re: What's a good brisket rub?

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The holding period for briskets at Franklin Barbecue is lengthier than many. The pits need to be cleared out for ribs in the middle of the night. When you’re cooking 1,500 pounds of meat every day, the pits have to do double duty. Butcher paper wrapped briskets are taken off and are moved to rest on sheet tray racks in the kitchen. They’ll rest here while the ribs are put on the four now empty smokers. Once the ribs are settled the briskets are taken to an Alto Shaam warmer that lives beside the cutting table at Franklin.

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We especially appreciate the technique shown to us by John Stage of Dinosaur BBQ

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John likes to smoke his ‘cue for a while, then wrap it in foil so it will still cook low and slow but won’t get a lot more smoke and git too smoky.

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It seems to us that’s the point of Aaron Franklin’s recipe, as written by Robb Walsh. He smokes the brisket for 6 hours, then sprays it with some Worchestershire sauce mixed with water, then wraps it in butcher paper.

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