Everything looked great! But you lost me with that electric meat cutter. It just killed the mood a bit lol

With over 45 years of brisket experience, there are some things you can do that there really isn't a right or wrong way. You can cook at 200 or 275 and the outcome will be the same. You can use different rubs, different woods, or different cookers and only small differences are noted. You can wrap them or not wrap them. You can also start at the point but most start at the flat because it's more logical. I start at the flat and as I get to the point, I separate the two. The end of the point is my favorite part and then I use the rest of the point for either chopped or burnt ends. But the one thing that you never do is cut the brisket with the grain. We didn't see how he sliced the rest of the brisket but the way he started slicing made me cringe. I also don't use a temperature probe as I can tell by looking if the brisket is ready or not, but again, that took years to develop that sensitivity. Slicing across the grain should be the #1 rule. The #2 rule should be don't use an electric knife. Invest in a good carving knife, develop good knife skills, and keep it sharp.

Big Green Egg: $950 Prime Brisket: $6/per pound Cutting with the grain after a 10 hour smoke: Priceless

Great video and thanks for the tip on the thermometer. This time the brisket come out great!!

Way to go buddy! I just completed this recipe and the brisket came out AMAZING! 👏👏

You actually can oversmoke(maybe not brisket), depending on what kind of wood you're using some are much stronger than others like hickory vss apple. You can also have "dirty" smoke which will ruin the meat, Franklin mentions this in one of his videos as well as he uses oil to make the rub stick.

Great Video Tutorial! Appreciate all your attention to detail and keeping it as close to Franklin's as possible. Having a ceramic cooker myself, this is what I will be doing this coming weekend and following your video to the word. Thanks again! It would be great to come up with something close to what you guys get there in Austin.

That looked amazing

I smoked brisket by following your video just 2 weeks after getting my BGE... i had never made brisket in my life. I couldn’t believe how incredible it turned out! My wife (who has had amazing brisket in Kansas City when she worked there) agreed that this was one of the best, if not the best, brisket she’s ever had (and she is very picky about her food and brutally honest about my cooking). Thanks for making a great video applying the Franklin method to the BGE. I used pecan wood and foil because I couldn’t find oak or butcher paper. Next time I’ll use white oak wood from a local wood shed.

Great video! I'm going to try this.

Cool video. ive always wanted to try Franklin's method but havent got around to it. but now that i see in ur video that its the best way to do it im certainly trying it this coming up weekend. thanks

Tried it, loved it, great job!

Thanks for sharing!! I tried this too and have to agree, it's so simple who would have thought. No need to over complicate the rub. I've tried several rubs and kosher salt and ground pepper works best!!

Wow! I just wanted to say thank you for the incredible video. I've never smoked a brisket, never!! I've been intimidated by the challenge!! But, I followed your video step by step and wow it came out fantastic!!!! Perfect!!! Exactly what you did, even had the stall! But, I felt confident every step because you covered it!! I learned a ton!! Cannot say thank you enough because it went perfect. Thanks again!!!

Another great video!!

Thank you for sharing, I followed your recipe and it was an absolute SUCCESS!!!!Thank you. I am from San Antonio, Texas and have had Franklin's BBQ brisket.

Fantastic recipe. I've cooked five briskets this way and each time with great success. Simple is best...

I'm making a playlist of all the best briskets on KZfaq. You just earned a spot! So many people out here on KZfaq have no idea how to make brisket.

Kick ass job on that brisket! 👍

Great video, i can't wait to try it! Also, thank you for responding to all the postings on here and providing additional information, it really helps. I think I'm going to have to pick up a copy of that book!

looks awesome.

Thats a beautiful brisket. It looked juicy and tender, great video. I have never done a brisket before but I'm ready to try one now.

brisket with a little jester king, all day everyday! yum! great video

Great video, I agree on the point you had on the smoke. It isn't a question of how much smoke you put on the meat but the quality. Often an inefficient fires' smoke will leave bad tastes on the meat. Properly oxygenated fire is where you want it. Thanks for the tips.

I have a BGE (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched the Video twice and ordered a 15# Brisket from the local meat market. I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper. Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub. Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us. It was quite a Sound when I lowered the Dome as the meat was hitting the side walls. SIZZLE. Worry. Can't turn back. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE. Kept at 275' until internal temp 203' - total of 11 hours. Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time - I knew I could not do it any closer to C-Day) . Into the Refrig it went, BUTCHER PAPER and M-O-A-B. On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well, set the dial at 200-225' for 2-3 hours. THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEFS, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of BGE or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine. The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc. Everyone took home extra slices home...I did not bring one bit home. Everyone thought it was sensational and a wonderful Christmas gift in baggies. It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.

Very helpful video, thank you. I followed your instructions using it for a tri-tip, a full brisket, and then a 5-lb point only. I used my cheap Akorn kamado, but with a Party-Q temp control and a iGrill bluetooth thermometer. Great and important advice about coming up slowly on the temperature! Anyway, this method really works well for a kamado-style cooker. I have eaten at Franklin's. I don't get as deep a pink smoke ring as he gets, but the flavor and buttery texture is very close to what he gets with his brisket.

Also, If the meat gets done early, wrap in blanket and store in a cooler for up to several hours. Works great. One time it was done around noon, and guests arrived at 6. I stored it in a blanket and a bag cooler for six hours. Was still perfect.

Great job

Thanks for the informative video, my brisket was honestly the best my family and I have ever had and that's bold being a Native Texan!

Looks great. I followed your original brisket video when I fired my BGE up the very first time. Yes, I tackled brisket as my first smoke. It turned out perfect. Eager to try this method.

I'm laughing my ass off at all the BBQ snobs whining about how you cut it. It looked so good I'd ate the thing without cutting it. I prefer my brisket cut across the grain. Give me a break. If that was a competition brisket it would matter to a judge, setting on your counter, an excellent looking brisket. I enjoy your videos and hope you continue to post.

Thanks for showing this. Best Brisket I've made on my BGE. I think the biggest is proper trimming. I used a paper bag without printing on it instead of the butcher paper and it worked out great. I did not have a stall in this smoke. Went right to 175 without any holding. I did just the point about 6 lbs. It was done in 6 hours. I used Hickory--need to find oak for next time.

Sir, that is a great looking brisket!

I just cooked a 8lb brisket using your video and it came out AMAZING! I'm a big fan of your vids, appreciate them very much! Some things that happened in this cook: my brisket hit 165 in 2 hours! I wrapped in butcher paper like you said, however had second thoughts since there was no bark yet. So I unwrapped and waited to wrap after 5 hours. Brisket was at 180 then and had a good bark. I chickened out and took the brisket off at 190, not 200. I think it could have been even more tender at 200, but it was still incredibly juicy and tasty at 190. Not sure how to unwrap mid-cook to check doneness? I held the brisket in butcher paper in a cooler for 4 hours waiting for company to arrive. It was still hot and juicy even after all that time, There was a lot of condensation in the cooler, something that prob wouldn't have happened with foil. No worries as long as the meat stayed moist. I've been up since 4:45am, now exhausted, but basking in the glow of a great cook. Thanks again! Dan A

Thanks for the video. I just got an Egg a year ago and have followed your direction for some time. I am from Dallas but have never had a chance to stop by Aaron's place but I watch his videos consistently. The only thing missing was being cooked on the Egg. I can't wait to try it.

Great VID TKS

One thing I'm sure after 7 years since this video came out is that there is a huge difference between a small cook chamber with the heat coming from the bottom and a huge 2000 gallon cook chamber with the heat coming from the side. That being said I've found 260 to be a great temp for the big green egg, fat down, then foil boat it fat side up and serve it fat side up. Fat side down renders the fat on top perfectly. The presentation side has grill marks on it but the taste is outstanding.

Looks good

Penelope_Staunton VA I have a Big Green Egg (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched a Video on The Franklin Method (with Butcher Paper) twice and ordered a 15# Brisket from the local meat market. I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper. Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub. Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us. It was quite a Sound when I lowered the Dome as the meat was hitting the side walls. SIZZLE. WORRY. Can't turn back now. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE. Kept at 275' until internal temp 203' - total of 11 hours. Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time - I knew I could not do it any closer to C-Day) . Into the Refrig it went, BUTCHER PAPER and M-O-A-B. On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well, set the dial at 200-225' for 2-3 hours. THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEFS, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of Big Green Egg or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Kitchen Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine. The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc. Everyone took home extra slices home...I did not bring one scrap home. Everyone thought it was sensational and a wonderful Christmas gift in baggies. It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.

Thank you!!!! This is whats going down for Christmas Dinner at the Reeves!

I cooked mine pretty much the same way and after trying brisket from couple of places that claim to be the best I feel this is the smoky is in the best flavor. And I agree I don’t know how some places manage to not have a smoky brisket because that’s what the flavor is. Smoke

Thanks for the video! Followed this video but used some hickory and apple wood instead(couldn't find any oak) and it turned out phenomenal. Also used foil instead of butcher paper. Didn't seem to matter. Best brisket I've ever had. Thank you!

Thanks for the response. I usually smoke my briskets (~ 11 lbs non-prime) for 20+ hours at around 225 on the Egg with a water filled drip pan and don't wrap them at all. I have foiled pork butts when I've been pressed for time; however, I don't like the bark texture with the foil. Is there a textural difference with butcher paper brisket vs the more "traditional " method? It's been about six months since I've done a brisket on the egg and I'm getting the urge, considering trying the Franklin method.

Followed your recipe to the "T" . The best brisket I've ever smoked hands down. Thanks for the advice.

Looks good..

I have used your method 3 times. I find the temp on the thermometer in Green Egg dome to be hotter than the probe by the meat. What temp should the temp on the Green Egg dome be? Are both the probe and dome temp 275 or is dome hotter?

Brisket looks nice. But I think you got the point and the flat backwards. It looks like you were cutting with the grain at first. Nice piece of meat though

This Canadian will be doing his first ever beef brisket tomorrow! 🐮 thanks!

Does anyone actually read the comments before adding their own? Talk about beating a dead horse on the grain cutting snafu. All that info and work and that's what leads. Looks amazing Rooster.

Great video! Thank you! (funny the comments most likely are from those that don't post, nor will everpost educational videos. If they had, they sure wouldn't review like that... pointing out the error, with correction, one thing) Spending the time watching the video almost 11 minutes. By watching this video saving countless hours of mistakes, and cash, but being a jack ass priceless.

Great video and nice brisket although I think you cut the point wrong It should be against the grain. Anyway, It looks supper tasty.

thank you,very informative. ☺

I thought the same thing about the cuts. Looks like you went with the grain!!

That looks amazing, and I would never have tried that at those temps. I will do this for sure this weekend. I noticed you probed it on the point, is that the way you always do it? I've always probed the flat. Thanks for the feedback in advance.

I'm from California and my brother lives in Taylor Texas. I'm a tri tip guy and my brother is a brisket guy no surprise. What we agree on is that we both carve against the grain of the meat. It looks like he's carving with the grain?

Do you follow the temperature on the geen egg indicator? Or did you put a thermometer on the grill where the brisket is laying?

Nice job! I’m trying this today. Wish me luck.

Have done briskets and turkeys the Franklin way, hands down the best.

Great video!! I've watched just about all of your video and cooked a lot of the same things and follow your method so far everything was great. All the negative comments they don't know how to cook. They probably don't have a video on KZfaq if you know what I mean. Keep posting great job! Thanks for posting!

Great tutorial. Thank you. Kept it simple. Have you tried one where you put it in the oven after wrapping? If so can you taste a difference?

I would be very curious on the texture of the brisket…I noticed that you sliced WITH the grain (I’ve only ever heard of cutting against the grain)…how were those first few slices you sliced off the brisket?

I have to agree with gbparn, just looking at the finished product. I would pick the damn thing up and eat it whole. Good looking Brisket brother, and thanks for sharing.

And the brisket looks good

Do you have to add wood or charcoal during the smoking process?

but yeah u can tell by the meat strands that u didnt cut against the strains.

Thx!

You can get amazing results with a budget cut, no need to spend 100+ on it. Go slow, keep the heat low and consistent. Pull at the perfect temp 195-205, wrap and rest. Add quality beef tallow in the wrap to kick it up a notch.🔥

Looks great I’m just going to put my brisket on bge

Thank you , doesn't get any simpler than that

Awesome! Thanks for sharing. Did you spritz it at all with anything?

Did you rest it? If so, I didn't hear it mentioned.. another important step.

I have a pellet grill and I agree, not much smoke flavor. They have “grill” in the model name and not “smoker” for a reason in my opinion. I also have an old and very heavy original Oklahoma Joe offset smoker, which is my favorite for smoking. I was given an XL Big Green Egg, have just finished the low-temp breaking phase, and intend to move on to use heavier-than-chunks wood as you did, thanks for the demo. I have given my Green Mountain Grill away to a friend who wants to grill for large parties, all good, to each his own.

How long was the total cook time?

Did you have to add wood or charcoal during the cook?

I haven't seen your other videos. Do you always use a water pan? Any issue with bark?

Thanks for taking the time to make this video. I use the franklin technique on a BGE as well. I am curious about the hardwood lump charcoal that you are using. There are some large pieces in yours. I used Ozark Oak for years but they were bought out by Royal Oak(I think). I had to switch to the BGE charcoal, but I am not that happy with it. Do you mind sharing the name of the brand you are using?

I don't even use a thermometer when I cook brisket anymore. after you do it so many times you can just tell when it's ready

Great vid! I've got the book and the Egg. I wonder if there would be a substantive difference between the Egg and Franklin's offset cooker in the final product. In the book he basically says ceramic cookers are ovens. We can forgive him for that. Lol. I did the brisket as you did in the video and it turned out fantastic. People couldn't believe it was just salt and pepper!

Did you spray during the process? How often did you replenish the coals and oak? Thanks and great video!

Check out some of Franklin's videos on youtube. He actually tells you to cut the "Point" a little thicker and the "Flat" at the width you are using.

The initial cook did you cook FAT side up or down?

Do you rest the aluminum tray with water on top of the wood or in a base? thanks

How long should the smoke from the wood last?

I’m making my brisket on Sunday to eat on Tuesday for New Year’s eve. What’s a good technique for reheating brisket? Should I slice the brisket on Sunday, put slices in aluminum pan and then heat the sliced brisket on Tuesday night? Or don’t slice now, heat on Tuesday night and then slice? Thanks

Where did you purchase your meat thermometer, and what brand is it? Great video, keep them coming.!

Awesome Video! Did you do the Salt and Pepper 50/50 by volume or weight? Thanks in advance!

I too own a BGE. Once I discovered the Franklin Method that is the only way I do it. My HEB butcher used to give me the pink butcher paper to wrap a brisket until they started selling it by the roll like foil and parchment paper.

Can someone explain how to cut it? In reading the comments, I want to make sure I understand correctly... Should he have done the exact same cut job, but with the brisket turned around?

Do you work for Google Fiber? This looks amazing. Cooking this up this weekend.

Brisket looks great FlamingRoosterBBQ!!!! I have a question though what part of the brisket did you put the meat probe in? At the 6:00 mark it looks like the probe is in the point of the brisket (but I could be mistaken), I have always heard to monitor the thickest part of the flat for internal temp. Once again great looking brisket!

I have tried Franklins method a few times in my Kamado jo - works great! The K-Jo is great at holding a temp for many hours. Only thing is I don't do 50/50 with the salt and pepper as I find it is too salty for our tastes. I do more of a 65/35 split pepper to salt.

Did this method today (still cooking), but have had a heck of a time maintaining a temperature around 285 in the egg. Not sure if the breeze today is causing my problems, but I've been chasing the temp most of the day.

Did you trim it at all? Perhaps I missed that part but I don't recall it from the video.

Great video!! Those are huge charcoal lumps! What brand of charcoal do you use? Thanks!

When you're talking temps are you taking temp from the thicker point? or the flat? and if from the point, if you wait till point is 203, isn't the flat overcooked?

Did you trim the brisket as Franklin suggests or just use the packer as it came out of the packaging?

Hey man thinking about smoking a briquet but I don't have any oak wood and I can not find any butcher paper. What kind of wood would be the next think to oak and would aluminum foil work to wrap it with.

Great video! I was wondering what's the size of your Big Green Egg? I'm thinking of purchasing one and want to make sure I get one that is large enough to smoke a whole brisket. Thanks again!

Looks delicious! Dave in WV....subbed

In your other video you used one of your probes to monitor internal temp, in this video it looks like your using the BGE thermometer. I have found there is 20-30* temp variation between surface temp and dome temp. So if your BGE therm reads 275 your surface is probably 255, would you say that's correct? I've been cooking mine at 275 surface and I'm worried it'll dry out. My BGE thermometer is calibrated to boiling.