Indulge in the rich, smoky flavor of Franklin's signature smoked brisket. This recipe captures the essence of Central Texas barbecue, featuring a simple yet bold seasoning and slow smoking for unmatched tenderness.
Ingredients: 1 whole packer brisket 15-18 lbs. 2 tablespoons kosher salt. 1 tablespoon coarsely ground black pepper.
Instructions: Remove any extra fat from the brisket, leaving a layer of 1/4 inch. Put a lot of kosher salt on the brisket and make sure it covers all sides evenly. By covering the brisket with coarsely ground black pepper, you can make a tasty crust. Warm up the Franklin BBQ Pit to 275F 135C. Put the brisket on the pit with the fat side facing up. Smoke it for 6 hours. Brisket should be tightly wrapped in pink butcher paper to keep the moisture in. Put the brisket back in the pit after being wrapped and smoke it for another 6 to 8 hours, or until the internal temperature reaches 203F 95C. Put the brisket in a cooler with insulation for one to two hours to rest. Cut the brisket across the grain and serve it with your favorite BBQ sauce.
Prep Time: 30 minutes
Cook Time: 14 hours
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