s OK for Central Texas style brisket because they’re not big on adding liquids to brisket. Franklin just lightly sprays the surface of the paper and the meat with apple cider vinegar, wraps the meat, and puts it back in the smoker to finish cooking. - Source: Internet
• Ah smoked brisket. The holy grail of smoked meats. Here you’ll learn our method to smoking an incredibly tender brisket! - Source: Internet
• The average packer brisket is 11-18 pounds. It is a large cut of meat, it has two muscles and a fat cap. Meathead Goldwyn suggests smoking brisket at 225°F. - Source: Internet
• There will be some carryover cooking, as well, but it will be slow and minimal because of the low and slow cooking method. Keep an eye on the brisket’s internal temperature with Smoke to track carryover and its gradual cooling. When the brisket has reached 140-145°F (60-63°C) you can remove the probe, unwrap your brisket, and start to carve. OR you can allow it to continue resting wrapped for a couple more hours in a dry cooler. A good, solid rest will improve the quality of the finished meat. - Source: Internet
• What kind of butcher paper to buy? Look for 40 lb. paper (that’s a measure of thickness) that is at least 18″ wide, but 24″ wide is better. It costs a bit more, but it’s easier to wrap briskets using wider paper. You want an uncoated paper—no wax or plastic on one side. As for color, it’s not important, but if you want to make authentic Aaron Franklin brisket, you can order pink butcher paper from a number of suppliers. - Source: Internet
• Be sure to use gloves or multiple tongs to handle the bulky hot meat. Place the brisket on a cookie sheet or cooling rack while you lay out your paper. Be sure to close the smoker lid to keep the hot air inside while you wrap. Wrap the brisket tightly in two layers of peach paper or unlined butcher paper and place it back on the grate in your smoker. - Source: Internet
• A second option is to not pull it off at all but rather wait out the stall period. This takes more time as the internal temperature will just continue rising at a slow pace. However, the brisket will have a crispier bark and smokier flavor if you are to use this method. - Source: Internet
• 4-5 PM - internal temperature should be around 195 - 205f. Test the doneness by poking the flat and point with your temperature probe or toothpick. It’s done if there is no resistance. Wrap your brisket and put it in the cooler for a rest for 1+ hours. - Source: Internet
• Whichever cut you choose, be sure to drain the fluids from the bag before removing your brisket. Then pat both sides of the brisket dry with a paper towel and, if necessary, chill your brisket in the fridge for a few hours. Chilled, dry, firm fat is much easier and safer to cut than soft or slippery fat. - Source: Internet
• Storage: Keep your leftover brisket in an airtight container in the fridge for up to 4 days. If you need to store it longer than that, it can be frozen for up to 3 months. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases. Victorinox Boning Knife, Semi-Stiff Blade, 6-Inch - Source: Internet
• I am always for the point. I find it has more marbling in the muscle which means a more flavorful, tender, and juicy brisket. You can use mop sauce - Source: Internet
• Trimming the fat side of the brisket is up to you. Many will not trim a brisket flat at all, while others will trim the thickest areas of fat to about 1/4″ thick. I didn’t do any trimming on the fat side. I did remove some areas of fat and silverskin from the lean side of the brisket. - Source: Internet
• We set our air probe low alarm to 225°F (107°C) and our air probe high alarm to 275°F (135°C). This will keep our brisket right in the 250°F (121°C) range that we want for the duration of the cook. When the low alarm sounds, it’s time to increase the heat by adding fuel or ventilation. If the high alarm sounds, it’s time to cool things down by partially closing off the vents. - Source: Internet
• In the next group of photos, the first three photos show how I trimmed up the thin edge of the flat end of the brisket. I started by removing the surface fat, and upon further inspection realized most of the edge was fat and cut it off completely. The last two photos show how I squared up the end of the brisket flat. - Source: Internet
• Brisket: This recipe is written for a whole brisket. As always, buy the best brisket you can afford. In my small town, I rarely find brisket at the grocery store, but often find prime brisket at Costco. The better the quality of beef, the more likely you’ll have a great brisket at the end. - Source: Internet
• Franklin BBQ is the gold standard for barbecue in Austin. Not only the best BBQ in Austin, it’s hailed as the “best BBQ in the country” by Bon Appetit, “best barbecue joint” by Esquire Magazine, and awarded James Beard Best Chef… you get the idea. It’s good. Serving brisket, ribs, sausages, and turkey – you’ll spend hours waiting in line. It’s a commitment, and they sell out of Franklin bbq brisket daily. - Source: Internet
• Cook for another couple of hours until the brisket reaches 200-205°F internal temperature. Check for tenderness by inserting an instant-read thermometer through the paper vertically into the center of the flat. If it goes in and out like butter, the brisket is done. - Source: Internet
• When it comes to cooking a big piece of meat, like briskets and pork shoulders, you’ll notice that the internal temperature stops rising. The science behind it is basically that as the heat from your smoker evaporates the moisture in the meat, it cools the surface of the meat. Push me - pull you kind of thing! - Source: Internet
• No. 3 –> We’re here for a long time - no for real. This recipe owes its delicious tenderness to a long slow smoke at a low temperature and finishing at a higher temperature. This long cooking process ensures the breakdown of the tough connective tissue and muscle fibers for a juicy brisket at the end. - Source: Internet
• Pro tip: The internal temperature of brisket tends to stall. If it doesn’t look like it’s progressing, just wait. If you keep the temperature consistent it will push through “the stall”. A wrapped brisket will push through the stall faster. - Source: Internet
• Then, wrap the brisket tightly in a double layer of heavy duty aluminum foil. This temp will allow the brisket to get past the “stall” and will allow ample “bark”, the salty, peppery flavorful crust on the outside of the brisket, to develop. You don’t need to add any liquid to the foil when wrapping, although this is common with some recipes and some pitmasters, often to prevent the meat from sticking to the foil when it’s finished. It’s really your choice. - Source: Internet
• Lay the brisket onto the grill grate. Brisket experts debate whether it is better to place it fat side up or fat side down. Aaron Franklin places his briskets fat side up because his cooker has more top heat than bottom heat. We placed our brisket fat side down, however, to shield the meat from the high bottom heat in our smoker and to make sure the fat rendered before the leaner side got overdone. - Source: Internet
• To speed up the cooking process and to stop your brisket from drying out, wrapping it is the way forward. Wrapping keeps in the heat, smoky flavor, moisture and reduces bitterness. To achieve maximum flavor, it is important not to wrap too early. - Source: Internet
• No. 1 –> This recipe calls for a whole packer brisket - this is the common way to describe an entire brisket. This cut is comprised of 2 different muscles, separated by a layer of fat. The flat - which is the long, lean, flat part and the point or deckle - is a thicker, pointy muscle with excellent marbling. - Source: Internet
• Step 4 APPLY THE RUB. Using a shaker, and holding it 1 to 2 feet above the ribs, generously apply the rub—a little heavier than you would on a brisket. This is because, as rich as brisket is, beef ribs are even richer. The extra rub ends up forming a bark that balances out that richness just a little bit. I generally use somewhere around 1/3 to 1/2 cup of rub for each rack of beef ribs. - Source: Internet
• If your brisket is taking too long to cook you can speed up the process by wrapping it in butcher paper or aluminum foil. This does two things. It keeps the beef moist and raises the internal temperature more rapidly. - Source: Internet
• In this first group of photos, the first photo shows the fat side of the brisket before trimming. The next two photos show a flappy portion hanging off the edge of the point section that I trimmed off. The last two photos show an area of loose fat just below that flappy portion that I also trimmed off the side of the brisket. - Source: Internet
• No. 5 –> Dedicate a towel to your smoking endeavors. We have a one-off bright blue beach towel that has some holes in it. We’ve assigned that one to be the “brisket towel”. Trust me, you don’t wanna wrap your body in a strangely meat-scented towel after a shower. - Source: Internet
• We did a study of the tenderness of forty major muscles of the cow when cooked in the same manner, over direct heat like a steak and the brisket was thirty-ninth in tenderness. But the fact that in Texas barbecue, you’re taking one of the worst pieces of the animal and converting it into one of the best is a miracle itself. —Dr. Jeff Savell as quoted in Franklin Barbecue - Source: Internet
• Good things come to those who wait. Same with great briskets. Kevy and I believe in the low and slow method of brisket cooking and getting the timing right can be a little tricky, so here’s how we do it: - Source: Internet
• After this hold, remove the brisket, unwrap, and prepare to slice! HINT: You do not simply slice all the way across like a regular roast! The flat’s and the point’s grains run in opposite directions, so they must be sliced differently for the best results. After you get a couple briskets under your belt you’ll learn which other things you want to adopt into your personal favorite techniques- injecting, adding liquid to the wrap, using butcher paper to wrap instead of foil, not wrapping at all, etc. For the initial maiden brisket voyage however, we suggest you try the above directions. - Source: Internet
• Typically you’ll want to trim the fat cap to a uniform thickness about 1/4″ thick. Also, remove any large “nodules” or chunks of fat, and remove as much of the silverskin as you can as it will not break down during the cook. (Silverskin is the thin membrane covering the exposed side of the brisket, opposite the fatty side.) - Source: Internet
• Pro tip: Let the brisket get to room temperature. Just leave the brisket out for about an hour after taking it out of the fridge. Beef is just about the only meat that will allow you to do this without getting bacteria. - Source: Internet
• 1. Unpack the brisket and rinse under cold water. Dry it off and place on your cutting board. You may want to set up your iPad for instructions on trimming, video below. - Source: Internet
• Texas barbecue expert Aaron Franklin, founder of Austin’s world famous Franklin BBQ, is a bona fide BBQ phenomenon who has personally cooked literally thousands of briskets. To get both the tender, moist mouth feel of the brisket meat AND a healthy caramelized crust, Aaron recommends a two stage smoking technique sometimes called the “Texas Crutch.” - Source: Internet
• 2. Follow along with Aaron Franklin’s video below about how to trim your brisket. In summary, you want to leave about a 1/4" fat cap on the entire brisket. - Source: Internet
• Have you noticed that meat processors are cutting briskets longer and narrower than they used to? This can make it hard to fit a whole brisket into the 18.5″ Weber Bullet. Large briskets can be “shoehorned” between the handles on the cooking grate and will shrink during cooking. Other approaches include folding a portion of the flat section under itself, or “draping” the brisket over a large chunk of foil-wrapped smoke wood, as shown here, or over a foil-wrapped brick so it fits on the grate. In any case, the brisket can be repositioned later once it starts to shrink during cooking. - Source: Internet
• There are 2 parts to the brisket: the point and the flat. The point is thicker and has a lot of fat mixed in the with the meat. The flat is thinner and has less fat mixed in. Both of them have a layer of fat covering them. - Source: Internet
• A traditional brisket rub is a simple 1:1 ratio of kosher salt and ground black pepper. To coat a full-packer brisket use about 3/4 to 1 cup of the rub. No intense spices are added to allow the flavors developed in the meat through the smoking process to take center stage. - Source: Internet
• Mix the mustard and pickle juice together. Slather the mixture all over the brisket. Sprinkle the rub all over the sides and edges of the brisket. Cook as described above. - Source: Internet
• Anytime is a good time for tender, juicy, smoky brisket. We have the thermal tips you need to get it right. So grab a “full-packer” from your butcher, and get smoking! - Source: Internet
• This recipe makes enough for 1 large packer brisket. If you’re cooking more than 1 packer at a time, simply double the rub recipe and use more root beer. If you’re cooking a half-packer, or separated point and flat, you’ll need to halve the rub and shorten the cooking time. - Source: Internet
• Brisket requires both a low and steady pit temperature—Franklin uses 275°F (135°C) but we used a slightly lower and slower pit temp that gave us more control in our smaller smoker: 250°F (121°C). Brisket is a tough cut because it comes from the part of the cow just above the legs. The muscles in brisket get used heavily during the life of the cow and develop a great deal of connective tissue, mostly collagen. - Source: Internet
• Place the other thermometer probe in the thickest part of the flat. Make sure the probe is not in the fat cap, but centered in the meat the best you can. Follow the Slow ‘N Sear “Low & Slow 225” lighting directions to cook your brisket. - Source: Internet
• In Texas, it’s all about the meat and not about the sauce. Serve sauce on the side, if you like. Here’s a link to a recipe for Aaron Franklin’s Sweet Sauce at The Virtual Weber Bulletin Board that goes great with this brisket flat. - Source: Internet
• Use good-quality foil or butcher paper to wrap your meat. However, using butcher paper minimizes the risk of overcooking, so it’s a safer option than foil. Wrap the meat tightly. You don’t want any juices leaking out. Place the probe inside the meat after wrapping it to keep an eye on the internal temperature. - Source: Internet
• To do this, it is recommended to use a leave-in instant-read thermometer to watch the internal temperature. You may already have a built-in thermometer on your grill and smoker. Pellet smokers actually come with two probes, so one can be put in the flat and one in the point. - Source: Internet
• Your Smoke’s Pro Series high temp cooking probe* goes into the thickest part of the “flat” of the brisket. The flat is the long muscle of uniform thickness. There is a layer of fat (called the “deckle”) between the flat and the point at the thicker end of the brisket that you want to avoid. You want to be sure you are measuring the temperature of the meat itself, not the rendering fat. - Source: Internet
• Step 2 TRIM THE RIBS. Beef ribs usually come quite clean and well trimmed, unlike pork ribs and briskets, so there’s not much to do. If you see any big chunks or flaps of fat, trim them away. Apart from that, I don’t trim beef ribs. - Source: Internet

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