Making the Perfect Brisket | BBQ with Franklin | Full Episode
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- Опубліковано 3 тра 2024
- Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ plus be guided through a step-by-step brisket cook experiment using three different methods. [Originally premiered in 2015]
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#BBQ #Brisket #Barbecue
BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture. - Навчання та стиль
"I'm thinking about picking up my beagle by the ears." That made me laugh.
I have watched his Master Class and it was great! Before wrapping he usually puts beef tallow under the meat and sprays the paper with apple cider vinegar, then back into the cooker. It made a huge difference in mine for sure.
My favorite thing about brisket is the hours spent by the fire, occasionally smelling wood smoke, having a drink and enjoying the slow life.
Such a down-to-earth, no-frills video. Love the genuine approach and presentation.
no-frills?..I was gonna say pointless.
@@Charles-qr7ne i just feel bad for those exhausted, sweaty workers in the smokehouse. looks like a job you can't do for long before you quit
I've seen him explain his technique multiple times, but there's art to it. you need the experience and art to make brisket to his level.
He doesnt tell you everything and also hes using super expensive beef which your not going to see that quality at HEB
@@454budmanyou can get prime, even waygu briskets at HEB. Not every store has a butcher counter, so make sure you go to one that does.
I met Aaron once at an event in Texas. SUPER nice guy.
And here I am smoking a brisket on my Weber kettle for 11 to 12 hours. Franklin's ideas are pure gold. Thanks so much
What size kettle, and how do you keep the fire going long enough w/o a smoker?
@@bohillers2634I think Webers usually have a hinged part on the grill that allows you to add charcoal without having to remove the food.
@@bohillers2634B&B Charcoal Briquets is a game changer.
I have the medium-sized Weber Smokey Mountain, and I love it. Never had a failed peice of meat from this smoker. Set and forget it!
Many people have had great success on the weber kettle. I like using a snake or bro and sear method.
At the very beginning the dude wrapping the brisket was dripping sweat onto it. That defines a great brisket
Glad I wasn't the only one who saw that.
That's a real pitmaster. I know how it is, tending a fire in 100° Texas heat can be tough.
Don't forget cigarette ashes !! Absolutely necessary!!
Adding that human salt brine bebe
Would that be "meat sweats" 😃
Aaron Franklin is the absolute GOAT when it comes to Texas BBQ! Love this video!
One of the biggest variables I have seen on cooking a brisket is the actual brisket itself there's a huge difference if you get a choice brisket from Walmart versus a butcher's cut from an actual meat market
I would assume that if that butcher is getting a choice quality brisket, there won't be much difference.
So cool to see a guy who takes his craft seriously but does not take himself too seriously.
You nailed it!
Awesome to see Franklin back in the UA-cam game. Excellent video
This is an old video recently uploaded unfortunately
This was a PBS mini series. I believe it was 7 episodes. It was excellent and I am glad to see it shared on UA-cam.
People have said but this is an old series. This series is like a Bible to a lot of backyard cooks. Super awesome. Franklin is great at these things. He should have a bbq show on the food network or something..
Mr. Franklin, I love that you work with PBS. Keep going, PLEASE!
“Now I become a pitmaster. Destroyer of bbq central texas.” - Aaron Franklin Oppenheimer
Thank you, Aaron Franklin, for teaching me the ways of a brisket. I compliment you every time I smoke a brisket. You are definitely the Yoda of brisket. Team aluminum foil. Lol! Htown boy here.
Loved the analogies. Great job.
I also live in Austin. When I smoke a brisket, I will smoke it for 6 hours and when it’s time to wrap it, I will stick it in the oven at 250 for the rest of the time. It works wonders. I usefully try to start it around 6 in the evening so that way come midnight I stick it in the oven and let it go til 6-7 the next morning. 😋
Saves a pretty penny on firewood too!
Once you get the internal temperature correct wrap it in heavy foil and put it in a small cooler and it will continue cooking because it insulates it and keeps it hot.
so you switch from smoker to oven after about 6 hrs and time to wrap?
Yes, After you smoke for 6 hours, the smoke ring and bark are formed. After wrapping in butcher paper, you are basically just holding temps at that point. What better way to hold temp than in an oven. It is not like the smoke is gonna permeate the paper. I love it. And don't hear people talk about it. Kinda my own little gig. @@asianangler
im doing a brisket today and plan on using that method but at 225 do you put it on a tray or anything@@rayhomeservices1854
I made a mistake - i watched this at 10pm. Now I am HUNGRY for brisket!
Great vid. I liked the little experiment with wrapping types.
1:52 am for me.
If you make brisket BBQ and have leftovers, you can freeze it for future brisket grilled cheese sandwiches for evening snacks. It’s a really good sandwich
I made a big brisket for my daughters wedding rehearsal and it turned out amazing. I wrapped it in foil and let it cool for about 3 hours.
Nice to see Aaron’s perspective on a comparison that has been covered by others. Aluminum foil should have been replaced by the foil boat. Most who know would never wrap with foil.
I have eaten his brisket one time. It was fabulous 😊
Franklin BBQ visit is on my Bucket List. Gonna be a LONG walk from NC. Gonna make it happen ! 👍
what a great vid. fun fact, there is no difference between the shiny and dull side of tinfoil. those two sides are a product of the manufacturing process, they cant roll the aluminum thin enough as one sheet but they can do it as two so when they do the final roll one side gets touched by the rollers and the other is pressed against another sheet of foil, thus the two different appearances.
good info TinMan
👌
I had always thought the dull side was less "sticky."
Great video. Thanks for sharing.
Meat Church did a great video like this with multiple Dallas area pit masters. Highly recommend too!
I made an awesome 18 pound brisket yesterday for the in laws, I would say it’s my best one yet! I went with the foil boat method
The Chud Boat!
Great video, very much enjoyed this.
Man, a bucket list item. Wanna get there for his brisket. 👏👏👏👏👏👏
Everything in his joint is fantastic. I was shocked at how good the smoked Turkey was....
This should have 800 mil views
Franklin is the pitmaster legend!
I can't get enough of these videos so cool ❤
I love a good brisket. Cooked plenty and it does take practice.
Great video u need to make more I know you are always busy can u make a video on offset fire management because I have a hard time getting the temp all the same
When I first started to use my smokers, I found videos from him. I took some of his tips, and I think I can make a pretty good brisket.
I think the perfect seasoning comes from that man's sweat that drips onto the brisket at the 24 second mark
These two together are awesome
I prefer lean brisket like Aaron.
He is the Elvis of Texas Barbecue.
10 years later
He's still using the same recycled container for his rub.
This man is down to earth.
Franklin has partnered with a smoker manufacturer to sell a new smoker so now after all these years he’s publishing new videos. Show me the money. I miss the PBS days.
This is an old video
“Mr. President, that is your brisket over there.”
“Son, they are all my briskets.”
even with foil he is the best brisket wrapper out there lol
Thanks for posting. Great video!
The sweat dripping on the brisket
Came to the comments looming for this😬
Meat Fight! Love it!!
I really like that LBJ description! That brisket is criminal! 😆👍🇺🇸
Welcome Back!!!! This is what I also use....Wagyu Beef Tallow.
It’s not just the secrets but the technique and experience that makes Franklyn’s Briskets so amazing.
THE MASTERCLASS VIDEO HAS RELEASED
A Franklin. Love the Music in this video. oh and your
cookers, barbecue, and videos
Thx! Supreme video as always.
I've been wanting to dry age a brisket for awhile now.
What temperature/time did you smoke, before wrapping?
Love me some brisket.
Was in Austin Tx this past weekend and ate at Franklins. Was about a 2hr wait but WELL worth it!!! I’d wait however long it takes to eat that brisket again. Best I ever had.
Beautiful 😍🎉
That was fun 😄 thanks!
Looks like Roy Clark slicing brisket at Kreuz...
Thank you. Loved this. Very America Test Kitchen approach with a young buck who has quickly become the Michael Jordan of BBQ. Good personalities. I can see this as a traveling show like triple D.
Delicious
"aerodynamic" LOL
Love me some crunchy bark
Every brisket needs a few drops of pit master sweat. Then it’s legit
I thought I was the only one who caught that! Just some added salt brine. 😂
Thank you
Years may wrinkle the skin, but to give up enthusiasm wrinkles the soul.
what internal temp is best?
Nice content
At what internal temp do you wrap the brisket?
and what temp do you remove the meat
My dad was a butcher in the 60's and 70's, they threw the brisket in the grinder with the rest of the scraps for hamburger meat.
So
At 22--23 seconds, his forhead sweat landed on the meat.
secret ingredient.
I was wondering if I was the only one who caught that. Came to the comments to find out
Hey if you have ever gone to a BBQ in the summer I PROMISE you the grill master sweat on your food!! It’s just extra flavor lol!! 😂
Have you ever been to Texas? It’s hot my boy
Not to worry.... It will be "Smoked" away! 😊😂
Bbq content is addiciting..not as addictive as eating your own though but still satisfying
Franklin needs to do a popup bbq place in Copenhagen for a few weeks
They kept going back to the unwrapped. Tells you a lot.
10:14 "the tighter the better", 100%
God I just want to hang with that crew.
In the 70's when my dad would bbq, he would use brisket from Kroger, Fiesta, or Randells because it was super cheap back then. Right up until the late 80's when I left TX, did brisket prices start to rise. Now briskets at the prime rating cost $90 - $1000 depending on cut and quality.
I regularly get a packer Prime at H‑E‑B for $4.49/lb. Generally about $65-$70. Haven’t had a bad one yet. I do trim somewhat aggressively but most of the trimmings are used in other things.
Looks delicious Tommy, Happy Thanksgiving!
So here's a question. We are headed to the Dallas area in April 24 for the eclipse. Where are recommendations for really good BBQ? Love the videos and have one of his books.
Few things in this world are as great as the smell of brisket slowly roasting on a post oak fire...it really sparks that primitive side of me...
It's being smoked, not roasted.
Bro dripped sweat on the brisket 30 seconds into the video.
My favorite is a foil boat and a very loose wrap of butcher paper over the top
Someone get this man a razor
I am able to volunteer as a taste tester any time, any where.
0:23 dripped some extra seasoning
You know you are killing the game when you help people try to become home competitors.
Ever looked forward to something and Let Down. Yep me also.
Definitely seems like an austinite. Never had his q but reminds me of my dads paper bag brisket
What wood did you use. And how much of difference does that make
Franklin uses Texas Post Oak,,,, which is a lot milder than hickory and especially mesquite.
I was always told that the shinny vs. nonshinny side of aluminum foil is only from manufacturing and has no effect on reflecting or holding heat.
🔥
Am I the only one who saw the sweat drop off the guys head onto the Brisket at 00:24???
My jewish family always had some corned brisket. It was cheap and could be easily cooked til tender by boiling it. My guess is that its an Eastern European tradition going back hundreds of years and that made its way to the US where it was given the slow and low BBQ treatment;.
Hmm, just learned that 'Sweat' is the new tallow Frankin BBQ uses for wrapping: 00:22
I have to report a hostile cooking show environment. Here I legitimately quote: "Can I pop this in my mouth?" "I wish you would!"
What is the knife Aaron is using to cut the briskets?
He used a serrated knife. Try the Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade from Amazon.
18:31 when she's tired of waiting for you to make the first move
I LOVE brisket but they are VERY expensive! They run about $100 where I live😫
Is the salt/pepper 50:50 by weight or volume?
that lil girl who dropped that brisket better pick that up and eat it! lol
aaaand now I am hungry.
When adding wood to my smoker a lot of white smoke kicks up I usually leave the door of the box open until that dies down. I've always heard that the white smoke is dirty smoke am i doing that right or can I just close the box door and let the white smoke die down on its own?