Choosing The Perfect Brisket
The first step of cooking your brisket is picking the right one. This is one thing all the big Texas BBQ families can agree on the best BBQ starts with the best cuts.
Brisket is a tough cut of meat so it really benefits from being cooked slowly at a low heat. You should be looking for a Brisket with a defined point and flat. You want the flat to be thick so that you have a better chance of the flat and point cooking at the same speed.
Aaron Franklin also points out that the more marbling the brisket has, the better its going to cook and taste.
Don’t Be Afraid To Mix It Up
Now don’t be afraid to mix it up. As they say, cooking is more of an art than an actual science. I mean, there’s nothing wrong about following Aaron Franklin’s recipe to the letter but you can definitely add some of your own ingredients to the mix to make it truly your own homemade barbecue sauce. Remember, its the art of barbecue! I call my own mix the Lone Star Barbecue Sauce or Lone Star BBQ Sauce, but thats just me and I have no intention of selling my sauce, but Im more than willing to share tips on how to make your own bbq sauce! Youll never know, you might end up making the best barbecue sauce out there!
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Liquid smoke – prefer a smokier sauce/ a couple of drops of liquid smoke can add that pleasant smokey flavor to your homemade barbecue sauce!
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Chili powder – if you want it to have a bit of a kick then go for it. Freshly chopped chili peppers can work as well, but if that’s not an option then chili powder can work in a pinch!Personally, cayenne pepper works wonders for that extra spice.
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Tomato sauce – if you don’t have ketchup then tomato sauce can work, just adjust the sugar to taste as it won’t be as sweet.
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Soy sauce – Add an oriental kick to your bbq sauce by replacing salt with soy sauce.
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Spice and Seasoning – As we said earlier, don’t be afraid to mix it up! Add your favorite spice or seasoning to personalize the taste.
Don’t be afraid to personalize it and experiment, you’ll never know if you’ll stumble upon the next great recipe!
How To Trim Brisket
Trimming brisket is a fine balancing act. Leaving too much fat on will make it rubbery. Trimming too much off will make it dry.
As a rule, try to remove about one-inch of fat across the flat cap.
Brisket often contains a thick membrane called the . For meat geeks, this sits between the rib cage and the pectoralis profundus muscle. The deckle will not render when you cook it, so its important that this is removed. Your butcher may have already done this, but if not then its crucial that you do this.
Like with any meat, brisket is firmer when cold. This makes it the best time to trim it, so try to do it when youve just removed it from the refrigerator.
Aim to remove any stray parts of thin meat. These will cook much faster, and be more prone to drying out or even burning.
Cutting brisket isnt an exact science. As long as you have a one-quarter-inch layer of fat left intact then youll be good to go.
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Aaron Franklins Bbq Rib Sauce Recipe Steps
Over medium heat, heat up a medium saucepan and then add the fat. Once the fat starts shimmering, add the onions and cook until they become soft and translucent. This usually takes about 8 minutes, but it may be more or less depending on how you chop them. Once the onions are translucent, add the garlic and then continue to cook until the garlic starts to crisp up. This is about an additional 3 minutes. Be careful not to overcook the garlic as it will turn bitter.
The next step is to create a glaze, add the brown sugar and sir frequently for 2 to 3 minutes. Keep stirring so that you don’t burn the sugars.
Add in the rest of the ingredients, except for the Worcestershire sauce and bring to a simmer. Simmer for about 5 minutes or until the barbecue sauce has thickened. Once the barbecue sauce has thickened, add the Worcestershire sauce and allow to simmer for another minute before taking off the heat.
Now the final step is the actual secret to the sauce, to prevent it from breaking and splitting, transfer the mixture to a blender and blend at high speed for about a minute. This makes the sauce into one thick emulsion. just be very careful with this step since it’s hot and it may splatter and hurt you.
Allow sauce to cool and store in the fridge for up to one month.
Some notes on the homemade barbecue sauce that you may want to remember:
Aaron Franklin Barbecue Brisket Recipe
Looking for Aaron Franklin barbecue brisket recipe? Weve got it for you. Read on.
Aaron Franklin is the award-winning, record-breaking pitmaster and Co-Founder of the equally acclaimed restaurant Franklin Barbecue. The restaurant is famous throughout, not only Texas, but the world for its brisket.
There hasnt been a day since the restaurant opened that Franklins establishment hasnt sold out of Brisket, and it has daily queues around the block.
In his Create TV show, and his book Aaron shared some of his barbecuing secrets. In this article were going to breakdown how you can cook yourself a brisket that tastes *almost* as good as Aaron Franklins.
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Aaron Franklin Ribs Recipe: Texas Style
Are you looking for a great Franklin BBQ ribs recipe? Check out how to prepare this delicious recipe Texas style.
If you have ever been to Austin , then there is a good chance you know about Franklin BBQ And if you dont, then you should! Their BBQ is second to none! Aaron Franklin is the master chef behind the famous BBQ joint, and today we are sharing some of his how-to videos to create his famous barbeque ribs. Whether you are making baby backs, spare, beef or lamb ribs, smoking them to tender juicy perfection creates unforgettable BBQ experiences. Check out his two videos below, followed by his classic Franklin Rib Recipe.
Aaron Franklin Masterclass Spare Ribs Recipe
In this delicious smoked spare ribs recipe video, we will teach you how to make Aaron Franklins Smoked Spare Ribs using his method from MASTERCLASS!. These delicious smoked spare ribs, might be a little bit more time consuming but the result and flavour speak for themselves! We cooked these on the SNS Grills Kettle which worked perfect for these ribs. Everything you need to know is below.
Prep TimeCook TimeTotal Time
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How To Choose A Brisket
The recipes recommends keeping the flat cap on. In most cases, Ive always recommended removing it, but Aaron argues that this will help keep the brisket warm. Because the cooking time on this is so much longer than other barbecue brisket recipes, Im happy to go along with him here.
It doesnt stop there though. Aaron recommends cooking the entire thing, which also means leaving the point and flat intact and connected.
So when you choose your whole brisket, you want both flat and point together. This is often referred to as a packer brisket. Doing this will also give you much more control over exactly what you trim later.
Keep an eye out for marbling. This is the streams of fat and connective tissues that we see running through the flesh of red meat. Its an indicator of good meat for smoking because as its cooked low and slow it will begin to melt away, leaving us with beautifully moist and rich flavors.
Also keep an eye out for a thick flat. This will allow the leaner parts of the beef underneath it to cook at the same rate as the rest of the beef.
Franklin Bbq Brisket Recipe
Franklin BBQ is widely praised for being one of the best BBQ restaurants in the country. Youve probably seen the owner, Aaron Franklin on TV or YouTube. He gives away all of his hard-earned secrets of his recipe every chance he gets, right? Wrong. In this article Ill show you the real secrets behind the Franklin BBQ Brisket Recipe.
Smoking the perfect brisket is not an easy task. The recipe is only part of the equation. Ill 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 youll want to follow the instructions closely.
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Aaron Franklins Espresso Barbecue Sauce Recipe
Makes about 2 cups
1 1/2 teaspoons kosher salt1 1/2 teaspoons coarse black pepper
Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.
Recipe Franklin Barbecue S Sauce
These are actually excellent recipes, yet the pictures are too little as well as the high quality is reduced. If youre trying to find a very easy bbq recipe that nothing can go wrong on or even one just for something to snack on after a day at the beach after that this is it. The bbq recipes are yummy and super very easy too.
There are a lot of BBQ recipe suggestions here, so take your time and also see if there is something for you. Im additionally searching for recipes for next BBQ event, so if you have one, please share it!
We wish this article has been helpful in providing you some suggestions for your following barbecue. If you need to go over that suggestion further, please do not hesitate to leave us a remark listed below or contact us.
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Who Is Aaron Franklin
Aaron and Stacy Franklin run the award-winning Franklin Barbecue in Austin, Texas. Aaron has been awarded the James Beard Foundation Award for Best Chef: Southwest in 2015 , Texas Monthlys coveted Best Barbecue Joint in Texas, and Bon Appetits Best Barbecue Joint in America.
The couple has received praise from Anthony Bourdain and President Obama. Stacy is the business knowledge behind the business, whilst Aaron is the restaurants pitmaster. Aaron even had a BBQ based cooking show on Create TV.
The couple took Texas by storm despite not being from one of the big BBQ families. They got the idea to open their original roadside BBQ stall from cookouts they held for their friends and family.
Things quickly progressed and now they have awards galore, and people queuing for hours every day to get into the restaurant. There hasnt been a day where the restaurant hasnt sold out of brisket since it opened.
Aaron Franklins Brisket Recipe
- Salt and Pepper mix 1 part Kosher Salt and 1 part 16 mesh ground pepper
Speculation has surface about this being a fake Franklin Brisket Recipe. Salt and pepper is a classic Central Texas barbecue recipe. John Lewis, who used to work at Franklin BBQ has come out with his own recipe. He did not confirm or deny that it is the same recipe used at Franklin BBQ. Here is the full recipe given by John.
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Instructions For The John Lewis Recipe
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.
Jeremy Yoder from Mad Scientist BBQ has a YouTube video where he does a test cook using the salt and pepper only rub as well as the John Lewis style recipe. His test uses just the pickle juice and the portions of salt and pepper arent as exact as the recipe. He did give the John Lewis recipe high praise though. Check it out below.
Need tips for your BBQ? Check out our other links below:
Gas Grill Ribs With Aaron Franklin Bbq Sauce
There is a misconception that you need a smoker or charcoal grill to cook good ribs. You can easily accomplish this on a gas grill creating tender, delicious, flavourful ribs. Just make sure you have plenty of gas in the tank.
As a special bonus, this recipe includes a recipe for BBQ sauce which is used by Aaron “King of Barbecue” Franklin uses at his restaurant, Franklin BBQ. If I’m honest I was skeptical at first when there are so many ready made sauces readily available on whether the juice would be worth the squeeze. Well let me tell you that yes it most definitely is! Zing and sharp, this sauce is most definitely a winner for ribs.
For the Aaron Franklin BBQ sauce
- 2tbspfatbeef fat, vegetable oil, lard, or bacon fat
- 1/3large yellow or white onionroughly chopped
- 4clovesgarlicroughly chopped
- 200glight brown sugar
- 235mlapple cider vinegar
- 500gorganic or all-natural ketchup
- 1tspsmoked paprika
- 1tspfine sea salt
- 1tspfresh ground black pepper
- 4splashes Worcestershire sauce
- 2tbspJack’s Meat Dustor your favourite rub
- apple juicein a spray bottle
- 1drizzlehoney or maple syrup
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How To Smoke Pork Ribs: Aaron Franklins Bbq Ribs Recipe
Cooking spare ribs falls between pork butt and brisket in terms of difficulty. They spend the least amount of time in the smoker and will cook at a consistent temperature throughout. However, because theyre a comparatively thin cut of meat, there isnt as much margin for error. Spare ribs also need a certain amount of trimming during prepmore than pork butt, but not as much as brisket. This cook also involves Aaron Franklins signature bbq sauce, which youll apply to the ribs just before wrapping so that it emulsifies with the fat as it renders for fall off tender barbecue ribs.
Learn pitmaster Aaron Franklins complete smoked barbecue ribs recipe.
Use A Simple Bbq Brisket Rub
The key here is to forget complicated spices or herbs, and simply go with a simple salt and pepper blend.
Aaraon Franklins recipe is all about simplicity. Our BBQ rub here is the perfect example of that.
Using just this simple seasoning will do enough to dry brine the beef a little, and impart just a touch of flavor. We dont need to do anything more than that.
Use equal parts Kosher salt to black pepper and mix together. Apply all over the brisket, but dont be too generous.
Once you have applied the rub, leave the brisket for an hour at room temperature. This will allow the brisket temperature to come up slightly, while also allowing the salt to do its work and stimulate the moisture in the meat.
Note: If you do want to try adding a touch more flavor to your barbecue brisket, try experimenting with other rubs. There are some great store-bought brisket rubs out there for you to start with.
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Recipe: Aaron Franklins Regular Barbecue Sauce
Barbecue sauces at Franklin Barbecue, Austin. From “Franklin Barbecue: A Meat-Smoking Manifesto” by Aaron Franklin and Jordan Mackay. .
¼ cup plus 1 tablespoons cider vinegar
¼ cup plus 1 tablespoons white vinegar
¼ cup plus 1½ teaspoons brown sugar
2 tablespoons plus 1½ teaspoons Worcestershire sauce
1 tablespoon chile powder
1½ teaspoons kosher salt
1½ teaspoons coarse black pepper
Instructions: Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients.
Remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle or however you want to store it.
Store in the refrigerator for up to 1 month.
Makes about 3 cups
Buying Aaron Franklin Barbecue Sauce Online
If you thought that ribs were the best item on the Franklin barbecue menu for takeout, then youve probably havent tried their bottled sauces. If you don’t want to go through all of the efforts in cooking up your own bbq sauce for your pulled pork or ribs, then you can easily find their sauces online. You can go to any of Franklin’s restaurants to get the sauces or even order their
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Aaron Franklin’s Basic Texas Sauce
- Half pound of butter
- 1/2 of yellow onion, diced
- 1.5 cups “no high fructose corn syrup” ketchup
- 1/2 cup apple cider vinegar
- 2 oz of lightly packed, light brown sugar
- Heaping teaspoon of kosher salt
- Heaping teaspoon of black pepper
- Little less than a teaspoon of chili powder
- Little less than a teaspoon of garlic powder
- Juice of half a lemon
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How To Use Your Homemade Barbecue Sauce
Now the sauce in itself is good for slathering on ribs or pulled pork once it’s cooked. But according to Franklin’s Meat Smoking Manifesto, to use it while smoking that rack of ribs, you need to warm gently the sauce and combine with equal parts of apple cider vinegar in a squeeze bottle. Don’t forget to shake it thoroughly so that it will be completely mixed.
Diluting the sauce with the cider vinegar does two things. It makes it thinner so that it will spread easier while it is cooking, and it reduced the overall amount of sugar that will become bitter and burn while you’re still smoking your ribs.
To apply, spritz the ribs until it becomes wet . Once that’s done, squeeze the diluted sauce over the ribs and close the lid, allow the sauce to set on the ribs for about 10 minutes and repeat the process on the other side.
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