"Brisket Is My Spirit Animal"
Those were the words of Aaron Franklin in his 2015 book Franklin Barbecue: A Meat-Smoking Manifesto . After smoking briskets for several years, I can relate. Each whole brisket or flat has its own characteristics, but one thing is common: with plenty of time and attention, a tough piece of meat is transformed into pure heaven. I have followed Franklin's techniques since reading the book three years ago, but I am now sufficiently comfortable with the subject to begin branching out into my own variations. I documented the whole process on my last brisket to provide a step-by-step view. If you want something authoritative, though, go get Franklin's book. I was thrilled this year to find out that our local meat shop was now selling whole briskets in the bag (also called packers). We were hosting a potluck for up to 19 people on a Sunday evening in June. I like to have about 1/2 pound of brisket per person after trimming, but befor...