Anthony Bourdain went to Austin, TX a couple of weeks ago as part of his final season of
No Reservations. He spent time with a guy by the name of Aaron Franklin, the chef/owner of
Franklin Barbecue. Tony declared Aaron's Texas-style brisket to be the best he'd ever tasted.
So, I decided to replicate Aaron's masterpiece -
Butcher Paper Brisket. This entailed not only finding everything I could about how he works his magic online and scouring the web for tips from every other BBQ
source out there, but also investing in a new gas grill and learning how to turn it into a smoker.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-VcmULXrTuYta7j8Li3tO9XK0ti0n_MexMyKinqFHwoz35q82CvN0xNAsF1UIhypsMORO9tpKE5_8_t9FFpeA1n1MT68GOjuzkbd1nLmIGI0ciqekOUGKvV3lRI5boVytfTTmHsX09H6/s320/DSC02064.JPG) |
New grill waiting assembly |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ja34nxHUVQ18p66ftGcD191XDPfxo6iL9hw157Drl468kiZJl31VUloTNJ0A3ldHVGxakWaf_aPg7HuZOq2yTa2-dzbGS9gCrklpx2K6VaIcdlXHFEPwL-oWD8fv82E5YieVhX5rHeDC/s320/DSC02066.JPG) |
Several hours (and drinks) later... |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwPm8_iKvm5ecsh5A08or_G4OaKiUi8F8rIUAzxPofKp-wDcVC-xj-YymmSRe4PO-b9jEBGn2G8kmbltQdSm4iAlWk7f5N3rOe7mR3FUloEdJZzptd6JwHgV7jS20tiCiA7xzRqx7HHrB/s320/DSC02067.JPG) |
Sweet new natural gas supplied Weber |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHnpAa5SVq1Iq3pq_IaK-GZOUcnQwBiBSLkabAzvuhLhHmFcb_N6cL48NDSxsgoJOQvXq4428OGsARM-_LCh5y3KJ6O9dt4XdVlRiJghyphenhyphenIRhcp0CYpxFZOp5W2uVkg3lriHe8j6umP9x5/s320/DSC02071.JPG) |
Kosher salt and pepper rub |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dkAQOencf3UVNppPA1X2OG_kJ0r4jhsUS2ArE6jTkjUrrVtGDkppM4GtB6heFPzz8NOqtuvNzgECMSyQ7hCGuyzFVS1iciIrmiEmPcHXG7hvVVb-BLwzIfrGMozPp8H4uZUoHQD5DRhf/s200/DSC02072.JPG) ![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0DgXKJpk3wuEAZw7uvyp2LBCl5X6cyvN1erAxxbieNib6JxqgX0Sjg3iGZr8rFbErTdu0RYn_fPdTdZ62hHnccdRDit9Z6aulMJO6SNHfxmIx-Is4PcqUGdE6QHGKUQRVNGZZZinUj-j/s200/DSC02074.JPG) |
Brisket wrapped in foil and kept overnight in fridge |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZBnJHVIHBqubsC9gGyJS78-qjyIFsRHaqiWeo8KpMQEmUondnpjem4fVhf_5t-0uQlcYk0ZjXekNOgrBjEUEG5qS68I6Y-3FaT8d_4kjuT9qU6clbMMhQ5hT4MH0BVsqHjgnehxudqPK/s200/DSC02082.JPG) |
Acadian Oak smoking chips |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajwDy_x12yzCPhYhbmZ3zGpr5bOxHSVMsDlu5LHGOZBCsrRRJ_wPAwKUFfMzzXl5-HrfizH0YhnGdiCyHVW3S2wO0uBXl_11xj5hbf87Sa4Vj4sl7hNKJ-oh-nJW3gU3JfRTjfwNDtVVF/s200/DSC02076.JPG) |
Making wood chip packets for the smoker |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iuthyphenhyphenjs8md-fFIAsWPMem6-j4lXf4tPD1kKka_dJCo4EOiggmOcnbbwKuvTkqL7h2e3bcAuBV5Nt-104vGXa6nWHRATJVH9MLsqLQLY6aa-8Qu7YdKOD7jO1agzCoMEhN_rrpEbA3A8A/s320/DSC02080.JPG) |
10 am - brisket and wood chip packet in place |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinguE84DRfCN8KSavYiQ6UVHJ4bqcwRlNvVWtplFzisFGvBVbb5_FehE6KPUj7ZHiXWm1XON8H4tvuL7WkihDPE2qr1mIKU-x5rr6fpfxI35_-Z16I9iZhm0CRR7seLL69Rh5pQH6HlZEa/s320/DSC02083.JPG) |
1 pm - wood chip packets replaced every 1-2 hours |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbPNB8LsFEOqL1VmQu8fSCSIE-1nbhHp2IYJ6mTB3yBf6zWSRaJl2WXyDf6beG23OAvusmpC9msjhL675kjpOw5a7EsBX5VXelv_k18ytnSwE6VS_WvQ3RjX0sX0g8nlbW5YHQXEgRji3/s400/DSC02091.JPG) |
8 pm - Slicing up the brisket |
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tllG4wKEn_q2Qbg7BZn06eU69GNHogTATf4qKQOC4ypA2jjjfTKMTfxStKhbgpdah1cPoDgsd7VOCeJT7rlCHRod3PEvOgEHedda9fgf6XlpYLfXt2gbtvNvNu2SkTpzSrm8ffbdf2F5wDALfDcs1t3O2j-DRJ=s0-d) |
Ming's stacked brisket sandwich |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEbPZKzxvpGPCCKevrLSd-3YcK4wwY53nk-ew2R5OTSMUFuXzcUU-f_r8R-rGeB_MpVfbHTHfDnztKqJzdrKW30rFGbEBnmdLrEjDGRSOOnqzGgdsvmGDe17NX4S-7n1txcpkw_hjMfj3/s320/DSC02092.JPG) |
Ming enjoying a fully loaded sandwich |
Very good. But, did not have enough time to let it rest properly (they all recommend resting for 2+ hours) since I had dinner guests who were rather hungry. Next time would start earlier and let it enjoy the full resting period.