Smoking a brisket?

Put salt and pepper on it and put it on the smoker

Take it to an internal temp of 203ish and then let it rest before slicing.

Franklin method is solid

I like brisket that is savory and stands on its own. That's how I usually prepare beef. Pork on the other hand, I like to make sweet and tangy. I've watch a few videos of Franklin smoking brisket, I just wanted some more input before I attempt. Where can I get post oak?

Apparently, post oak is a type of oak tree.

How do y'all trim y'all brisket? Specifically, how much fat do you remove between the flat and the point?

IMO, oak is definitely the preferred wood for brisket.

If you can't get any post oak, then red oak will do as well. Academy and most large grocery stores will have oak chunks (of some sort) for sell. You can also use oak as your base wood and compliment it with pecan or even mesquite.

You can use salt and coarse ground pepper for your rub (approximate a 50:50 ratio).

What kind of smoker are you using?

quote:

---

Academy and most large grocery stores will have oak chunks

---

Academy does seem to have the best variety of chunks around here.

I've used oak, but I typically use a mix of woods. Hickory is almost always in there, and I grab a few pieces of pecan, oak, cherry, peach, apple, or whatever is on hand.

Franklin lies a lot. I wouldn't put faith in anything he does in the videos as what he does in the restaurants. He's had many versions of recipes he put out in books and in videos for his sauce. The video version of the sauce is absolute garbage. I don't buy the salt and pepper only for his restaurant brisket. Bark definitely has some other flavors.

I prefer to try different things in my bark as well. Smoked paprika and cayenne are two staples for me. I am a fan of a mix of oak and pecan as my smoke source too.

Prime is definitely the way to go, choice is ok, I wouldn't bother with a select.

FWIW, My brother was a chef at "The Joint" in New Orleans. He maintains that the target internal temperature for a brisket is 192. Then wrap and hold in an ice chest for an hour.

We get Costco Prime brisket and trim it to about 1/4" of fat.
Remove the hard fat and set all aside for later.
Rub with salt pepper Hungarian paprika granulated garlic and a hint of brown sugar.
Smoke at 230-250 on my electric smoker.
Place the meat, fat side up, on the middle rack and lay the cut off fat on the rack above. This seems like it helps to baste the brisket as it renders out.

I use Jack Daniels oak chips and pecan in the cold smoker attachment. The addition of the cold smoker attachment seems to get some combustion gasses in there as I always get a nice smoke ring on my meats.

I normally don't wrap since I have the fat dripping from the top.

Probe the flat and the point. When one hits 195, I split them and put the let the other go until it hits 200 or so.

From here, you can do a couple things. One that I always do is wrap the flat in foil with some Parkay butter and put it in the cambro for 2 hours. You can either wrap the point as well or cut it into large chunks. Dip them in Sweet Baby Rays and place on a foil pan. Put them back in the smoker for another 2 hours and make meat candy(burnt ends.

The cut off fat will render down to a nice crispy piece of fatty goodness that I have been known to nibble on when they render down enough.

That's my way of doing it and have had rave reviews and never leftovers.