Paulo has been honing his BBQ skills ever since we got our Big Green Egg last year. Smoking a whole beef brisket is the ultimate challenge and he decided to do it Texas style, following the method of legendary pitmaster Aaron Franklin. After all, the brisket trend originated in Texas and barbecue beef brisket is considered their national dish.
It’s important to note that US brisket is different to what we know as brisket in the UK, namely a rolled and tied cut of meat that is slow roasted in the oven. Cattle breeds in the UK are smaller so the brisket needs to be treated more delicately as it’s less able to endure heat and doesn’t have the protective fat content and connective tissue for the cooking process. Brisket from the USA is larger, juicier and more stable.
Brisket comes from the cow’s lower chest area, which has coarse muscle fibres that are tightly bound together so it’s a notoriously difficult cut of meat to get right. Get it wrong and it will be tough and hard. Brisket should be cooked low and slow in a smoker as it breaks down the connective tissue for a juicy, tender result. It’s very time-consuming but so worth it for smoky, smooth, buttery brisket with a soft, sticky crust (bark) packed with flavour!
The whole brisket, known as a “packer cut” in the US, comes vacuum packed and is left untrimmed. More on trimming the fat later but in essence, the fat helps keep the brisket moist during the cooking process. The whole brisket includes the point (the thicker, fattier end) and the flat (the flatter, leaner end). Some cooks separate the two for better control over the cooking but we did it Franklin style.