How To Slice A Brisket Aaron Franklin

As demonstrated by aaron, using your hands will give you a better feel for the texture and doneness of the meat and help you locate the dividing line between point and flat. Aaron franklin explains the telltale characteristics of a finished brisket, when and why you'd wrap your brisket, how long to let it rest and how to slice yo.

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You will need the best knives for slicing brisket such as the aaron franklin brisket knife to make clean cuts.

How to slice a brisket aaron franklin. Since every animal is different, every brisket is going to have different needs when it comes to trimming. We have already discussed franklin’s cookbook , and his technique, with some additional tips on where i sourced the other required materials. Aaron franklin during the texas a&m university brisket camp on how he trims a brisket from the time he opens the vacuum packaged bag until he is ready to rub.

For the point end you want to slice in what would have been the length of the brisket. If it runs a little lower at first, no big deal. While your beef brisket sits at room temperature, bring the smoker’s temperature to a consistent 255°f.

Slice the brisket point pieces against the grain. Cut the brisket point section in half widthwise. A perfect balance of meat, fat, bark, and smoke.

Franklin starts slicing the flat the same as fourton, but when he gets to the point he turns the whole thing ninety degrees and continues slicing straight through both muscles. You’re looking for long, smooth strokes of the knife that yield slice about the thickness of a pencil. What does aaron franklin spray on his brisket?

After making pitmaster aaron franklin’s best brisket recipe, follow his method for slicing. Once the flat is sliced, take. Tips from a barbeque pitmaster.

Trim any excess fat off the top of the brisket. You want to cut the flat into slices about ¼ inch thick. How to smoke a brisket:

Once wrapped, put the brisket back on at 250°f until done. Thicker than that and it starts to get a bit tougher. Aaron franklin knows as much as anyone how a love for barbecue can turn to an obsession.

Before the pandemic, people were willing to wait hours in line to eat the legendary pitmaster’s brisket. Cut off the hard, dry tip (often somewhat overcooked) and dice it to serve as burnt ends. You can find part 1 where we got all of our ingredients together, right here.

These muscles make the brisket slicing process a bit tricky, so here is the manner in which part of the muscles you should slice your brisket. Slice the meat against the grain on the leaner flat until you reach the fattier point. The insulation which usually keeps cold things cold will also retain heat, and the foil keeps the moisture up.

You should have no problem serving hot brisket after 3 to 4 hour rests. Wrap it in foil, throw it into a cooler, and don't peak. Once you have applied the rub, leave the brisket for an hour at room temperature.

Once he gets to the point of the brisket, aaron turns the meat 90° so as to continue slicing against the grain. For everyone just tuning in, this is part 2 of our adventure on how to make aaron franklin’s brisket recipe. Any thinner than that and your slices will probably start falling apart.

Every trim you make to the cut of meat is. This will allow the brisket temperature to. I just got one, and it's bigger than any knife i've got.

Apply all over the brisket, but don’t be too generous. At the end of the day, you want each slice of brisket to have the perfect balance of meat, fat, bark, and smoke. When slicing beef brisket, your exact slicing technique will vary, but your end goal with every slice remains the same:

Aaron also explains that he keeps the brisket together as he is slicing to keep the slices from losing moisture, oxidizing, and drying out. Now comes the time to start properly slicing your brisket. Aaron uses appearance and feel of the brisket to measure when it’s done but he has smoked thousands of briskets.

It's not a fancy knife. I'm looking forward to trying it on another brisket next week. A brisket knife is a wonderful tool to have.

A rested brisket wrapped to hold in its juices, optimally until it’s time to slice and then eat; Aaron franklin 1) start by putting your support hand, for most of the people, their left hand, on top of the meat. First, slice the flat of your brisket.

In the final video (at the 7:00 mark) he demonstrates his slicing. Aaron dives even deeper in the world of brisket. He also slices it a little thicker than the flat, about 3/8”.

Brisket with point removed from smoke. Slice the flat across the width of the brisket. This helps keep it moist and stops it from burning.

Next, turn the brisket at a right angle and slice against the grain while being taking note not to cut the bark. The direction of the grain has changed. In his book franklin barbecue:

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