My WSM Smoked Brisket : Franklin Method

So decided to put a brisket on the old Weber Smokey Mountain yesterday. This method can be done on any smoker, but I just happen to have this one at the house. This was a small flat of a brisket, not the usualy packer type I would normally do.

I began by trimming some of the fat off of the brisket, you want to leave about 1/4 of inch of fat over the top of the brisket. Make sure to flip it over though, and there is usually a fat pocket on one corner of the brisket...cut this off.

I then seasoned the brisket with nothing more than, Kosher Salt, Pepper, and a littl paprika (for color). Spread all over the brisket.



Then got the Weber ready using the Minion method, chimney starter, and some chunks of Oak. I wrap the water pan with foil and do not use water, this helps with the bark formation.





Poured the coals over the unlit chunks, and sealed up the weber until it hit 250.





Once it hit 250...it was time to put the meat on. I used my Maverick thermometer, and was shooting for 165 internal temperature before I pulled it off.



The Weber as always holds steady, and after about 5 1/2 hours I was at the 165 internal temp I was looking for. It was time to pull it off and wrap. We were looking good....the plunger was not part of the process...HA.



I took it inside and wrapped it with foil, and sprayed the entire brisket with Apple Cider Vinegar and Louisiana Hot Sauce. I sprayed it quite a bit, until there was a good covering and plenty of liquid at the bottom. Then it was back on the smoker until we reached an internal temp of around 190-200.

After pulling it off after about another two hours, I put the brisket in a cooler for about an hour, then pulled out to slice.



The payoff....not bad, I was hoping for a better smoke ring, probably should have used a little more wood. It was incredibly tender, suprising considering the type of brisket I got. The wife and mother in law each loved it. Keep on smokin...