When it comes to mastering the art of barbecue, few meats are as revered and scrutinized as brisket. Aaron Franklin, a pitmaster known for his Texas barbecue expertise, has become an authority on smoking this particular cut to perfection. According to Franklin, the best brisket for barbecue is all about the grade, marbling, and overall quality of the meat.

The grade of the beef brisket is important; Franklin often recommends looking for a Choice or Prime grade brisket. These grades are indicative of marbling, which is the intermuscular fat that adds flavor and tenderness to the meat. While Select grade can still work, he argues that the higher marbling in Choice and Prime cuts results in a more forgiving cooking process and a more succulent end product.

Marbling is essential because it’s the fat that will slowly render down during the long smoking process, keeping the brisket moist and juicy. Franklin advocates for brisket with even marbling throughout, as inconsistent fat distribution can lead to uneven cooking and dry patches.

Another factor Franklin emphasizes is the size and shape of the brisket. A whole packer brisket is preferable because it includes both the flat and point cuts. The point (sometimes called the deckle) is fattier and more flavorful, while the flat is leaner. This combination allows for a variety of textures and flavors. When selecting a brisket, Franklin advises looking for one that has a thick flat so that it doesn’t dry out during smoking.

In summary, Aaron Franklin suggests you select a high-grade (Choice or Prime) whole packer brisket with good even marbling throughout. Taking care when selecting your cut can make all the difference in achieving that succulent, flavor-packed barbecue that’s become synonymous with Texas tradition and the Franklin barbecue legend.