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Smoke: Brisket Part III

Aaron Franklin

Lesson time 18:36 min

Learn Aaron’s technique for wrapping brisket, checking for tenderness, and assessing when to pull and rest your meat in the final phase of our brisket cook.

Aaron Franklin
Teaches Texas-Style BBQ
Aaron Franklin teaches you how to fire up flavor-packed Central Texas barbecue, including his famous brisket and more mouth-watering smoked meat.
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[MUSIC PLAYING] - So it's about 10:00 AM right now. I'm getting ready to wrap it. It's looking really, really nice. It got through the stall. And it's at the tail end of it. The bark looks really, really great. The edges aren't dried out. It's a beautiful looking brisket. I'm going to lay down some butcher paper. I'm going to pull it out, check it. It's the last time we're going to see this before it's finished. [MUSIC PLAYING] Ooh-wee. So the brisket's looking really, really nice-- great bark formation. This fat-- you can see the juice kind of coming out. The fat's rendering. That's that seam found on the bottom. So we're really going to serve that later. But it's a good indicator of how the meat shrunk up. You could see some little tiny cracks in here in the bark. It's really dark. It's kind of crusty. You can see how it's got a nice texture. The back side is not dried out. This is the part that kind of tends to dry out a little bit-- maybe a little dry right. There is no fat there. And then this didn't have any fat. So this is the part that we've been spritzing. If you get in there real good, you can kind of squeeze it. And you can see a little bit of moisture just kind of gurgling you out of the-- the fibers. This fat feels really soft-- a little patchiness right there. When I picked it up, you could tell how it's starting to kind of get a little tender. It's starting to pull apart right there. It looks pretty good, but the flat is still really firm. So it's got a long way to go-- great time to wrap. The way that this is going to go down is that this part's going to get tender. But it's got more fat. So it can actually get a little bit overcooked and still have a safety net with all of that marbling that's in there. But what we're really-- what we're really trying to do is, as this cooks like this, this part will get cooked. We've got to protect this. We've got to keep this tip moist. This is kind of the end cut. There's only one of these on every brisket, which means there's only two on every cow, which makes this piece extremely special. That's the first one. I can almost judge any brisket by just cutting that off and taking a bite. I can tell how it's seasoned, how it's broken down. And I can almost make a good guess on how the rest of the brisket happened. So we really want to try to protect that. That's-- that's the crown jewel of the brisket right there. So this is going to get tender. This is going to get tender. It's going to hang out. It's going to get a little overcooked while we're waiting for this section. So when I pick it up after it's wrapped and right now, I want to pick it up like this. I want my fingers to be on the underside just like that. And I'm going to hold my fingers up like that and possibly stick my middle fingers up a little bit higher to see how the meat fiber falls over my fingers. So I'm feeling the tightness of this flat right there. But I'm also f...

The art of smoke and fire

Once a backyard hobbyist, Aaron Franklin is now the James Beard Award-winning owner of Franklin Barbecue, where the line for his famous smoked brisket is hours long. Now the Central Texas barbecue specialist teaches you his meticulous low and slow process for mouth-watering ribs, pork butt, and brisket. With perfectly seasoned cuts and optimal temperatures, you'll learn to handle an offset smoker like a true pitmaster.


Students give MasterClass an average rating of 4.7 out of 5 stars.

awesome data. great presentation. Really helped me to get my bbq back on track.

I've learned a lot in this class. I really appreciate you doing this and providing so much information. But more than that, I really appreciate your passion for BBQ! I'll now see if I've learned anything as I'll do my 4th brisket this weekend.

Great. Explains things really well & detailed.

Well, time to invest in a new BBQ! Ditch the gas and start finding wood. Plus, that sauce is very good! And what a great evolution and story about Adam's journey. REALLY enjoyed this course. Adam, maybe do another one, and if you've got a rib roast or chicken lying around... ;)


A fellow student

Holy SMOKES! My mouth is watering. Following step by step and it looks amazing! Got through the stall and the wrap I'm a little disappointed I don't get to see my new love until dinner. I'm certain she'll be worth the wait!

Seth K.

I planned for 12 hours cook time per the video and instructions. My brisket reached an internal temp of 208 about 8 hours in. It was a smaller 10-12 LBS brisket than he used in the video. Should I pull it to rest with 4 hours left to serve or drop temp to 165 and let it stay in the smoker until 1 hour before serving time?

A fellow student

I was wondering if I should still use my electric temperature gauge that I stick into the brisket before and during the wrap??

Oscar M.

if I am cooking a brisket and not serving it till the next day, were can I keep it resting Aron mention not to stick it in a cooler but how do I keep that temp to cut and serve for the next day I read in his book that they pull all the briskets at 12am a day before lunch. that is about 11 hours before serving. anyone can help me with this question as it was not mention,

A fellow student

I did my second brisket and was overall pretty happy with the meat and the fat tender, but the bark was pretty thick and even tough in places. Does a thick or tough bark mean I had the heat too high early on? Or cooked it too long? Etc

Ron E.

Been cooking briskets for about 5 years and working to refine my skills. Everyone loved my briskets but I always felt they could be better. I took Aaron’s class and implemented some of his techniques, specifically lighter on the seasoning, using only salt and pepper, looking for cleaner smoke/ fire, wrapping tightly with pink paper and not placing in a cooler after smoking. What a difference! My wife said it was by far the best ever. I have to agree. Thanks Aaron for your class.

Adam R.

I bought an absolute POS cooker for $40 off craigslist after reading his book. (I might as well go big and save, then buy from a big box store) Then, these classes came out. I made some modifications to the cooker to help the leaks and temps. I am far from perfect on this first brisket, but his method and mindset has made it so much fun to cook. Cooking with real wood will be my only method for as long as i live. Its just too fun. Its also been a treat to see everyones tips, tricks and delicious pictures. Happy cooking everyone.


If the brisket is at 14 lbs at start vs 21 lbs like on the video, do still allow 12 hours?

Marion D.

Awesome lesson! Here is my effort for this weekend. This is one of two I smoked overnight for a 40th high school reunion. I have enjoyed implementing Aaron’s techniques.

Red B.

What a huge change in philosophy of not putting it in a cooler to rest! I’m gunna try that out! Thanks