After visiting Austin, TX and having THE best BBQ I've ever had....ever @ Franklin Barbecue, I vowed to never ruin my palette by attempting to make my own brisket. But I did, almost immediately. I bought a 6 pounder from my butcher, followed this recipe, except I rubbed the beef with dijon mustard prior to applying the dry rub and added one bottle of stout and a few dashes of liquid smoke to the broth. Oh, and I added a teaspoon of hickory powder to the dry rub (helps bring out that smokey flavor). It exceeded my expectations by miles. It's not quite Franklin's slow smoked version, but you will be hard pressed to find an oven recipe better than this. I am cooking an 8 pounder for a party today. It should be noted that a 4lb brisket is very small and almost impossible to find in some instances, so you need to increase your cooking time accordingly to the size of your brisket
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After visiting Austin, TX and having THE best BBQ I've ever had....ever @ Franklin Barbecue, I...