Important note: I called and asked if I could do this beforehand. Aaron was enthusiastically on-board with the idea. Cooking a brisket while waiting in line wasn’t trying to one-up him. Instead it was to highlight the difference between getting a brisket finished and perfecting it.
Class move, Jeremy, showing respect to the guy who is arguably responsible for the resurgence of interest in Texas BBQ across the country. Thank you Aaron and well done Jeremy!
No smoker or cooking method can replace the amount time a brisket takes to render it's fat and absorb the smoke into the meat. I have no doubt this barrel smoker was useful in cooking the brisket in a shorter period of time, it is the flavor and tenderness you get with a long, slow smoke from going 13- 15 hours.
Jeremy, I'm smoking a brisket this weekend and I owe you and Aaron big time for teaching me through all your excellent videos. I've been cooking for several years now with repeatable goodness. It's great seeing Aaron so gracious and humble as usual. Stopping at your table to try "imposter brisket" and having fun with the whole situation. Great job. Thank you!
I'm happy Aaron was cool with allowing you to do this cook comparison while waiting in line. I had to chuckle when seeing you with Aaron tasting the brisket and you were wearing a Terry Black's BBQ shirt!!! You Rock Jeremy!!! Cheers my friend!!!
Aaron know's he's the champ (in a humble way) so he's not "scared" of a video like this. He even teaches people how to make brisket like him for free on youtube.
Your comment about "is it as good as I remember..." was spot on. My first time at Franklin was 10 yrs ago, and was just there again recently and it was as good, if not better than I remembered. (and I've developed a better "taster" as I've been cooking my own these last few years). Franklin is the standard we compare everything else to.
I waited 3.5 hours back in the day. Enjoyed every minute of it because of the company. Strangers coming from far and wide. Great conversations. The food was phenomenal. I bought my first smoker a week later.
Why? They're not mortal enemies there's only one BBQ spot I know that throws shade at other BBQ spots and they're in Dallas and he has a youtube following.
That's a incredible job on a 4 hour brisket. I don't see how you nailed it so well cooking it that fast. Franklin's is as good as it gets on ribs and brisket!
I love this, Aaron’s a good sport. I wasn’t convinced any food would be worth waiting that long in line until I went there - that brisket is just insane. Holy moly. Worth the trip from the UK for sure.
In his book and pbs videos, Aaron pretty much lays out the whole process of how he does brisket, so there’s really no big surprises on how to make it like he does. You just have to put in all the work and hours and not mess up, which isn’t easy
Aaron seems like one of the most chill dudes. He is other level in BBQ world and he just pops out can I try it? Franklins is a bucket list for sure!!!!
I went to Austin and waited in line at Franklins in 2012 or 2013. It was fun. Met some fun people and ate some great BBQ. I have no plans to do it again. Definitely worth it ONCE. not doing it again.
The Pit Barrel could've done better with a slower cook, though I doubt it would ever be as good as a 12-14 hours. I love it for camping and same day smoke/eat. Interesting idea, and it's good to see Aaron willing to let in the "competition" smoker. Great video and idea!
Awesome concept 😊 Most hot & fast comp cooks separate flat and point before cooking, takes a lot of cook time out of it. Finish temps are usually somewhere around 210-215. Also they get rid of all the external fat pre- or post-cook.
I love Aaron and his willingness to embrace stuff like this... I'm sure it helps that he knows his brisket is rockstar good. Aaron and Jeremy are great ambassadors for the BBQ community.
Not many people can probably say Aaron Franklin tried their brisket. Congratulations on a great idea. I enjoyed watching you try the ribs. I had the same reaction when I was there. His ribs alone are worth the wait in line. I can't wait to go back!!
hey there. Just wanted to say thanks a lot!... Just attempted smoking my first brisket on an offset. Your vids helped immensely, so thank you very much..
Damn, dude even got the Franklin branded charcoal! Glad Aaron was happy to have you try this experiment outside his restaurant. I've never had a 4 hour brisket and I never will. Great work Mad Scientist!
I've been to Franklin's a few times and I've also smoked many briskets on my PBC, except I control the temp on the PBC so it's low and slow and it usually ends up being a 10-12 hour cook to get the temp to 204. It's obviously not Franklin's but it's better than any briskets I've had in any restaurants in Northern California. BTW, for your followers...if you really want to try Franklin's but can't wait in line, you can buy a whole brisket to-go if you order it in advance (a week or two). Then you just go to the back lot of Franklin's and pick up your brisket. There was a park nearby and we just had our brisket there.
I'm NorCal too and the only brisket I've had is out of my PBC. I keep the temps down too. Usually comes out pretty good and the family loves it. I've just always wondered how it compares though.
Thoroughly enjoyed watching this, I’m from California and never experienced texas BBQ but Franklin’s is on the bucket list for sure. Definitely subscribing!
Great video. I definitely need to make a trip to eat at Franklin’s bbq again. I highly recommend trying Interstellar BBQ in Austin. They are ranked as number two on Texas Monthly’s top bbq joints in Texas. Make sure you get the peach tea glazed pork belly. It’s amazing!!
New definition of slow food. Waiting in line. I've waited for one phone and one beer. Not many other things. I would wait for that bbq. One time i roasted coffee, brought it to one of the best roasters in the country. The barista brewed it. Gave it to the roaster blind and he said it was good. He didn't have to come over and tell me that at all. This was your day to have a similar experience. You didn't bring your proper offset brisket either. Then again i roast with a metal bowl and heat gun. Touche. Sweet bloom coffee. Andy is the best, humble guy in the business. Jeremy you have kept me in the bbq home game. The whole chicken is the best thing with your method. I never knew it could taste that good. Thanks!!!!!
Super fun video! I'd be interested in a video of you trying to get the best brisket possible on a Pit Barrel Smoker, to compare it to the fastest possible.
FANTASTIC video! I agree 100% those who say they would never wait in line for bbq aren’t cooking brisket near as good as those joints with a line. Big difference in quality!
I've done a brisket on the barrel a couple times and it was ok. I've done a lot more on my pellet smoker and it turns out a lot better. Barrel briskets were done when I first started so I'm willing to try again. Instead of rotating the brisket itself, I just tuned the grate each time. If you need one done in a pinch, nothing wrong with it.
Franklins IMO has the best brisket I’ve ever tried. I’ve only had it once and nobody I know would want to wait in line to try it again. The waiting in line and socializing is a cool experience too.
Everything aside, it showed how possible it is to do have a rushed brisket for people who don't have time to wait especially if they have a drum smoker. It's just an outstanding bonus that Aaron was all in on this.
Cool video. Says something about you and Aaron that a) you asked (which is totally in line with what I've seen of you and b) Aaron agreed and was supportive. I enjoyed this video a lot. Well done.
Great point about meeting friends in the line! You may disagree about many things, but you both know you have the same taste! And that means you have something in common!❤
Love your videos. I have been watching for a long while. Your eagerness to share your skill has enabled me to make great barbecue that everyone loves. Thank you!
I showed up at 7am one day and was number 2. It was a fun time talking to a bunch of people and it was absolutely the best bbq I’ve ever had. Especially the ribs and brisket. And I come from the rib capital of the bbq scene!
The first time I had Franklin barbecue I (used to order large catered/to-go orders for the office for lunch a month in advance when that was the process), what shocked me the most was how good the pork ribs were. I expected the brisket to be amazing... and it truly was. But I had no idea that his pork ribs were also as good - that was a (very pleasant) shock!
Given the interest in Austin, I hope you could do a test of the Chud Box and some of its competitors, Smoke Slingers and Hasty Bake's Roughneck? Smallers all iron heavy box cookers with vents and fuels trays that can be moved are slowing becoming a rage. They are more direct heat smokers but some of them swear you can do the indirect as well as an offset. Thanks for the videos.
This was such a fun video. Would love too see you guys do a video with him. Maybe a history video documenting how he got into the BBQ community. Doesnt even have to feature cooking a brisket. Heck even if it does involve cooking something maybe it's something totally different that he doesnt have on the menu. Love this channel and it's completely changed my approach to cooking BBQ. It's also made me the go to guy for cooking on family holidays and for my buddies.
I've cooked a 4 hour brisket on a Weber Kettle using Myron Mixon's recipe before. The cook took 4 hours and I let it rest for 4. It turned out surprisingly well.
Imagine the awkwardness if your brisket was as good (or very close to) Aaron's. Although it was a forgone conclusion, interesting video and great idea.
The line at Franklin's is hours long every single day. Once you've tried it, you will know why. It is one of those situations where you'll think/say, "No food is worth this kind of wait. There are plenty of great barbecue places around here." You'd be right on the last point... but Franklin's is truly a cut above.
Franklin ribs are the best bite in bbq, he make a great brisket though. The next time I go to franklins I’m getting ribs, pinto beans, and a cold beer. Also look at hunsaker vortex drums, great drum smoker. They are much different and just a better drum smoker. Great video.
I drove to Austin from Ontario Canada just for franklin (with some stops on the way) and was there are 6 am and was about 5th in line and it was worth the wait 100%
The cajones this man has... "I'm going to cook a brisket outside of Franklin's, bring it in and wear a T.B. shirt while talking to the man himself". That is AWESOME
Keep the vids coming buddy. We support the hell out of ya ...how did cooking school work out for ya ? Graduate we assume ...should most def open up a bbq spot where you land at in this world
@@MadScientistBBQ I know I'm originally from down the road from you in Indiana now living in the England. I was missing american BBQ found yours, Anderson's Smokeshow, Grill Sergeant, and Meat Chruch's videos to scratch my own BBQ itch. Keep up the great work on the videos
out of all the legendary places in austin which is the best to wait in line 6hrs at Ive always wanted to try snow s but i could never convince my family to wait that long just for food could you make a video on that
Great video. Franklin seems like a classy guy! Curious… would you ever try to “tenderize “ a brisket using a Jaccard tenderizer and then smoking it? I would love to see how it turns out!
Important note: I called and asked if I could do this beforehand. Aaron was enthusiastically on-board with the idea. Cooking a brisket while waiting in line wasn’t trying to one-up him. Instead it was to highlight the difference between getting a brisket finished and perfecting it.
Nobody here thinks you would pull a "dick move" of that nature. I just got a kick out of the Terry Black's shirt.
No explanation necessary lol
Mad props to you for cooking your own while wearing a Terry Black’s BBQ tshirt at Franklin’s.
Class move, Jeremy, showing respect to the guy who is arguably responsible for the resurgence of interest in Texas BBQ across the country.
Thank you Aaron and well done Jeremy!
And first ever doing it. Epic mad sci!
Cooking a brisket, in a line outside of Franklin's, while wearing a Terry Black's T-shirt. Then Aaron comes to try it. Coolness personified.
😂😂😂😂
I was thinking the same thing. Someone needs help
Aaron once again comes off as a class act.
Or total disrespect lol
Says more about Aaron Franklin, all of it good.
Neat how Aaron wasn't all jealous or concerned about competition, I reckon he believes in his product
Definitely does
No smoker or cooking method can replace the amount time a brisket takes to render it's fat and absorb the smoke into the meat. I have no doubt this barrel smoker was useful in cooking the brisket in a shorter period of time, it is the flavor and tenderness you get with a long, slow smoke from going 13- 15 hours.
'competition' Not hating on the scientist but....
Yeah. He really seems a legit good guy who enjoys other people's success.
It's like when one of the day shift strippers subs in on the weekend.
Aaron Franklin was a good sport to let you do this video, I imagine not everyone would let you do it. Good video
He was a good sport about the whole thing.
I agree, awesome community!
For Aaron, it's free advertising.
@@way2kul4any1 yea because he needs it…🤣😂🤣😂
@@Randizzl3 Just about to say that. Yeah I don't think he needs any advertising considering people wait hours to get in lol.
I am convinced that the way Aaron walks and talks makes him the Goldblum of BBQ
Brisket, uhhhhh…..finds a way
He's like if Jeff Goldblum and Steve-O had a baby.
The owner of Center Point BBQ in Hendersonville, TN really reminded me of Goldblum, really cool guy
@@charlielawton2109 now that is one big pile of brisket
I bet he let you cook that brisket just so he can say “ I’ve had a guy cook a brisket whilst in line “ 😂😂😂
LMAO TRUE
Because it's okay to like both!
@Repent and believe in Jesus Christ What does that bullshit have to do with good brisket?
Free publicity
Jeremy, I'm smoking a brisket this weekend and I owe you and Aaron big time for teaching me through all your excellent videos. I've been cooking for several years now with repeatable goodness. It's great seeing Aaron so gracious and humble as usual. Stopping at your table to try "imposter brisket" and having fun with the whole situation. Great job. Thank you!
I'm happy Aaron was cool with allowing you to do this cook comparison while waiting in line. I had to chuckle when seeing you with Aaron tasting the brisket and you were wearing a Terry Black's BBQ shirt!!! You Rock Jeremy!!! Cheers my friend!!!
T roy glad to see you comment hope to see you upload soon.
Aaron know's he's the champ (in a humble way) so he's not "scared" of a video like this. He even teaches people how to make brisket like him for free on youtube.
Your comment about "is it as good as I remember..." was spot on. My first time at Franklin was 10 yrs ago, and was just there again recently and it was as good, if not better than I remembered. (and I've developed a better "taster" as I've been cooking my own these last few years). Franklin is the standard we compare everything else to.
The premise alone is HILARIOUS! Aaron has always seemed like a really grounded dude, and thus just solidifies that.
I waited 3.5 hours back in the day. Enjoyed every minute of it because of the company. Strangers coming from far and wide. Great conversations. The food was phenomenal. I bought my first smoker a week later.
Was there earlier this month. Waited a little over 2 hours on a Tuesday morning. Well worth it.
Rocking the Terry Black's shirt while cooking at Franklin. Gotta love it.😁
Surprised he could walk with the size of those balls.
Why? They're not mortal enemies there's only one BBQ spot I know that throws shade at other BBQ spots and they're in Dallas and he has a youtube following.
@@Drew-di6nt 🎯
Aaron with the cameo and being a good sport...love it!
That's a incredible job on a 4 hour brisket. I don't see how you nailed it so well cooking it that fast. Franklin's is as good as it gets on ribs and brisket!
Only Jeremy could cook his own brisket at another bbq restaurant whilst wearing a totally different bbq restaurant's shirt. xD
Pretty cool to see it all come back to Aaron Franklin's BBQ. I remember when you first started alot of your techniques were from Aaron.
For sure. It was basically the inspiration to get out and do it myself.
There's lots of "noise" out in the bbq world now. This video was a breath of thin blue.
Cheers
I love this, Aaron’s a good sport. I wasn’t convinced any food would be worth waiting that long in line until I went there - that brisket is just insane. Holy moly. Worth the trip from the UK for sure.
Lol did you eat right before you got in line? I would probably have to.
Finally having Aaron Franklin try your brisket . . . and it is this one :) Dude seems super genuine. Great video!
In his book and pbs videos, Aaron pretty much lays out the whole process of how he does brisket, so there’s really no big surprises on how to make it like he does. You just have to put in all the work and hours and not mess up, which isn’t easy
He absolutely does not reveal all his tricks.
Aaron seems like one of the most chill dudes. He is other level in BBQ world and he just pops out can I try it? Franklins is a bucket list for sure!!!!
Do those grates spin? could you just rotate the grate?
Love this on the road series you’ve been doing
I went to Austin and waited in line at Franklins in 2012 or 2013. It was fun. Met some fun people and ate some great BBQ. I have no plans to do it again. Definitely worth it ONCE. not doing it again.
The Pit Barrel could've done better with a slower cook, though I doubt it would ever be as good as a 12-14 hours. I love it for camping and same day smoke/eat. Interesting idea, and it's good to see Aaron willing to let in the "competition" smoker. Great video and idea!
Aaron's a class dude - very friendly when we see him "out in the wild" around town. Always time to say "hey".
Awesome concept 😊 Most hot & fast comp cooks separate flat and point before cooking, takes a lot of cook time out of it. Finish temps are usually somewhere around 210-215. Also they get rid of all the external fat pre- or post-cook.
Jeremy is just out here doing side quests at this point 😂👍
I love Aaron and his willingness to embrace stuff like this... I'm sure it helps that he knows his brisket is rockstar good. Aaron and Jeremy are great ambassadors for the BBQ community.
This was funny...love Aaron's confidence and good nature; most restauranteurs would "bristle" at this!
It was awesome Aaron was onboard with this.
I really want to visit his restaurant one day.
I would be telling the story for decades if Aaron Franklin told me my brisket was pretty good
That line is no joke. Man is speaking facts. Can't wait to go back and visit again.
Not many people can probably say Aaron Franklin tried their brisket. Congratulations on a great idea. I enjoyed watching you try the ribs. I had the same reaction when I was there. His ribs alone are worth the wait in line. I can't wait to go back!!
hey there. Just wanted to say thanks a lot!... Just attempted smoking my first brisket on an offset. Your vids helped immensely, so thank you very much..
Damn, dude even got the Franklin branded charcoal! Glad Aaron was happy to have you try this experiment outside his restaurant. I've never had a 4 hour brisket and I never will. Great work Mad Scientist!
I've been to Franklin's a few times and I've also smoked many briskets on my PBC, except I control the temp on the PBC so it's low and slow and it usually ends up being a 10-12 hour cook to get the temp to 204. It's obviously not Franklin's but it's better than any briskets I've had in any restaurants in Northern California. BTW, for your followers...if you really want to try Franklin's but can't wait in line, you can buy a whole brisket to-go if you order it in advance (a week or two). Then you just go to the back lot of Franklin's and pick up your brisket. There was a park nearby and we just had our brisket there.
I'm NorCal too and the only brisket I've had is out of my PBC. I keep the temps down too. Usually comes out pretty good and the family loves it. I've just always wondered how it compares though.
Thoroughly enjoyed watching this, I’m from California and never experienced texas BBQ but Franklin’s is on the bucket list for sure. Definitely subscribing!
Great video. I definitely need to make a trip to eat at Franklin’s bbq again. I highly recommend trying Interstellar BBQ in Austin. They are ranked as number two on Texas Monthly’s top bbq joints in Texas. Make sure you get the peach tea glazed pork belly. It’s amazing!!
New definition of slow food. Waiting in line. I've waited for one phone and one beer. Not many other things. I would wait for that bbq.
One time i roasted coffee, brought it to one of the best roasters in the country. The barista brewed it. Gave it to the roaster blind and he said it was good. He didn't have to come over and tell me that at all. This was your day to have a similar experience. You didn't bring your proper offset brisket either. Then again i roast with a metal bowl and heat gun. Touche.
Sweet bloom coffee. Andy is the best, humble guy in the business.
Jeremy you have kept me in the bbq home game. The whole chicken is the best thing with your method. I never knew it could taste that good. Thanks!!!!!
Super fun video! I'd be interested in a video of you trying to get the best brisket possible on a Pit Barrel Smoker, to compare it to the fastest possible.
FANTASTIC video! I agree 100% those who say they would never wait in line for bbq aren’t cooking brisket near as good as those joints with a line. Big difference in quality!
Wouldn't expect it to be able to compete with Franklin's or anything else that cooked for that long, but that 4 hour brisket looked pretty good.
I've done a brisket on the barrel a couple times and it was ok. I've done a lot more on my pellet smoker and it turns out a lot better. Barrel briskets were done when I first started so I'm willing to try again. Instead of rotating the brisket itself, I just tuned the grate each time. If you need one done in a pinch, nothing wrong with it.
I would HAPPILY eat that 4 hour brisket. Looked insanely good!
Franklins IMO has the best brisket I’ve ever tried. I’ve only had it once and nobody I know would want to wait in line to try it again. The waiting in line and socializing is a cool experience too.
Everything aside, it showed how possible it is to do have a rushed brisket for people who don't have time to wait especially if they have a drum smoker. It's just an outstanding bonus that Aaron was all in on this.
Great content as usual! Franklins on my bucket list for sure!
One of your best videos ever Jeremy!
Cool video. Says something about you and Aaron that a) you asked (which is totally in line with what I've seen of you and b) Aaron agreed and was supportive. I enjoyed this video a lot. Well done.
Great point about meeting friends in the line! You may disagree about many things, but you both know you have the same taste! And that means you have something in common!❤
Genius idea man! I love it!!! The fact that he was so onboard is super dope.
Love your videos. I have been watching for a long while. Your eagerness to share your skill has enabled me to make great barbecue that everyone loves. Thank you!
I showed up at 7am one day and was number 2. It was a fun time talking to a bunch of people and it was absolutely the best bbq I’ve ever had. Especially the ribs and brisket. And I come from the rib capital of the bbq scene!
when were you served for been 2nd in line?
The first time I had Franklin barbecue I (used to order large catered/to-go orders for the office for lunch a month in advance when that was the process), what shocked me the most was how good the pork ribs were. I expected the brisket to be amazing... and it truly was. But I had no idea that his pork ribs were also as good - that was a (very pleasant) shock!
Aaron seems like such a cool guy. I would live to eat either brisket.
Aaron is a class act. Aaron is a Texan.
Given the interest in Austin, I hope you could do a test of the Chud Box and some of its competitors, Smoke Slingers and Hasty Bake's Roughneck? Smallers all iron heavy box cookers with vents and fuels trays that can be moved are slowing becoming a rage. They are more direct heat smokers but some of them swear you can do the indirect as well as an offset. Thanks for the videos.
This was such a fun video. Would love too see you guys do a video with him. Maybe a history video documenting how he got into the BBQ community. Doesnt even have to feature cooking a brisket. Heck even if it does involve cooking something maybe it's something totally different that he doesnt have on the menu. Love this channel and it's completely changed my approach to cooking BBQ. It's also made me the go to guy for cooking on family holidays and for my buddies.
Impressive to produce a 4 hour brisket that is even edible. Your skills shine thru.
I've cooked a 4 hour brisket on a Weber Kettle using Myron Mixon's recipe before. The cook took 4 hours and I let it rest for 4. It turned out surprisingly well.
Imagine the awkwardness if your brisket was as good (or very close to) Aaron's. Although it was a forgone conclusion, interesting video and great idea.
this was a lot of fun to watch. thanks for making it!
Damn, the line was that long? Finishing up a brisket for a customer right now, foil boat method, almost ready to wrap and rest. Great video!
The line at Franklin's is hours long every single day. Once you've tried it, you will know why. It is one of those situations where you'll think/say, "No food is worth this kind of wait. There are plenty of great barbecue places around here." You'd be right on the last point... but Franklin's is truly a cut above.
Really enjoyed the video and the original concept behind this. You've earned a new subscriber from me!
Franklin ribs are the best bite in bbq, he make a great brisket though. The next time I go to franklins I’m getting ribs, pinto beans, and a cold beer. Also look at hunsaker vortex drums, great drum smoker. They are much different and just a better drum smoker. Great video.
Love your videos Jeremy. I've learned a lot from you.
I like the Terry Blacks BBQ t-shirt while doing a video at Franklin's. LOL
I dig this video, cool concept, the brisket looked ok also. the tallow is a game changer in brisket flavor.
Great shoutout to Tracy Cortez! He is an awesome teacher!!!
The most important takeaway from this video is what a low an slow cook does to brisket compared to a faster cook. It shows the differences perfectly.
I drove to Austin from Ontario Canada just for franklin (with some stops on the way) and was there are 6 am and was about 5th in line and it was worth the wait 100%
What a great video, and what fun. You must still be quite young, I wudda needed a nap in there somewhere. Thanks for doing this.
The cajones this man has... "I'm going to cook a brisket outside of Franklin's, bring it in and wear a T.B. shirt while talking to the man himself". That is AWESOME
I cant put into words how much I love brisket. Whether its the process or the taste itself. Its a perfect meat. Delicious!
Franklin's with "She thinks I Still Care" playing in the background, couldn't be better!
Leather apron SCREAMS class........ love it
Wow that’ an awesome video/idea / all around genius move
For a 4 hour brisket with minimal rest that looks very good. Aron sampling it was awesome.
Creative comparison. Thank you. Hope to be in my bucket list.
Made props for this video idea. Really great content.
Keep the vids coming buddy. We support the hell out of ya ...how did cooking school work out for ya ? Graduate we assume ...should most def open up a bbq spot where you land at in this world
I was watching you when you had a small number of subscribers.
Now you're casually just chatting Aaron Franklin!
Well done
Pretty cool that Aaron came by and tried it.
Could tell he was star struck being around Aaron Franklin.
This cool idea man very original 👍🏽 Aaron is just one cool nice fella!
I suffer from depression and anxiety and bbq is my great escape, Franklin is my idol when it comes down to BBQ… my dream is to go one day and meet him
Buy a bbq start cooking yourself so you can he happy
Bro I haven't even watched the video but that title is a boss move
Normal restaurants "Don't bring your own food" Mad Scientist "I cooked a brisket in your parking lot"
I also asked permission beforehand
@@MadScientistBBQ I know I'm originally from down the road from you in Indiana now living in the England. I was missing american BBQ found yours, Anderson's Smokeshow, Grill Sergeant, and Meat Chruch's videos to scratch my own BBQ itch. Keep up the great work on the videos
out of all the legendary places in austin which is the best to wait in line 6hrs at Ive always wanted to try snow s but i could never convince my family to wait that long just for food could you make a video on that
Very cool that Aaron allowed you to do this cook. I love your videos and insights 👏
Great video. Loved the idea and the outcome. Keep up the good work.
I love my PBC! Everything tastes great. My brisket I was able to get a good bark in 2 hours actually and I just cooked it slow in the oven from there.
@MadScientistBBQ you gotta make a video on the top 5 BBQ joints in Texas and at the end give us your favorite single bite of BBQ.
just had franklins today waited 4 hrs till open. It was worth the wait.
I saw you hesitate that first flip. Which side is fat cap?? I do that all the time😆
Well done all the way around. One of your best offerings on YT 👍
I wish I still lived in Cedar Park TX. I miss the food down there. And I never made it to Franklin's.
I enjoy your shows keep up the good work!!
Just genius…. great work. never looked back after subscribing to your channel!!
Great video. Franklin seems like a classy guy! Curious… would you ever try to “tenderize “ a brisket using a Jaccard tenderizer and then smoking it? I would love to see how it turns out!
As my wife just said, a couple in Portland talking about this at 7am is pretty funny. That was a great idea!
im a huge fan, found your channel around a year ago, the title alone made me sure this is gonna be a banger!
A well played by the brisket master himself. That's high praise even if it was just a 4 hour experiment.