aaron franklin

Aaron Franklin’s Butcher Paper Brisket.If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer. The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of &quot;the 50 Best BBQ Joints in the World.&quot; That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him. The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob. In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award. Aaron Franklin does not keep his recipes a secret and he desires all the credit for allowing us to make it like he would.

Aaron Franklin’s Butcher Paper Brisket - Keto - LCHF

Camp Chef Woodwind

Weber SmokeFire EX4

BBQ Dragon Extreme Heat Resistant Gloves

Roll of Pink Butcher Paper

ThermoWorks Signals

ThermoWorks BlueDOT

Twelve Pound - First Quality Brisket

Salt

Black Pepper

Worcestershire sauce

Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister.

Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, water pan and set the temperature to 250.

Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.

Prepare Brisket for Cooking

Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165.

Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.

Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.

The Cook

Aaron Franklin's Butcher Paper Brisket - Keto Approved.

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If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer. The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of "the 50 Best BBQ Joints in the World." That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him. The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob.

In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award.

Aaron Franklin does not keep his recipes a secret and he desires all the credit for allowing us to make it like he would.

Ingredients

1 (12 - 14 pound) first-quality beef brisket, untrimmed - http://amzn.to/2G5nYqL

Salt and coarsely ground pepper - 50/50 ratio

1/4 cup Worcestershire sauce - http://amzn.to/2pknuDI

1/4 water

Roll of Pink Butcher Paper - http://amzn.to/2HLcpST
Preparation

Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister.

Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, water pan and set the temperature to 250.

Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165.

Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.

Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.

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Here is the list of Barbecue sites and their URLs:

Learn to BBQ Website – https://learntobbq.com
Learn to BBQ Youtube Channel - https://www.youtube.com/c/learntobbq
Learn to BBQ Facebook Page - https://www.facebook.com/learntobbq/
Sous Vide BBQ – Facebook Group - https://www.facebook.com/groups/1915950615096402/
Outdoor BBQ Kitchens – Facebook Group - https://www.facebook.com/groups/outdoorBBQkitchen/
Tailgating and RV BBQ – Facebook Group - https://www.facebook.com/groups/667125077007051/
Rec Tec Classic RT-680 Club – Facebook Group - https://www.facebook.com/groups/1064748240347334/
Learn to BBQ – Subreddit - https://www.reddit.com/r/LearnToBBQ/
Sous Vide BBQ – Subreddit - https://www.reddit.com/r/SousVideBBQ/

#AaronFranklin
#ButcherPaperBrisket
#LearnToBBQ


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Aaron Franklin's Butcher Paper Brisket - Keto - Learn to BBQ

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