From Chef · 2014 · Reconstructed
Texas Brisket
Serve when
Serve it the way Aaron Franklin hands it over — sliced fresh off the smoker, no plate needed, just butcher paper.
In the movie
Theatrical
- 01:29:40 On the road trip's Austin stop, Carl, Percy, and Martin visit pitmaster Aaron Franklin (playing himself) for 'Texas OG barbecue' — a whole smoked brisket, sliced to order, that inspires Carl to rework the truck's media noche with brisket in place of pork.
The Austin stop is the road trip's turning point disguised as a pit stop: Carl, watching real pitmaster Aaron Franklin slice a brisket he's tended all night, gets the idea to fold Texas barbecue into the truck's Cuban menu — brisket standing in for pork in a new sandwich the crew names on the spot. It's the moment the trip stops being about getting home and starts being about what Carl is actually building.
Ingredients
Method
- Trim the brisket, leaving about 1/4 inch of fat cap, and square off the edges so it cooks evenly.
- Season generously and evenly with just salt and coarse pepper — Texas-style barbecue trusts the smoke, not a spice rub, to do the work.
- Smoke low and slow at 250-275°F over oak, unwrapped, until the bark is dark and set, usually 6-8 hours.
- Wrap tightly in butcher paper once the color is where you want it, and continue cooking until the internal temperature reads 203-205°F and a probe slides in with no resistance, another 4-6 hours.
- Rest, still wrapped, in a cooler for at least an hour before slicing against the grain — pencil-thick for the flat, a little thicker for the fattier point.
Beyond the recipe
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