It’s Smoked Brisket Pay Day – Franklin Style

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Our man Franklin shares the fruit of his Brisket trimming and rubbing efforts from our earlier post right here!  Low and slow in an outdoor wood fired smoker, Texas Style.  His information is easy to understand, and, more importantly, easy to do on your own!

I’m talking about some tender brisket that everyone on the block will love.  Nothing is better than what this guy creates, I guarantee it!  So, drop down to your local butcher, grab a great brisket and get ready to ‘get your Aaron’ on!

Classic Barbecue Sauce, by Aaron Franklin

Makes about 3 cups

1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 tablespoons plus 11/2 teaspoons brown sugar
2 tablespoons plus 11/2 teaspoons
Worcestershire sauce
1 tablespoon chile powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper

Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.

Espresso Barbecue Sauce, by Aaron Franklin

Makes about 2 cups

1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring

Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.

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