BBQ with Franklin: The Payoff
Вставка
- Опубліковано 28 вер 2024
- Aaron Franklin explains the telltale characteristics of a finished brisket, when and why you'd wrap your brisket, how long to let it rest and how to slice your masterpiece. And if you're one of those who like the sauce, learn a basic Texas sauce to serve alongside your meat.
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
This guy is the man. he has a 4 hour line out the door every day. he has no need to do these videos to promote his business. yet he does them anyway because he truly loves his craft. I also love how there are literally no secret recipes here! But there's still something magical and mysterious about this whole process.
Well said!
these videos are not promoting his biz, this is more of a how to smoke a brisket tutorial. Dont think he even opened his restaurant when this video came out.
That was my point. He has no need to promote his business. It was a compliment to aaron. @@asianangler
But there is a secret. Many believe the hidden ingredient to be beef tallow.
@@asianangler it was open, he mentioned it during the tutorial.
That Aaron is so unselfish in sharing his know-how speaks volumes not only about his supreme confidence in his own skills; but also to his generosity, fearlessness, and dedication to educating the world about culinary art of American barbecueing. Much respect to you sir. Very educational.
I sat in line for almost four hours to taste this man's BBQ.
Time well spent.
tip - if you order at least 3 lbs of anything, you can order ahead and just pick it up when it's ready - no waiting in line
@@MarkDanielMiller You can't eat it in restaurant if you preorder and there infamous beef ribs only available on Saturday can't be preordered.The preorder times can fill up quick. That being said I'm going next month and I'm preordering this time.
Got in line @ 10:30am.......literally left there at 3:00pm lol. You MUST sacrifice your whole morning and get there before they open but BOI.....that god damn brisket and pork ribs were worth it
FlightX101 if im flying down to party in Austin, im not spending 5-6 hrs for food
Ill head to the lake n party while yall
Wait in line lol
@@rbibbe34 This is the kind of guy that eats at Bill Miller and says, "I had barbecue for lunch."
There is no way this video should be free.
Is not. Advertisers pay UA-cam for us to see it.
@@richardn8838 Ha. This witty boy.
Now he taught a masterclass online were you can go pay $100 to see how he cooks a brisket.
Shut up. I want to know how to cook some goodies!
@@richardn8838 "There Is No Such Thing As A Free Lunch"
legend has it that the sauce is still boiling away
Sie Daly lmao I totally forgot about the sauce
that sauce should be good and smokey now lol
Yep still too much butter... 😉
legend has it that the sauce is *still* boiling away
lmao, you got me
That's what makes Aaron Franklin the man, he appreciates burnt ends big time. As someone who grew up on K.C. BBQ before moving to Texas, I'm amazed at how many TX BBQ restaurants don't even know what burnt ends are and/or throw them away!
Believe it or not Don, I've seen them throw most of the point in the garbage at a few places, a Spring Creek near me is where I've seen them do it many times.
This is easily the best looking brisket I've seen cooked on UA-cam. That's what dictionary Texas brisket looks like.
limpbizquick thesaurus
limpbizquick no I mean dictionary. Like when you look for brisket in the dictionary. This is the picture that comes up. Franklins brisket.
Tyler Jacobson Lol no the saying is textbook the dictionary isn't a damn picture book.
I would imagine so, he's one of the best barbecue cooks, in the world.
@objgom17 totally different styles. this is Texas style, simple. that competition brisket was injected and way over seasoned, IMO. guarantee you Franklins simple TX style was smoke that brisket, no pun intended
Did my first brisket of the season. After 10 years of almost getting it right. Mine came out spot on. Thank you for the lesson.
Man I’d love to sit down drink a few beers, cook, and eat with this guy! He seems very nice and genuine!
i just smoked a brisket friday after school. i had my smoker at 225-250 and it hit the stall at about hour 6, and then the stall only lasted about an hour then another hour or so till it was at 190. i was finished by midnight!! I won 2nd place in the meat category in the local cook off yesterday for that brisket
good job!!!
Good job. Did you wrap it?
yeah.
thanks
Tristen Naquin No one cares kid
And that my friends is why people don't mind standing in line for an hour to eat his BBQ
I'd do an hour but the ones that wait three hours I'm sorry he may make the best brisket in the world but I ain't waiting three hours to find out.
Agreed lol.
The typical wait on weekends is five hours
That's for sure a good CENTRAL TEXAS BBQ, GOOD JOB BRO
texaswader thinking I need to take a trip to Texas
Who are these ungrateful bozos who voted thumbs-down? Aaron is the Yoda of BBQ and very generous with his knowledge.
More like the Mace Windu.
The thumbs downs were vegans and vegetarians.
Keep ip the good work
I’ll venture Aaron’s critics have never had any of his Q.
Hes pretty good, but no where near the best in Texas..
The way a true master should be.. so comfortable in his craft that he shares his secrets freely to help make the world a better place.
Rode a motorcycle from Minnesota to Franklin's BBQ and back just so my family could try Aaron's brisket. Worth the long ride and now my family wants me to make this a yearly pilgrimage. Had a chance to me Aaron and he's a down to earth nice guy. I was BBQ star struck.
I just smoked a whole brisket today and it looked just like this one. It was fantastic. Thanks to Franklin BBQ for giving me the info on how to trim and cook it. I used a Pellet Smoker at 250. I wrapped it in foil at 180F and took it off to rest 2hrs at 208F. It was amazing.
wow, an enya reference. a man of the arts.
10lb brisket. 11 hours 11 mins. No wrap. Thank you again BBQ Jesus.
I live in a loft. Don’t have a wood smoker. But I used my dads water smoker this weekend while still follow Aaron Franklins principles of temperature control, trimming, seasoning, spraying every hour or so, and monitoring and controlling the smoke. It was my first time ever doing a smoked brisket. Did it for twelve hours, and while I recognize things I didn’t wrong (I didn’t trim quite as well because I didn’t trim a part as much that he doesn’t trim as much, but he doesn’t because of how his smoker directs heat), but the finished product was still delicious. Cooked for a family dinner party of ten, and they were raving about how tender it was. If you don’t have the same equipment he has, don’t get discouraged; simply adapt and listen to what he says, because the pay off is absolutely worth it.
I'm 66 yrs old and shopping around for a smoker. watched loads of videos looking at high end and middle grade. I"ve grilled with charcoal and gas for years but only the usual steak, hamburger, chicken. I use to smoke turkeys at thanksgiving on a small smoker. I'm just learning about smoking. never had brisket or grilled any.This video was very informative along with the other video of preparation. Thanks for going slow and giving plenty of detail. I enjoyed it very much and appreciate the humor. I'm ready to try it but first I need to get a smoker. Thanks Franklin. Phil in SC
I'm sincerely sad that you are 66 and have never even TRIED brisket! If you want a good beginner smoker to learn on, look into UDS style (Ugly Drum Smokers). You can buy them assembled for a few hundred or if you enjoy a good project you can build them for as cheap as you can source materials.
Yea I've watched some vids on the barrel cookers and that is about as easy as it gets, and affordable. I purchased a smoker and will be doing a brisket at some point. First thing will be ribs. Thanks
After I ate Franklin Barbecue my pee smelled like post oak smoke.
Matt Chow lol
TMI;-)
True story...
Matthew Chow lucky that you even got to go there. Was it good??
Lucky guy.
Smoked my first Brisket today, pretty much adhering to Aaron's advice. Came out perfect!
I’m doing my first this week, about 11 pounds! How long did you wait to wrap yours and what was the total cooking time? Please!
I am a novice, watched a ton of videos and by far these few videos from trimming to the payoff were the most informative, I watched the video on Boston butts for my first cook, came out so well that some people I fed thought I was a professional. it was my first time with a smoker. Now my second time, my biggest concern is I will trim this 12# brisket to the size of a 6 oz. filet, but going to try and follow your instructions. Thanks so much for your videos. Sometime you might do something about wood and meats, which woods with which meats, mixing fruit woods with hickory and or pecan on briskets and Boston butts, I think that could help the novice like myself. Again, thanks for the information, I'm off to the smoker.
theres already tons of videos and info about what woods go with what meats and they all generally agree with each other. it seems thats the least precise and debated topic on BBQ
Love how he shares his knowledge with us all.
Cheers Aaron!
Thank you Aron, I have leaved a lot from you. I used to work with your dad were he had his BBQ spot on the end of Sims in Bryan. Your dad and I Have a friendship over the years and he helped me out over the years.
I kind of feel like Aaron Franklin is a genius and also a huge nerd. I love him so much!
Most geniuses ARE nerds, lol!
When he slices that brisket it just looks different from every other brisket video i've seen. even the first few slices were butter. HOW?!?! he's amazing
Hey, all you thumbs down people, this cat has people waiting in line for 8 hours to eat his BBQ! Results always tell the story! Get an effing life!
Thank you so much for the tutorial Aaron. Tried this yesterday and it turned out fantastic. I believing smoking a brisket is a right of passage for Texans, and with your help, I do believe I made the cut. Many happy mouths last night. Love all your videos, by the way. Keep them coming.
Aaron Franklin is a legend and that is why a trip to Franklin BBQ is at the top of my bucket list
Your brisket looks amazing. Thank you for sharing this and being the cool dude on the block who just wants the boys to have good bbq. Mad respect.
That man is doing the lords work
Aaron Franklin is the SMOKEMASTER! Hell I wanna move to Austin just to eat at Franklin's on a daily basis. Who's with me?
Me.
I'm one of those crazy people who moved from Texas to Montana! I spent just about every other Saturday in Austin traveling from Houston. You get so used to eating great bbq that you really don't appreciate it until you move. I miss it! But, thank goodness I'm a pitmaster, too, so I just do my own...
@@porsche944mt How about all of that Montana snow ? My friend moved to Montana last from CA and loves every bit of it. I am not sure I could do the cold for an entire winter...
@@richardfowler3254 I'm not a big fan. Frankly I'm done with this weather! My poor grill is sitting there covered with snow and I have two pork shoulders I want to smoke! Right now we have just over 14 inches of the white stuff on the ground with more to come! Yippee! (tongue firmly planted in cheek!)
@@porsche944mtVery true but in the Spring, Summer &Fall it is beautiful in Montana. My friends live in Anaconda it is beautiful there. I really liked it when we visited last Summer. My problem is that I have been no more than 10-15 miles from the Pacific Ocean my entire life and know i would be hard pressed to move away from it. I'll bet you will have your smoker going just as soon as you are able to :-)
Damn Seth Macfarlane can cook some BBQ ^^
Soul Schizm chef MacFarlane
get out
He is a mix of steve-o and Johnny Knoxville
Juan Lopes And Jermain from flight of the conchords
yeah, he looks and sounds like Seth mcfarlane
Subscribed! Nicely explained without pretentious bull crap.
Aaron, I have had great results following your guidance on briskets. The only real difference / changes I've made are:
I'll rub the brisket and wrap in cellophane the night before most of the time. It seems to give the moisture in the meat time to melt the salt in the rub and draw in. The difference in flavor is subtle but it is there, IMO. YMMV.
The other difference is that I will usually raise the pit temperature slightly after wrapping (15 dg or so). The reason is something that occurred on one of the first briskets I smoked. I ran the temperature a little lower (225dgf) and wrapped as I had been doing. I ran into a secondary stall at 195-200 ish that it would not push through even after taking a couple of hours longer than it should have to finish the brisket. I finally pulled it, rested around an hour served - it still turned out good on serving. The only thing I can think of is that with my lower than 'normal' temps and then adding the butcher paper, there wasn't enough temperature delta available to allow the normal behavior in stalls. Since then, I keep it at 250, and I'll jump it 15 dg or so after wrapping to make sure it has a definitive movement through the stall and prevent a secondary stall.
Man, thank you so much a made a brisket this evening and it was the best I’ve ever made. I have watch your videos so much and I mean I watch all I could about brisket with your videos and other it just seem like yours just inspired be to work at it. I cook bbq all the time but if I don’t like it coming off the pit that means I won’t eat it later. Even if I had a few. I am about the taste and quality of the meat after its cook. I am my worst critic but this brisket I made tonight was great and I have thank you for show me skill I had but never used.
I'm wiping drool off my table. I wish I got this quality of meat in India :(
Headbanger's Kitchen go to Kerala, they eat beef there.
True that Stan George but the quality of the meat there is equally inferior and it's all BULL meat not cow. Also in India there is no breaking down into different cuts, there is just MEAT, MINCE and TENDERLOIN.
Also our cows are probably bad for meat because have you seen how an Indian cow looks? :P
+Headbanger's Kitchen LoL, almost fell off my chair laughing!!
was it somethin i said? :P
I have to say tyvm to Franklin. I'm new at smoking and he hadn't failed me yet. When my family and in-laws say damn this is delicious and its better than some of my BBQ skills. That's says something and I'm a master on my Grill
Um.....you left your bbq sauce.Kitchen burned down :(
That's ok, sauce would ruin it. ;)
Sause is for people afraid of meat. Most people use sause to eat the sause. If done right you don't need none.
the video is edited, so what you see isn't how it went down. he's the king of bbq for years, I don't think he forgot
Do yo havsensenger ? Only in my mind. Do you aughts the singing? Pauled pulled pork that blows my mind.
It's a joke
“-Without a doubt, you don’t have to have Barbecue Sauce. Nor should you!” Im sold!
I love the way he still got the old-school barbecue shack with the 1960s metal rolling cart and the smoke stained aluminum siding, nice
Hey man can I get some advice from you or anyone else here? I appreciate any help guys! So I smoked my first brisket (6ibs) yesterday and it came out pretty good but not as well as yours or others I've scene. I used a Brinkmann Smoke n Grill (I'm only 18 so my budget was limited, however after the mods it gets the job done!) I maintained the temp right around 240-250 degrees and had a Maverick dual temp probe so I know the temp was accurate. For the rub I took it out the night before, covered it in Worcestershire with kosher salt, fresh black pepper, and garlic powder. With the fat side down, I used apple wood chunks, smoked it until int temp was about 165, double wrapped it in foil, and then put it back on until 200. I then let it sit for 2 hours wrapped in more foil, a towel, and a warmed up cooler.
Question1 - there wasn't really a "bark" or texture formed on the outside, it was wet and kinda sloppy. Should I have used more wood, or different wood? Or maybe more or a different type of rub?
Question2 - the weather temp was like 10 degrees and when i took it off the smoker to wrap it, the internal temp fell about 15 degrees.. Would that screw anything up?
Question3 - it was tender but not as tender as yours. Maybe I should kept it in until 210?
Joe Kolesar Sounds like maybe you wrapped it up a bit early? The foil is obviously going to create moisture so less time wrapped would give it a better crust. One hour seems to be a fairly standard time to wrap it and put it back on. Of course opinions will always differ. I would go more by the 'probe' test as opposed to internal temp. If the probe slides in easily it is good to go.
Cooliepops Thanks for the reply my man, I'm smoking another one this weekend and gonna read up more on that
Joe Kolesar Cool let us know how it turns out!
Joe Kolesar Since you're only doing 1 brisket. I wouldnt bother wrapping it. Especially with foil. You're making pot roast when you wrap it in foil. The reason why you would wrap it, is to protect the bark when you're doing volume/multiple briskets.
Joe Kolesar see thats the KEY keep doing it and doing it over and over again also get a lone from the bank fuel, meet, ect $$$$ OUCH but trial and error is the experience you need and dont use that Texas crutch too much
He's the Tony stark of bbq
I’m trying my first brisket tonight I got a 15 pounder sitting in the fridge I got a pit boss 1150 that I’ve had for about two months breaking it in I’m going to start tonight about midnight and hopefully tomorrow about 3-4 in the afternoon we’re going to be eating some good brisket! I’ve been watching Franklin I’ve been watching How to barbecue right I’ve been watching hey grill hey it’s time to stop watching and start cooking thank you everybody I can’t wait I grew up on the central coast of California doing Santa Maria style tri-tip and ribeyes so I am off to a new adventure in culinary awesomeness here we go!
Been watching this guy for three years and am yet to try doing it myself.
I haven't tried it yet mainly because I haven't been able to bring myself to spend all that money on a piece of meat. Have smoked many pork butts and ribs, though.
I live in Florida and I could smell that brisket from here! Austin is on my bucket list.
The color on this brisket is amazing.
Aaron, I love your videos. And you seem like a real down to earth guy, unassuming, humble, and generous with your knowledge of your craft. Thank you! I can't wait to see some more videos!!
Aaron cooks with such respect for the meat. It certainly isn't just a hunk of meat to him, unlike most other barbeque joint.
He has cooked more meat than anyone...he is a master. No wonder people like me wait in line for hours....worth it.
I just made a brisket following Franks instructions it came out really good. Got lots of compliments.
Who the hell is Frank?
Yes, i know that comments a year late
"I'm gonna melting the butter in a stock pot that's already hot.."
*And touch it
Professional cooks tend to touch hot things enough that they damage their nerve endings in their hands and become less sensitive to heat over time.
He tells you how to cook the brisket and what to put on it and people still can't replicate it lol. Ballsy I like it
It's a honor to get advice from the best in the buisness! Thanks bro!
This man shows you how it's done, and you still can't come close to what he does!
Very interesting, well done set of videos. Thanks for taking the time to make them!
Sincerely
Rod
Great instructional. Did it your way for my first attempt, and it came out amazing! Not quite as good as your restaurant, but still very good.
This guy is a character you can tell that it must be fun to be around this dude
How did you know when done or when to check it without using meat thermometer ? Some of us are rookies and need a tool to get us close to pulling it at 195-205 deg.
Just use the tthermometer
Brisket is a true art form, it's really easy to screw it up and dry it out or undercook it and make it too tough. Franklin is the Yoda for smoking brisket, excellent video! Franklin neglected t mention temps, but I usually wrap my brisket in butcher paper around 160 degrees and take it to an internal of 203 as close as possible. Seems to be the sweet spot for me at least. Also remember to buy that best quality you can afford, prime being the best quality meat, the lower quality meat will dry out easier and may be tougher.
the willy wonka of brisket cooking.
I'm 8,000 miles away from Texas (my home state) and my mouth is watering!
I lived in Texas almost my entire life. But, I just moved to Hawaii and now I’m forced to learn the art of Texas BBQ. At least I know what it should taste like. Thanks for the vids!
I was not expecting the "Oh Baby!" At the end. Lol. And of course I was taking a drink at that moment.
1/2 LB of butter?!?!?!?!?!! Holy Shit, my arteries feel clogged by just watching.
+Rico Murray This is Texas, our arteries are bigger too. Hopefully.
went to Texas once, had the best brisket of my life, never had a brisket 1/4 of that taste since
+Rico Murray In a pot of sauce. When you sauce your meat, there's probably less butter than someone might use one their toast.
+Rico Murray There's nothing wrong with butter! Check some of the nutritional doctors channels. It is a healthy fat when used right! Butter only got a bad name because the food giants wanted to push margarine because it is more profitable!
+usamachinist is right on that tidbit of info - all propaganda on the food giants end.
Eat More Bacon!
Went with this 2013 video and did an 8-hour cook brisket just as you suggested. Kept coming back to make sure I was doing it right. Wow came out great just like yours. The only difference is I did not wrap cause the bark was not where I liked it. Other than that great. Thanks from Corpus. Next time in Austin I will have to drop by.
I smoked my first brisket about five years ago. It came out so bad I told myself I’m never smoking another one....and here I am getting tips from Mr. Franklin to attempt another.
Just did my second yesterday after reading his book. Pretty f-ing good!
People will probably say im racist or some shit. but franklin sure doesnt fit my perception of what an ultimate pit master would look like. I always pictured a 300lbs black guy
Cj C he does seem rather slim!
Texas barbecue is pretty white.
135 vegans
ggggggrrrrrrrhhhhhhhrrrr nah, some haters from salt lick or some other mediocre bbq joint
What a relaxed, confident, cool dude. Thanks for sharing your secrets!
They give burnt ends to people waiting in line outside. Awesome dude!!
Thanks a Million Aaron! Your instructional videos are amazing! I'm going to attempt to smoke a Texas style brisket NE Florida...
This is super perfect 👌 perfectly demonstrated
Thanks. Merry Christmas
Franklin i'm so close 5th brisket attempt on my home make British side smoker, I bottled it at the "stall stage" should off wrapped it and carried on for another 2hrs would have been amazing so next weekend its gonna be the one.
Cooked with English Oak and ASH mix
Local Brisket midlands UK
Yes, I'm the guy who always asks everyone at the BBQ, "Where is everybody else's brisket since that one's mine."
Whoa baby!!! Love his knowledge and playfulness. Seems like a real good dude. Shout out from Funkytown Texas
Youre a surgeon man, beautiful brisket, wish i lived in austin so i could eat at your restaurant, that knife went through the meat easier than cutting butter
Seems like a great guy with a great outlook on life. If it doesn't work, try again. Top fella!
that Oh Baby at the end is the true hallmark of any southern guy i ever met
great video! Ive been Hobbying for acouple years with alittle tim offset and a weber kettle... Got some tools and First Brisket this week.! good Video! Love to check out Your place!
I learned so much more from this than I have from bbq pitmasters
Thanks for all the great info. PLEASE be careful cutting fire wood on a miter saw. It is usually uneven and can cause the blade to bind. It could cause the wood to spin or buck if this happens. I was cutting wood for my smoker and this was exactly what happened. It took the pads off the ends of a few finger on my left hand. It healed but hurt like heck. Wear a thick leather glove on your left hand or use something else all together. Keep up the good work!!!!
As soon as he cut into it, my mouth started watering.
Looks awesome! Don't understand why he didn't separate the point and flat first before slicing the flat though.
5.7m views and only 35k likes 🙄 come on this guy is a legend!
Just made this bbq sauce ~ Very good, house smells awesome right now...
Oh.. That "Oh baby!!!" at the end just kill it..!!!
Why have u done no new videos franklin??????there all old and u are the master of brisket on the grilll!!!!!!!!!
With Franklin, it seems less it actually more. That sauce, super basic but delicious. That brisket, salt and pepper but selling thousands a week.
i love your honesty
Trick to prevent pooling is to put a small wood chunk under the brisket low spot
I'd have to eat 100 of these to start adding bread and side dishes, it's soo good on its own
Who gave this 200+ thumbs down? GTFO this dude can cook. Haters up in here.
Great video! I learned a lot from watching. Thanks, Mr. Franklin.
I really want to try this BBQ. I went there once but the line was SOOOO long. I didnt expect that so I settled for Blacks BBQ, which was incredible by the way. Next time I go there I will be prepared...
Aaron Is THE BBQ GOD!
I want to meet you Mr.Franklin before I pass on to the next experience. I’m a fan, I’m poor and and bbq fanatic but no money to buy a pit or equipment. Hope to try your bbq one of these days.
Few things in life are better than a properly smoked brisket!
That's a masterpiece... Damn!!!! I wanna learn how to cook like that....