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Hot take: Aaron Franklin's brisket method at Franklin Barbecue is actually way simpler than I thought
I watched his whole PBS series last weekend and was surprised he barely uses anything fancy. No special rubs or injections, just salt, pepper, and that oak fire. But the real kicker was when he said he trims his briskets down to like 1/4 inch fat cap. I always left mine at 1/2 inch and wondered why the crust wasn't right. Anyone else find their pitmaster hero's secret is just doing the basics better than everyone else?
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ryan7191d agoTop Commenter
Disagree strongly that it's just about simple basics. Most people can't replicate the temperature control he gets with that custom smoker setup, which is the real secret behind the consistent bark and moisture. The trim and rub are just the visible part of a process that relies on thousands of dollars in equipment and years of tweaking fire management.
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