The Brisket Cut For The Best Barbecue, According To Aaron Franklin
Nothing compares to the tender, juicy, and flavorful bite of a perfectly cooked brisket. It is the holy grail of barbecue, and if you ask any true barbecue aficionado, they will tell you that getting the right cut of brisket is crucial. But which cut is the best? According to legendary pitmaster Aaron Franklin, there is one cut that stands above the rest when it comes to achieving barbecue perfection. In this article, we will dive into the world of brisket and explore why Franklin believes that the right cut can make all the difference in creating the best barbecue around.
Understanding Brisket
Before we can delve into the best cut for barbecue, it’s important to understand exactly what brisket is. Brisket is a cut of beef that comes from the lower chest of the animal. It is made up of two distinct muscles – the point and the flat. The point is marbled with fat and is known for its rich, moist flavor, while the flat is leaner and tends to be less tender. When it comes to barbecue, it’s all about finding the right balance of fat and lean meat to ensure a juicy and tender result.
The Point Cut: A Pitmaster’s Favorite
Aaron Franklin, the man behind the legendary Franklin Barbecue in Austin, Texas, swears by the point cut when it comes to getting the best flavor and texture in his brisket. The point cut is well-marbled with fat, which helps to keep the meat moist and adds a depth of flavor that is hard to replicate. It is also known for its succulent fatty edges, which many barbecue enthusiasts find absolutely irresistible.
When smoking a point cut brisket, Franklin recommends cooking it low and slow to render the fat and develop a beautiful bark on the outside. The end result is a smoky, melt-in-your-mouth piece of meat that is hard to beat.
Why Not the Flat Cut?
While the point cut clearly has its advantages, what about the flat cut? Many people might assume that the leaner, more uniform nature of the flat cut would make it the better choice. However, Franklin argues that the flat cut can often turn out dry and less flavorful. The lack of marbling in the flat makes it easier to overcook, resulting in a tougher and less enjoyable eating experience.
That being said, the flat cut does have its merits. It is often less expensive than the point cut, making it a more budget-friendly option for those looking to feed a crowd. Additionally, some people prefer the leaner texture of the flat and find it easier to slice evenly.
The Importance of Quality and Technique
While the cut of brisket plays a significant role in the final product, it is important to remember that the quality of the meat and the technique used in cooking are just as crucial. No matter which cut you choose, it’s essential to start with a high-quality piece of meat. Look for brisket that has good marbling, as this will help keep the meat moist and tender during the cooking process.
Furthermore, the technique used in smoking brisket cannot be overlooked. Franklin is known for his meticulous attention to detail when it comes to cooking brisket. From the rub and smoke to the timing and temperature, every step is carefully calibrated to ensure optimal flavor and texture.
In Conclusion
When it comes to the best cut of brisket for barbecue, Aaron Franklin’s preference for the point cut is hard to ignore. The well-marbled fat and succulent edges of the point cut result in a melt-in-your-mouth experience that is second to none. However, personal preference also plays a role, and some people might still prefer the leaner texture of the flat cut.
Ultimately, the key to achieving barbecue perfection lies in finding the right balance of fat and lean meat, as well as selecting a high-quality cut and mastering the technique of smoking. So, whether you choose the point cut or the flat cut, with a little practice and patience, you can create a mouthwatering brisket that will impress even the most discerning barbecue connoisseurs.
*Source www.foodrepublic.com
