BBQ with Franklin: The Brisket
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- Опубліковано 28 вер 2024
- FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! - video.klru.tv/v...
In this first episode of BBQ with Franklin we go straight to the important stuff: the meat. Find out what you should look for when choosing a brisket to smoke, how it should be trimmed and Aaron reveals his age old recipe for seasoning.
Music:
"Greenville Girl"
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008
I have nothing but respect for this man. He’s mastered his craft and sharing it. This is gold for me.
This man is incredible. He used to have his series on PBS. He showed viewers how to build their own slow cooker. It was filmed in his back yard. All the while he was drinking Texas beer. HE IS THE REAL DEAL! 🐄
BEST BRISKET IN TEXAS!!! Even seen 2 cows standing in line waiting to place an order 🐴
ohnjay72 I believe that to be true, I go to Tx at least once a year and hit all the famous places he is the best.
@@stephenmitchum5864 Nice! I haven't been back in a while. I plan to get back to Franklin's, Black's and The Salt Lick asap.
@@ohnjay72 Salt Lick is great any place but central TX. have you tried Terry Black's? love it but I HATE BLACK's so they are nothing alike.
I saw one waiting to BECOME the order !
Saw is the word you were seeking.
Not many chef share their secret recipe with other but this guy make a whole video from how to prepare until it done.. Thumb up 👍🏼
id bet money its not his exact recipe/process.
returnformer its probs just the basics
because its not a secret he does it the way its been done in central Texas for ages
That's really funny if you think this man is sharing his secret recipes on youtube
That's a pretty basic way of preparing a brisket... No secrets here
"You're watching BBQ with Franklin, MMMHM!" Haha he's so great.
These people telling this guy he's doing it wrong when he is currently running the most successful bbq shop in the world... hahaha
Treeinthewoods lol no. Maybe the most hyped.
yea, that's why people wait 6 hours in line for the shit, because its all hype.. lol
Yeah, that's exactly why a lot of people wait around in line at Franklins. It's in Austin, convince enough of those hipster idiots that something is cool and they'll wait 6 days in line for some brisket.
He's only a multi national champ in BBQ, but yea... its all Hype!!
@SuperWaffleSuperSyrup
so learning what you can then going your own way in life is a bad thing? He owes no one nothing but a thank you buddy!
Franklin looks like Johnny Knoxville and Steve-O had a love child...
that's EXACTLY what I was trying to think of since i first saw him. I had the Steve-O part down, but I couldn't think of the other half
gdragon521 i kinda got a little bit of adam sandler lmao
He reminds me a bit of Ben Franklin. Can't help wondering if he's a descendant. Wouldn't be surprised.
With the voice of Seth Macfarlane.. a threesome?
Love child that could cook!!!
G'day from Melbourne Australia Aaron, just want to say thanks for the tutorial, cooked my first brisket yesterday using your guidelines and it came out beautifully.
Is brisket a thing in Australia? I guess if not you would probably be the most popular around with your brisket skills. I pretty much traveled from Cairns down to Melbourne in multiple trips to Australia, but only remember hearing and seeing signs for aged steak, which is apparently really popular there.
Was in Texas a couple of weekends ago. Drove down to Lockhart and had my first Texas brisket and ribs at the famous Black's BBQ there. It was pretty good. Two days later I waited in line at Franklin BBQ to see what the differences might be.... Franklin's brisket AND ribs were stellar. Better tasting by a wide margin and easily worth the 2 hour wait in line. Can't wait to go back!
Thank you for making this video series Aaron!
Blacks is overrated and Smittys is downright horrible.
Franklins and LaBarbeque are outstanding.
Pete Leonard I HATE U😤🇨🇱🖖 I’ve waited 3+ hours !!
Kreuz BBQ while your in Lockhart is the best in the area.
@@carlosguillen5540 agreed.
Blacks BBQ is the worst place to get BBQ in Lockhart. id go to Bill miller before I went to Blacks.
Franklin is great!!! Love his video and tips. He deserves all his success.
Thank God I live in Central Texas. It's the only place in the universe where they cook and serve brisket the right way. Aaron Franklin and the Mueller family are brisket gods.
no it isn't, memphis, st louis, and the carolinas do it well also.
I love people that have never been fifty miles from I35 about how Central Texas is best. Guess what? I know dozens of places all over Texas just as good as anything in Central Texas. It is just like Chicken Fried Steak. Lots of people do it great.
AMEN!
@Randy I will be opening a BBQ restaurant and will be located within 100 yards of Franklin Barbecue. My BBQ joint will be a complete
rip-off of Franklin Barbecue's recipes and I will only serve a maximum of 500 customers per day; however, my customers will only have to wait for 30 minutes
maximum to get their delicious BBQ. I plan on spending $4 million to open this new BBQ joint. My business will be similar to Franklin Barbecue (almost a complete
copy/rip-off) but just a maximum of 30 minutes wait time for our customers. The price of my BBQ items will only be 5% higher than Franklin Barbecue's prices. Would you pay 5% higher to be able to wait for only 30 minutes?
"Angry River BBQ" in Franklin County, Kansas (Ottawa, KS)
just sayin' - if you haven't tried them, you're short on data for your statement
I smoked a brisket last night on my new grill, first time ever and using Franklin's methods, it came out pretty much perfect. I'm a believer, this guy is the master.
Best BBQers in the world- “This guy makes the best brisket.” Anthony Bourdain- “My god.” Random internet troll- “TrY SoMe SeAsONiNg!!”
Thanks Aaron. Been playing your videos every time I make a brisket and whenever they ask where I learned your name comes next😊. Thank you
What an amazing brisket I smoked yesterday! I followed the Franklin recipe down to the letter, wrapping it in butcher paper half way though. It was the most delicious, moist and perfectly done brisket I have ever smoked in my Big Green Egg. The key I think was being patient during the stall and using my meat thermometer, to make sure it was really done. Low and slow is the way to go!
this is honestly some of the best shit on the internet to watch, a master make bbq
nine years later and everyone has found the way to make a brisket right. franklin is the innovative lad
I learn a lot from you, Aaron, but when you threw away the burnt end section, my heart dropped.
He doesn't throw it away. In his instructional video he mentions he uses those to make sausage and the sausage is very good.
Waste is sad no matter friend
patron40silver no burnt ends is Central Tx. It is part of the cut
Stephen Mitchum central TX? Wtf? No it’s KC
Noah Belcher sorry but but KC is just lost in the shuffle but BBQ is very subjective.
Once I finish trimming silver skin I cut a corner off the flat perpendicular to the grain. That way once it's cooked you don't need to guess where to slice once it's cooked and the grain is hard to see. I also rub and smoke the end I cut off as a sample piece.
he's like.... a brisket and BBQ master!!! he knows his shit!
I’ve made a brisket in the oven but never smoked one. Because of your video I made an awesome brisket in a cheap kettle grill and it turned out amazing. So moist and an unbelievable smoke ring and nice dark crisp bark. I couldn’t have made it without this video
Aaron, you're doing God's work, sir.
My first time in Austin, I stayed at the Super 8 motel, and went out looking for some good BBQ. I had no idea his shop was just down the street. It was like stumbling onto Graceland. But it was closed for a private event, and I was leaving in the morning. All I could do was stand outside and watch. Aaron Franklin is the Elvis of BBQ.
Pleeeease continue the series, i am rewatching it...
Can I follow these cooking instructions with my smaller Traeger smoker?
This video is so well done. Unlike that meat 💯. 9 years later, and you sir are still the king of the UA-cam bbq.
I trim my brisket about the same way. My first brisket I didn't trim. And, my cooker about burnt to the ground before I doused the fire out with a water hose. Here in Georgia BBQ old-timers use Post Oak. It has awesome flavor that is better than hickory. Hickory can be over powering at times. Post oak is better. And, mesquite is something you Texas boys can keep. Thanks for the info...
We don't use Mesquite in Texas. Oak or more than likely here in central Texas... Pecan.
Some use Mesquite for chicken but it needs to be burned down to red hot coals.
I don't use mesquite at all. Yuk.
+ANlMATED BANTER Pecan is what I use most.
Best brisket maker in the world, hands-down.
Taste may be subjective but when you have many awards lots of people agree. I would like to see another place that has a line starting at 6am and sells out by lunch Every Day. Having eaten Franklins many times I can say it is the best I have ever eaten.
I agree with what you said about people over season or add way too much bbq sauce and so on its like you cant even taste the meat anymore...
LMAO, it not like you can actually taste meat. We lack the protein receptors cats and other carnivorous animals have :p
When you realize this guy is helping people learn an alternative to buying his product, it's clear that his passion for brisket is greater than the money he makes selling 'em.
I'm not saying he isn't incredible at what he does - I'm not.. but, he isn't doing anything that hasn't been done by other pitmasters throughout the years. He's just the first one to do it on UA-cam... he caught everyone's attention because he did it right, and he did it first. Not that his legend status isn't earned, you have to have quite a bit of luck to become a legend, but you don't rise to his level without being very smart and good at what you do.
In summary: it could've happened to anyone of his caliber - but it didn't, it happened to him, and rightfully so. I even sympathize with the haters a bit, I get it, he's not doing anything particularly "legendary"
But when you think about it - he actually is. He's earned my respect.. and no matter how good I get at bbq, even if I have a chain across the state, or even the states, I'll be jealous of what this dude has accomplished.
Sorry for the long read 🙂
Franklin Barbecue. The humble brisket. Great food. Fine Story. Very rare. Well done.
In 2009 Aaron and Stacy Franklin started out in a small BBO trailer on the side of the road and put their money in the bank. Today they own the bank. The perfect story of how two people started small and worked their way up.
I'm doing my first brisket tonight with these methods
Michael Zaragoza How did it come out?
Really good
My first brisket I wrapped to late and it was dry, but it tasted awesome.
Love this channel. Guy is on point. Pun intended.
FUN FACT:The fat hes removing @4:42 is called "DINGO BAIT" in australia, because it can be left in hot dry conditions and never spoil, so hes correct in saying it will never render down in the oven!! Farmers used this as bait to eradicate the wild dogs praying on livestock.
I just trimmed my first brisket. It is MUCH more difficult than he makes it look. Mine looks nothing like his.
SkippyDW What did it look like?
SkippyDW well he only trims 7,000+- briskets a year...
Sharper knife will go a long way brother
Keep at it Skippy. Like other say, experience and kepp it cold!
I have eaten BBQ at Blacks; Kreuz and allot of others across Texas. Aaron Franklin BBQ is the Best above all the rest!
So after my 3rd try, I finally cooked a brisket to perfection. Thanks to all the youtubers offering advice as I have reviewed every one of them. Some key takeaways from my experience.
1) Plenty of videos on how to trim a full packer brisket and most of them are pretty consistent. My only advice is don't overtrim. Having a bit of extra fat is better than trimming too much fat.
2) There are plenty of rubs out there. choose your favorite, but I used just coarse sea salt and coarse black pepper in a 50/50 ratio. Make sure you season the sides of the brisket as well.
3) Temperature consistency is really important. I cooked my brisket low and slow. About 225 to 250 for the entire 10+ hours. There are plenty of videos showing hot and fast, cooking a brisket in 5 or 6 hours, but not sure how that method will break down all the collagen, connective tissue and fat.
4) Fat side up or down. I cooked mine fat side down. I am not sure it makes that much of a difference, but the fat side down helps keep the bark on top uniform and others have said it keeps the brisket from becoming too smoky.
5) About 4+ hours into the cooking, I hit the stall around 160 degrees. The stall is when all the connective tissue, collagen and fat start to "melt" and infuse into the meat. Some of the moisture will leave the meat at this time and the process of evaporative cooling will stall the cooking process. It may take several hours to get past the stall, but one method that Franklin mentions is wrapping the brisket in either foil (Texas Crutch) or unwaxed cooking paper. The foil is more forgiving but may make your crust a bit wet, while the paper will allow your brisket to breathe. I used foil. Wrap your brisket with two sheets of overlapping foil and wrap tight. Make sure the bottom doesn't have the seam, to keep your juices intact.
6) Shortly after the foil wrap, the temperature started climbing past 160. Some of the videos said to wrap from 150 degrees all the way to 180 degrees, but I ended up wrapping the brisket when it hit the stall. Now sit back and enjoy a cold one since the brisket will continue cooking for another 4 to 5 hours, until it reaches a temperature of 203 degrees.
7) Once the brisket hit 203, degrees, I quickly removed the brisket and wrapped it in a clean, old towel as some juices will leak out. I set it on a shallow pan and put the entire brisket in a large igloo cooler. Now some have said you need to rest your meat for at least 45 minutes. Others have said 2 to 4 hours. I let my brisket rest for 2 hours. When I pulled it out, it was still very hot. I measured the temperature at 175. degrees.
8) When carving, carve at 90 degrees across the grain. When you get to the point, rotate another 90 degrees and carve. Plenty of videos on carving a brisket. I noticed very little juices coming out of the brisket.
9) Lastly, how to store, if you have any left. Slice in 1/4 inch slices and wrap tightly in foil, then put the meat in freezer bags. Try to get all the air out of the bag. Having a vacuum sealer would be ideal. You can store your brisket in the fridge for 3 to 4 days or freeze for several months. I want to thank Aaron Franklin for saying that he had messed up several briskets as he was perfecting his craft. After my 2nd failed one, I wasn't sure if I wanted to attempt another one. Lessons learned: (first one, I didn't let it rest since I had a starving family waiting, I carved it too soon and all the juices ran out of it, what was left ended up like shoe leather, and second one, I wasn't checking my temperature and it spiked a bunch of times and cooked too fast, about 5 hours. It was pretty chewy. Good luck and don't give up.
At last the age old question as to where the beef went, it has been found...
This man threw away the burnt ends. Literally tossed the best piece of bbq on the planet in the trrash
Going to try this exactly soon. I have a traeger pellet smoker, and my duckel fat has been removed before purchase. Seasoning it tomorrow (Just s and p.)night after trimming. Will report back.
Knife color keeps changing back and forth from black to white
One more knife on the counter ;)
Franklin! Can you please do a series on smoking a smaller sized Brisket? Im trying to figure out how to get a good bark, while not overcooking these 3-5 lbs sizes. (dont hate, single life).... lol
Franklin BBQ is the bestest!
I really like Aaron and Johnny Trigg's philosophy. Keep it simple!
Simple, yes, but not always so very easy. Rigid temperature control is so incredibly important yet so difficult to achieve.
This is soooo good stoned especially the crispy parts with some himalayan salt on while dipping it into some sauce. Very orgasmic to say the least, then have some Roast potatoes on the side it got me rolling around my bedroom in complete ecstacy, jaw swinging as well.
When you get a franklins master class brisket ad on a bbq with franklin brisket class
is this the guy from the movie chef?
+Jerma Yep
+Jerma Hell yeah!
my name is cheeeeeeeeeef
iya bro
Leave it to a nerd to master BBQ.........the man, the myth, the legend
I like this man. Straight shooter, down to earth, honest advice. Thank you
I hope if I ever move to Texas that I get the opportunity to be given a job there and learn the craft and art of being a pitmaster
Thanks to you Aaron! I can make quite the Texas style brisket here in Minnesota. Thanks again!
Living in southern NJ, it's not easy to find whole briskets...usually the flat with all of the fat trimmed off (I know....disgraceful) so as I was walking through Wal-Mart (I know....disgraceful) to get an oyster knife I saw some whole briskets in the meat section for 2.89/lb, very reasonable for these here parts. I looked closely at the eight or nine in the cooler and am happy to say I picked a really nice one (by Aarons' standard....which is THE standard in my book) and the rest were so-so at best. I am excited to smoke this baby as I usually stick to pork butts, ribs, homemade sausage and beef ribs if I can find them. This is a great video and I appreciate the info.
Brisket looks nice and clean
His rub is fine, I do like just a little garlic in mine. But that may be a North Texas thing too.
His little “mmmhhhmmmmm” hahaha you’re a beast
Watching this in 2023 and it’s still the Bible.
Really helpful made all the difference in cooking a great Brisket
I was steered to Franklin's by a guy I work with. So, Franklin thank you for your instructional sharing. I bought a smoker from one of the box stores several years ago and thought I would smoke a brisket. I smoked it alright . . . I ruined it then ruined anther one. Obviously I didn't know what I was doing. I haven't tried again in about 7 years. I'm ready to attempt again. Wish me luck, I'm going in!
Exactly how I do my briskets and have been for 20 years. But I do like burnt ends, so... 🙂
Franklin you ARE DE MAN. for egt myron mixon you IS DE MAN!!!!!!!!!!!!!!!! txs for this quick simple tute !
I'm just starting out bbqing. I love it and all the info that you can find on youtube!
Love this brisket wish I live next-door to you
Good video very few guys take the time to explain trimming. I disagree with throwing away the srction that has the burnt ends.
Ole boy like a surgeon on that damn brisket
lives up to the hype
Dude, thanks for sharing. Did my first brisket a couple of years ago based on your recipe. Family loved it. Friends loved it. I found a new passion. Really appreciate your sharing!
You ROCK Franklin!
So, Trim the fat and sprinkle with salt n pepper. Then just put in on the grill? He may have left out his secret. Direct/indirect heat? Temp? Wrap in foil? cool down time?
195 vegans disliked this...quit eating my foods food you grasshoppers!
such a pussy
+Zach “Pumpking” Davidson ya he is
It's good that someone cares about our planet
ALLUPINYA
Matt B you're the snowflake here dumbass
I watched this kid when he wasn't shit, Built smokers. Yes I was jealous of his fab shop. Look how far he came. My man!
Damn… I’m hungry already!!!
The real miracle is @ 2:45 his knife handle changes colour! 😉
I'll be making this on Saturday can't wait
Cool
Gonna do my first brisket tomorrow morning and I know you aren't going to be able to answer this in time but I'm going to put it out there anyway. Every video I've watched trims the brisket. Why? How necessary is that step? Why doesn't the butcher trim to what it needs to be?
Now I assume the answer is butchers want to work as fast as possible to separate the cuts of meat so they leave a lot of undesirable bits. But I'd really like to know how important that extra butchering is. Like if I don't trim at all will it come out terrible? So how much gain to you get when trimming vs. nothing?
THANK YOU AARON FRANKLIN.
I alway make the mistake of watching Franklin's videos when I am on the road.
How many people have follow these steps and is there a noticeable different in letting the brisket get to room temperature or just going cold?
Also, is it wise to put the rub on and let it sit in the fridge over night?
Great info as always. Wish you would make more.
Nice video...... Thanks for your time and effort. Looks good..... I learned a few things, Thanks! Happy New Year!!!
High franklin! Just had a question? I use salt pepper and garlic and that’s all. I noticed you only use S&P? What drawbacks do you see with powdered garlic with salt and pepper? Love your work!
Hey Aaron great vid. Really like what you do. Just saw a video where they dry-aged the brisket before smoking it. Would love to see you try the same experiment. They did a sixty day dry age.
Thanks for your tips.
Anyone here after watching the movie Chef??
I searched hard for this guy
Franklin works the deckle very well.
How have over 2000 people disliked this video?!? I am from KC, and love KC bbq, but also love ALL bbq...this fatty loves to eat. Aaron Franklin knows what he is doing and is doing it EXTREMELY well!
Grande mestre sou um grande fã seu, sigo muito seus padrões
this guy is freaking awesome.
When he cut off that burnt end it made me so sad.
how big was that brisket? and how long was the smoke? what wood? did you use chips and charcoal? or straight wood? and what temp was it cooked at?
this is the first of a 3 part video. the next two are The Cook and The Payoff where he talks about all those things.
Yes. I wish they shipped international and somehow pack it with flavors preserved:-)
God bless, Rev. 21:4
amazing!
I'm a beginner with a small 7 pound brisket. I'm going to cook it on a Pit Boss pellet grill. Any suggestions on how long and what temp to cook it?
So sad that there are no mode uploads to this channel
Great video mate. I'm still trying to get a cheap roast beef recipe that turns out good.I Haven't had much luck so far I'll give this a try
OK you got roast beef and you got BBQ brisket. Big difference, if your brisket taste like roast beef you did something, spell that everything, wrong.
Did anyone notice the brisket hes working on changes at minute 4? Ones a right brisket and ones a left brisket.
WTF. Did not notice till u mentioned it.
Quick question, probably a stupid one but I'll ask anyway. I had a cow slaughtered and just recently got it back. When unpacking everything, I noticed the butcher separated the point and the flat. My question is how long do I smoke it for? Do i smoke it all together? I know it's around and hour and 15 to an hour and 30 per lb. Do I pull the smaller piece off early. Any recommendations?
Thanks