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I don’t think you are obsessed at all and I thank you for doing all of these “tests” to try and figure out his recipe! You are the only one who can afford to buy all of these briskets to run the tests so if anything, you are saving us money and giving us more ideas to try for ourselves! Thanks so much and keep up the great work! - Smokin’ Simmons BBQ
Yeah, me either. It doesn't seem he's oddly obsessed with Aaron Franklin AT ALL! I don't think Aaron Franklin should look into a restraining order against him. Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin.
I loved the Franklin series. I’m sad to see it come to an end. It was such a fun journey. I only smoke a handful of briskets a year and it was nice to have you do all the experimenting instead of me. I’m excited for more Oklahoma Joes content! I have an Oklahoma Joes offsite and can’t justify buying a $4,000 plus offsite like a lot of the other content creators. When I see you use your Oklahoma Joe’s I think wow i have the same smoker. I can replicate all that amazing BBQ in my back yard. You’re the people’s champ. Smoking just like the little guys. Can’t wait to see what you have in store for us next!
Have enjoyed the Franklin conspiracy videos, but agree it’s time to move on - would love to see more details about running the OKJoe as that’s what I have too.
I don't understand why you want to copy what someone else does. They do it their way and how they do it is none of your business. Do yours the way you want to but remember you are not Franklin BBQ and you will never be Franklin BBQ. Can you make great BBQ ? I am sure you can but being a copy cat is not helping you if you want to be famous in the BBQ world. Be and individual and do it your way. Just to add I have eaten at Franklin's many times and to be honest it was good but I have had better. Usually the small Mom and Pop BBQ places scattered thru out the south on the side roads are much better. Sorry to burst your bubble but Frankin's is not the end all be all in the BBQ world.
You are obsessed because it makes no sense why people wait so long for that brisket when you can go to plenty other places and get better BBQ. And yes, I am from Austin.
I don’t buy it, I think you got to close to Aaron’s secrets and he bought you off lol. Whatever the case thanks for the good content. I’m jealous of how much brisket you get to eat these days, but marvel at your ability to not gain a ton of weight while doing it. You’ve found the golden balance for sure.
Time to be honest! The process Franklin bbq uses has been done by black bbq pits for 100 yrs. Super high grade makes no difference. Black bbq pits in east Austin made much better brisket. Franklin simply added unneeded steps for show. I’ve tried his brisket 3 times; same each not tender as Smokey Mo or any others. Franklin is simply marketing to out of staters moved to Austin that just don’t know BBQ!!!
I think his brisket is all subjective. A lot of it has to do with the his name and a persons expectations. I live just north of Austin. There are many great BBQ places in Texas. I will not wait 45min much less 3 hours for his BBQ. It’s nuts.
Looks like you got a new Ok Joe! I appreciate that you typically cook on backyard smokers that most of us can afford. But, being able to smoke these incredible briskets on that smoker is a big deal. Great job man, love your channel. Take a ton from it.
Them big smokers help Heats one thing but how it goes over and around the meat I would think if Arron himself was to smoke a brisket on a back yard size smoker that we all use vs his set up at restaurant I’m willing to bet store brisket is better Smoker Smoker and heat is the secret
Did you use the hardwood cherry or fruit cherry? I always thought the hardwood cherry gives off a bitter smoke. I used it a couple times but stopped due to poor results. I use hickory and oak mainly. I need to snag some fruit tree wood as well. I just can't seem to locate any lately.
Great content, love the video. Since you're in tight with Oklahoma Joes's smokers, ask them to build a smoker a tad bit bigger than the Highlander, I would love to do 2 briskets and a pork butt at the same time, but there isn't enough room on the smoker to do it. Keep up the good work.
I have attempted to replicate Franklin’s smoked brisket after watching his videos and reading about his techniques and have achieved very, very nice results. Nothing fancy, no elaborate ingredients, nothing but salt, pepper, smoke and temperature control. also applied Occam’s Razor…the simplest solution is the best solution. Many think elaborate, exotic and “secret” ingredients are the key to succulent brisket but I disagree entirely. Salt, pepper, smoke and temperature control with spritzing. That’s the trick. Enjoy.
I personally think the most confusing/misguiding is the final temps. I personally think that the majority of briskets will be overdone if you get a 203 reading on your thermometer before you take it off. I really wish that the instructors (even the ones that go by feel) would show the temp probe readings right before they take it off. I think that 195-198 range in the middle of the brisket tends to work out better
I can't imagine over complicating a brisket with all this stuff!lol! They're really not that difficult to cook. Pull at 195, wrap in plastic wrap so it doesn't leak, put it in a cooler packed on all sides with old towels and hold for 5 to 15 hours, cut, serve!
Who in the world (thinking of the typical backyard smoker) has 15 to 20 hours to wait while the brisket is "on hold"? Start two days before you need to serve??
Still trim. We have enough fat in our lives. I held at 160 for 14 hours then in a cooler with a tall pasta pot w boiling water also in the cooler (and foil and towel) for 10 hours while second brisket finishes its hold. 50 people. Best brisket ever they all said.
A disposable baking pan goes a long way at the bottom of an offset. Makes cleanup EZ. This video is old so maybe you crossed that bridge but it's a must for my offset. If you find the air flow moves or lifts the pans put a few rocks in there.
Canadian beef quality is far superior to US beef quality. You have no need to justify your beef source in Canada...unless you got it at a Loblaw's location, then toss it in the trash!
Lets quote a great man here “good artists borrow, great artists steal.” - Pablo Picasso. I dont think there is anything wrong in stealing if you make it your own in the end. A 1:1 copy just isnt possible because were talking Meat/Wood and custom Smokers but you surely know that. Have a good one.
Dang, you probably have a PHD in Franklin BBQ studies ;) I wonder if they make the employees sign a NDA for their specific brisket techniques and recipes. Cheers!
My theory, Aaron has a beef supplier that provides him with beef that has been raised and finished in a particular way. He said in an interview once that he doesn’t want to expand due to supply issues. As we all know A5 wagu tastes vastly different than a cow that grazed on ditch weed before being processed.
I would be shocked if he didn't have one farm or maybe two farms raise all his beef for him. He probably has developed a strict diet and exercise regiment for the cows to get consistent fat and marbling. Someone as big as Franklin needs consistency and quality. He's not getting it by buying beef from just anyone. I'd bet if you saw his supply the brisket would all look virtually identical.
Of course it's not the same. You subbed a different wood different taste added. And your own personal tweaks and I ain't talking well we know from the book or interview
Sorry if I sound like Capt Obvious, but would you please confirm that you flipped the brisket over before putting the rub on? I saw the fat you left on after trimming... and then it was gone. Thank you. You do a great job with your videos!
I’ve never had Franklin, but I’ve cooked briskets based on a couple of your videos and everyone I know says my brisket (your brisket) is the best they’ve had. :D
i live within walking distance of a franklins and was making brisket and was looking up youtube for new ideas to find a canadian fan boy of neighborhood bbq joint i have never even tried there bbq!~been here for 13 yrs ha. heard it was good but they always have line so. well i know what's the next restaurant i am going to try now with friends. thanks!!!!
What happens when you %100 figure it out and Franklin himself comments and congratulates you? What do you do next with your life? Join a bowling league, start bass fishing? 😂
Love the vids you post and I have used lots of your secrets. I have only done 2 briskets and both have come out amazing. But dude, are you putting some of that beef tallow in your hair for leave in conditioner or what? LOL And where is the Paul Bunyan shirt? This video didnt feel genuine without it. Btw, loved the Dalstrong viking knife video. One of the greatest things Ive ever seen on the interwebs
The Sous Vide holding chest, what exactly is that? I didn't see any water in it, so I just curious how it stays at 150 degrees. Thanks for all your content, as I learn so much.
Thank you for this informative and entertaining video along with the endless stream of other videos you've produced. Quick question if I might, I believe you had been using a Highland for years and now we're using a longhorn. I saw a Highland assembled at the hardware store and looked really well made at an incredible price but it's advertised as a charcoal smoker and the longhorn is charcoal wood smoker. Any thoughts on why the Highland would be advertised as a charcoal smoker only? I believe you used lots of splits as well as charcoal in your older videos. Would appreciate any thoughts. Cheers!
Brother, thank you for your calling of teaching the rest of us how to cook the best briskets of our life. You're doing the Lord's work, trust me. Men worldwide thank you.
I think you need to get hold of a USDA prime brisket. Talking to my butcher and he said USDA prime taste different and is superior to Canadian prime because US cattle is corn fed before they go to slaughter.
If you want to match Franklin, your smoke has to be 10x heavier. Stop opening the smoker and soak half your wood overnight in water. That’s his secret. Trust me
If you stop the tinfoil hat content I'm leaving! I too cannot get post oak and have limited supply of oak but lots of fruit trees... I just don't appreciate the flavor as much. It's not a big part but I feel it is a unique flavor that just says Texas bbq
Nice work dude! Love the methodical breakdown and really like the way your vids are filmed and lit - looks great. Look forward to following your next series.
Question for you on the hold - my oven's lowest temp is 160F and it is NOT a convection oven. Do you believe 160F is an acceptable temp for a 10 hour hold? Great video - especially for those of us using the same offset - my Highland is at least 15 years old and although she's not the prettiest girl at the dance, she gets the job done! Once you get a handle on fire management, which is quite a task with the small firebox, they work well for an inexpensive backyard smoker. Thanks for all the work you put into creating these videos!!
As a native Texan having lived in Alberta (great beef provence), I can appreciate your quest for better brisket. I've been to Franklin's a couple of times and love it. Micklethwait Craft Meats (Austin hidden 💎) is very good as well. Have you looked at "feeding the fire" adding fat to the smoking wood? New hack that is talked about lately. Thanks for the content!
Thanks for watching! I didn't get a chance to hit micklethwait while I was in Austin. Next time! I have tried adding fat to the fire. It makes a small difference for me but I don't find it's a huge game changer personally. I think it would be really tasty if I could find a way to get that grilled fat flavor all over the slices as well.
i was taught in cooking class that basically 80% of flavour comes from the ingredients. and even though you can pick similar quality meats. a sirloin from canada will always taste different to the same sirloin from usa, even if it were the same cow it would still be different cause the environment and food they ate. so you probably already nailed his recipy. and given the chance youdd make it the same if you were to make it over in the restaurant where they make it themselves.
Get the Typhur Instaprobe and use code "SMOKETRAILS" for an exclusive discount: bit.ly/3o7Mpvm
Get it directly from Typhur: bit.ly/3o7Mpvm
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One surprise is once you cleaned up your Yoder smoker I thought you would retire your highland smoker.
This code is also available on Amazon link
I don't think the code works on Typhur website - it is working on Amazon
Code don't work 😮
@@martykirby7311 it works now
I don’t think you are obsessed at all and I thank you for doing all of these “tests” to try and figure out his recipe! You are the only one who can afford to buy all of these briskets to run the tests so if anything, you are saving us money and giving us more ideas to try for ourselves! Thanks so much and keep up the great work! - Smokin’ Simmons BBQ
Yeah, me either. It doesn't seem he's oddly obsessed with Aaron Franklin AT ALL! I don't think Aaron Franklin should look into a restraining order against him. Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin, Aaron Franklin.
I have really enjoyed this series and I trout I had been keeping up with everything Smoke Trails, but I think I saw a new smoker in this vid?
I got a new longhorn
Who cares about the % of your content - replication is at the heart of science.
Do what you want. I enjoy your videos regardless.
Cheers
I loved the Franklin series. I’m sad to see it come to an end. It was such a fun journey. I only smoke a handful of briskets a year and it was nice to have you do all the experimenting instead of me.
I’m excited for more Oklahoma Joes content! I have an Oklahoma Joes offsite and can’t justify buying a $4,000 plus offsite like a lot of the other content creators. When I see you use your Oklahoma Joe’s I think wow i have the same smoker. I can replicate all that amazing BBQ in my back yard. You’re the people’s champ. Smoking just like the little guys. Can’t wait to see what you have in store for us next!
You're beating AF to death, who cares
Have enjoyed the Franklin conspiracy videos, but agree it’s time to move on - would love to see more details about running the OKJoe as that’s what I have too.
More to come!
No kidding.
Try SMOKE TRAILS BBQ BRISKET RUB on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
I don't understand why you want to copy what someone else does.
They do it their way and how they do it is none of your business.
Do yours the way you want to but remember you are not Franklin BBQ and you will never be Franklin BBQ.
Can you make great BBQ ? I am sure you can but being a copy cat is not helping you if you want to be famous in the BBQ world.
Be and individual and do it your way.
Just to add I have eaten at Franklin's many times and to be honest it was good but I have had better.
Usually the small Mom and Pop BBQ places scattered thru out the south on the side roads are much better.
Sorry to burst your bubble but Frankin's is not the end all be all in the BBQ world.
Thanks for watching! It actually is, very much so, my business.
You are obsessed because it makes no sense why people wait so long for that brisket when you can go to plenty other places and get better BBQ. And yes, I am from Austin.
Haha! That's the real secret
Sorry if you have posted this anywhere before but can we get a rundown on how the sous vide holding chest setup, and how we may replicate it.
I have a video from last year and there's a tutorial on my patreon
I don’t buy it, I think you got to close to Aaron’s secrets and he bought you off lol. Whatever the case thanks for the good content. I’m jealous of how much brisket you get to eat these days, but marvel at your ability to not gain a ton of weight while doing it. You’ve found the golden balance for sure.
Big Brisket got to me
“Quit asking what the secret is. I’m just a good cook”
-Jirby
😂
wait what? haha explain
Saw that lol
If it's no secret why did they work at Franklin's, 😂😢😅
@@thehoseybunch it’s a comment Jirby made on a video. Basically was saying learn to cook and stop looking for a shortcut to success.
Time to be honest! The process Franklin bbq uses has been done by black bbq pits for 100 yrs. Super high grade makes no difference. Black bbq pits in east Austin made much better brisket. Franklin simply added unneeded steps for show. I’ve tried his brisket 3 times; same each not tender as Smokey Mo or any others. Franklin is simply marketing to out of staters moved to Austin that just don’t know BBQ!!!
You are my go to guy on brisket. I love your 190°, wrap and rest for 16+ hours method. That has revolutionized my brisket game. Thanks so much to you.
Thanks!
Concur on the 190+ long hold. Definitely upped the quality of my brisket.
Gents, I am about to try the 190ish + a hot long hold/rest coming up this week "Goldees" style. I hope it works! Thanks for the excellent content!
I think his brisket is all subjective. A lot of it has to do with the his name and a persons expectations. I live just north of Austin. There are many great BBQ places in Texas. I will not wait 45min much less 3 hours for his BBQ. It’s nuts.
If your commit at 7:12 is backwards.. in my understanding of a brisket
No thats the point. This brisket is just weird looking.
I wonder if Franklin has a good restraining order?? Lol
First... you have to start with burning down your current restaurant...
Looks like you got a new Ok Joe! I appreciate that you typically cook on backyard smokers that most of us can afford. But, being able to smoke these incredible briskets on that smoker is a big deal. Great job man, love your channel. Take a ton from it.
I took a shot every time you said "Aaron Franklin "
Anybody would be in the hospital with alcohol poisoning.
Please show us how you made the sous vide holding box. Please, Thanks.
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Holy crap! Red guardian has a TH-cam channel!!! ❤❤❤
Lol
The secret ingredient is...there is NO secret ingredient 😅
aaron franklin says he enjoyed this video. ;)
The Beard is looking a bit scary...lol
@smoketrailsbbq - Do you have a video on your warming cooler?
Where did you get your “sous vide” chest? I’ve been looking everywhere for a holding oven but I’m only seeing commercial ones that cost over $1,000.
Also interested. Looks like just a chest freezer but still interested in knowing how he does his.
Get a turkey roaster. Cheap and work great.
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
I think it's time to leave this topic behind. Just do you and be proud of it. You don't need to hang on that guy's coat tails.
I completely agree.
Them big smokers help
Heats one thing but how it goes over and around the meat
I would think if Arron himself was to smoke a brisket on a back yard size smoker that we all use vs his set up at restaurant I’m willing to bet store brisket is better
Smoker Smoker and heat is the secret
For sure, the convection and heating works differently in a 1000 gallon than a backyard offset
What is the point and flat of your brisket?? Here in the USA flat is the small side of it. point is the thick side.
It's the same here.
Did you use the hardwood cherry or fruit cherry? I always thought the hardwood cherry gives off a bitter smoke. I used it a couple times but stopped due to poor results.
I use hickory and oak mainly.
I need to snag some fruit tree wood as well. I just can't seem to locate any lately.
Yep mix of hardwood (oak or hickory) and fruit wood is my goto.
You could turn this video into an Aaron Franklin drinking game. Drinking shots, I’d be plastered before the video finished!
Had anyone ever told you that you look like Hopper from stranger things.
Yes
sous vide holding chest? do you have a video on that? I couldn't find it. Thanks great video
Texas secret video explains it. Full tutorial on patreon
i enjoyed the series but glad to see you moving on to your own thing. i love your long hold method
Could someone post a video taking a shot every time he says E.F??
Haha. They would be drunk pretty quickly
You left out the other side of the brisket on the seasoning?
Just edited it out to speed things up. I seasoned it
Nice one Steve!
Thanks man!
Terry Black copy cat????
Great content, love the video. Since you're in tight with Oklahoma Joes's smokers, ask them to build a smoker a tad bit bigger than the Highlander, I would love to do 2 briskets and a pork butt at the same time, but there isn't enough room on the smoker to do it. Keep up the good work.
Thanks! I have the Longhorn now which is slightly longer. 2 briskets is possible with the pork butt acting as the heat blocker near the firebox.
I have attempted to replicate Franklin’s smoked brisket after watching his videos and reading about his techniques and have achieved very, very nice results. Nothing fancy, no elaborate ingredients, nothing but salt, pepper, smoke and temperature control. also applied Occam’s Razor…the simplest solution is the best solution. Many think elaborate, exotic and “secret” ingredients are the key to succulent brisket but I disagree entirely. Salt, pepper, smoke and temperature control with spritzing. That’s the trick. Enjoy.
How can you copy a man that only use salt and pepper.....sprays with only water smh yall crazy Franklin will never tell all
put a towel under the cutting board itll make it easier
Great tip!
I personally think the most confusing/misguiding is the final temps. I personally think that the majority of briskets will be overdone if you get a 203 reading on your thermometer before you take it off. I really wish that the instructors (even the ones that go by feel) would show the temp probe readings right before they take it off. I think that 195-198 range in the middle of the brisket tends to work out better
New Oklahoma joes smoker? Is it worth buying one or get a camp chef woodwind pro?
You have a how to on your holding chamber??
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
we benefit from your obsession. thank you
Thanks!
Thanks for the laughs & humour but mostly sharing your knowledge. That hack of adding oil to a rub is priceless. Cheers from the 604 🍺🍺
Thanks!
I can't imagine over complicating a brisket with all this stuff!lol! They're really not that difficult to cook. Pull at 195, wrap in plastic wrap so it doesn't leak, put it in a cooler packed on all sides with old towels and hold for 5 to 15 hours, cut, serve!
You can watch Franklin's master class for free online . The brisket is no fail it comes out perfect every single time .
It’s definitely the MSG, it takes the umami up another level. And it’s not bad for you
Who in the world (thinking of the typical backyard smoker) has 15 to 20 hours to wait while the brisket is "on hold"? Start two days before you need to serve??
Still trim. We have enough fat in our lives.
I held at 160 for 14 hours then in a cooler with a tall pasta pot w boiling water also in the cooler (and foil and towel) for 10 hours while second brisket finishes its hold.
50 people. Best brisket ever they all said.
A disposable baking pan goes a long way at the bottom of an offset. Makes cleanup EZ. This video is old so maybe you crossed that bridge but it's a must for my offset. If you find the air flow moves or lifts the pans put a few rocks in there.
Canadian beef quality is far superior to US beef quality. You have no need to justify your beef source in Canada...unless you got it at a Loblaw's location, then toss it in the trash!
I have a 9lbs brisket how long would you think this will take to get to 175 internal on a Weber Smokey Mountain. thoughts on hot and fast for this???
Lets quote a great man here “good artists borrow, great artists steal.” - Pablo Picasso. I dont think there is anything wrong in stealing if you make it your own in the end. A 1:1 copy just isnt possible because were talking Meat/Wood and custom Smokers but you surely know that. Have a good one.
Thanks!
Dang, you probably have a PHD in Franklin BBQ studies ;)
I wonder if they make the employees sign a NDA for their specific brisket techniques and recipes. Cheers!
Good Bless the only True Champion in Austin, Texas BBQ the king of Texas BBQ ,Aron Franklin !!!
Bbq Jesus!
$34 per pound for Franklin bbq brisket, i really doubt he’s using prime at that price point.
My theory, Aaron has a beef supplier that provides him with beef that has been raised and finished in a particular way. He said in an interview once that he doesn’t want to expand due to supply issues. As we all know A5 wagu tastes vastly different than a cow that grazed on ditch weed before being processed.
I think it's plausible that he's getting only the best creekstone primes of a certain size and marbling
I would be shocked if he didn't have one farm or maybe two farms raise all his beef for him. He probably has developed a strict diet and exercise regiment for the cows to get consistent fat and marbling.
Someone as big as Franklin needs consistency and quality. He's not getting it by buying beef from just anyone. I'd bet if you saw his supply the brisket would all look virtually identical.
Of course it's not the same. You subbed a different wood different taste added. And your own personal tweaks and I ain't talking well we know from the book or interview
Sorry if I sound like Capt Obvious, but would you please confirm that you flipped the brisket over before putting the rub on? I saw the fat you left on after trimming... and then it was gone. Thank you. You do a great job with your videos!
Yep it's on both sides. Thanks!
It's because Franklin uses MSG in the rub and beef tallow when wrapping.
I'm new at smoking brisket and bought your rub today can't wait to try it !! Thank you for the excellent video suscribed !! Take care man .
Hey thank you! I appreciate it! Happy smokin!
Prep on Saturday eat on Sunday. Too overly complicated. Buy it, cook it, eat it.
Did you get another Oklahoma joes highland? I see that one doesn’t have the modded exhaust you made
I was thinking the same thing, looks brand spankin new
It's a n3w longhorn
@Smoke Trails BBQ I just got the longhorn reverse flow. So excited to put it in use!
I’ve never had Franklin, but I’ve cooked briskets based on a couple of your videos and everyone I know says my brisket (your brisket) is the best they’ve had. :D
Thanks Tim! You're the hero though. You cooked it haha
Franklins is magic, only way I can describe it.
i live within walking distance of a franklins and was making brisket and was looking up youtube for new ideas to find a canadian fan boy of neighborhood bbq joint i have never even tried there bbq!~been here for 13 yrs ha. heard it was good but they always have line so. well i know what's the next restaurant i am going to try now with friends. thanks!!!!
Awesome! Love their brisket!
Wet paper towel under your board will stop it moving... Just FYI
What happens when you %100 figure it out and Franklin himself comments and congratulates you? What do you do next with your life? Join a bowling league, start bass fishing? 😂
After i figure it out I can finally start bbqing for real!
Love the vids you post and I have used lots of your secrets. I have only done 2 briskets and both have come out amazing. But dude, are you putting some of that beef tallow in your hair for leave in conditioner or what? LOL And where is the Paul Bunyan shirt? This video didnt feel genuine without it. Btw, loved the Dalstrong viking knife video. One of the greatest things Ive ever seen on the interwebs
Haha thanks man! Viking song is one of my favorites
The Sous Vide holding chest, what exactly is that? I didn't see any water in it, so I just curious how it stays at 150 degrees. Thanks for all your content, as I learn so much.
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Thank you for this informative and entertaining video along with the endless stream of other videos you've produced. Quick question if I might, I believe you had been using a Highland for years and now we're using a longhorn. I saw a Highland assembled at the hardware store and looked really well made at an incredible price but it's advertised as a charcoal smoker and the longhorn is charcoal wood smoker. Any thoughts on why the Highland would be advertised as a charcoal smoker only? I believe you used lots of splits as well as charcoal in your older videos. Would appreciate any thoughts. Cheers!
Not sure. They can both burn wood, but the longhorn is definitely easier. It has a larger firebox, cook chamber and stack
Good stuff Steve. Looked like a great brisket on this screen! 🍻
Thanks man!
Brother, thank you for your calling of teaching the rest of us how to cook the best briskets of our life. You're doing the Lord's work, trust me. Men worldwide thank you.
Thank you!
Every time he says "Aaron Franklin" we drink
Bro says he tried everything and still doesn’t know what Franklin does so time to just appreciate his own efforts.
Thanks!
I think you need to get hold of a USDA prime brisket.
Talking to my butcher and he said USDA prime taste different and is superior to Canadian prime because US cattle is corn fed before they go to slaughter.
I could believe that.
Stop obsessing about Aaron Franklin and wash your damn hair!
It's strange no one knows the secret given the number of people that have worked there over the years.
If you want to match Franklin, your smoke has to be 10x heavier. Stop opening the smoker and soak half your wood overnight in water. That’s his secret. Trust me
Lol! I'm crazy but not that crazy
You make so many videos about this guy. You should probably pay him
Great video, lots of good information, but can we start a gofundme for you to buy a beard comb?
If you stop the tinfoil hat content I'm leaving!
I too cannot get post oak and have limited supply of oak but lots of fruit trees... I just don't appreciate the flavor as much. It's not a big part but I feel it is a unique flavor that just says Texas bbq
Maybe I'll upgrade to a butcher paper hat
Did you buy a brand new OHJ Highland for this cook? Looks like that one has never been used before. Or are you just that meticulous in cleaning?
Just got a new Longhorn Reverse flow
I think Franklin used 265, 285, etc for temps in his videos just to mess with all the peeps using pellet grills
Lol. He should have said 263, 287 etc
I disagree about Franklin being the brisket champion
Nice work dude! Love the methodical breakdown and really like the way your vids are filmed and lit - looks great. Look forward to following your next series.
Question for you on the hold - my oven's lowest temp is 160F and it is NOT a convection oven. Do you believe 160F is an acceptable temp for a 10 hour hold?
Great video - especially for those of us using the same offset - my Highland is at least 15 years old and although she's not the prettiest girl at the dance, she gets the job done! Once you get a handle on fire management, which is quite a task with the small firebox, they work well for an inexpensive backyard smoker. Thanks for all the work you put into creating these videos!!
Thanks! Yea should be OK at 160.
You are a nut, and I love it! Great vid
14:18 it should feel squishy and gelatinous as you push your fingers up into it 😏
Ted Kaczynski's brisket method®.
In resume: Coca Cola formula its at least 10x easyer to replicate.
Mate, did you treat yourself to a nice OKJ cus that looks all shiny with far less drill holes? 😂 great video btw, brisket looked awesome
Yea! It's a longhorn
@@SmokeTrailsBBQ hope you are going to do a review & tonnes of testing on it
Let’s copycat a Franklin Brisket but change as many variables as possible 😂
Yes let's do!
As a native Texan having lived in Alberta (great beef provence), I can appreciate your quest for better brisket.
I've been to Franklin's a couple of times and love it. Micklethwait Craft Meats (Austin hidden 💎) is very good as well. Have you looked at "feeding the fire" adding fat to the smoking wood? New hack that is talked about lately. Thanks for the content!
Thanks for watching! I didn't get a chance to hit micklethwait while I was in Austin. Next time! I have tried adding fat to the fire. It makes a small difference for me but I don't find it's a huge game changer personally. I think it would be really tasty if I could find a way to get that grilled fat flavor all over the slices as well.
Become Aaron Franklin
Lol....wait like steal his identity?
i was taught in cooking class that basically 80% of flavour comes from the ingredients. and even though you can pick similar quality meats. a sirloin from canada will always taste different to the same sirloin from usa, even if it were the same cow it would still be different cause the environment and food they ate. so you probably already nailed his recipy. and given the chance youdd make it the same if you were to make it over in the restaurant where they make it themselves.
For sure, meat quality and regionality matter
@@SmokeTrailsBBQso technically you could be better than Franklin BBQ Jesus but you're just being defeated by the weather.
@@maphro haha maybe!