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Backyard Brisket, Franklin-Style

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Our independently developed adaptation of Aaron Franklin’s publicly documented brisket technique, sized for a backyard offset, pellet or kettle smoker. Research Draft – not yet kitchen-tested; see the full method guide for equipment notes and troubleshooting.

Ingredients

Scale
  • 1 whole packer brisket, 10–14 lb, point and flat still attached
  • 2 tbsp coarse kosher salt per 5 lb of trimmed brisket weight
  • 2 tbsp coarse (16-mesh / butcher grind) black pepper per 5 lb of trimmed brisket weight

Instructions

  1. Trim hard fat to about ¼ inch and round the edges for even cooking. 30–45 minutes.
  2. Season evenly with the salt and pepper. Rest uncovered in the fridge at least 30 minutes, or overnight.
  3. Bring the smoker to a steady 250°F using post oak, or hickory/mild fruitwood as a substitute.
  4. Smoke unwrapped until the bark is dark and set, roughly 6–8 hours for a 12 lb brisket – expect a stall around 150–170°F internal.
  5. Wrap tightly in two overlapping sheets of butcher paper once the bark is no longer tacky.
  6. Continue smoking at 250°F until a probe slides in with almost no resistance, typically 195–204°F internal – roughly 2–4 more hours.
  7. Rest wrapped, in a cooler or turned-off oven, for at least 1 hour and up to 4.
  8. Separate the point and flat at the fat seam and slice each against its own grain.

Notes

145°F + 3 minutes rest is the USDA minimum safety temperature for whole cuts of beef – this brisket is cooked well past that, to 195–204°F, for texture, not safety. See the full method guide for equipment-specific adaptations and troubleshooting.

Find it online: https://howtomakebbq.com/methods/aaron-franklin-inspired-brisket-backyard-smoker/