Franklin Brisket Recipe (The Juicy & Tender Way)

Timothy Woods
Published by Timothy Woods
Last Updated On: February 24, 2024

If you have ever holidayed in Austin, Texas, and have tried Franklin's Barbecue, then you know their brisket is the best.

The brisket they make will keep your mouth watering whenever you think of it, and you will always go back for more.

Well, our experts have put together this recipe, so now you can make your Franklin's brisket in your home.

Quick Summary

  • Everyone loves Franklin’s brisket; the juicy and tender meat can make your mouth water and keep you returning for more.
  • But you can make this brisket at home; there is no need to go to a restaurant to get your fix.
  • A 2013 post from the USDA explains that a brisket is safe to eat once its internal temperature registers 145°F.
  • This recipe is easy to follow and will have you eating delicious brisket in no time.

In this article, you will find one of the best brisket recipes you will ever try.

If you are a fan of smoking and briskets, you need to keep reading!

The Franklin Brisket Recipe

Now that you have chosen the perfect brisket and expertly trimmed it so that it cooks evenly and stays moist, you can start smoking your brisket to create a delicious meal.

1. Equipment Needed

Chopped hickory wood

To make a Franklin brisket, there are a few materials required that you should try and buy beforehand to make the process more manageable when you begin making the brisket.

The equipment required for this recipe includes:

  • Hickory wood for the smoker (Soaked in water for at least 1 hour)
  • Pink butcher paper for the wrap
  • A spray bottle

2. Ingredients Needed

This Franklin brisket recipe will take about 10 hours and 30 minutes to prepare, and it will make approximately eight servings, which is perfect for a family get-together or to impress your friends with the best piece of meat they will taste.

Here are the ingredients you will need for this recipe:  

  •   A 10 lb whole brisket (I prefer to get my brisket from ButcherBox meat delivery)
  •   ½ cup water
  •   ½ cup Worcestershire sauce
  •   ½ cup coarsely ground black pepper
  •   ½ cup coarse salt

3. Method Of Making Franklin’s Brisket

Raw Franklin brisket on a wooden cutting board plain background

Once you have all the ingredients in your kitchen, you can begin preparing the ingredients and making your delicious Franklin brisket.

Here are the simple steps for you to follow:

  • Step 1 – Prepare and trim the brisket, ensuring that you leave the point flat on the piece of meat.
  • Step 2 – Prepare your smoker for indirect smoking and set it to cook at 225°F, and add your hickory wood chips to the firebox of your smoker.
  • Step 3– Mix the salt and pepper and liberally apply them to the brisket on both sides.
  • Step 4 – Place the brisket on the smoker grates and smoke the meat for 6 hours or until the smoker's internal temperature reaches 165°F.
  • Step 5 – Once the 6 hours are up, carefully take the brisket out of the smoker and allow it to rest for 5 minutes.
  • Step 6 – mix the water and the Worcestershire sauce in a spray bottle and spray the brisket with this mixture.
  • Step 7 – Wrap the brisket tightly in the pink butcher's paper and place the now-wrapped brisket back into your smoker. Now, close the lid of your smoker and leave the brisket to cook wrapped in the pink butcher's paper for a further 2 to 3 hours, or until the internal temperature of your smoker reaches 185°F.
  • Step 8 – Once this time is up, remove the brisket from your smoker and allow it to rest for 5 minutes.
  • Step 9 – Unwrap the brisket from the pink butcher's paper and slice it with a sharp knife; begin carefully not to remove the fat cap. Serve and enjoy your Franklin brisket.

Note: A 2013 post from the USDA explains that a brisket is safe to eat once its internal temperature registers 145°F [1].

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Choosing The Right Brisket For Franklin Brisket

Woman choosing what meat to buy

If you want to make an authentic Franklin brisket, you need to ensure that you get a whole brisket, as you need the point, flat, and flat cap to be intact for this recipe.

It will help keep the brisket warm, which is required as this recipe takes longer to make than most other brisket recipes because it is smoked at a lower temperature.

The brisket is a lovely cut of meat from the lower chest or breast of the cow.

This piece of meat is perfect for smoking as it is a hard-working muscle that can be chewy and tough, but it turns into a tender, juicy, and delicious meal when you smoke it.

When looking for brisket, you should keep an eye out for the brisket with the most marbling. This is where streams of connective tissue and fat run through the flesh of the meat.

If the meat has good marbling, it is a great cut for smoking as the fat will start to melt into the meat through the slow cooking method, which leaves the meat filled with rich flavors and keeps it moist and juicy.

You should also try to find a brisket with a thick flat, as this will help the leaner parts of the cut to cook at the same speed as the rest of the meat.

The best brisket to go for is a Prime brisket, which will tick all the boxes mentioned.

However, Prime brisket can be expensive, and most people cannot afford it for an everyday smoked brisket.

This is where the second-best option comes in, which is the Choice brisket.

This brisket is cheaper but still great to use with the Franklin brisket recipe below.

Trimming The Brisket Correctly

Butcher trimming franklin brisket

You can have your brisket trimmed by your butcher when you buy it, as this saves a lot of preparation time in the kitchen, and you know it will be done correctly.

However, if you are brave, you can trim your brisket yourself.

With brisket, you need to remove about one inch of fat off the flat cap; if you remove too much or too little, this will affect the outcome of your brisket, so be sure to measure carefully.

The brisket also has a thick membrane that you need to remove before smoking it, as this will not render during the cooking process.

This membrane is called the deckle and is located between the pectoralis profundus muscle and the rib cage [1].

Always trim your brisket when it is cold, as this makes the meat easier to handle, and you should remove any stray pieces of thinner meat as these will cook faster than the rest of the meat.


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About the author

Timothy Woods
CEO / Co-Founder
Timothy is a professional chef and the main man behind Carnivore Style. He’s an advocate of the carnivore diet, an athlete, and a pure health enthusiast. Timothy believes that a good steak is a great conversation starter, and his love for food eventually brought him to start Carnivore Style, a website designed for meat lovers and all things meat-related.
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