Aaron Franklin describing how he trims a brisket at Brisket Camp 2015
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- Опубліковано 29 вер 2024
- Aaron Franklin during the Texas A&M University Brisket Camp on how he trims a brisket from the time he opens the vacuum packaged bag until he is ready to rub the brisket before cooking.
waited 5 hours at his restaurant. best brisket I have ever eaten in my life.
Go to Kreuz Market, and you'll have even better tasting brisket.
I've been to his place three times thinking it would get better... All three times were mediocre bbq and I've decided not to go back. I've had better at local mom and pop places around the country. I think allot of what people taste is the hype.
Lived in Austin, It's not even close to the best brisket around, and who want's to wait 4 hrs. They've created a brand with market hype and a lot of people have bought into it. Most locals would never waste their time at Franklins. Cooper's old time BBQ in Llano is much better.
Kruez Market and Smitty's, and Black's in Lockhart near by is even better and my favorite (old family favorite) City Market in Luling.
@@toddellison5128 Blacks is good, Franklin's was amazing. Iron works was really good as well.
Some say he's still trimming the same brisket...
fav13andacdc hahah!
fav13andacdc hahahahaha
wisethug1 In before Godwin's Law goes live in 3--2--1...
+wisethug1 Aaron Franklin runs Franklin BBQ in Austin. MANY BBQ lovers think it is the best in the world. I am sure of this, he cooks better brisket than bigoted closed minded Nazis.
+Barbecue you need to read the comments that described his boring presenation and you can not use the Nazi card anytime we point out to a mistake done by jewish person. he may be good in cooking but not good in cutting. i stand by what i said your profile tells you are a big .
"The guy has a James Beard Award, is considered maybe the best pitmaster in the country, and has lines around the block every single day at Franklin Barbecue. But yeah, I'll take the advice of some UA-cam naysayers who aren't collectively qualified to hold his apron over his advice when it comes to brisket." - said no thinking person, ever.
Boyd Reed And how many award has Jack Daniels has won and it's Shit whiskey? Marketing is a powerful thing. No way in HELL am I ever waiting in line that line for his bbq.
64wbryantex - That parallel is, well, not exactly parallel. The reason why it's illogical is left as an exercise for the reader.
Way to church it up as opposed to saying let the reader make up their own mind. Amen to that brother and my ass will be eating BBQ else where.
64wbryantex - "Church it up"? SMDH. I said exactly what I meant to say, the way I meant to say it. You're free to disagree. Be well.
64wbryantex - well, without you, Aaron's venue and business are still going well and strong, while everybody else is still enjoying his work! ;)
great video, I will watch anything with Aaron franklin sharing his brisket wisdom. as for the nay sayers and interweb experts I will listen to your advice as soon as you have a resturaunt that even comes close to what franklin has built.
There is a class on Meat Science at Texas A&M. That is the most Texas shit I have ever seen.
That’s debatable.
There’s also a bbq tasting class
@@patricksurname5793 I would sign up for the afternoon class
Texas Agricultural and Mechanical University. Of course it has a meat science course. We need professionals!
@@roym6980 Classes when I went were on Friday afternoons.
From time to time I am appalled at the amount of stupidity there is in the comments section, but then I remember it's the comments section. I don't even plan on cooking a brisket anytime in the near future and I find this fascinating. If you're complaining about all his talking, you might be the same people who just "want the ball" while disregarding any complexity or depth that the game has to offer.
At one point, I thought it was like a cartoon and he was going to whittle the whole thing down to a 4 oz fillet! He seems the expert, and I guess it's competition work, so it has to be the best of the craft. but if they used the 'not exciting' meat to cook some meals for some folks, I think that would make sense too. Thanks for showing us the the art of the process! I'm grateful you stopped to share! Love the care you invest!
Not comp, he does this at the restaurant. He uses trimmings for sausage
@@MrBingping good to know, thank you
When i saw this out of the corner of my eye, I though the title was "Aretha Franklin describing how he trims a brisket at Brisket Camp 2015"
Using the recipe & technique from his book I can say I've cooked the best briskets I've ever cooked.
I prefer this to his regular videos.
I believe the tuff fat he was talking about was Elastin, it does not break down with low moist heat like collagen.
Currently cooking a brisket according to Aaron's instructions. Will come back and update on how it turns out.
I bought that Shun boning knife the other day, then to find him using it here. Sharpest knife I have ever used!
AF just uses a white handled knife that was given to him years ago by a family member and that's what he recommends using, something from a 'restaurant supply' store...
If you get a chance, use Dexter cutlery. Easy to sharpen and will filet your digits without hesitation!
Everyone should have at least one quality sharp knife at home. I have several myself. As I tell my daughter, invest in quality tools that you can use for a lifetime. It amazes me how many folks I talk to when selling meat to them, don't. It also amazes me how many people have shit for silverware in their homes, let alone pots and pans. If you like to cook and eat, always buy quality items.
Was great information, good job there. Thanks.
Thanks for the comments on the type of knife used. Tolik P. thanks for the link!
Amazing, love the video
Thanks, much cleaner than my little group of clips! Vorticity!
Where can I get a belt like that?
+john roesti local hardware store
He's wearing that chain belt because he's in a cold pack facility. Static electricity builds up like crazy and every time you touch metal you shock the crap out of yourself. Solution? Wear a chain around your waist that drags on the ground and prohibits the build up of static charges.. It worked for me..
spaceman with raygun do your research before you spit venom next time
Another random psychopath.
Could it also be a plastic chain? I know they sell decorative chain links made out of plastic that are that same color.
Its been 5 years and he still trying to trim the same brisket lol!
I’m about to register for a meat science course if they’re doing cool shit like this
I should work at Franklins for a month just to be a master of brisket
This is like watching Mozart write an opera... 😎👍
I didn't catch that, did he say the hard fat on the tip on the skin side is the good kind to leave on and render? Or did he say the softer more gristly fat on the side is the better kind to leave on and render?
Dumb question: why can't you cut the brisket in half and smoke the flat and point end separately? That way you don't over cook the flat end? No one does that, so I know it's not a good idea... Just curious why it's a bad idea.
only in Texas would they have Brisket class, this is the most TEXAS thing ive ever seen lmfao
Great tips from a pro!
When you're explaining every cut that you make in front of a class, it's generally best to take your time. If you want it quicker, speed up the video. If you don't want to hear him talk, mute the video. Anyone with an ounce of common sense can figure these things out
Ok I know this video is fairly odd but just curious if I can get a response. I’ve started grinding my on meats and make link sausage, if I were to cook a brisket and I trimmed it would or could I save the good fats to mix in with my sausage grind, the pile he has placed on the table around the 14 min mark of the video. That type of fats ???
no
why does the dude in the A&M hardhat have a plastic chain wrapped around his waist?
These comments are horrifying... this guy is literally the Gordon Ramsay of bbq, no joke! Even Gordon Ramsay himself said that this guy is the real deal of bbq, and that's saying something
I thought this said Aretha Franklin 🤣🤣
Why is his assistant chained up 🤔🤣😂 but really why?
billy the boxer , my guess would be it’s easy to clean and can be sanitized or he just thinks he looks bad ass. lol
Tankmonkey it’s actually kinda a belt made of plastic or plastic coated chain, used to hold the knives in the sheath or scabbard
Samuel Connolly awesome thanks for that!
Come along Mr. Slave
This lecture was filmed at Texas A&M. We do weird shit like that here. There's probably no reason for it. It's better if you just don't ask questions.
The fat guy is wearing a chain as a belt, that's so metal!!
That knife though
“Um...So! Anyways!”
He looks like stevo before crack and nitrous
this might be a stupid question but why does that guy have a helmet, chain belt, and a sword like he is some kind of bbq paladin
they should have 3 or 4 GoPros around the table...a 360 demonstration...
It's texas they're all billies
Kinda stupid to complain about all the talking considering this is the video of an educational demonstration.
This is equivalent to getting guitar lessons from Stevie Ray Vaughn
I wanted to leave a clever comments but kudos to you! Your wit is far superior to mine! 🥇
I love your username! So relevant!
I want to see him carve the brisket behind his back.
I like how he gives examples and reasons for all the different types of rounds you'll encounter. Very thorough and great presentation! +1
I've eaten at Franklin's. I waited in that line for hours. It actually was the best, and I'd do it again. He has proven he knows what he is talking about. He's legit.
Thanks. We were all wondering if he was "legit." Now that an unknown, faceless stranger has vouched for him in a UA-cam comment section, that concern has been alleviated...
@@buckhorncortez nobody took the bait
@@buckhorncortez 🤣
Is that guy wearing a CHAIN for a belt? Damn....ninja-level achieved.
I had to scroll way down to find this comment. The chain belt really threw me.
followed his directions on one of his videos for cooking brisket, the best brisket i ever made, the brisket dissapeared faster than i can slice it. this guy is a true master.... enuff said
Paul C you got a link?
Broski do you have the link??
Paul, I got his MasterClass for Christmas and watched it three times before making my brisket. First time I cooked a brisket on my four month old Pit Boss. It was juicier and more bark, than anything I’ve ever cooked. His directions all have a purpose! My family said it the best ever! And that’s what we all work 12 hours for, isn’t it?
@@holedigginmusic I received his book for christmas before i did my first brisket. he saved me from making a lot of mistakes and with a couple dozen briskets over the last 2 years I haven't screwed one up yet and my boss is paying me (handsomely!) to smoke one for her for a party this summer! yay for aaron franklin!
@@holedigginmusic yes sir 12 hours of love-
I trim 4-8 briskets every couple of days at work. I’m good for my level of experience, but just learned something new. Watching at 4am from LBC, CA.
He could trim that brisket in a few minutes if he wasn't breaking everyone off on years of knowledge
Thank you
if this amount of talking bothers you do NOT watch his master class!!! Dude talks way too much
why the chain around that guys waist lol
It'll hold his knife sharpener.
Our home butcher used to do the same.
Why is that guy wearing a hard hat!!!?
With a chain as a belt 😅
When a Ph.D. in meat, wearing a hard hat and chain-link belt gets involved, I start looking for sausage recipes, I'm funny like that
My mom has a PHD in meat
@@Joe-bv7io Funny. I'm a journeyman meatcutter and the chainlink belt is pretty much a staple for us because we have a few pounds of knives and tools hanging. I prefer a smaller link. And when you work in a carcass warehouse, you wear a hardhat because you have 300lb carcass quarters coming at you. But, you know, look cool and get disability for life if that's your thing.
@@Joe-bv7io "Way to be ignorant to another union member." Unfortunately, that doesn't give you a good argument. You see, when you wear a uniform for years, that's the uniform within which you are comfortable. For instance, I wore my hook in my scabbard for several years after my carcass years despite only working with boxed beef. I could have easily taken it out, but it's what i was used to. In the same way, I'm, not going to bag on a guy wearing what he's used to because some of it's unnecessary. But maybe that's a perk of an OE paying union dues.
Wow some people have no idea who this guy is..
John G why should anyone know who he is? are you him? lol
***** must be an underground BBQ thing. I'm learning that it's taken pretty serious.
squattystx good for her glad she's still got the spark to find a young man in her life. I've always admired her.
He has no clue full of crap
some just don't give a shit...lol
I have a really silly question because I'm a complete newbie. Why not pre separate the point from the flat so that you don't have to worry about one side burning?
They sell them like that where u can buy just the point or flat
Should have watched this before I (incorrectly) trimmed my $75 brisket last night. Oh well, it’s my first one. I’ll learn.
Lol, that's what I said. I started this video after I already had the brisket in the smoker. Fortunately, I realized that I actually did it mostly right. Left too much fat on the sides, and I should have cut some meat and fat off the flat like he did, but otherwise my intuition was pretty good (fortunately). But I definitely know what I'm going to do next time.
Its fine, just salvage what you can. And no one cooks en prepares his brisket perfectly. Okay maybe Aaron does, but most of us dont. XD
Live and learn Dan the man
The reason some think Franklin's is the best and some don't is we all have different taste. Is it the best? Depends who you ask. No right or wrong answer.
The line outside his restaurant that starts at 6am every single day is a good indicator that he's one of the best out there.
I did a brisket just like he said absolutely delicious.i will never coat mine with the bark seasoning again.this Texas brisket with just salt and pepper.was the best I ever made.thanks to you sir.thank you
Followed his trimming instruction to the letter...and by far it was the best brisket that I've ever smoked. This guy knows his biz!
This was 6 years ago today that is a 90 to 120 dollar Brisket .and as much as I love Brisket the stores can shove it up their nasty hole.
Clearly most randoms here have no idea who this guy is, but will claim their overcooked bricks come out better 💀
I wanna drink beer with this dude.
And then the camera man starts to chime in from the background, and smack his lips. And I lose my mind.
You crack me up! I thought the same...
Could do without his commentary that's for sure
he's trying to share years of experience
How come the brisket I just bought looks absolutely nothing like his!
Aaron Franklin: Preparing meat for a 12 hour cook then 12 hour rest if not longer.
Comment Section: WhY dOeS hE tAkE sO lOnG?
“You could spend all day trimming one of these things.”😂
Truer words have never been spoken
Brisket is one big scam... You could get a whole Prime Brisket for $20 easily in the 90's, but once the niche BBQ spots starting popping up all over the big cities, and it became the sole focal point, super markets started jacking up the price of Brisket. Brisket is a super cheap a tough cut of meat. It SHOULD be super cheap. In order to make it good, you need to expend a lot of time and care. It makes no sense now that a regular select grade Brisket is like $50-60... Prime is well over $100..
Don't get me started on ox tails. Used to be dirt cheap.
I hear Malcolm Reed in the back asking questions.
Malcolm is the man
Great explanation! thanks for sharing!
I want that boning knife!! Franklin is Texas Barbeque’s finest. I did his pork butt and I’m a beginner it was perfection. Can’t wait to do his brisket🤞🏾
AF Haters: If you don't think that this video is useful, look at the gentleman next to AF. Davey Griffin instructs at A&M and is watching AF like a hawk! That shows he is a good educator, curious, open to new ideas, and having the ability to admit he doesn't know everything about everything. If he didn't think AF had anything to offer, he would have sat with the audience.
What a great service Aaron is doing for humanity.
Not so much for bovinity though.
Always fascinating to see a master of his craft go to work - regardless of the profession
For those who don’t want to waste the meat, I take the trimmings and marinade in teriyaki, then I cook it like short ribs.
I waited 5 hours for this one Saturday morning in Austin. It was worth every minute. As someone who regularly makes brisket, it makes me cringe to take off so much, but his results speak for themselves.
Martin Fielder Which is why he doesn’t care what others say. I may or may not care for his personality but facts are facts. People are willing to camp out for his food.
If makes you cringe because you dont know what the hell you're doing and your brisket is garbage.
He doesnt do comps you idiot.
Nobody camps out for his food. You are all morons.
@@SOLDOZER I would consider getting there at 7am and waiting till noon or later to get in "camping out"
This is how I know I should
Reconsider doing a brisket because a brisket university exists
I would like to see him trim this in production mode. I guess it is at 15X to 20X as fast.
I bought a certified angus beef brisket and cut it this way and used half salt and half pepper rub and smoked for 12 hour, got the point to 202°, tasted like ribeye steak with a crunchy bark, awesome
you my friend "get it"!
You make it sound simpler than A aron Franklin. !!
Just couldn't keep quiet, huh? Your laughing outbursts and comments weren't needed! We watched this for Franklin...NO OTHER REASON!
Smoking is such an art. So much to learn before your first attempt. I've been dreaming about smoking for a year and keep finding great knowledge.. still haven't saved enough for a quality smoker
Buy a cheap one and start there. Once you can make good bbq on an elcheapo you'll easily master a quality pit
Good thing that guy’s wearing a helmet
He is chained up and not authorized to carry knife , that explains the helmet.
I do wish folks who do these videos would mention to NOT through the trimmed fat away! You can render it to make tallow. It is great to cook with, or people make soap and candles.
Keep in mind though that tallow is a specific rendered version of suet fat, which is found around the kidneys of the cow.
It seems like all Brisket pros have an Infatuation with Dead meat.. They rub that stuff like 45 minutes before they trim it.. Necrophilia? 😆😂
I remember working on a survey crew downtown Austin around 2009. There was a hand painted sign…red lettering on black. I thought it said ‘Frank’s’. Went in around noon. Place was empty. Had some brisket and just about fell over. It’s worth the trip…
"Ummm... Which is the best cut of meat to go with my weed?", - Johnny Football
L
nigel nuj the whole thing including the fat he cut off!! >_
Seth McFarland went to Texas A&M?
Little did he know Tik-Tok is going to make everybody a grandmaster pitmaster in the future and covid give everybody the idea of running and owning their own barbecue restaurant 😜😜😜😜😁😜😁😁😁😜
Have the camera 10 feet away, and make all your cuts turning the opposite way the camera is facing... Can't say I learned much. I WAS able to see the seven bald spots you made while cutting the fat though...
Idk literally every brisket trimming instruction video I see the end result is this oblong shape. I don’t understand all this instruction. Trim here for 98 reasons. Trim there for 54 reasons. Trim this for that. Why not just say trim it into a evenly oblong shape and throw that shit down on the pit already
I wish I didn’t see this. When this alleged butcher says whatever for this brisket, I didn’t know what to think. As someone who knows about me and about the Michelin star chef, this man truly wasted everyone’s time sad
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Considering the amount of trimming that's required, is a ''Prime'' brisket even worth the cost? I've heard many opinions, and it seems like ''Choice'' is the way to go, even if it may need injection. Just my observation. I'm not trolling. I really want to know if a Prime brisket is actually worth it.
The difference is intramuscular fat, you can get prime brisket at Costco for cheap. In my experience, it's worth it
guy in the back was dressed for his 'hostel iv' role.
Real talk? I make my brisket based on BBP4L scrollls. And if u don't get it. Suck it!!!
He's not really good at explaining and spends too much time talking which ends up over complicating something that should take a few mins.
Put knife in hand,place meat on table,trim fat to 1/4 inch..cook. you ARE WELCOME.
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Wait, there's a Texas A & M Brisket Camp?!
ZachD 2007 Lmao!
I think this is called "teaching". Where you take the time to explain and educate. This isn't a speed contest.
John Madden said he was at a coaching clinic and Vince Lombardi talked for 8 hours just on 1 sweep play. I'm pretty sure that play only took seconds to run.
I saw this Franklin guy in the movie " Chef " I watched a few of his videos ..very cool ..😊
He is like a narcissistic barber who wants every haircut to be short and a 'chili bowl'. IMO, he took WAY too much fat off. His brisket would dry up quickly on a pellet smoker.
Pellet smokers are for people who can't maintain fires.
By the way l wouldnt have bought a piece of brisket with so much fat on it,waste of money.
Honestly I would never trim out the fat but because of competition it just ruins everything