Franklin has a few documentary videos that he put out, that were awesome. Nothing much is "top-secret." it is mostly hard-work and dedication to the craft. Same with Pitmaster, Rodney Scott. He had a great video showing how he collects his wood, cooks his pigs, etc. That was one of my fav. vids.
@@SlapYoDaddyBBQ He is def. hiding a lot from the public, Master Soo. I am just learning this from your awesome videos. It is not as simple as he makes is seem, and I know you will find out and be able to make just as good, or if not better Briskets!
Good to see this match up with Franklin's Master Class videos. In the videos Aaron Franklin prioritizes working the fire over all other things. He credits the fire for the large majority of how the meat ends up.
Harry, Excellent video. Thank You. What I would give to get taught BBQ from a Pit Master like you. God Bless you. I still am in awe over the brisket you made and cut with a fork.
Loved the video. What’s the average cook time for the 100 briskets? If they start at 10:30am, how are they keeping the briskets from over cooking while resting? If they are starting at 10:30am, the last brisket should be pulled around 2:00 am, the next morning. Serving starts at 11:00am, that’s a long time to keep them fresh.
Yes you cook and hold. Tastes much better. Some continue to cook in their Alto Shams after it comes off the pit. Restaurant trick :-) I cheat and use my oven to finish at 200F. See my 21 hour brisket video
Gentlemen, both of you are Masters of the trade... Thank you for sharing your thoughts on Smoking... It means a lot to me..... Bob Cooney Salt Lake City Utah
I love TX BBQ as a Texan but damn that’s a lot of trees burning for some food. They could convert to pellets and gas combo or something.... Jesus take the wheel!
They shouldn't convert, they know what their doing with those custom pits. It wouldn't taste the same, the combustion is different than a stick burner.
@@harsoo nice, I look forward to seeing that video. I like the taste results of a UDS like a WSM or pit barrel (all UDS varients) and a stick burner but not much of a fan of pellets or no way on propane burners.
Amazing that those big smokers only have one temperature gauge all the way down at chimney end... Yet you'll see people sticking three or four gauges on their backyard smoker...
I got an offset smoker welded and made for me it’s pretty thick metal, but I saw that a thin layer of rust came off when I was trying to clean it do you know why this happens and what I can do to prevent it?
There was another video on UA-cam, where someone worked 24 hours at Franklins that talked about the timing, when the briskets came off and other items went onto the pits.
Thank god you went behind the scenes and didnt ask dumbass questions...I loved when you ran to the temp gauges as I was like "Why doesnt he show itttt!" And YOU DID. LOL. Question - was most at 250F? I heard they amp it to 300F sometimes? Also...what was he saying about big briskets to the left end of the smoker away from the smokebox...it runs hottest or? I didnt get it....so they keep briskets away from the end near the smokebox right? Did they use water pans???
Offsets usually run hotter on the firebox end. The exact temps used in various phases of the Franklin cook is secret so they don't need to reveal them. There are many ways to cook brisket well. I use 20 different methods as you have seen from my videos already.
I wonder if he has machines to cut up all that brisket for catering and such. I cut up about 10 whole untrimmed brisket in an 8 hour shift. This along with doing general cooking all around the kitchen. It's tough and dangerous work trying to slice as fast as you can in a dinner rush. Gotta keep that blade sharp which mean I could slice my finger pretty much off.
His sausage and veggies aren't all that good just the brisket. If you want the best go to snow's bbq in Lexington tx. They are only open on Saturdays and they don't advertise. People come from all over the world.
Sorry, I was just learning how to make videos. Hopefully after 350 videos, I picked up a few pointers to improve in my later videos. You can't learn unless you make mistakes! Just like BBQ! :-)
It's damn good though... which is why he sells out EVERY DAY. Though you have to admire that man though. He doesn't have to show up but he does and still is hands on to make sure everything is just right.
Number 2 a 500 gallon smoker is his favorite. It's at his home. Rusty Shackleford is now known as Shorty because they had to cut it down to fit in the new smokehouse.
@@SlapYoDaddyBBQ if anyone's interested the reference is toward the very end of this interview with John Lewis, who opened the first trailer with Franklin way back, and then opened La Barbecue, and now runs Lewis Barbecue in Charleston. www.texasmonthly.com/bbq/interview-john-lewis-of-la-barbecue/
THE FRICTION ...WTF ????? @3:55 Something has to be MOVING to create FRICTION I dont see any Post Oak logs rubbing together in the Pit to produce any friction....What kinda BS is that guy trying to pull anyway? .....Thats BASIC grade school science class stuff there .. ..Well we have established the pitmaster is a BSer ....But one thing is clear he sure can smoke some fine BBQ ....Thanks for the video !!!
You know what I love about Aaron Franklin? Between his video series, his books and the tours of his smokers everyday. He shows the world pretty much exactly how he does his brisket. Yet no one else replicates the magic that happens at Franklin's BBQ.
Restaurant success is 20% cooking and business savvy is the 80%. Aaron is super talented in both. Others say their food is as good and I agree as I've eaten at many and they are also my friends. I am also honest and tell them it's the other 80% they need to do as well as Aaron does.
@@SlapYoDaddyBBQ So Max starts seasoning at 7:30 a.m. and puts the brisket on at 10:00 a.m.-ish. How long does it cook? What do they do with it after it is finished? Seems like they pull it around 10 p.m. if it's anything like my brisket cooks. How do they hold it for service the next day?
@@benpierce2202 Meat has to rest after cooking to give the muscle fibers time to relax, open up, and resorb some of the liquids. Usually the longer the cook, the longer the rest. So they'll cook tomorrow's brisket, and when done it goes in a proofing oven where it will come down in temperature, but will still be held in the "safe zone" around 160F. You also need to get the meat out of the cooking zone quickly, down to your holding temp or it might go completely mushy. That's why a cooler works well for us low budget folks, the excess heat in the meat leaves and heats the cooler. Depending on how big the cooler is, and how much meat you load in, the two should hit equilibrium and just coast for hours.
He said they make 1,000 pounds of brisket a day and they sell it for $34 per pound right now. Obviously cooked meat is going to weigh less than raw meat so it’s not a fair comparison, but even if the final cooked weight is 75% of that, they are still raking in over $25K per day just on brisket. That’s almost $8,000,000 per year just from brisket.
The yield is 40% to 45% so a 10 lb raw brisket yields 4.5 lbs or less of cooked saleable meat. They do 110 a day on average of 12 lbs so yield is about 500 lbs X $34 = $17K
I love your channel mr. Soo! My husband started watching cause he dreams of becoming a Pitmaster, but after a couple of videos, I started watching too! The best way to cook!
Interesting that they start at the exhaust end, most videos of non-professionals I've seen start closer to the fire box. Harry, his answer seemed to amaze you, too.
Harry Soo is patiently waiting like an immortal caterpillar in some dark forbidden cave to quietly, secretly, and thanklessly become the living god of American bbq. Some day he will emerge from his cocoon and ascend to the heavens, which are almost certainly wafted in thick clouds of briskety hickory smoke.
Man, this really does make me love this country... an Asian BBQ expert interviewing an Italian pitmaster in beautiful Austin, Texas. That, plus imagining all that brisket, brings a little tear to my eye!
@@SlapYoDaddyBBQ There's great fire management tips in this video. Sad that he's stopped using Bethesda (rotisserie smoker). Wondering how he's smoking the ribs now.
3:50 Can someone explain to me what he meant by "the friction between the wood," because the definition of friction that I learned makes no sense there. What I hope he's trying to say is the more "open space around the wood for air to flow through," the higher the fire. Anyone? Anyone?
Not sure what Mauro meant. Your guess is as good as any. I think log spacing makes the most sense so you get an even burn and the embers needed for good BBQ results
Cooking is only 20% of success of a restaurant. Its 80% business savvy. Plenty of other who cook as good but no where near Aaron's success. That included ME! :-)
Nice video Harry, loved listening to the 2 of you interact . BBQ is an amazing thing, people from all around the world cooking with real fire....it brings people together.
Lloyd Bonafide actually he lived in Austin and Harry lives in California. Also I was speaking more about how all cultures and countries have some form of live fire cooking
The revolution in the evolution in Texas barbecue has been happening the past five years. I spoke to Daniel Vaughn, editor Texas Monthly, and he asked me to visit Texas and taste Texas-style barbecue cooked by Egyptians, Asians, Mexicans, and other United Nations countries!
Another awesome video, I learned a lot! I know he uses Alto Shaams for long holds, I guess they pull the briskets and hold them in the steam holders for a good 12 hours or more? That's the only thing I can figure out for the timing. I know a long hold makes a good brisket even better, at least IME. Thanks again!
Great. Be sure to watch how to season your WSM from my article www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/
Fire was due to hurricane the blew through Austin and back drafted burning embers from the rotisserie cooker you see in the video. Total accident bad luck!
I live here in Austin and eat here several times a month. You should also check out Coopers in Llano, Tx. They are one of the best around as well. Franklins and Coopers are in my opinion the best around.
Very exciting tour of hard working smokers. These are for the briskets, where is the rest of the menu smokers? The Pitmaster seems knowledgeable, and loves his work. The Top Secret disclaimer, would be much funnier, if it weren't so true.😎. Nicely Done. Thanks for sharing. 😎.
Yes, the wood of choice is Texas "Post Oak." It's actually in the White Oak family which has been used all over the country for BBQ, but is probably most well known as "Post Oak" in Texas. It is a favorite for Beef and Brisket in particular. It produces very nice colors!" Milder than Hickory, but stronger than most fruit woods, this falls in the middle of the spectrum for strength and flavor
Good food needs effort, love, and skill from a human who touches the food as all food is sacred as the animal or plant died for our eating pleasure! 😋😋😋
When I have a Big Ass Backyard. In Los Angeles I can only afford a small space. I want a Jambo, Meadow Creek, Horizon, and a home-made stick burner to add to my backyard.
Franklin has a few documentary videos that he put out, that were awesome. Nothing much is "top-secret." it is mostly hard-work and dedication to the craft.
Same with Pitmaster, Rodney Scott. He had a great video showing how he collects his wood, cooks his pigs, etc. That was one of my fav. vids.
BBQ may not lead to world peace but it's a good start! Anthony Bourdain 1956 to eternity
Aaron franklin hides a lot of stuff he's doing and frankly lies about stuff too. Like claiming he only uses salt/pepper on his brisket.
@@SlapYoDaddyBBQ He is def. hiding a lot from the public, Master Soo. I am just learning this from your awesome videos. It is not as simple as he makes is seem, and I know you will find out and be able to make just as good, or if not better Briskets!
@@overnightclassic2
I agree, after learning from Master Pit Boss, Harry Soo.
Good to see this match up with Franklin's Master Class videos. In the videos Aaron Franklin prioritizes working the fire over all other things. He credits the fire for the large majority of how the meat ends up.
Yes please see my Masterclass soon on BBQ Stars
I had questions, and thankfully you asked them all plus more! Your the man Harry
No fear. Harry will shig for you! :-)
Wow! An All Access Pass to the Franklin Smoke house! How cool is that! Thank You Harry!!!
If you ever make it to Franklin's they give tours of the smoke house every day.
Go take a look yourself. They are super nice folks
Harry,
Excellent video. Thank You. What I would give to get taught BBQ from a Pit Master like you. God Bless you. I still am in awe over the brisket you made and cut with a fork.
Nice tour, thanks Harry!!! 👍
Go get your free tour when you can from some super nice folks
Only in Texas. An Asian and an Italian talking about cooking brisket.
Strange how America BBQ love unites humanity. BBQ may not lead to world peace but it is a good start. Anthony Bourdain 1956 to eternity
only in America
God bless America!
I had a Hungarian guest take plans for a cooker back to Hungary so he could cook Q like we do where I live
Bbq knows no races
Cool BBQ tour! Thanks for sharing, Harry.
Thanks for stopping by and leaving a comment
Great “view behind the scenes “ Harry. Oh and great job Troy
We had fun and Mauro was a great guy
Thanks for the video, great information. Thank YOU Harry
Thanks for stopping by!
Thanks Harry Soo
The best chef.....💯💯💯
Thanks for your support. Videos every Sun and Thursday
Sneaky, sneaky! You got all the secrets you wanted to know?
Shig alert Harry is learning all the secrets! :-)
Loved the video. What’s the average cook time for the 100 briskets? If they start at 10:30am, how are they keeping the briskets from over cooking while resting? If they are starting at 10:30am, the last brisket should be pulled around 2:00 am, the next morning. Serving starts at 11:00am, that’s a long time to keep them fresh.
Travis Sherer alto shaams
Craig Hoelzer I see
Yes you cook and hold. Tastes much better. Some continue to cook in their Alto Shams after it comes off the pit. Restaurant trick :-) I cheat and use my oven to finish at 200F. See my 21 hour brisket video
Harry Soo Thanks for the quick response. I’ve always thought the briskets came of a few hours before being served. Tight window!
Gentlemen, both of you are Masters of the trade... Thank you for sharing your thoughts on Smoking... It means a lot to me.....
Bob Cooney
Salt Lake City Utah
Hey Bob, be sure to try R&R BBQ in Utah who are good buddies of mine previously on the comp circuit.
@@SlapYoDaddyBBQ I will look them up and get in touch with them...Thank you Harry...
Means a lot to me...
Damn good video Mr. Soo!
Thanks Troy!
5:53 Dang it, I am right in the middle of building one and really wanted to see this. Is it angled down? Up?
You have to ask Aaron! I did not see the insides
Great video! As a novice I learned a ton just from this video. Thanks for sharing.
Thanks Omar. Now you have to find time to watch my 150 other videos!
Awsome video! One of the videos I’ve seen on utube on Franklin’s.
I thought Mauri was pranking me and after he answered me I knew he was legit! :-)
Another awesome video, I learned a lot!
Feel free to browse my 180 video collection 30 Playlists
I love TX BBQ as a Texan but damn that’s a lot of trees burning for some food. They could convert to pellets and gas combo or something.... Jesus take the wheel!
Plenty of post oak and mesquite in Texas!
They shouldn't convert, they know what their doing with those custom pits. It wouldn't taste the same, the combustion is different than a stick burner.
@@lesgrant7861 i have a post oak brisket on WSM 22 video coming soon
@@harsoo nice, I look forward to seeing that video. I like the taste results of a UDS like a WSM or pit barrel (all UDS varients) and a stick burner but not much of a fan of pellets or no way on propane burners.
Awesome, thanks, I have learnt a lot.
Great food and great guy who still runs his own restaurant despite being world famous
Amazing that those big smokers only have one temperature gauge all the way down at chimney end... Yet you'll see people sticking three or four gauges on their backyard smoker...
Once you cook a few times, you become a pit whisperer and no temp gauge is needed at all.
Something I'd like to know is it better having all the meat on a single shelf like these , or is having shelves better? Does it make any difference?
That's a 3 hour debate and Jerry Springer fist fight. Try it and see which configuration yields the best results on your pit(s).
I got an offset smoker welded and made for me it’s pretty thick metal, but I saw that a thin layer of rust came off when I was trying to clean it do you know why this happens and what I can do to prevent it?
Spray with oil. Scrape w wire brush after cooking to remove creosote and flaky black bits
@@SlapYoDaddyBBQ thank you so much🙏🏾
Who built the smokers for Franklin's?
Sorry I never asked Aaron. I suspect they are Millscale.
@@SlapYoDaddyBBQ I thought millscale or moberg
Quite unreal he lets people video and talk to his cooks.. Since he is basically the bbq brisket standard.. !! Very cool..!!
Aaron is an awesome guy!
Harry if they cook at 10:30 what time do they pull them off? How long do they rest them? How do they reheat them to serve?
I wonder how many people went to minute 10:30?🤣🤣
@@ajflyingatyomouth2831 I did. The 10:30 you see in my comment is 10:30 a.m. in the morning. Perhaps you should watch the video before commenting.
There was another video on UA-cam, where someone worked 24 hours at Franklins that talked about the timing, when the briskets came off and other items went onto the pits.
They go into a food warmer when done. The ribs need to go on after the briaket
My average view time is 9:55 per video so good chance :-)
Thank god you went behind the scenes and didnt ask dumbass questions...I loved when you ran to the temp gauges as I was like "Why doesnt he show itttt!" And YOU DID. LOL.
Question - was most at 250F? I heard they amp it to 300F sometimes?
Also...what was he saying about big briskets to the left end of the smoker away from the smokebox...it runs hottest or? I didnt get it....so they keep briskets away from the end near the smokebox right? Did they use water pans???
Offsets usually run hotter on the firebox end. The exact temps used in various phases of the Franklin cook is secret so they don't need to reveal them. There are many ways to cook brisket well. I use 20 different methods as you have seen from my videos already.
Awesome video, only surprised to see Harry uses a galaxy... iPhone man!
An old 2017 one at that! My kids all use Apple and I'm an Android guy
I wonder if he has machines to cut up all that brisket for catering and such. I cut up about 10 whole untrimmed brisket in an 8 hour shift. This along with doing general cooking all around the kitchen. It's tough and dangerous work trying to slice as fast as you can in a dinner rush. Gotta keep that blade sharp which mean I could slice my finger pretty much off.
Wow! brisket trim love Stephen. I think I saw multiple slicers at Franklins so they must swap slicers as they sell 100+ briskets a day.
I figured so. I hand slice all day long.
Didn't understand what type of wood they use. Hickory?
Post oak
What kind of wood?
Did no one pick up the opening statement???!!! U S FED MONITORING HIS GALAXY 8 phone!!!! WHY??!!!
homage to my colleagues who are in the cyber business like my day job
Mauro sei un Mito!
Mauro you are a Myth!
Max is DA MAN!
Harry is Chinese, not just Asian.
I am making some Chinese BBQ videos coming soon.
Man. I wish I could hear him more and you just let him talk
His sausage and veggies aren't all that good just the brisket. If you want the best go to snow's bbq in Lexington tx. They are only open on Saturdays and they don't advertise. People come from all over the world.
ua-cam.com/video/MI5AcTxFQmg/v-deo.html
Pt. 1 Snows Tootsie Brisket - ua-cam.com/video/wk40H7sY0fQ/v-deo.html
Pt. 2 Snows Tootsie Brisket - ua-cam.com/video/ag3uDbOgvKI/v-deo.html
Pt. 3 Snows Tootsie Brisket - ua-cam.com/video/fXnBac7mznE/v-deo.html
Pt. 4 Snows REDO Brisket - ua-cam.com/video/QH-sq_j9kGU/v-deo.html
Stop interrupting the poor guy
Sorry, I was just learning how to make videos. Hopefully after 350 videos, I picked up a few pointers to improve in my later videos. You can't learn unless you make mistakes! Just like BBQ! :-)
1000 pounds at about 20 bucks a pound.......fak! ;))
It's damn good though... which is why he sells out EVERY DAY. Though you have to admire that man though. He doesn't have to show up but he does and still is hands on to make sure everything is just right.
Only marketed to dummies. Notice Harry is the only Asian that would eat it. Us Asians wont eat that crap.
No need to be unkind to others who enjoy brisket. Spread some BBQ love
Hey guys please take it offline as I'm trying to spread some BBQ love on my channel and be inclusive to all who watch my videos
Where's Rusty Shackleford? Aaron's favorite smoker.
I thought Muchacho was Aaron's first commercial cooker? :-)
Number 2 a 500 gallon smoker is his favorite. It's at his home. Rusty Shackleford is now known as Shorty because they had to cut it down to fit in the new smokehouse.
"Just salt and pepper" is code for "I'm not telling you my rub." According to the former pitmaster they've never used just S&P at Franklin's.
You know more than me! It was awesome regardless of what magic dust was used. Thanks for watching
@@SlapYoDaddyBBQ if anyone's interested the reference is toward the very end of this interview with John Lewis, who opened the first trailer with Franklin way back, and then opened La Barbecue, and now runs Lewis Barbecue in Charleston. www.texasmonthly.com/bbq/interview-john-lewis-of-la-barbecue/
You talk to loud
Ouch!
Your vid is 100% getting flagged for AC/DC. 100%
Thanks Matt!
@@SlapYoDaddyBBQ That wasn't a compliment, mate. UA-cam will auto-flag the video and you'll lose revenue because of the copyright on the song.
THE FRICTION ...WTF ????? @3:55 Something has to be MOVING to create FRICTION I dont see any Post Oak logs rubbing together in the Pit to produce any friction....What kinda BS is that guy trying to pull anyway? .....Thats BASIC grade school science class stuff there .. ..Well we have established the pitmaster is a BSer ....But one thing is clear he sure can smoke some fine BBQ ....Thanks for the video !!!
I just listen and share! 😂😂😂
Just like Franklin's book, this Pitmaster placed all the emphasis on proper fire management.
All about the pitmaster and never about the pit!
Best tour of Aaron's cookers yet! THANK YOU.
Thanks Keith. Go get a free tour from some very nice folks
when you find a cook with that much passion you know the food will be great!
That's why he only has one restaurant so he can stay on top of the quality
You know what I love about Aaron Franklin? Between his video series, his books and the tours of his smokers everyday. He shows the world pretty much exactly how he does his brisket. Yet no one else replicates the magic that happens at Franklin's BBQ.
Restaurant success is 20% cooking and business savvy is the 80%. Aaron is super talented in both. Others say their food is as good and I agree as I've eaten at many and they are also my friends. I am also honest and tell them it's the other 80% they need to do as well as Aaron does.
@@SlapYoDaddyBBQ So Max starts seasoning at 7:30 a.m. and puts the brisket on at 10:00 a.m.-ish. How long does it cook? What do they do with it after it is finished? Seems like they pull it around 10 p.m. if it's anything like my brisket cooks. How do they hold it for service the next day?
@@benpierce2202 they hold them over night in a warmer at around 140-150 until service. Thats how most BBQ joints do it.
@@benpierce2202 Meat has to rest after cooking to give the muscle fibers time to relax, open up, and resorb some of the liquids. Usually the longer the cook, the longer the rest. So they'll cook tomorrow's brisket, and when done it goes in a proofing oven where it will come down in temperature, but will still be held in the "safe zone" around 160F. You also need to get the meat out of the cooking zone quickly, down to your holding temp or it might go completely mushy. That's why a cooler works well for us low budget folks, the excess heat in the meat leaves and heats the cooler. Depending on how big the cooler is, and how much meat you load in, the two should hit equilibrium and just coast for hours.
An Italian cooking American (delicious) food being recorded by an Asian, who's video is now being watched by a Mexican...
Only in America baby ! 😎
And a Pole reading your comment :)
Smoked brisket brings us all together.
@@StickyDankFingers greetings from Southern California friend 😎
@@Bens359pete Amen brother!
Pretty amazing place. Very interesting how they control the heat with the ashes and wood on that cooker. No back flow control.. Neat stuff.
Pro pitmaster skills to run 5 Muchacho without burning down the house. Would not be possible in Los Angeles with all our fire codes
That was my favorite tip.
Awesome video! Glad to see someone that knows Que asking the questions for a change!
More insight into the pits to add to the many videos already out in UA-cam!
I am an Indian guy watching Italian guy cook Brisket interviewed by Asian guy for an American BBQ establishment.
Welcome to America!
I'm a hungry dude replying to a comment by an Indian guy watching an Italian guy cook brisket interviewed by an Asian guy. Now I need some brisket!
fuck you
He said they make 1,000 pounds of brisket a day and they sell it for $34 per pound right now. Obviously cooked meat is going to weigh less than raw meat so it’s not a fair comparison, but even if the final cooked weight is 75% of that, they are still raking in over $25K per day just on brisket. That’s almost $8,000,000 per year just from brisket.
The yield is 40% to 45% so a 10 lb raw brisket yields 4.5 lbs or less of cooked saleable meat. They do 110 a day on average of 12 lbs so yield is about 500 lbs X $34 = $17K
I love your channel mr. Soo! My husband started watching cause he dreams of becoming a Pitmaster, but after a couple of videos, I started watching too! The best way to cook!
What a great story of two new angels of BBQ love ready ❤ to help spread kindness
Interesting that they start at the exhaust end, most videos of non-professionals I've seen start closer to the fire box. Harry, his answer seemed to amaze you, too.
The man knows his pits to turn out 100 briskets flawlessly!
different size pits need diff fire management methods
Awesome video Harry and Thx for the tour. I didn't know it burnt down at one point. Thx for sharing.
Be sure to ask for free tour from some very nice folks
Did you guys go try Mueller's BBQ? He trained Franklin.
Yes see my restaurant crawl for LA LA BBQ
Harry Soo is patiently waiting like an immortal caterpillar in some dark forbidden cave to quietly, secretly, and thanklessly become the living god of American bbq. Some day he will emerge from his cocoon and ascend to the heavens, which are almost certainly wafted in thick clouds of briskety hickory smoke.
Wow! An immortal caterpillar! What a catharsis of BBQ in the heavens! Thanks for your kind poetic words and support for what I do on my channel.
Man, this really does make me love this country... an Asian BBQ expert interviewing an Italian pitmaster in beautiful Austin, Texas. That, plus imagining all that brisket, brings a little tear to my eye!
God bless America! Stay home. Stay safe. Cook BBQ!
Enjoyed that a lot! Pretty cool to see where all of the magic happens. Thanks for sharing the BBQ love!
Let's have some Brisket please...
Bob Cooney 👨🚒☺
Super cool. I've been to La Barbecue in Austin, but never Franklin BBQ. The line was too long. Lol! Great behind the scenes video.
So many good places in Texas to enjoy like Pecan Lodge, Pinkertons, Franklin's. Will head to Texas to eat once the quarantine is over
@@SlapYoDaddyBBQ Stiles Switch in North Austin and Louie Mueller in Taylor TX are both great!
I learned something new about fire wood and friction. It's truly an art with new challenges everyday.
Mauro is DA MAN. I thought the Italian pitmaster was pranking me at first but he answered my tough questions so he is legit! :-)
Saving this clip so that I can watch it after Aaron asks Harry to take it down. Some good intel in this video.
I can shig with the best! Just kidding. Aaron is a good friend and fellow competitor whom I knew before he became world famous!
@@SlapYoDaddyBBQ There's great fire management tips in this video. Sad that he's stopped using Bethesda (rotisserie smoker). Wondering how he's smoking the ribs now.
austin.eater.com/2014/6/26/6201163/franklin-barbecues-new-cooker-arrived-by-crane
3:50 Can someone explain to me what he meant by "the friction between the wood," because the definition of friction that I learned makes no sense there. What I hope he's trying to say is the more "open space around the wood for air to flow through," the higher the fire. Anyone? Anyone?
Not sure what Mauro meant. Your guess is as good as any. I think log spacing makes the most sense so you get an even burn and the embers needed for good BBQ results
That pit master will be Franklins competition soon!
Seems all his pit masters ends up owning their own shit. Nothing like being your own boss
Cooking is only 20% of success of a restaurant. Its 80% business savvy. Plenty of other who cook as good but no where near Aaron's success. That included ME! :-)
Yall should check out Valnetinas BBQ, especially the brisket. You will be amazed
@@SlapYoDaddyBBQ Big fan of you brother! Always watched you on T.V. neighbor from Corona!!
@@SOLDOZER Good to know.
Nice video Harry, loved listening to the 2 of you interact . BBQ is an amazing thing, people from all around the world cooking with real fire....it brings people together.
Lloyd Bonafide actually he lived in Austin and Harry lives in California. Also I was speaking more about how all cultures and countries have some form of live fire cooking
BBQ = Love
BBQ may not lead to world peace but it's a good start . . . Anthony Bourdain 1956 to eternity
Italian guy cookin Texas Brisket. You can't make this stuff up. 😄
The revolution in the evolution in Texas barbecue has been happening the past five years. I spoke to Daniel Vaughn, editor Texas Monthly, and he asked me to visit Texas and taste Texas-style barbecue cooked by Egyptians, Asians, Mexicans, and other United Nations countries!
Another awesome video, I learned a lot!
I know he uses Alto Shaams for long holds, I guess they pull the briskets and hold them in the steam holders for a good 12 hours or more? That's the only thing I can figure out for the timing. I know a long hold makes a good brisket even better, at least IME. Thanks again!
You're very welcome
Harry...u inspired me to buy a WSM. Its arriving next Wed and I will be using your technique for short ribs.
Great. Be sure to watch how to season your WSM from my article
www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/
@@SlapYoDaddyBBQ will do. Thank you
The holy ground......thanks for the look inside Harry!
One of the best restaurant BBQ in America hands down
That's the first time I've seen Aaron's pit room since it burnt down! Awesome video Harry!!
Super nice state of the art! 5 massive pits and 100+ briskets a day. Phew!
That was awesome. Thanks to you and T-Roy for this vid.
Love the behind the scenes! New subscriber here! Fun to see what you are doing. Just started my own BBQ Channel. It has been an adventure.
This place burned down. Wonder if Mueller was in the area at the time of the fire if you know what I mean 😂
Fire was due to hurricane the blew through Austin and back drafted burning embers from the rotisserie cooker you see in the video. Total accident bad luck!
I have to ask. The 3 pits on the left, how do they load the middle one? Are they as close together as they look, or is there room to get in there?
The pit openings face each other in pairs so no need to a aisle between pits
Did he say he can not open because tricky day, and satellite ????
He opens at 11 am until sold out Tues to Sun
franklinbbq.com/
Starts cooking at 10ish, when are the ready to serve, next day?
It is done and kept warm until service 11 am next day
Thank You Both for the tips and a great video! 👈👍
Glad you enjoyed it Sean!
Shot on an Android... Yea, it shows. Invest in a iPhone!
Ouch! No love for non Apple folks! 😝🤪😜
Should upgrade my S10+ to a better model
I wonder how often you can spot / meet Aaron at the restaurant
I have heard he does come by often
Wow the NSA did something productive for a change
Shhhhh.. we are being watched! :-)
Harry Soo hey mate, is there anyone reselling your rubs in Australia I want to give them a go ?
Superb video! Congrats impressive amounts ofdelicious brisket. Great!
Thanks Mike. Awesome food
THATS RIGHT TEXAS DOES NOT DISCRIMINATE, ESPECIALLY WHEN IT COMES TO BBQ!!
This video is awesome!
He reminds me of Mr Wong on futurama
Doppleganger?
Lot of people say not want to wait that long for. Ok. Bbq. And pay the$$$
What kind of wood was used in Franklin’s bbq. I couldn’t understand
It's usually all Post Oak
Mostly Post Oak. Some use Pecan. Some add 1:10 mesquite to the post oak. Many styles so pick the wood you like when you cook
@@SlapYoDaddyBBQ Thanks Big fan here!
I live here in Austin and eat here several times a month. You should also check out Coopers in Llano, Tx. They are one of the best around as well. Franklins and Coopers are in my opinion the best around.
Thanks for the tips. To bad we don't have such good places to eat in Los Angeles
@@SlapYoDaddyBBQ slab, moo's, and heritage for starters
Have you tried Dickeys? Boy O' boy
Thank u harry for sharing plz keep up the great work
Videos every Sun and Thursday. Thanks for your support and please tell others
Wow nice 👍 thanks 😊, I heard about him I hope one day I will visit him to
Great Texas style BBQ. You wont be disappointed
Very exciting tour of hard working smokers. These are for the briskets, where is the rest of the menu smokers? The Pitmaster seems knowledgeable, and loves his work. The Top Secret disclaimer, would be much funnier, if it weren't so true.😎. Nicely Done. Thanks for sharing. 😎.
Mauro is DA MAN. I thought he was pranking me and he is legit!
Maybe if you got a real phone you wouldn’t be hacked by the Government 😂😂😂😂
LOL!
Which is the brand of those bbq smokers?
Franklin makes his own I believe.
@@SlapYoDaddyBBQ Oh, ok. Thanks.
A fantastic tour, great job Harry!
Thanks Steve. Mauro is the real deal and super nice guy!
What kind of wood is that? All he said was its yellow so it has a lot of sugar
Yes, the wood of choice is Texas "Post Oak." It's actually in the White Oak family which has been used all over the country for BBQ, but is probably most well known as "Post Oak" in Texas. It is a favorite for Beef and Brisket in particular. It produces very nice colors!" Milder than Hickory, but stronger than most fruit woods, this falls in the middle of the spectrum for strength and flavor
Is like a Mexican doing all the cooking at the Chinese restaurant while you expect an Asian guys
Good food needs effort, love, and skill from a human who touches the food as all food is sacred as the animal or plant died for our eating pleasure! 😋😋😋
Harry when you building one of them big ass smokers lol
When I have a Big Ass Backyard. In Los Angeles I can only afford a small space. I want a Jambo, Meadow Creek, Horizon, and a home-made stick burner to add to my backyard.
This video is really interesting. The way they manage the heat in the pits is quite different. Thank you for this.
Yes offsets are more complex than a pellet cooker and hence the need to stand guard for the whole cook versus cooking using your mobile phone!