First Time Trying Snow's BBQ Brisket | Voted #1 Brisket in Texas!
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- Опубліковано 25 сер 2024
- I have yet to try Franklin's BBQ but I had the honor of trying a Snow's BBQ brisket recently and it was amazing! I was concerned about the warming instructions but everything came out delicious. I can see why it was voted #1. This was also my first time trying any smoked brisket out of Texas so this provided a solid benchmark for my personal cooks. Thanks for watching everyone!
PLEASE SHARE IN THE COMMENTS: What's your favorite brisket? Was it one from a restaurant or one you cooked yourself?
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- Who Am I? -
Hey everyone! My name is Kevin. I'm a husband, father, pastor and a growing BBQ enthusiast that loves the food and the gear that comes with making good eats. I started this channel to share my love for BBQ and to be a resource for new and upcoming backyard cooks so we can all have more fun and cook better food together.
Oddly... I don't live very far from Snows and have never been there. To get to Snows you pass up so many other really good BBQ places... I guess I need to go there... just to go there.
Haha it’s one of those things when you live super close you don’t feel the urgency to go. Like folks always ask if I’ve been to Alcatraz or whatnot. But friends we have in Texas do remind us frequently that there are a BUNCH of great bbq spots there that for one reason or another don’t make these lists. So I do keep that in mind!
Thanks for sharing going to have to give that a try just to try it out, going to Franklins is defiantly on my bucket list.
Same here! Lawn chair ready for that early morning wait too.
Looking forward to you trying a Franklin Brisket! Also there are some vids that show how to do a Snow’s Brisket- Think it was Harry Soo 😊👍👍
Don't forget...Mr Beans!🤣🤣🤣
Lol if I died I’d like to come back as Mr Beans. One lucky dog!
@Conrad M Me too!!! And didn’t know! Thank you... I’ll look for that one as well.
great video Kevin.... Snow's is number one in Texas for a reason
I’m a believer brother!
I love your reviews on the brisket bomb 💣
Thanks again!
Super! I didn't know they were shipping. I've ordered the frozen brisket from Franklin's before twice. The first time was fantastic, other than the bark being soft the meat was tender, moist, flavorful and just the right amount of smoke. The second time we left it in the freezer unfortunately for too long even though it was cryopacked, I think almost 8 months due to SIP order and was a bit dry. A coworker and I split an order from Black's once, he got the brisket and I got the beef ribs. He said the brisket was delicious and I enjoyed the ribs but felt again, I may have left it frozen for a bit too long as it wasn't as moist as I thought it could be. I'll save up a bit for the holidays and order from Snow's next time.
You are living my dream! Question, how did you reheat the Franklin briskets? Been wanting to try the brisket and ribs from Blacks too. Have you tried either of these in person before?
@@HuSmokin ha, it's nice to get precooked briskets but the cost is just too much when you can just smoke your own and get some very tasty results. Franklin's suggested sous vide so both times that's the way I did it. The bark was obviously soft afterwards but it didn't wash off from the moisture so the flavor was all there. My entire family really enjoyed it. I posted a short clip on my channel of what it looked like. No bend or pull test but I'm sure it passed those with ease lol.
Haha I’ll check it out! And yes I hear ya. We can pick up prime briskets for $4/pound nearby and make it at home. I just wanted to see what the hype has been all about.
@@HuSmokin same here, friends have let me try their smoked briskets and they were quite good. But Franklin's was definitely a little better in terms of flavor and tenderness, if only the bark was there. Oddly my brother in law who has tasted both the SV reheated brisket and fresh one at Franklin's said the SV seemed a little more tender/moist from his memory. I'm just chalking that up to probably him getting a bit more of the flat and possibly brisket variation.
Have you been buying your prime briskets at Costco? If so, check with the butcher if they have the dino beef ribs, my buddy gets it from our local Costco and I do think it's better than a brisket since it's a better cut of meat to begin with.
Oh wow that’s interesting about what your brother in law observed. Hopefully I get to try Franklin’s in person this summer and can make my own assessment too. And thanks for the tip. I’ve never seen the Dino ribs in our Bay Area Costco’s before but I’ve never asked the butchers directly either. I’ll give that a shot since I’ve been looking for those ribs without success. Thanks!
You’ve got to make a sop when reheating brisket. It doesn’t have to be water, you can make it saucy if you want. I feel brisket is way better when reheated with a sop.
👍🏼👍🏼mouth watering ,great vedio
Hello and thank you! It was a tasty meal!
Snow's BBQ is in the sticks of Texas in a small town. It's not extremely far from Austin. This explains the "choice" quality. However, brisket in general was never a desirable cut of meat and "was" often really cheap. You can get high-grade meat all you want, it doesn't matter when you know how to cook it.
They really don't do anything special. They don't monitor temperatures in their meats. They don't time the cook either. They don't use any special seasonings. This is the poor man's BBQ.
Makes sense and that's what I've heard too. But I've had many briskets from prime to choice to date and I'm always surprised by the different techniques used to create an amazing product. But all jokes aside, this poor man's BBQ is quite pricey these days!
Never ordered Snow's, but have ordered Franklin's brisket online three times now. My very best personally smoked brisket, ordered from CreekStone and smoked in one if my KBQ smokers was slightly better than the worst of those three mail-order packers from Franklin's. One of those three was the best I have ever had, bar none, and I have eaten from or sample tasted close to 1000 briskets to date. Sadly, I live in Arizona, and in my thoughts there are only two, maybe three resteraunts in this entire State that approach the skill of the "Craft BBQ" restaurants in Central Texas.
1000 briskets to date! Wow. And great to know. Here in the Bay Area (CA) is similar imo. Most of the places around us rely heavier on sauces. Curious what you would think about with Snow’s. Still quite impressed with them.
@@HuSmokin Howdy Hu. Never bought Snow's, but respect Tootsie greatly. I tried to make the "Cowboy" style she serves by adding beef tallow to my wood, and spraying it into the flames when my KBQ smoker draws smoke. It was tasty, you know, the charbroiled flavor was there. My official taster, Mike Roberts said it was good, but encouraged me to stick with my standard flavor, central Texas style bark.
Now her pork steaks on the other hand... now THAT is planned for my Resteraunt menu for sure.
I'm looking into ordering from Snow's so I appreciate your detailed review! I'm curious about shipping - I saw that they ship on Tuesdays and was wondering how long it took to arrive to you. Thanks in advance!
Hey Mel sorry for the late response. Hopefully you had everything squared. We had a gift card with Goldbelly so we went through platform and not direct. I believe it was around a week for Snow's. Definitely worth it!
You should try smoking your own. It is not hard. It just takes time. There are videos on trimming the fat. You can make your own rub. Go check out some of the legit Texas Brisket videos. Once you smoke you first brisket you will be hooked.
Snow's and Franklin cook their briskets differently. Snow's cook theirs over hot coals on an enclosed pit while franklin's cooks his with indirect heat on an offset smoker.
I know Snow’s uses foil on their briskets which is different from Franklin’s, but I thought they also use an offset for their briskets and ribs? I see they cook over hot coals for links and chicken. Check out this video tour of Snow’s... am I missing something? ua-cam.com/video/rP86Bby9Y9M/v-deo.html
I prefer using water, instead of butter also. I think keeps meat truer to the original flavor
I guess I have to agree after this. I believe one of Franklin’s reheating options is butter topped which is why I was taken back by these instructions. But it was REALLY good. Want to go in on another one? Or a Franklin’s??? 👊🏼😎
Not on topic but since ur local. What woods are easy to find in the Bay Area? Considering okj highland
Hey hey. I’ve just been using whatever they have available at Bear Bottom Farms up in Richmond as of late. Their 40 pound bags of oak usually weigh closer to 50-60 pounds for about $22. Really nice people too.
@@HuSmokin so cost really isn’t a issue but what woods as long as isn’t just fruit woods I’m sold
Gotcha. So far oak has been easiest for me to find 👍🏼
How long did you end up reheating the brisket for? I just got one and I'm cooking it tomorrow and the 2 hour suggested reheat time seems a tad long to me.
Hey congrats! It does seem long and I think mine took just under 1 hour and 35 minutes. I also had a temperature probe in it and monitored it until it was 5 degrees below target temperature. At rest it went up by 6 degrees so keep that in mind too. Enjoy!
No pull test? Harry Suu interviewed her and they only use select because many folks can't afford the other grades. Thanks for this.
Lol dang it. I forgot to do so much on this video. The meat so was SO tender though. Pull test was spot on. I have to watch that interview! Is that on Soo’s channel? He mentioned separately that he personally doesn’t have good results with selects which again, given how much respect I have for him, blows me away with this Snow’s brisket. Can’t imagine what it’s like enjoying it in person.
Just go slow smoking it, start low 170°-180° then slow raise up temperature, make a even a cheap brisket tender and make sure you don't cut out all the fat
Definitely have never tried smoking it that low but I’ll definitely give that a shot. 👍🏼
I would have sous vide'd it personally. I have a hard time believing a select brisket is the best in Texas. Got my Grand Champ today! It's a thing of beauty! Puts the OKJ to shame! Have you purchased Franklin's brisket?
Of course I can’t say it’s the best in Texas but it was dang good. I was quite shocked by how good it came out. I’ve only cooked a few choice and select briskets and none of them came close. But I’m learning!
And congrats on getting your Grand Champ! You gonna post some videos soon? Would love to see what you churn out. And no luck on getting a Franklin’s brisket yet. Always sold out.
@@HuSmokin You can get the Franklin brisket sent to you the same way, pricey though. I have lived in Texas all my life, and this video is the first time that I've ever heard of Snow's. I live in Houston, and we have some stellar BBQ joints. I have not tried many yet, but that's my mission this year, now that I'm ridin' with Pfizer and bulletproof. Of the few that I have tried so far, Truth BBQ blew me away.
@Eric D. You mean through Goldbelly? Or is there another way? It’s $200+ on GB and it’s always sold out. I must not be checking at the right time. But what you’re sharing is spot on with what others have been telling me. So many good spots out there whereas for us here in the Bay Area... there’s only been one name really and it’s Horn BBQ. I’ve been hearing more about the Truth too!
@@HuSmokin I don't know from experience if it was Goldbelly, Jeremy Yoder made a video about ordering one, and that's the same price that he quoted, so probably the same service.
Funny as soon as I responded to you, one of their packs came up on Goldbelly. The one with the brisket and sausages. Won’t be fulfilled until late June though!
As someone from Austin..you literally read 4 steps then said.."there are so many steps.. that freaks me out". Cheezus dude.. really? 4 steps.
Haha. Maybe it’s just my lack of experience or how we think in my neck of the woods, but the thought of steaming brisket in foil to reheat it sounds like it would make the bark softer or soggier. So it’s not the quantity of steps that freaked me out a bit, it was the method of the reheating. But my fears were unfounded clearly because that came out 👌🏼
@@HuSmokin well of course ordering a brisket online isn't going to be the same as going to Black's, La Barbeque, Franklin's, Stiles Switch, Brotherton's, Leroy & Lewis, Interstellar BBQ, Muellers..no one here would do that either.
I think that’s what took me back a bit. The only other one I heard about recently was through UA-cam showing folks reheating a Franklin’s brisket. Those called for butter on top and heated in an open pan at 225-275. So comparing that to foiling up with some water and heating at 325 definitely stood out.
Have you had Snow’s before? Curious how you would rank the names you mentioned as a local. 👍🏼
@@HuSmokin no I’ve never been to Snow’s as that is quite a drive and we have so many good places here in the city I don’t think I’d drive there for it. I don’t want to rank the ones I listed.. they are all amazing.
Well said. Thanks for sharing!