Hi all! I picked up a copy of this book this week. The book describes a journey through Texas sampling BBQ all over the state. There are also some recipes he collected along the way, including Aaron Franklin's recipe for brisket. (well, it's really more of a guideline rather than a recipe)
Aaron Franklin uses a rub of 50/50 salt & coarse ground pepper, and smokes over post oak. I ordered some post oak chunks online but they didn't get here in time. So I substituted the Jack Daniels chips. I also threw in a couple of chunks of pecan to help it along. (according to the book, that is also used in the same region)
The brisket is a full packer, a little over 13 pounds. I started it about 2:30am last night.
This pic doesn't really do justice to the salt & pepper, there is more than what appears. This is the bottom size of the brisket. I decided to take SolarYellow's advice and not do much trimming of the fat cap. So I concentrated most of the rub on the bottom.
Here's where the brisket is currently. Just made it through the stall. (taking a short nap made it go quick!) No wrapping needed. Below the brisket, which is a little hard to see, is Chef JJ's smoky au jus, in process.
Although I'm monitoring the IT, I'm going to use the toothpick test to check for tenderness and decide when to pull it. The rest of Aaron Franklin's process involves letting the brisket rest for an hour wrapped in butcher paper. Since butcher paper was $15 a roll in the restaurant supply store, I'm going to substitute parchment paper. I plan to make burnt ends from the point, while the flat is resting.
Quick question for anyone who is watching. Should I let the whole brisket rest for a bit before separating the point from the flat?
Thanks for looking!