Franklin BBQ Pit - The First Cook | Mad Scientist BBQ
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- Опубліковано 15 кві 2021
- Today I put the Franklin Smoker to the test for the very first time and cooked a rack of pork ribs. Watch to see how they turned out!
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Hurry up and get a brisket on that pit!!! Lol!!!!!!
Yep
Brisket sucks
Seriously. Cut the shit.
@@ColocasiaCorm someone messed up their brisket cook!
@@captnevilstomper118 no its a highly overrated cut.
Hey Jeremy! Just wanted to say, as a South African immigrant living in the US, I've really enjoyed you channel. Us South Africans have out own form of Barbecue called Braai (we burn wood and cook the meat over it) and your channel has gotten me obsessed with American Barbecue.
Been following your advice on ribs etc.
And with this latest cook, man, the editing is looking AMAZING. You've really progressed from earlier videos and I'm happy to be along for the ride!
I'm a south african watching back Johannesburg learning the ways. Trying it on Weber first, still got 4 hours to go but excited!!! Ons gaan nou braai!
Are you related to Elon Musk ?
Amazing looking ribs Jeremy! You are making me want to get one of those pits. Looking forward to future cooks on it! Tell your wife I said hello! Cheers to y'all!!!!!
@Joshua Huayaban i would like the same video, i got my beginner offset smoker a nex grill, its been great as a grill so far. I have not smoked with it yet
The thing that UA-cam has going for it is it sometimes has honest, well researched, and comprehensive reviews by experts of related products.
Jeremy, you are part of what I'm talking about. Very well done. Good job Dog.
Great stuff! Excited to see more videos with this pit.
YESSSS! Friday night Video!! Many Thanks from Lockdown Montréal !
Been waiting for this one! Can’t wait for a brisket vid on this smoker
Same!
Me 3!! Lol Looking Very forward to the next cooks!!
Me 4! 😉
Awesome video Jeremy! Awesome tips sprinkled throughout
That pit really is beautiful. Those lines are so clean.
Looks great! Love the sounds in this video, chopping wood, cracking fire, creaking door, crinkling foil.
Already on their waiting list! Cant wait for you to release more videos on this one!
Just want to say you make great videos! Thanks for the quality content
Yessssss! I was thinking about this while I was at work and get home to it being uploaded!
I'm glad I found this channel :D
Awsome first cook! Can't wait for your full review on the smoker!
You really offer so much great information in all of your videos!
Great video Jeremy! I have learned so much from your videos!! Your production quality is excellent, and your presentation and delivery is awesome! As a viewer, you make me feel like we have been friends for years, even though we have never met. Keep up the good work!
Looks like it works like a charm! Been waiting for this cook
Them ribs looked amazing, look forward to a brisket cook!!!!
Wow! Really nice first cook on the Franklin offset smoker Jeremy. Very detailed review on what you’re looking for as far as temps, color and smoke quality. Nicely done! Can’t wait for that brisket cook!
Watching old videos it's really amazing how far production quality and camera work have come. Cheers.
I’ll never be able to get a smoker like that, but man I really like watching and dreaming. 🤣
Nice work, and I enjoy watching all of your videos. I learn a lot!! Please do a few more cooks on this offset as I am on the hunt for a decent backyard smoker. Much appreciated!
Awesome! I agree a comparison of Brazos vs Franklin’s pit would be great!
Great Video, keep up the great work. Can't wait for your brisket cook and thoughts after having more time on the pit.
Excellent video. I enjoyed the first one as well when you unpacked it. I live in Texas, just outside of Fort Worth and love your videos. Great stuff.
The video I’ve been waiting for!
I think its great you support franklin and have completely unbiased opinions at the same time.
I love your show. I have learned so much!
I watched every ad completely to help pay for that badass smoker. Thanks for the content Jeremy
Its currently 40 degrees and almost 2am here and I just wrapped my second ever brisket. Watched all of your videos so my first one turned out as good as possible for the first time. Looking to beat Franklin and Yoder during round two! Thanks, and great video!!
Great stuff! Excited for the eventual brisket and beef ribs, as well as the pork butt coming up on this smoker!
Great Job!
Looks amazing!
I really enjoy your videos. This one and the unboxing, are really nice. Keep up the good work.
Awesome video!
excellent video and great content
Airflow is the key! Well done, Jeremy. It’s a great looking pit. I just have decide if I get one or a used truck. Lol!
Nice work. That Franklin Tel-Tru looks sharp.
Another Masterpiece Jeremy! Beautiful color and taste without a lot of sauce and rub!!
love your videos
Nice work sir! Looks great.
Respect your diligence 👍🏼🍻
Ahhhh the quality pits we miss out on here in Australia 😔
Great video mate,, been waiting for this! 👌🏻
Very impressed.. keep up the good work my friend
Thanks for the input. I’m really starting to love these smokers. 😎👍🔥🔥
I like Aron's double walled fire box set up. Saw the build video one day and thought "Why doesn't anyone do this?". I might buy one next year.
Looks incredible. I think I am going to try some different wood sizes on my smoker. Can't wait to see how a brisket turns out.
Good looking Ribs. That pit looks well made. I wouldn't expect anything less
Thanks for the input. I’m really starting to love these smokers. 😎👍🔥🔥🔥🔥
That is a nice looking pit!
That smoker is a thing of beauty!
Great content and video!
Nice looking ribs !! Dude, that sprayer !!
Excelente video bro!
One of your best videos. It would be interesting to have 6 ambient probes evenly in the cooker and graph the temperatures for a prolonged cook, such as a brisket.
Great color on those ribs! Love how nice and dark red they are.
Dude, first THANK YOU for trial and error in wood size, that’s cool of you to share. Great video!
Nice video. Ribs looking good
Your tip for making the splits smaller is one I should have thought of. I got a new offset ($200 from Depot) and I was struggling. I made the splits a little smaller and I was able to get the results I wanted. Thank you for your great channel!
Great research and good 👍 job
Mouth is watering over here, great cook. I'm over here watching you video burning wood on my offset at 9:22pm. Awesome
I’ll never purchase this pit but I love watching its magic!
Keep doing what your doing i love it.
"If had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork." I love the rack of pork ribs. Cheers, Domenico.
Great cook, love the color on those ribs. Inspiring for sure! Will be curious on your continued comparisons to the Old Country Brazos. Looks like the taller stack is a big plus.
Just listened to you on Lee Syatts podcast! Love your work and channel.
Honestly that smoker is gorgeous. Just looking at the firebox door let's you know it's solid.
You are the consumate professional, come across very friendly and I hope your channel blows up even more. Btw some of the best bbq I have ever had is corkscrew bbq in spring TX.. beat of luck with your channel...
I want to tell you thank you for the videos it’s been a great help for me learning how this o bbq I have a old country pecos
Hope mine turn out like this tomorrow, wow!
I've been waiting for this...
Just watched your cheese burger sausage video..AMAZING!! You're awesome
@@Firstnamelastname-ff3mf thank you! They came out fantastic.👍
@@SmokinJoesPitBBQ same here...
@@MrPanthers23 thank you buddy!🤘
Good to see ya here Joe 😋
Hard to argue with good results. Looking forward to longer cooks...
Great video! Thanks for including some more BANJO music!
ohh ya, they look good, real nice
Love the video, looking forward to more cooks on the new smoker, I myself is undecided on what offset smoker to get. Here in Walton ky, the weather get pretty crazy one day it's hot and one day it snows, so I want to upgrade to something that's going to last for years. Again keep up the great videos.
I imagine you have several pits back there now. That Franklin pit looks awesome and very promising. I thought you put the firebox door handle on backwards but I thought maybe it was just me. Glad you called it out.
Great looking ribs bro
TyJeremy👍 good video!
Looked great to me, can't wait to see a couple briskets on this guy.
I need one of those 👍
Thanks for the video.
U do a great video! Thanks...
Color looks good.
Great job! Thank you very much! Damb man, you making my mouth water!
I’m gonna try to cook my first brisket soon!
I need one of those or a millscale on my patio 😍
Very Nice 👍. Definitely Delicious 😋
I apreciate you taking the time to run some tests before giving us a full review, that's what a BBQ scientist really does..!! Thanks
Ha! You changed the orientation of the firebox door handle! I knew you assembled that 180 degrees backward in your last video! I'm jealous. I can't wait to get me one of these pits. I'm on the list, but it will be months.
EDIT: I commented before you mentioned it in the video.
You guys did a very good job on this video. The way the narration was thought out and edited was really nice work. I watched this and felt like I was watching network food channel tv show.
I’m curious though, did you find anything that would have been considered a hassle?
Thanks again. Nice work again. 👍
That's interesting that I was thinking the same thing. I don't normally critique youtubers because I'm not ever planning on being on that side of the screen, but this was done well. That's not taking away from all the other videos, but there was a continuum of thought and continuity of frame and colors that works seamless here. Jeremy, you're getting good man!
@@elsos8711 He hired a professional camera man a while back. When you pay someone to film you, it better be high quality.
@@duanehenicke6602 He has come a long way from his earliler vids!
Awesome video. I would be curious to see the temperature differences across the cooking chamber. Also a couple briskets or pork butts. Would be a dream to own an offset this nice.
Love from Ireland, lots of people smoking and bbqing here now
Great information on this new Franklin’s BBQ pit it really sounds like a great pit but I’m seriously thinking of getting me a bigger 250 gallon reverse smoker after seeing your 500 gallon I think I gotta have one just not so big don’t need it for business just do it family and friends get together live seeing all your videos thanks for taking the time to post them !
250 reverse might be the ticket for you. That’s a perfect backyard size that can do everything and get top notch flavor.
Fantastic pit, congrats. I admit I don't have the space or the money for a proper offset, but thanks to guys like you and other experienced BBQr's I've learned how to utilize the 18/22in WSMs and Kettle cookers I do have, and having a blast cooking some great food. Not to mention learning UA-cam tricks where one can work a WSM like a stick burner with some simple additions for better airflow; that can enable me whenever I want to do wood fired cooks until a day does come if an offset could join the fleet. Keep up the great work and looking forward to seeing more cooks and comparisons w/the Franklin.
Great first cook! Tough to beat that color.
You a legend for not taking off the fascia. Only real men leave it on. You legit.
I’m loving this Franklin pit series, please keep bring in it scientist !!
I’m amazed at all the copycat youtube channels trying the beef tallow on there briskets. You started a storm. HaHa
I tried it last weekend - BEST brisket I have ever had
@@noahhastings6145 how’d the bark come out? I’ve been thinking about trying it, but wasn’t sure how it’d affect the bark.
The tallow is a game changer
@@amrikcrow3573 I didn't notice a difference in the bark at all.
I didn't use store bought tallow though. What I did was took the fat from the trimming process, removed any meat from it, chilled it, put it through a food processor, then rendered it down on the stove in a pot of water until I was left with the pure tallow that came off of the brisket. Then I used that tallow on the wrap. When you think about it, it's a similar amount of moisture that you would have had in the wrap anyway, so it's not that surprising that the bark wasn't affected. YMMV though - I've heard some people on the internet complain about it. My experience with it was amazing though.
Only person I've seen so far is Henry Soo, and he gave full credit to Jeremy in the title, and in each video. If others have ripped him off, that's sad. I have a tub of Wagyu talo sitting waiting for my next brisket...lol
I had a Timberline 1300 and now a Yoder YS640. I've been following this Franklin smoker since it was introduced. Might have to get into stick burning. Great work.
Its not like the outdoor electric ovens your used too. Stick burners actually require you to know how to bbq.
@@rapinbatches yeah, I think everyone understands that. I recently got the little brother to the Brazos. My first ribs weren't perfect, but still better flavor than anything my electric could do.
@@lwadeallen same initial experience going from WSM to OC Wrangler. Even the bones had killer smoke flavor!!!
Make sure you don’t grab the round up sprayer
Remember to empty the round up before putting water in!