How to cut a brisket Aaron Franklin?

The first thing you need to do is make sure to allow the brisket to sit at room temperature for at least 30 minutes so it can shrink and become easier to slice. While it’s sitting, score the fat layer (see “how to cut brisket” for more information on how to do this) with a knife. The score helps the fat layer break apart when it gets heated, which helps keep the meat tender.

How to cut brisket Aaron Franklin Texas?

When it’s all said and done, cut your brisket as thin and even as possible. Don’t be afraid to jostle it about a bit to check for tenderness. A thick, tender brisket will be best for slow-cooking and shredding, but if you want to serve it sliced, then it’s best to cut it thin.

How to cut a brisket Aaron Franklin Texas style?

Texas barbecue is so much more than beef, and the way that pitmasters like Aaron Franklin cut their briskets is a perfect example of that added layer of complexity. To get that unique Texas BBQ flavor, Aaron Franklin slow smokes his briskets over oak for eight hours—the longer the better. Then, the pitmaster removes the brisket from the smoker and butchers it, creating two separate cutlets: the flat and the point. He then takes the point and places it on a cutting board

How do you cut a brisket Aaron Franklin?

First, it’s important to let the brisket come to temperature before you start cutting. I like to place the brisket in the oven for an hour at 300 degrees, or until the meat reaches an internal temperature of about 150 degrees. While the brisket is in the oven, I’ll pull out the flavorful beef fat that has collected on the surface and become crispy. If you prefer not to reheat the brisket before cutting, you can definitely do that too, but

How do you cut brisket on the grill Aaron Franklin?

When it comes to cutting a brisket on the grill, there are two main techniques you can use: the direct method and the indirect method. The direct method involves placing the meat directly on the grill over high heat, turning it every so often, and finishing it off once it reaches a certain internal temperature. The indirect method involves placing the meat on a smoker box, which is a type of grill with an offset heating source, then adding wood chips or chunks. This way, the heat will slowly