Get advice from the chef and cookbook author on how to make the best Texas-style barbecue brisket.
Aaron Franklin spends a lot of time thinking about brisket. Considering lines at his cult Austin joint Franklin Barbecue, a slew of accolades , and the incredible number of hours and pounds of brisket he dedicates to his craft , it's probably safe to say his approach works. The result is super tender and flavorful beef, sliced and served by the pound, plate, or piled into sandwiches.Proper Texas-style brisket is made with the "Packer" cut from a cow.
This particular type of wood creates very little soot when it burns and imparts a mild smoky flavor to the meat. Franklin uses 20-inch-long logs for his restaurant smokers, but suggests buying pre-cured wood chunks from a sporting goods store for a smaller backyard smoker.It's important to keep the temperature even and calibrated according to the size of the smoker.
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