Brisket: Part 1


In Texas, BBQ often means Brisket. Smoking a brisket is not something you can just wake up and decide to do. It takes prep work to get a good brisket. You need fuel in the form of charcoal and wood chunks for smoke flavor. You need a good rub. And, you need a good brisket.

Today, we’re going to talk about preparing the brisket. Chances are when you buy a brisket from the store, its in a cryovac container already sealed. It probably still has the full fat cap on it as well. That fat cap needs to be trimmed well, before you cook the brisket to make sure it comes out perfect.

Aaron Franklin (Franklin Barbecue) is my spirit guide to cooking a brisket. I’ve got an autographed copy of his book. And, I’ve book marked all the episodes of his PBS show on YouTube. The episode video that I watch the most is the one on how to trim a brisket.

Aaron taught a class at the Texas A&M Brisket Camp on how to trim a brisket. I’ve seen it dozens of times. And, I try to watch it every time I need to trim a brisket. If you’re thinking of doing a brisket this weekend, watch this video first

See you again soon.

John with Adventures with Keto and BBQ

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