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The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. Yes, I know people like their brisket different ways, and they might not agree with me. But for me, this is by far the best brisket I’ve ever smoked.
A Recipe From One Of The Best
The approach to making the best smoked brisket is very straight-forward. It’s based on the same technique that Aaron Franklin, of Franklin Barbecue fame, uses day-after-day to produce some of the finest brisket on the planet.
Checks Every Box
This is the best smoked brisket because it checks all of the boxes for me. Tender. Moist. Packed with flavor. The meaty beef brisket flavor shines through. It’s not buried under overly sweet or overly spicy rubs or sauces. There’s just the right amount of fat left on the brisket. Not too much, not too little.
This Is My Happy Place
I could not stop devouring this brisket. I could not have been happier with the results. I’ve smoked brisket for years. This here is my go-to technique from now on. And I have to admit it, the pink butcher paper was a big part the success.