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I think you should do entire series like this. I mean the basic info how to cook everything, no experiments, taste tests, side dishes - just the Bible of cooking, whole playlist.
This ep was typically solid. But i disagree that the breadth of cooking video styles Guga produces across all of his channels needs any refinement by way of limiting the format...😢
@@molon_labe_arizona I didn't say anything like that, I said he should do a series. Here he's watching a video on his laptop and doesn't do things I mentioned too, but it doesn't mean he stopped cooking...
In his latest book, Smoke, he has changed it a bit. He suggests smoking the brisket at 260F, and then ramping up to 280F once you wrap it. He is also very strong about wrapping.
I like how everyone in the bbq world has seen those Franklin vids a ton of times. I don't even bbq but I've watched every single one of those, some probably 10 times.
Never watch any type of cooking show when you are hungry. I’m so hungry NOW!! And no BBQ restaurants are opened this early in the morning (9:30am). Thanks a lot Guga! 😆
Franklin BBQ was my first taste of Texas BBQ. My friends and I heard about it and we flew from Minnesota to Austin and our lives were forever changed. I have since bought my own offset smoker and I now make my own brisket exactly the way Franklin does.
I don't have the equipment for smoking a whole brisket, but occasionally a grocery store will be selling them for crazy cheap, like $1.49/pound. So I trim it, portion it up in 2-pound chunks, and use it for pot roast or stroganoff. Both are long braises, so the meat comes out tender whether flat or point. The trimmed fat gets rendered into tallow, which I use to make old-school fries.
My grandmother used to get a big brisket like that and have the butcher cut off the flat and ground it up. She would cook the point as a slow-cooked brisket and at the same time make meatballs out of the flat. Those were the days.
🤷 If the dang ol rub is caking up too much, getting sandy, then throw on a binder instead of skimping on the season. Dijon mustard is king. I like a lot of fresh cracked pepper as salt for my rub BUT I also throw in some cayenne powder and ginger powder 🤫 the ginger and cayenne be the secret to making the black pepper taste REALLY peppery
I have lots of cookers and years of experience cooking brisket. Nothing beats the original authentic flavor of no trim brisket cooked over direct open fire with a cheap grade of brisket, old school style and in half the time. You may want to give the original way of cooking this meat a shot, Guga, I think you may be shocked at what you're missing out on.
Exactly, the way people used to BBQ without all this obsession over the "best" way. That just takes all the enjoyment out of BBQing. Unless you burn the Hell out of it, any BBQ is good BBQ, especially if you had a nice relaxing time doing it.
I smoked a brisket last night. I used my offset until the temp reached 170 degrees then I wrapped it and put it on my pellet grill until it reached 205 degrees. I let it rest on the counter until the temp dropped to 175, then into my warmer for 12 hours at 148 degrees. My neighbor tried it and said that it was better than Terry Blacks, and up there with Coopers. So I'm happy.
As someone who was born in Central Texas, Franklin's BBQ is the real deal. I agree with Franklin, you don't need to be fancy with your seasoning, keep it simple; simple can mean good.
Thank you Guga for introducing me to Picanha! I agree with you, it's the best part of the cow (at least for grilling or roasting) and I can't get enough. For very low and slow cooks the brisket is of course better, but I personally prefer ribs :)
@@ZmannR2 the water keeps the humidity high which helps control the temperature and prevents the surface of the nest from getting dry sooner. The chemicals you want from the smoke dissolve into that surface moisture. Your meat having a tacky feeling surface is pulling in the smoke. Spritzing is to do the same thing, but you have to open the lid, and if you aren't getting nice small droplets you're just making the meat wet and slowing cooking. I was taught about this at the ISU meatlab by a company that produces liquid smoke. The water tray is generally a good idea for a long smoke. I don't bother with chicken and things like that.
i love these guga channels, they have inspired me to knock the rust off of my cooking skills, get a sous vide set up and a skillet to start out home cooking with a full swing on another note, if anyone has the knowledge, for a filet steak (filet mignon) should i dry brine it or just do salt and pepper right before sous vide?
Perfect Brisket starts with Traeger! Temperature control is key. I start at 185 for 8-10 hours or 145 degrees. Separate flat from point. Paper wrap finish in oven 250F until 205f by now it is evening. Rest overnight. Burnt ends Slice point toss in sauce cook in oven in stock pot 275 3 hours toss every 30 min.
Franklin wraps every single brisket now. This is his old technique. Love the vids Guga! Missed you in STL at the book signing. Wish you would have came on a weekend instead of a Tuesday. I catch you some time!!!!!
@@zoulzopan I would guess consistancy. He was a huge deal back then and could probably get away with it more. Today, he's beyond huge so I think coking that many briskets, it's just easier. Also, I have no idea how often he's actually doing the cooking there now, so it MAYBE an equaliser for different cooks.
I haven't made it to Franklin's....but here in AZ, Little Miss definitely hits (so does mine). Apparently the guy that owns Little Miss BBQ worked at Franklin's for about 4 years.....no wonder their brisket is fantastic!
Went to Franklins for my first and probably only time. Just because I live in VA and was there on business. 3 hrs in line and not sure if it was because of the wait, but it was the single best brisket I’ve ever had. Might have been the best initial few bites of food in my entire life. It was just unbelievable.
I love living right outside Austin just so I can go to three or four of the best BBQ joints on the face of the Earth within an hours drive. Although the only time I go to Franklin’s is when I visit this one customer’s office and we send an intern to go stand in line for us. But from Lockhart to Austin to a couple roadside places that you can’t even find on a GPS, it’s great to live in the BBQ capital of the World.
Three things I discovered while making bbq, and I see so many "famous" bbq people and youtubers not do. Dry brine the meat, DAYS in advance. You want that salt to get in and it won't if you salt and throw it on the bbq. Then you just salty outside beef. Second, rest the meat for WAY longer than you think. And third, in your salt/pepper mix, add 1/4 the salt content with MSG. Try these methods and then try your old method and do a comparison. You'll never go back.
The best brisket I have ever made was on my Komodo Joe over lump charcoal and your hardwood of choice. I just do the point. The flat is hamburger. I love the bearded butchers cajun seasoning so I give it a good coating of that and cook it on the Komodo Joe @ 270-275 for 10 hours. Then take it off wrap in heavy foil and put it on the counter overnight. Still warm in the morning and wonderful!
Guga make two briskets. One in the smoker using only dry oak wood and second one using Kettel grill and charcoal briquette + wood chips. Then let guys compare if there's any difference.
While using a kettle, wood chunks (not chips) will probably work better on long cooks. It doesn't take a huge amount, either. I use about a double-handful of wood interspersed with enough charcoal to burn about six hours. I generally wrap the meat when it hits the stall; once wrapped it can't take on more smoke flavor anyway.
@@enigma9789 Yes, you can. If the pellet smoker is run around 175 with a smoke tube for the first eight hours, it'll get very close to stick burner results. I've been BBQing for over 40 years. There isn't a technique I haven't used. I'm certain I forgot more than you'll ever know. Since you seem to know what my pit experience is from one youtube comment, I challenge you to a cook-off any time, and you get to choose the protein and pit I cook on. I guarantee your ass gets whooped, son.
My two biggest pieces of advice for barbeque mirror a couple pieces that Jeremy touched on. 1. It's better to under trim than to over trim. 2. The rest time is as important to the final product is as the cooking itself. Allow at least one hour for resting in a cooler, but three hours is better (I've never tried anything over five hours, but it could work).
As a Texan born and raised, I can tell you that in fact most great barbecue places literally only do salt and pepper on their briskets. The most important factor for flavor and that amazing bark is the smoke and the wood used to smoke. In Texas it's usually Mesquite, Hickory, and sometimes Oak.
I've gotta say, I hear where Guga is coming from regarding Gordon Ramsay's way to check if meat is done (feeling different spots on your wrist/hand). I learned that way and now I always do it lol. It's just sort of a good reference quickly, if you dont have a thermometer. Plus, if you feel it when its properly done, and then find a spot on your hand that feels that way, you can just use that as your scale. Cool party trick lol
I'm not Brazilian. I've only ever step foot in Brazil once. But my local churrascaria knows how i like my picanha and carne de sol--I love them and I'd like to think that they do I as well
When I cook a brisket I always start about 8 pm. The brisket goes on the smoker by 9:30 pm. I leave it on smoke for 4 to 5 hours then wrap in paper with tallow. Then manage the fire till about 10 am then into the cooler for another 8 hours to rest. Always tender and flavourful. I got started smoking after watching BBQ University with Steven Raichlen. Then I started watching Franklin and Myron Mixon and talking with different competitors in by local area. They all gave great advice. That helped me gain the confidence to enter a few amateur cook-offs. I smoked all the meat for a friend's wedding that had 200 guest that gave my Char Griller Pro off set cooker a run for its money.
My best brisket was smoked like normal, wrapped and brought to temp, then i vac sealed it and threw it in a cooler with a sousvide and let it sit overnight at 150.
It's funny when you talk to old timers from Texas. They call this "new" or "new-style" BBQ. According to them, "true" and "authentic" Texas BBQ is over coals, direct heat. From around the 1970s forward, offset smokers changed the face of Texas BBQ. They claim it was restaurants and competitions that changed everything. When talking with them, they didn't even trim the brisket because you needed the fat to protect the meat. It's sad that few people ever talk about this old-school BBQ. It is like "authentic" Florida BBQ was over coals and used mop sauces. Now, very few native Floridians are left that know these old ways.
That's old-school pit style, and it's still done in some places. A big part of that shift though was not actually the rise of the offset, but the rise of the USDA box-packed meat program that started in the 60s. That's when you started seeing meat packers sell individual primals shrink-wrapped in plastic. Before that, lots of BBQ places did entire forequarters at once, and then did the cutting after it was smoked. Offsets are just too small to really do that kind of thing, so pits were the standard choice. Once the butchery was pre-done cheaply for you, offsets became real popular because they're just more fuel efficient until you get into extremely large quanities of meat (like fill an entire room kind of levels)
Smokers that sealed the air out and not open pit helped with moisture retention. So the change actually increased the quality but lost a bit of the craft.
I agree with the brisket fat, especially if the brisket is going into an oven, a BBQ, or a smoker. The fat on top might baste the brisket as it melts, or so they say. The fat on bottom may shield the meat you eat from heat. I have cut a brisket in half and folded it so that the fat is on the outside. No idea if that does anything. One thing online is that if you have a lot of seasoning, the fat side up may wash them off? But, I sometimes like cooking my meat with 0 seasonings and put some salt after. This might be an interesting test
Aaron was interviewed, and touched on his old videos, saying what he taught was right at the time, but BBQ is ever evolving, so what is the correct way at the time, may not be the best in the future.
When I took a trip to Texas for bbq franklins was the place I wanted to try the most. When I did it ruined bbq for me. It was too damn good and everything I had after that I try and compare it to that and of course it falls in comparison. His bbq I believe truly is some of the best in the world
I've been told I ruined steaks, salmon, and raised the bar on BBQ by my family and friends. I get constant texts asking when I'm going to run the smoker or grill again. We didn't make Franklin's a couple years ago when in Austin as they were not yet open for inside dining and you could order online in advance. Brisket was sold out 43 days in advance. We were Ubering or walking around town so that made no sense to go there. Almost didn't make it back from Mueller's as the Uber guy wouldn't come back. We ended up with a very good Lyft guy who said he knew we were stuck so he came out. We had 3 other guys ride back with us because they had to hitch after Snow's ran out of food but the guys who drove them from Snow's were going the opposite direction. We did go to Stubb's, Terry Black's, Salt Lick in Driftwood, Louie Mueller's in Taylor and a couple other places that are now closed I guess. But everywhere we went I talked to the guys running the pits. Nobody was saying "Uhh, yeah we don't talk about how we do stuff" all very open and I took a little from all of them and use it when I cook.
just threw another one of the Australian wagyu BMS 8-9 Denver steaks into sous vide, just won't get the charcoal flare since it's cold AF and snowing sideways outside, good thing I got the flamethrower so I can sear it inside!!
I live in California, we have a local grocery store called Stater Bros... they have a full service butcher inside every single store, and honestly, if they don't have a cut, they will order it for you.
Aaron clears-up some of this in his Masterclass--I highly recommend it. I have been smoking brisket in Texas for 30 years and my step-brother has won many championships in several categories.
Important note on the long resting period. I feel it’s only good for quality high grade briskets not select ones for us weekend budget backyard grillers. 😆🤷🏻♂️
He could mean aerodynamic, when smoking you want to control airflow best you can. and if the heat and smoke come in on the small side it can roll up the big side as it rises out the smoker.
I knew nothing about steaks before Guga Foods. All my meat came from a grocery, I always used the wrong cuts, and always cooked my steaks well done because I never knew how long to cook it. Now, the people at my local butcher shop think I'm a pro and I'm constantly trying to make better steaks. I've gotten better because of Guga. My next thing is to buy the GE indoor smoker and go crazy with meats.
Interesting. I've watched his MasterClass on barbecue (basically brisket) and he uses different techniques there. (i) He recommends wrapping it up, and (ii) he sprays a mixture of apple cider vinegar and water.
used to live in Austin before buying a home in San Antonio. been to Franklin's a bunch and they make great brisket!! Another really good spot in Austin is Interstellar BBQ. great and interesting variations on BBQ. love the peach tea glaze pork belly there
That was fucken awesome!! I've seen his video at least 1 million an 1 times an it jus keeps getting better every time I see it!! But seeing professionals break it down was freaken awesome!!
I'm in Minnesota. I get my brisket from Wal Mart. If I want to pay twice or 3 times as much, I can go to my butcher shop and get Wagu or whatever. But this isn't a competition. All I look for is good marbling in the meat section of the brisket. I never trim it before cooking. Fat is flavor. I can trim the little fat that doesn't render after cooking if I want. I cook hot and fast in my Pit Barrel unwrapped for 6 hours then wrap in butcher paper and hold it at 145 or so for 10 hours. Comes out like butter. There's no reason to pay big $$ for a brisket because until BBQ competitions it was the cheapest, one of the toughest cuts of meat. Still is tough. Just like I don't pay the premium for beef ribs anymore. I buy chuck roast. Same flavor less expensive. Comes out great every time I make it.
In that Franklin video even when he's trimming the brisket, there are different ones. Take a look: The brisket at 6:18 is a totally different brisket. Then at 6:25 it magically changes back to the one he's been trimming (edit: These time signatures refer to the Franklin Brisket video, not this Guga one, but youtube automatically places them for here.)
Funny Franklin is so revired, yet he did a competition and got his ass kicked. Jeremy has never competed as far as I know. Bring on your briskets. I take the challenge. There's one trick that I have put out and know one listens too bad. I just keep keep cooking and killing it.
When he's talking aerodynamic what he means is how the smoke moves over the brisket. Look at a video of how air moves over a car vs. a truck with a bed. The air catches in the truck bed and rolls causing the truck to slow. In this case he's not talking about the speed of the cook time just how the air flows over the brisket so it can touch even surface area. Which sorry guys he is 100% right.
If ever you two, chud’s bbq, Malcom Reed ( Howtobbqright ), BBQ Pit Boys were ever to compete in Food Network’s bbq brawl, its over for all the other competitors
Guga, Sunday is family day in my family which means I have to be the chef this Sunday is going to be simple it's going to be Chicken Alfredo day but I'm going to give it a twist by adding bacon and ham! and I'm going to use 4 types of cheese and I'm going to top it off with parmesan Reggiano! it's going to be special!
Price per pound shouldn’t be that bad compared to most cuts of beef and when you get good results it’s a great experience for reasonable cost in my opinion.
No hate but REALLY BAD take in the beginning there. Brisket was a trash part of the animal and the whole point of slow cooking it was to make something delicious out of nothing. Even if you find choice or select, the ability to make it taste delicious should be celebrated. Not everything needs to be prime and not everyone can afford prime.
@@Galactic123 +2 to Flavor, +1 to Richness, +1 to Satisfying. The other stuff depends on whether it's of the Texas Barbecue subrace, the Corned Beef subrace, or the Mrs. Wolowitz's Shabbat Dinner subrace.
Guga can you make a video of you heroicly go out from double door. I would like to reply when people said "who eat steaks everyday anyway" With the gif of you getting out from double door heroicly, that would be funny 😂
Guge e Max podiam vir pro Brasil e ir numa churrascaria brasileira ou cozinhar um churrasco estilo brasileiro e mostrar uns cortes Brasileiros q nao sei se tem nos EUA (como Alcatra com maminha ou coxão mole) sla ia ser massa vcs 2 fazendo um churrascao juntos
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
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Guga its very very sad but i need to tell you 😔 Lynja didn't win against cancer 😔
If you want a good whole brisket the go to a wild fork they have a great selection and prime briskets
Many great BBQ here in Austin Tx, go to Lockhart TX the original Goats bbq
I think you should do entire series like this. I mean the basic info how to cook everything, no experiments, taste tests, side dishes - just the Bible of cooking, whole playlist.
If you’re making side dishes out of tastes, I’m not eating at your house
This ep was typically solid. But i disagree that the breadth of cooking video styles Guga produces across all of his channels needs any refinement by way of limiting the format...😢
I thoroughly enjoy the full range of Guga content. And recommend his book!
@@molon_labe_arizona I didn't say anything like that, I said he should do a series.
Here he's watching a video on his laptop and doesn't do things I mentioned too, but it doesn't mean he stopped cooking...
Well, Guga has a cook book that you can buy
In his latest book, Smoke, he has changed it a bit. He suggests smoking the brisket at 260F, and then ramping up to 280F once you wrap it. He is also very strong about wrapping.
Does he still lie and claim all he does is Salt and Pepper? Lol
@@TechTails pretty sure its about 1 part Lawry's seasoned salt and 1 part pepper. lol
I like how everyone in the bbq world has seen those Franklin vids a ton of times. I don't even bbq but I've watched every single one of those, some probably 10 times.
Never watch any type of cooking show when you are hungry. I’m so hungry NOW!! And no BBQ restaurants are opened this early in the morning (9:30am). Thanks a lot Guga! 😆
Fridge leftovers time lol
Franklin BBQ was my first taste of Texas BBQ. My friends and I heard about it and we flew from Minnesota to Austin and our lives were forever changed.
I have since bought my own offset smoker and I now make my own brisket exactly the way Franklin does.
I don't have the equipment for smoking a whole brisket, but occasionally a grocery store will be selling them for crazy cheap, like $1.49/pound. So I trim it, portion it up in 2-pound chunks, and use it for pot roast or stroganoff. Both are long braises, so the meat comes out tender whether flat or point. The trimmed fat gets rendered into tallow, which I use to make old-school fries.
Pressure cooker then grill lol
You can smoke a brisket in a grill with a smoke tube if you wanted to. There is always a way
I wish I could find it at that price on sale. Unfortunately they run around $88 bucks in my area
My grandmother used to get a big brisket like that and have the butcher cut off the flat and ground it up. She would cook the point as a slow-cooked brisket and at the same time make meatballs out of the flat. Those were the days.
🤷 If the dang ol rub is caking up too much, getting sandy, then throw on a binder instead of skimping on the season. Dijon mustard is king.
I like a lot of fresh cracked pepper as salt for my rub BUT I also throw in some cayenne powder and ginger powder 🤫 the ginger and cayenne be the secret to making the black pepper taste REALLY peppery
I have lots of cookers and years of experience cooking brisket. Nothing beats the original authentic flavor of no trim brisket cooked over direct open fire with a cheap grade of brisket, old school style and in half the time. You may want to give the original way of cooking this meat a shot, Guga, I think you may be shocked at what you're missing out on.
Exactly, the way people used to BBQ without all this obsession over the "best" way. That just takes all the enjoyment out of BBQing. Unless you burn the Hell out of it, any BBQ is good BBQ, especially if you had a nice relaxing time doing it.
Cook how you like! Franklin is one of the best bbq in Texas for a reason what he does is what he does and is very successful
I smoked a brisket last night. I used my offset until the temp reached 170 degrees then I wrapped it and put it on my pellet grill until it reached 205 degrees. I let it rest on the counter until the temp dropped to 175, then into my warmer for 12 hours at 148 degrees. My neighbor tried it and said that it was better than Terry Blacks, and up there with Coopers. So I'm happy.
As someone who was born in Central Texas, Franklin's BBQ is the real deal. I agree with Franklin, you don't need to be fancy with your seasoning, keep it simple; simple can mean good.
Except...he actually doesnt keep it simple with his seasoning...its not just salt and pepper. More of a do as I say not as I do teacher. Lame
Thank you Guga for introducing me to Picanha! I agree with you, it's the best part of the cow (at least for grilling or roasting) and I can't get enough. For very low and slow cooks the brisket is of course better, but I personally prefer ribs :)
The water pan is for smoke penetration. The moisture in the air allows the surface to be tackier longer to absorb the smoke.
It inhibits smoke penetration IMO
@@ZmannR2 the water keeps the humidity high which helps control the temperature and prevents the surface of the nest from getting dry sooner. The chemicals you want from the smoke dissolve into that surface moisture. Your meat having a tacky feeling surface is pulling in the smoke. Spritzing is to do the same thing, but you have to open the lid, and if you aren't getting nice small droplets you're just making the meat wet and slowing cooking.
I was taught about this at the ISU meatlab by a company that produces liquid smoke. The water tray is generally a good idea for a long smoke. I don't bother with chicken and things like that.
i love these guga channels, they have inspired me to knock the rust off of my cooking skills, get a sous vide set up and a skillet to start out home cooking with a full swing
on another note, if anyone has the knowledge, for a filet steak (filet mignon) should i dry brine it or just do salt and pepper right before sous vide?
Perfect Brisket starts with Traeger! Temperature control is key. I start at 185 for 8-10 hours or 145 degrees. Separate flat from point. Paper wrap finish in oven 250F until 205f by now it is evening. Rest overnight. Burnt ends Slice point toss in sauce cook in oven in stock pot 275 3 hours toss every 30 min.
Franklin wraps every single brisket now. This is his old technique. Love the vids Guga! Missed you in STL at the book signing. Wish you would have came on a weekend instead of a Tuesday. I catch you some time!!!!!
how come the change?
@@zoulzopan I would guess consistancy. He was a huge deal back then and could probably get away with it more. Today, he's beyond huge so I think coking that many briskets, it's just easier. Also, I have no idea how often he's actually doing the cooking there now, so it MAYBE an equaliser for different cooks.
Great video and it was nice having Mad Scientist there. I guess I'm one of the few that generally cooks the flat separate from the point.
I haven't made it to Franklin's....but here in AZ, Little Miss definitely hits (so does mine). Apparently the guy that owns Little Miss BBQ worked at Franklin's for about 4 years.....no wonder their brisket is fantastic!
Went to Franklins for my first and probably only time. Just because I live in VA and was there on business. 3 hrs in line and not sure if it was because of the wait, but it was the single best brisket I’ve ever had. Might have been the best initial few bites of food in my entire life. It was just unbelievable.
I love living right outside Austin just so I can go to three or four of the best BBQ joints on the face of the Earth within an hours drive. Although the only time I go to Franklin’s is when I visit this one customer’s office and we send an intern to go stand in line for us. But from Lockhart to Austin to a couple roadside places that you can’t even find on a GPS, it’s great to live in the BBQ capital of the World.
Three things I discovered while making bbq, and I see so many "famous" bbq people and youtubers not do. Dry brine the meat, DAYS in advance. You want that salt to get in and it won't if you salt and throw it on the bbq. Then you just salty outside beef. Second, rest the meat for WAY longer than you think. And third, in your salt/pepper mix, add 1/4 the salt content with MSG.
Try these methods and then try your old method and do a comparison. You'll never go back.
The best brisket I have ever made was on my Komodo Joe over lump charcoal and your hardwood of choice. I just do the point. The flat is hamburger. I love the bearded butchers cajun seasoning so I give it a good coating of that and cook it on the Komodo Joe @ 270-275 for 10 hours. Then take it off wrap in heavy foil and put it on the counter overnight. Still warm in the morning and wonderful!
I learned to trim my briskets watching this video by Aaron Franklin. Truly amazing! Stuff of legend.
Guga make two briskets. One in the smoker using only dry oak wood and second one using Kettel grill and charcoal briquette + wood chips. Then let guys compare if there's any difference.
Either should come out pretty damn good. But a pellet grill will never make a brisket like a real wood fire. NEVER.
While using a kettle, wood chunks (not chips) will probably work better on long cooks. It doesn't take a huge amount, either. I use about a double-handful of wood interspersed with enough charcoal to burn about six hours. I generally wrap the meat when it hits the stall; once wrapped it can't take on more smoke flavor anyway.
@@enigma9789 You can get 90%-95% there using a smoke tube. A pellet smoker just doesn't produce enough smoke on its own.
@@LewStewls No. no you cant. If you think so, you dont know how to smoke meat.. Keep trying though.
@@enigma9789 Yes, you can. If the pellet smoker is run around 175 with a smoke tube for the first eight hours, it'll get very close to stick burner results. I've been BBQing for over 40 years. There isn't a technique I haven't used. I'm certain I forgot more than you'll ever know. Since you seem to know what my pit experience is from one youtube comment, I challenge you to a cook-off any time, and you get to choose the protein and pit I cook on. I guarantee your ass gets whooped, son.
My two biggest pieces of advice for barbeque mirror a couple pieces that Jeremy touched on. 1. It's better to under trim than to over trim. 2. The rest time is as important to the final product is as the cooking itself. Allow at least one hour for resting in a cooler, but three hours is better (I've never tried anything over five hours, but it could work).
Costco sells whole briskets year round in Florida, prime grade.
As a Texan born and raised, I can tell you that in fact most great barbecue places literally only do salt and pepper on their briskets. The most important factor for flavor and that amazing bark is the smoke and the wood used to smoke. In Texas it's usually Mesquite, Hickory, and sometimes Oak.
Fantastic collaboration with 2 of the best.
Great video.
Jeremy is a LEGEND
I've gotta say, I hear where Guga is coming from regarding Gordon Ramsay's way to check if meat is done (feeling different spots on your wrist/hand). I learned that way and now I always do it lol. It's just sort of a good reference quickly, if you dont have a thermometer. Plus, if you feel it when its properly done, and then find a spot on your hand that feels that way, you can just use that as your scale. Cool party trick lol
Guga may no longer be in Brazil, but he will never lose the Brazilian spirit: Picanha is always number 1 🙏
That's because that truth is universal.
I love waguy piranha♥
I pray to wagyu piranha every night before sleep🙏
I'm not Brazilian.
I've only ever step foot in Brazil once.
But my local churrascaria knows how i like my picanha and carne de sol--I love them and I'd like to think that they do I as well
@@deving9799 you are brasilian then
he is Cuban not Brazilian
When I cook a brisket I always start about 8 pm. The brisket goes on the smoker by 9:30 pm. I leave it on smoke for 4 to 5 hours then wrap in paper with tallow. Then manage the fire till about 10 am then into the cooler for another 8 hours to rest. Always tender and flavourful. I got started smoking after watching BBQ University with Steven Raichlen. Then I started watching Franklin and Myron Mixon and talking with different competitors in by local area. They all gave great advice. That helped me gain the confidence to enter a few amateur cook-offs. I smoked all the meat for a friend's wedding that had 200 guest that gave my Char Griller Pro off set cooker a run for its money.
My best brisket was smoked like normal, wrapped and brought to temp, then i vac sealed it and threw it in a cooler with a sousvide and let it sit overnight at 150.
It's funny when you talk to old timers from Texas. They call this "new" or "new-style" BBQ. According to them, "true" and "authentic" Texas BBQ is over coals, direct heat. From around the 1970s forward, offset smokers changed the face of Texas BBQ. They claim it was restaurants and competitions that changed everything. When talking with them, they didn't even trim the brisket because you needed the fat to protect the meat. It's sad that few people ever talk about this old-school BBQ. It is like "authentic" Florida BBQ was over coals and used mop sauces. Now, very few native Floridians are left that know these old ways.
Big johns alabama bbq in tampa does it that way
That's old-school pit style, and it's still done in some places. A big part of that shift though was not actually the rise of the offset, but the rise of the USDA box-packed meat program that started in the 60s. That's when you started seeing meat packers sell individual primals shrink-wrapped in plastic. Before that, lots of BBQ places did entire forequarters at once, and then did the cutting after it was smoked. Offsets are just too small to really do that kind of thing, so pits were the standard choice. Once the butchery was pre-done cheaply for you, offsets became real popular because they're just more fuel efficient until you get into extremely large quanities of meat (like fill an entire room kind of levels)
Smokers that sealed the air out and not open pit helped with moisture retention. So the change actually increased the quality but lost a bit of the craft.
I agree with the brisket fat, especially if the brisket is going into an oven, a BBQ, or a smoker. The fat on top might baste the brisket as it melts, or so they say. The fat on bottom may shield the meat you eat from heat. I have cut a brisket in half and folded it so that the fat is on the outside. No idea if that does anything.
One thing online is that if you have a lot of seasoning, the fat side up may wash them off? But, I sometimes like cooking my meat with 0 seasonings and put some salt after. This might be an interesting test
I like brisket with some fat! I may be a weirdo idk 🤷🏼♀️. But I like some fat with my brisket.
I like how they tell Franklin he's wrong, just not to his face.
They won't, because they know he's right.
Aaron was interviewed, and touched on his old videos, saying what he taught was right at the time, but BBQ is ever evolving, so what is the correct way at the time, may not be the best in the future.
Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce
I like the fact you can both see whats the better in life. You both rock but sometimes someone can rock and roll. lol
When I took a trip to Texas for bbq franklins was the place I wanted to try the most. When I did it ruined bbq for me. It was too damn good and everything I had after that I try and compare it to that and of course it falls in comparison. His bbq I believe truly is some of the best in the world
I've been told I ruined steaks, salmon, and raised the bar on BBQ by my family and friends.
I get constant texts asking when I'm going to run the smoker or grill again.
We didn't make Franklin's a couple years ago when in Austin as they were not yet open for inside dining and you could order online in advance. Brisket was sold out 43 days in advance.
We were Ubering or walking around town so that made no sense to go there.
Almost didn't make it back from Mueller's as the Uber guy wouldn't come back. We ended up with a very good Lyft guy who said he knew we were stuck so he came out. We had 3 other guys ride back with us because they had to hitch after Snow's ran out of food but the guys who drove them from Snow's were going the opposite direction.
We did go to Stubb's, Terry Black's, Salt Lick in Driftwood, Louie Mueller's in Taylor and a couple other places that are now closed I guess.
But everywhere we went I talked to the guys running the pits. Nobody was saying "Uhh, yeah we don't talk about how we do stuff" all very open and I took a little from all of them and use it when I cook.
just threw another one of the Australian wagyu BMS 8-9 Denver steaks into sous vide, just won't get the charcoal flare since it's cold AF and snowing sideways outside, good thing I got the flamethrower so I can sear it inside!!
I cooked my very first Brisket yesterday and it was delicious but I'm going to cook another one today after what I learned here! 🙌🏾✨
I live in California, we have a local grocery store called Stater Bros... they have a full service butcher inside every single store, and honestly, if they don't have a cut, they will order it for you.
Should review Goldees no wrap method. Changed the way I do brisket to this day haven’t found anything better!
Watching these videos is how I think so many of us started. It was really before youtube exploded with bbq videos.
Sams club has prime brisket! Made my first brisket for Christmas, was so good
Guga you had me at Weber. I have been with my weber since forever. Keep up with the amazing videos and recipes 🤘
Aaron clears-up some of this in his Masterclass--I highly recommend it. I have been smoking brisket in Texas for 30 years and my step-brother has won many championships in several categories.
It’s hilarious to me that this is the exact same video. I learned to cook brisket watching probably at least 100 times.
Read the title and as soon as I saw Yoder I gave a like. Guga's bringing out the BBQ heavy hitters!!
In my area of wisconsin you have to ask for brisket specifically if you don't go to a specialized butcher
Important note on the long resting period. I feel it’s only good for quality high grade briskets not select ones for us weekend budget backyard grillers. 😆🤷🏻♂️
😂😂 I've been watching too much Uncle Roger, I read the "Your brisket is so funny" speech bubble from the thumbnail in Uncle Roger's accent 😂😂
Good vid. Also thank you for being candid; being honest😊
He could mean aerodynamic, when smoking you want to control airflow best you can. and if the heat and smoke come in on the small side it can roll up the big side as it rises out the smoker.
I knew nothing about steaks before Guga Foods. All my meat came from a grocery, I always used the wrong cuts, and always cooked my steaks well done because I never knew how long to cook it. Now, the people at my local butcher shop think I'm a pro and I'm constantly trying to make better steaks. I've gotten better because of Guga. My next thing is to buy the GE indoor smoker and go crazy with meats.
Interesting. I've watched his MasterClass on barbecue (basically brisket) and he uses different techniques there. (i) He recommends wrapping it up, and (ii) he sprays a mixture of apple cider vinegar and water.
used to live in Austin before buying a home in San Antonio. been to Franklin's a bunch and they make great brisket!! Another really good spot in Austin is Interstellar BBQ. great and interesting variations on BBQ. love the peach tea glaze pork belly there
That was fucken awesome!! I've seen his video at least 1 million an 1 times an it jus keeps getting better every time I see it!! But seeing professionals break it down was freaken awesome!!
Seasoning salt pepper plus either garlic powder or guga rub.
I'm in Minnesota. I get my brisket from Wal Mart.
If I want to pay twice or 3 times as much, I can go to my butcher shop and get Wagu or whatever.
But this isn't a competition.
All I look for is good marbling in the meat section of the brisket.
I never trim it before cooking. Fat is flavor. I can trim the little fat that doesn't render after cooking if I want.
I cook hot and fast in my Pit Barrel unwrapped for 6 hours then wrap in butcher paper and hold it at 145 or so for 10 hours.
Comes out like butter.
There's no reason to pay big $$ for a brisket because until BBQ competitions it was the cheapest, one of the toughest cuts of meat. Still is tough.
Just like I don't pay the premium for beef ribs anymore.
I buy chuck roast.
Same flavor less expensive. Comes out great every time I make it.
I agree with others. This video of Franklin was made years ago, it would be cool to see a present-day remake, to see how his methods have changed.
Correction Jeremy, Aaron was using an Old Country Wrangler for his cook.
Came here for this comment
That’s not a wrangler. It’s an old country they havnt produced in a long time. I believe it was called the rancher or something of that nature.
I get my packer briskets at the Commissary and they are always Choice.
Franklin is the man when it comes to brisket!!!
The guy they are watching is a beast in the bbq world
You know you're really good at something when you're in a movie literally titled chef and people come specifically to you for one thing.
In that Franklin video even when he's trimming the brisket, there are different ones. Take a look: The brisket at 6:18 is a totally different brisket. Then at 6:25 it magically changes back to the one he's been trimming (edit: These time signatures refer to the Franklin Brisket video, not this Guga one, but youtube automatically places them for here.)
Franklin's is one of the places I have to go to at least once.
That's an Old Country Pits Wrangler I believe...I really enjoyed this video and want some Guga's picanha and Jeremy's brisket.
Now get Steve Gow in there. Smoking Trails bbq. He’s the man!
Dry age with mushroom duxelle and dry age with wagyu fat
Guga always has the best collabs!
Funny Franklin is so revired, yet he did a competition and got his ass kicked. Jeremy has never competed as far as I know. Bring on your briskets. I take the challenge. There's one trick that I have put out and know one listens too bad. I just keep keep cooking and killing it.
When he's talking aerodynamic what he means is how the smoke moves over the brisket. Look at a video of how air moves over a car vs. a truck with a bed. The air catches in the truck bed and rolls causing the truck to slow. In this case he's not talking about the speed of the cook time just how the air flows over the brisket so it can touch even surface area. Which sorry guys he is 100% right.
gotta pit 'MadScientistBBq' against Sir Frankin to see who's got it, kid got critiques for sure
Made picanha last friday on a rotisserie. I agree very much so.
If ever you two, chud’s bbq, Malcom Reed ( Howtobbqright ), BBQ Pit Boys were ever to compete in Food Network’s bbq brawl, its over for all the other competitors
I have a put barrel cooker that has impressed the hell out of me.
They put msg in the salt 😂
Guga, Sunday is family day in my family which means I have to be the chef this Sunday is going to be simple it's going to be Chicken Alfredo day but I'm going to give it a twist by adding bacon and ham! and I'm going to use 4 types of cheese and I'm going to top it off with parmesan Reggiano!
it's going to be special!
Pressure cooker then grill lol
Well damn, now I want to smoke a brisket! Wish they weren't so expensive and took so damn long to cook though lol
It’s long but it’s worth it and fun if u like playing with a fire
Price per pound shouldn’t be that bad compared to most cuts of beef and when you get good results it’s a great experience for reasonable cost in my opinion.
@takeflight4666 I have a pellet smoker so not really getting to play. It's pretty straightforward, just long
@robm5425 it's mainly just due to how large they are and I'm usually only cooking for 2-3 people.
Love your vids! Keep up the good work!
Super HEB in Corpus Christi. Dang I love that place
Franklin inspired many.... You two keep it going!! I also feel Goldies in Texas, is the best BBQ period! 🙂
I smoked a 16 pound brisket in my weber... Turned out great for my first time trying
We need a cook off! Jeremy's brisket vs Guga's picanha
No hate but REALLY BAD take in the beginning there. Brisket was a trash part of the animal and the whole point of slow cooking it was to make something delicious out of nothing. Even if you find choice or select, the ability to make it taste delicious should be celebrated. Not everything needs to be prime and not everyone can afford prime.
I never by anything but select and it's delicious and everyone loves it.
Give me a beef rib over brisket any day
@@lukewarmwater9274 I love braised beef short ribs with mashed potatoes and gravy.
Not a huge fan of them BBQ or smoked at all.
@@leedoss6905 in NC we usually do them braised as well . We hardly do anything beef on the grill
For real! I've been cooking select briskets since Jeremy started making his videos and I'm still doing it to this day and everyone loves my brisket!!
The water pan needs to go below brisket, not next to it.
You definitely want to give your brisket a long rest rather than a short rest, so it can get all its spell slots back.
Brisket racial passives?
@@Galactic123 +2 to Flavor, +1 to Richness, +1 to Satisfying. The other stuff depends on whether it's of the Texas Barbecue subrace, the Corned Beef subrace, or the Mrs. Wolowitz's Shabbat Dinner subrace.
I'm with Guga....give me the PIcana (Still would take Ribeye over all of them).
Why was the first thing coming to mind Franklin the turtle
They can't just bin that quantity of fat. It can be used in dog food, or to make beef tallow bird feeders with seeds. It has commercial value.
Guga can you make a video of you heroicly go out from double door. I would like to reply when people said "who eat steaks everyday anyway" With the gif of you getting out from double door heroicly, that would be funny 😂
Be curious to see you review the new indoor smoker
Fantastic collab! Love it 👏🏽👏🏽
For whatever reason Jeremy, I’ve watched you more than Aaron Franklin 🤷🏻♂️ Like your content better 🤷🏻♂️
Guge e Max podiam vir pro Brasil e ir numa churrascaria brasileira ou cozinhar um churrasco estilo brasileiro e mostrar uns cortes Brasileiros q nao sei se tem nos EUA (como Alcatra com maminha ou coxão mole) sla ia ser massa vcs 2 fazendo um churrascao juntos
Guga. Prometheus is the god of barbeque. He gave man fire.🔥
Instead of paper or foil, I wrap my brisket in thick bacon and it's a game changer ❤
we need more jamie oliver shredding videos or the gordon ramsey cheese one 😂🍻