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.
|New grill waiting assembly
|Several hours (and drinks) later...
|Sweet new natural gas supplied Weber
|9 lbs USDA choice brisket from Iowa Meat Farms
|Kosher salt and pepper rub
|Brisket wrapped in foil and kept overnight in fridge
|Acadian Oak smoking chips
|Making wood chip packets for the smoker
|10 am - brisket and wood chip packet in place
|1 pm - wood chip packets replaced every 1-2 hours
|Watermelon Cucumber Basil Salad courtesy of Martha Stewart
|Jicama Slaw courtesy of Bobby Flay
|Aaron Franklin's Espresso BBQ Sauce (modified with two Starbucks instant medium roast packets, chipotle pepper, brown sugar and less ketchup)
|8 pm - Slicing up the brisket
|Ming's stacked brisket sandwich
|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.