How does franklin BBQ make brisket?
Franklin BBQ, a famous barbecue restaurant in Austin, Texas, makes brisket using a slow and low cooking method. The process typically involves the following steps:
Seasoning: The brisket is rubbed with a blend of spices and allowed to sit in the refrigerator for several hours or overnight to absorb the flavors.
Smoking: The brisket is placed in a smoker and cooked over low heat (typically around 225°F) using wood (such as oak or pecan) to add flavor. The smoking process can take anywhere from 10 to 16 hours, depending on the size of the brisket.
Mopping: Franklin BBQ uses a mop made of vinegar, water, and spices to baste the brisket as it smokes, adding moisture and flavor.
Wrapping: When the brisket reaches an internal temperature of 165°F, it is wrapped in foil and returned to the smoker to continue cooking until the meat is tender and falls apart easily.
Resting: After removing the brisket from the smoker, it is allowed to rest for several minutes to allow the juices to redistribute throughout the meat.
Slicing: The brisket is then sliced against the grain and served with your favorite barbecue sauce.
This is just one example of how brisket can be made, and different pitmasters and barbecue restaurants may have their own methods and variations.
