If you're looking for someone with the credentials to speak authoritatively on brisket, look no further than pitmaster Aaron Franklin. Not only does he smoke around 20,000 pounds of the stuff each ...

One of these (a shortcut recommended by pitmaster Aaron Franklin) involves smoking the brisket for just five or six hours to absorb all the wood-fired flavor, then finishing it off in a 250 degree ...

He smoked one brisket using his usual method and another using Aaron Franklin’s and served both to a group of friends and family. All but one guest preferred the Franklin-style brisket ...

Franklin's brisket is famous around the world ... The brisket had a beautiful, smoked crust on it, while the meat inside was dripping in juices and incredibly moist without being overly fatty.