Fox Bros. Bar-B-Q: Brisket
Review - Fox Bros. Brisket
Fox Bros. BBQ Brisket draws people from all around the Atlanta area and beyond. Below is a pretty standard approach that you’ll see offered by many pitmasters, like Aaron Franklin. This is the same approach that the Wright’s Barbecue recipe called for as well. However, I’m pretty sure Fox Bros. uses their own proprietary rub, on their briskets. In fact, my wife is partial to cooking a brisket every now and then using only Fox Bros. Rub.
The simple salt and pepper approach is great. I use it all the time. I’m beginning to branch out with Lawry’s season salt and will likely try garlic in future cooks. I read an article with John Lewis tonight (He helped start Franklin’s Barbecue and also helped take la Barbecue to where it is today) where he let on that he never used salt and pepper only when cooking at any of his restaurants or competitions. Either way, I think this recipe is good to follow, but as you get more cooks under your belt, definitely branch out and try other ingredients to see what gets the best response.
On final comment, is that this recipe calls for a brisket flat. I stick to whole packer briskets that include the point. It take longer, but too me and many other enthusiasts, the point (aka the moist or fatty end) of the brisket is the best part.
Recipe sourced from Atlanta Magazine
Ingredients:
1) ½ C. Kosher Salt
2) 1 C. coarse Black Pepper
3) 5 -8 lbs. Brisket Flat
4) Butcher Paper
Directions
Get the pit at 225* use hickory, oak (post oak) or mesquite for best results
Combine #1 Kosher Salt & #2 Black Pepper in a shaker bottle.
Apply rub evenly over #3 Brisket (KC: use a light coat of mustard or hot sauce to bind the rub. This will not impact the flavor profile)
Add the Brisket to the smoker and wrap with butcher paper once it reaches an internal temp of 170* (KC: Check in multiple points).
When it reaches an internal temp of 200* pull and rest for 1-2 hours.
Remove butcher paper and cut against the grain (KC: I cut a corner off against the grain during the trimming process to help me identify where to start)