Brisket on the Big Green Egg: Franklin BBQ method 

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

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.

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!!!

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.

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

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

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 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

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?

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.

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.

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!

Great job

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.

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

Thank you , doesn't get any simpler than that

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

It's definitely not impossible to oversmoke the meat. When Aaron Franklin fires up his cookers, the wood in them is burning full blast. Not smoldering. You have to let the wood breathe and burn fully to produce the clear, clean, thin, blue smoke that makes perfect BBQ.

Never thought about that using hot water instead thanks for the tip I always used cold water never even considered that fact

looks awesome.

You can actually put too much smoke into it... Learned that lesson the hard way

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

That is crazy to me that you were able to keep the temp at 275. If i was to open up the top and bottom that much on my egg i kid you not the temp would get up to about 500 lol

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

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

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?

you cut the brisket incorrectly, but it looks awesome!

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!

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?

Total time?

Great VID TKS

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

Awesome cook. That knife tho 😂

Trying it now. You had mentioned in the video to remove it from the smoker to wrap at 185 degrees, but then you removed it when you said it was 175. Was that a mistake or are you just looking for the 175-185 window?

The blades in your electric knife are in upside-down.

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 but the sniffling is distracting

How come you didn't trim the brisket even though you mentioned Aaron's trimming technique.

I've done this twice and it keeps stalling after I wrap it. It doesn't really stall much prior so I take it off at 185 and then it's 165 when I put it back on and there it sits for hours. Any thoughts on this?

Do you slice it right away or do you let it rest for a while?

Is it possible for your meat prob to actually drop in temperature during the stall? I was up to 176 and now back down to 173 over the past hour.

Great video!! how long was in the egg after you wrapped it?

Marblization Baby!

Did you let the brisket rest in a cooler or just in the parchment paper on the counter top to 145?

Why cut it all at once so it drys out like a piece of beef jerky?

Ok thanks man

just a question, why get the pit up to temp then open the lid and let all the heat out?

I have about 30 lbs. Is it better to cook it all together or separately?

What size green egg?

you cut is backwards. the other end was the flat

It’s definitely possible to over smoke meat,

Why did you cut it incorrectly? Brisket is ALWAYS cut perpendicular to the grain. You cut it closer to WITH THE GRAIN than perpendicular.

Where's the apple cider vinegar? Every video of Franklin's shows him spraying his with it. Does the book mention this?

Repped for Jester King in the background.

What kind of beef brisket is using here? Angus?

Good try, but I've had his BBQ at his restaurant and this is NOWHERE near it in appearance. I assume it's the BGE vertical style vs a horizontal offset cooker (airflow). To be fair, I've overcooked (left too long on pit) and undercooked (fell asleep / fire went out) my share of briskets trying to hit that 200-205 internal temp. It's a skill for sure. Now as for your slicing.....completely wrong. You sliced the corner (like in the book) of the "Point" rather than the "Flat" like he (and everyone else) does. Also, you sliced ALONG the grain on the "Point" rather than turning it 90 degrees and slicing AGAINST the grain. I bet those slices were chewy.... I still generally enjoy your vids...

Did you grill fat side up or down?

Is this a large or xl green egg?

tumbs down for using mustard

Grate temperature isn’t the same as the dome temperature at all.....

Aaron doesn't rub his brisket with mustard, he only uses salt & pepper

I am trying this today, but I think I have already messed up. I seasoned the non fat cap side...and I have the meat on the egg with the fat cap down. Do you think I will be ok if after I wrap it in butcher paper I put the fat cap side up?

I would like to have seen a pull test! I'm surprised that it worked out so well as 275F has always sounded way, way too high to me. Apparently, I just need to be less of a coward!

Is that just parchment paper?

I noticed that you're going by the dome temp and not the grill temp like in your first brisket video. Why is that?

How many hours per pound would you recommend

Yes you can over smoke the meat. It becomes bitter.

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

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

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

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

great job on the video.but I prefer my brisket cut against the grain

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.

you do realize you cut the flat first instead of the point and you did the exact opposite

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

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.

You can definitely over smoke meat. That's when it gets bitter. If you think you can't over smoke meat I challenge you to smoke ribs constantly for 3 hours and tell me it tastes good. It doesn't.

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?

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

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.

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.

Marblization...

Think u cut that backwards

Dude. Use a regular knife. Jk jk . Thank you for a great video. I am going to try this now

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 RU-vid if you know what I mean. Keep posting great job! Thanks for posting!

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.

You can definitely have to much smoke

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.

Can't call it the Franklin method if it's cooked on a BGE. He uses locally sourced post oak splits, aged no less than 6 months. He uses the splits that are at least a year old for smoking and once the brisket gets wrapped, he uses the greener splits because the meat won't absorb smoke anymore once it's wrapped. Aaron uses giant offset smokers that he built from decommisioned propane tanks. 250 gallon for competitions/backyard bbq 500 gallon for sausage and turkey 1,000 gallon for brisket (5/16th thickness) Kamado style cookers (BGE, etc) don't have proper airflow. They retain too much heat because of their insulation. Traditional offsets are better suited for pulling heated air across the brisket's surface.

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.🔥

Nice video, I'll be taking a lot of this into consideration. However, an electric knife? What a disgrace...

Bro, that is not butcher paper.

Late to the party on this 8 year old video. Lots of concerns. One can have too much smoke. Learn to deal with fat puddles - they ruin bark. Balled up aluminum foil underneath the puddles stops that. Lastly, use pink butcher paper not parchment paper.

I have made this brisket several times with great success!! Excellent recipe. Thank you!

Time for me to fire mine up. That’s football food tomorrow if I start it at midnight Saturday!

Agreed on the "too much smoke". As long as its still juicy. Then its all good. Love the smoke

Why an electric knife? A knife helps show the tenderness. You cut it at an odd angle also. Check the grain. Looks tasty though.

Supposed to use the brown butcher paper. You should have taken the 2 extra steps and made burnt ends ; )

It's not "marble-ization" it's just called "marbling." That brisket looks just like a Franklin brisket though. Good job on that! But I noticed how you sliced the smoked brisket was opposite of what I've seen Franklin do. That Flat are the "Lean" cuts you slice thinly at first. Then half-way you stop and turn 90 degrees and slice in half. Save one half for later and slice the other for "fatty" cuts with the glorious "deckle"