Making the Perfect Brisket | BBQ with Franklin | Full Episode

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  • เผยแพร่เมื่อ 2 ม.ค. 2025

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  • @PBSFood
    @PBSFood  6 หลายเดือนก่อน +2

    Still hungry? Find more shows in this playlist🍖: th-cam.com/play/PLQMKh4LBO6xP69g5F1UDOC52X5cIZ2FGB.html&si=Db9DgJ0nMLBaEW85

  • @diegoelizalde9330
    @diegoelizalde9330 11 หลายเดือนก่อน +84

    My favorite thing about brisket is the hours spent by the fire, occasionally smelling wood smoke, having a drink and enjoying the slow life.

  • @Jebusisblatantidolatry
    @Jebusisblatantidolatry 3 หลายเดือนก่อน +56

    I am currently 4 hrs into my brisket...bourbon on the rocks and a dog at my side. The good life. 🇺🇸

    • @MrYikes-dk2mb
      @MrYikes-dk2mb 2 หลายเดือนก่อน +1

      😨

    • @KevinMullins-go7xs
      @KevinMullins-go7xs 2 หลายเดือนก่อน +2

      Merica!!!🇺🇸

    • @cyberguy5000
      @cyberguy5000 20 วันที่ผ่านมา +1

      Im 2 hours in and you just reminded me that I have some Scotch left. Thank you sir.

    • @Jebusisblatantidolatry
      @Jebusisblatantidolatry 20 วันที่ผ่านมา +1

      @cyberguy5000 glad to help. May your brisket be delicious!!!

    • @punksintheback7062
      @punksintheback7062 13 วันที่ผ่านมา

      I'm 2 months now into my brisket..

  • @ratlips4363
    @ratlips4363 ปีที่แล้ว +35

    And here I am smoking a brisket on my Weber kettle for 11 to 12 hours. Franklin's ideas are pure gold. Thanks so much

    • @asdfkgkspr284
      @asdfkgkspr284 ปีที่แล้ว

      What size kettle, and how do you keep the fire going long enough w/o a smoker?

    • @toymachine2328
      @toymachine2328 ปีที่แล้ว +1

      @@asdfkgkspr284I think Webers usually have a hinged part on the grill that allows you to add charcoal without having to remove the food.

    • @futbolshirt
      @futbolshirt ปีที่แล้ว

      @@asdfkgkspr284B&B Charcoal Briquets is a game changer.

    • @ButterbeanThe
      @ButterbeanThe ปีที่แล้ว +2

      I have the medium-sized Weber Smokey Mountain, and I love it. Never had a failed peice of meat from this smoker. Set and forget it!

    • @ratking948
      @ratking948 8 หลายเดือนก่อน +1

      Many people have had great success on the weber kettle. I like using a snake or bro and sear method.

  • @rayhomeservices1854
    @rayhomeservices1854 ปีที่แล้ว +25

    I also live in Austin. When I smoke a brisket, I will smoke it for 6 hours and when it’s time to wrap it, I will stick it in the oven at 250 for the rest of the time. It works wonders. I usefully try to start it around 6 in the evening so that way come midnight I stick it in the oven and let it go til 6-7 the next morning. 😋

    • @The_Loathsome
      @The_Loathsome ปีที่แล้ว +4

      Saves a pretty penny on firewood too!

    • @scottmesser4400
      @scottmesser4400 ปีที่แล้ว +2

      Once you get the internal temperature correct wrap it in heavy foil and put it in a small cooler and it will continue cooking because it insulates it and keeps it hot.

    • @asianangler
      @asianangler ปีที่แล้ว +3

      so you switch from smoker to oven after about 6 hrs and time to wrap?

    • @rayhomeservices1854
      @rayhomeservices1854 ปีที่แล้ว +3

      Yes, After you smoke for 6 hours, the smoke ring and bark are formed. After wrapping in butcher paper, you are basically just holding temps at that point. What better way to hold temp than in an oven. It is not like the smoke is gonna permeate the paper. I love it. And don't hear people talk about it. Kinda my own little gig. @@asianangler

    • @CatfishHunterr
      @CatfishHunterr ปีที่แล้ว

      im doing a brisket today and plan on using that method but at 225 do you put it on a tray or anything@@rayhomeservices1854

  • @BriansKitchen
    @BriansKitchen ปีที่แล้ว +94

    I have watched his Master Class and it was great! Before wrapping he usually puts beef tallow under the meat and sprays the paper with apple cider vinegar, then back into the cooker. It made a huge difference in mine for sure.

  • @mdproductions3387
    @mdproductions3387 ปีที่แล้ว +81

    Such a down-to-earth, no-frills video. Love the genuine approach and presentation.

    • @Charles-qr7ne
      @Charles-qr7ne ปีที่แล้ว

      no-frills?..I was gonna say pointless.

    • @jeremyd.2156
      @jeremyd.2156 ปีที่แล้ว +2

      @@Charles-qr7ne i just feel bad for those exhausted, sweaty workers in the smokehouse. looks like a job you can't do for long before you quit

  • @woolfel
    @woolfel ปีที่แล้ว +36

    I've seen him explain his technique multiple times, but there's art to it. you need the experience and art to make brisket to his level.

    • @454budman
      @454budman ปีที่แล้ว +7

      He doesnt tell you everything and also hes using super expensive beef which your not going to see that quality at HEB

    • @dr.markevers8331
      @dr.markevers8331 ปีที่แล้ว

      @@454budmanyou can get prime, even waygu briskets at HEB. Not every store has a butcher counter, so make sure you go to one that does.

  • @metalr66
    @metalr66 ปีที่แล้ว +9

    Thank you, Aaron Franklin, for teaching me the ways of a brisket. I compliment you every time I smoke a brisket. You are definitely the Yoda of brisket. Team aluminum foil. Lol! Htown boy here.

  • @Cwrigh25
    @Cwrigh25 ปีที่แล้ว +17

    I met Aaron once at an event in Texas. SUPER nice guy.

  • @Given2Fly7173
    @Given2Fly7173 7 หลายเดือนก่อน +26

    “I ain’t got nothing to hide!” Is the understatement of bbq history!!

    • @kingkong007
      @kingkong007 6 หลายเดือนก่อน +4

      100% Franklin has done so many tutorials and NONE are what he actually does.

  • @shortconcert
    @shortconcert ปีที่แล้ว +12

    Mr. Franklin, I love that you work with PBS. Keep going, PLEASE!

  • @Spectre_N7
    @Spectre_N7 ปีที่แล้ว +75

    Awesome to see Franklin back in the TH-cam game. Excellent video

    • @BrianFordKY
      @BrianFordKY ปีที่แล้ว +12

      This is an old video recently uploaded unfortunately

    • @13Voodoobilly69
      @13Voodoobilly69 ปีที่แล้ว +1

      This was a PBS mini series. I believe it was 7 episodes. It was excellent and I am glad to see it shared on TH-cam.

    • @tylerjacobson8012
      @tylerjacobson8012 ปีที่แล้ว

      People have said but this is an old series. This series is like a Bible to a lot of backyard cooks. Super awesome. Franklin is great at these things. He should have a bbq show on the food network or something..

  • @tobaccoman1542
    @tobaccoman1542 ปีที่แล้ว +7

    I made a big brisket for my daughters wedding rehearsal and it turned out amazing. I wrapped it in foil and let it cool for about 3 hours.

  • @507718
    @507718 ปีที่แล้ว +18

    what a great vid. fun fact, there is no difference between the shiny and dull side of tinfoil. those two sides are a product of the manufacturing process, they cant roll the aluminum thin enough as one sheet but they can do it as two so when they do the final roll one side gets touched by the rollers and the other is pressed against another sheet of foil, thus the two different appearances.

    • @jesseramon
      @jesseramon ปีที่แล้ว +3

      good info TinMan
      👌

    • @nathanwilliams4005
      @nathanwilliams4005 ปีที่แล้ว

      I had always thought the dull side was less "sticky."

    • @johnmicallef684
      @johnmicallef684 4 หลายเดือนก่อน

      Says there is no difference… proceeds to explain the cause of the difference. 🙄

    • @TomN..
      @TomN.. 3 หลายเดือนก่อน

      The dull side has a chemical that makes it less sticky. Fun fact

  • @bookerdaniels1401
    @bookerdaniels1401 ปีที่แล้ว +9

    So cool to see a guy who takes his craft seriously but does not take himself too seriously.

    • @smobro
      @smobro ปีที่แล้ว

      You nailed it!

  • @FerretL0ve
    @FerretL0ve ปีที่แล้ว +11

    Meat Church did a great video like this with multiple Dallas area pit masters. Highly recommend too!

  • @clintharris8519
    @clintharris8519 ปีที่แล้ว +31

    Aaron Franklin is the absolute GOAT when it comes to Texas BBQ! Love this video!

  • @pointnozzleaway
    @pointnozzleaway ปีที่แล้ว +9

    Franklin BBQ visit is on my Bucket List. Gonna be a LONG walk from NC. Gonna make it happen ! 👍

    • @ChillMix14
      @ChillMix14 5 หลายเดือนก่อน

      Ever been to Rodney Scott's in Charleston, SC?? Also on my bucket list

  • @domdela5217
    @domdela5217 3 หลายเดือนก่อน

    I've started making brisket several years ago when Covid started, using a simple Weber Kettle charcoal grill. I know it's not the ideal vessel, but I have to say the results have been pretty good lately. I buy a full pack from Costco and just use the point. I save the flat for stews for the winter. I've learned to just use 1 piece, rotate the meat every 4-5 hours, add more charcoal and hickory (using a snake method), and be very patient. About 20 hours smoke time. Wrap with brown paper and foil to keep the juices in. Then just low heat until ready to serve.

  • @philstone3859
    @philstone3859 8 หลายเดือนก่อน +2

    I really like that LBJ description! That brisket is criminal! 😆👍🇺🇸

  • @trxcummins7388
    @trxcummins7388 ปีที่แล้ว +16

    One of the biggest variables I have seen on cooking a brisket is the actual brisket itself there's a huge difference if you get a choice brisket from Walmart versus a butcher's cut from an actual meat market

    • @darrellcurrier5571
      @darrellcurrier5571 ปีที่แล้ว +4

      I would assume that if that butcher is getting a choice quality brisket, there won't be much difference.

  • @tonehero85
    @tonehero85 ปีที่แล้ว +14

    “Now I become a pitmaster. Destroyer of bbq central texas.” - Aaron Franklin Oppenheimer

  • @matttonsberg8116
    @matttonsberg8116 ปีที่แล้ว +43

    I made an awesome 18 pound brisket yesterday for the in laws, I would say it’s my best one yet! I went with the foil boat method

  • @jeffj2495
    @jeffj2495 ปีที่แล้ว +8

    I made a mistake - i watched this at 10pm. Now I am HUNGRY for brisket!
    Great vid. I liked the little experiment with wrapping types.

    • @Hippo.556
      @Hippo.556 ปีที่แล้ว +1

      1:52 am for me.

    • @ramencurry6672
      @ramencurry6672 ปีที่แล้ว

      If you make brisket BBQ and have leftovers, you can freeze it for future brisket grilled cheese sandwiches for evening snacks. It’s a really good sandwich

    • @atahau6600
      @atahau6600 3 หลายเดือนก่อน

      😂

  • @small760
    @small760 หลายเดือนก่อน

    Franklin put only salt n pepper NO BINDERS and made the best brisket ever! Simplicity is something special!!

  • @TheBeefTrain
    @TheBeefTrain 9 หลายเดือนก่อน +1

    These two together are awesome

  • @georgesheffield1580
    @georgesheffield1580 3 หลายเดือนก่อน +2

    He is telling EVERONE ,including his competitors and future competitors how to do it right

  • @mad_chill_dave
    @mad_chill_dave ปีที่แล้ว +4

    18:31 when she's tired of waiting for you to make the first move

  • @bradwies4036
    @bradwies4036 หลายเดือนก่อน

    Aaron is the maestro of brisket. Drove 17 hours to try it in person and was absolutely phenomenal. Love the energy he has. Keep up the great work sir!

  • @American_Heathen
    @American_Heathen ปีที่แล้ว +2

    When I first started to use my smokers, I found videos from him. I took some of his tips, and I think I can make a pretty good brisket.

  • @baronvonwhat
    @baronvonwhat 9 หลายเดือนก่อน +1

    A Franklin. Love the Music in this video. oh and your
    cookers, barbecue, and videos

  • @hernanrodriguez1687
    @hernanrodriguez1687 6 หลายเดือนก่อน +1

    This dudes breaks it down by the science! BBQ GOAT!!

  • @cybernode33
    @cybernode33 6 หลายเดือนก่อน

    As a previous Traeger+ user, I have recently switched to Asmoke and it has been a game-changing experience. The precision in temperature control is mind-blowing and Asmoke's FlameTech patent truly sets it apart. With my old Traeger+, maintaining a consistent temperature was always a challenge. But Asmoke's dual sensors and PID algorithm ensure the temperature control is within 5°F, and this has significantly improved my grilling results. Moreover, the variety of wood pellets flavors available has added a new dimension to my BBQ dishes. The portability of the Asmoke grill is a big plus too, making it a perfect companion for outings. The battery life is impressive, with up to 10 hours of runtime. Not to forget, the convenience of remote temperature adjustment and food monitoring through the app is fantastic. I'm definitely a happier griller with Asmoke! #Asmoke

  • @MaxFeken
    @MaxFeken ปีที่แล้ว +4

    This should have 800 mil views

  • @wileycoyote4180
    @wileycoyote4180 6 หลายเดือนก่อน +1

    Thank you bubba haha making my first brisket this Father’s Day low and slow haha

  • @bill2747
    @bill2747 ปีที่แล้ว +70

    At the very beginning the dude wrapping the brisket was dripping sweat onto it. That defines a great brisket

    • @gingerbeardman73
      @gingerbeardman73 ปีที่แล้ว +16

      Glad I wasn't the only one who saw that.

    • @fubhobama
      @fubhobama ปีที่แล้ว +6

      That's a real pitmaster. I know how it is, tending a fire in 100° Texas heat can be tough.

    • @chris.eskimo
      @chris.eskimo ปีที่แล้ว +2

      Don't forget cigarette ashes !! Absolutely necessary!!

    • @garanzbrah7437
      @garanzbrah7437 ปีที่แล้ว +6

      Adding that human salt brine bebe

    • @07boboboy
      @07boboboy ปีที่แล้ว +2

      Would that be "meat sweats" 😃

  • @ericmoorehead1100
    @ericmoorehead1100 ปีที่แล้ว +7

    I have eaten his brisket one time. It was fabulous 😊

  • @CohibaJoe
    @CohibaJoe ปีที่แล้ว +1

    Welcome Back!!!! This is what I also use....Wagyu Beef Tallow.

  • @davidfournier3355
    @davidfournier3355 ปีที่แล้ว +10

    Franklin is the pitmaster legend!

  • @brucekolinski5401
    @brucekolinski5401 27 วันที่ผ่านมา

    Great educational test. Thanks so much for this lesson.

  • @bryantreid
    @bryantreid ปีที่แล้ว +6

    Was in Austin Tx this past weekend and ate at Franklins. Was about a 2hr wait but WELL worth it!!! I’d wait however long it takes to eat that brisket again. Best I ever had.

  • @smitty7592
    @smitty7592 ปีที่แล้ว +14

    Nice to see Aaron’s perspective on a comparison that has been covered by others. Aluminum foil should have been replaced by the foil boat. Most who know would never wrap with foil.

  • @fu4616
    @fu4616 2 หลายเดือนก่อน

    I could watch this man talk about BBQ for days!

  • @mirlin12
    @mirlin12 6 หลายเดือนก่อน +2

    I love these videos, and especially talking with the ol timers.

  • @seriousandy6656
    @seriousandy6656 7 หลายเดือนก่อน +11

    dump the pellets in, go golfing. Come back for an unnecessary check, go to lunch. Come back check temps...go from there. Absolute winner for the average homeowner

    • @f0rmaggi0
      @f0rmaggi0 15 วันที่ผ่านมา

      Right? I love my Traeger. I’ll start a brisket at 10pm and go to bed.

  • @fm71450
    @fm71450 7 หลายเดือนก่อน +1

    Wow, Thank You. Time VERY WELL SPENT watching this video. From S.E. Tenn., we appreciate you.

  • @therealbahamut
    @therealbahamut หลายเดือนก่อน +1

    Okay first off, I'm a 42 year old Texan and I've NEVER heard someone say "if it ain't brisket, it ain't barbecue." Brisket is amazing for sure and I'll never downplay the joy of a masterfully cooked brisket but I'm just saying I've never heard that said.

    • @StonewallJackson-n8w
      @StonewallJackson-n8w 17 วันที่ผ่านมา

      I also love BBQ beef ribs.

    • @therealbahamut
      @therealbahamut 17 วันที่ผ่านมา

      @@StonewallJackson-n8w As do I. Some nice slow barbecued chicken is also quite a treat.

  • @JOSESBBQ
    @JOSESBBQ ปีที่แล้ว +3

    THE MASTERCLASS VIDEO HAS RELEASED

  • @smiller6238
    @smiller6238 ปีที่แล้ว +2

    Loved the analogies. Great job.

  • @gmr7494
    @gmr7494 3 หลายเดือนก่อน +1

    I waited in line 4 hours for this brisket
    I'd do it again!

  • @raytrout8272
    @raytrout8272 ปีที่แล้ว +1

    I can't get enough of these videos so cool ❤

  • @DreamConundrum
    @DreamConundrum 8 หลายเดือนก่อน +6

    "I'm thinking about picking up my beagle by the ears." That made me laugh.

  • @kerryrobinson9947
    @kerryrobinson9947 ปีที่แล้ว +1

    Man, a bucket list item. Wanna get there for his brisket. 👏👏👏👏👏👏

    • @davidbonner3367
      @davidbonner3367 ปีที่แล้ว

      Everything in his joint is fantastic. I was shocked at how good the smoked Turkey was....

  • @TheReal_DeanD
    @TheReal_DeanD 3 หลายเดือนก่อน

    It takes a lot of skill to get a good moist lean brisket. I've seen some reputable BBQ joints serve dry lean slices of brisket. Even me myself who has done a couple of smoked briskets have really botched and dried out the lean. It has gotten to the point now where I will choose a brisket with a thicker lean.

  • @davidbarfield3489
    @davidbarfield3489 7 หลายเดือนก่อน +1

    Barbecue is Science!!!!!!

  • @Tourist_McGee
    @Tourist_McGee 6 หลายเดือนก่อน

    i use paper for brisket and chuck roast. foil for pork shoulder.

  • @majordanggle
    @majordanggle ปีที่แล้ว +3

    It’s not just the secrets but the technique and experience that makes Franklyn’s Briskets so amazing.

  • @fhertlein
    @fhertlein ปีที่แล้ว

    I love a good brisket. Cooked plenty and it does take practice.

  • @markbritton844
    @markbritton844 ปีที่แล้ว +1

    Great video, very much enjoyed this.

  • @rastersplatter
    @rastersplatter ปีที่แล้ว

    Thanks for posting. Great video!

  • @vitaly6312
    @vitaly6312 ปีที่แล้ว +2

    The brisket was divine, of course. But the real surprise were the ribs. Best I’ve ever had and I live in a region known for their ribs.
    Franklin is hands down the best bbq place I’ve tried. I’ve had “the best” from every region.
    I think Franklin takes the gold. The only thing Franklin doesn’t do the best is pulled pork.
    Sausages, turkey, ribs, and brisket were phenomenal. I almost cried.

  • @jacksondaniels8169
    @jacksondaniels8169 ปีที่แล้ว

    In the 70's when my dad would bbq, he would use brisket from Kroger, Fiesta, or Randells because it was super cheap back then. Right up until the late 80's when I left TX, did brisket prices start to rise. Now briskets at the prime rating cost $90 - $1000 depending on cut and quality.

    • @waydegardner7373
      @waydegardner7373 ปีที่แล้ว +2

      I regularly get a packer Prime at H‑E‑B for $4.49/lb. Generally about $65-$70. Haven’t had a bad one yet. I do trim somewhat aggressively but most of the trimmings are used in other things.

  • @ivansantiago9068
    @ivansantiago9068 ปีที่แล้ว

    Great video u need to make more I know you are always busy can u make a video on offset fire management because I have a hard time getting the temp all the same

  • @roostercogburn809
    @roostercogburn809 10 หลายเดือนก่อน +1

    Looks like Roy Clark slicing brisket at Kreuz...

  • @Brandondrumkc
    @Brandondrumkc ปีที่แล้ว +1

    Great video. Thanks for sharing.

  • @anttiarokoski6255
    @anttiarokoski6255 ปีที่แล้ว

    Thx! Supreme video as always.

  • @brucebarton2099
    @brucebarton2099 ปีที่แล้ว

    That was fun 😄 thanks!

  • @TheGyldenlove
    @TheGyldenlove 11 หลายเดือนก่อน

    Franklin needs to do a popup bbq place in Copenhagen for a few weeks

  • @billreal76
    @billreal76 6 หลายเดือนก่อน

    That was fun to watch and I'm sure so much better to eat!

  • @DavidFSloneEsq
    @DavidFSloneEsq ปีที่แล้ว +12

    “Mr. President, that is your brisket over there.”
    “Son, they are all my briskets.”

  • @txmermella
    @txmermella ปีที่แล้ว +2

    that lil girl who dropped that brisket better pick that up and eat it! lol

  • @bassmangotdbluz
    @bassmangotdbluz 8 หลายเดือนก่อน +1

    I prefer lean brisket like Aaron.
    He is the Elvis of Texas Barbecue.

  • @JD-sl1qs
    @JD-sl1qs 4 หลายเดือนก่อน

    I finally found the secret to the brisket bark! sweat dripped off the nose onto the butcher paper!

  • @tommarsala3155
    @tommarsala3155 ปีที่แล้ว

    At what internal temp do you wrap the brisket?
    and what temp do you remove the meat

  • @seanjett5395
    @seanjett5395 ปีที่แล้ว

    Meat Fight! Love it!!

  • @mylarus
    @mylarus ปีที่แล้ว

    My jewish family always had some corned brisket. It was cheap and could be easily cooked til tender by boiling it. My guess is that its an Eastern European tradition going back hundreds of years and that made its way to the US where it was given the slow and low BBQ treatment;.

  • @scottschultz687
    @scottschultz687 ปีที่แล้ว

    Looks delicious Tommy, Happy Thanksgiving!

  • @uyen-nhinguyen5992
    @uyen-nhinguyen5992 ปีที่แล้ว +1

    what internal temp is best?

  • @SHREKfiona1234
    @SHREKfiona1234 ปีที่แล้ว

    Definitely seems like an austinite. Never had his q but reminds me of my dads paper bag brisket

  • @mykel4594
    @mykel4594 10 หลายเดือนก่อน +1

    Bro sweat was dripping on that meat😂😂😂

  • @Mackenzieadventures1
    @Mackenzieadventures1 ปีที่แล้ว +1

    Love me some brisket.

  • @patrickstalteri7148
    @patrickstalteri7148 ปีที่แล้ว

    I did an event Where I got my hands on some Australian AA 6-7 (A4) Wagyu I used the butcher paper wrap and it came out perfect wrapped at 165 then pulled at 205. I went through 51 pounds in 3.5 hours Not bad for a High school concession stand. Served with Homemade baked beans and corn bread people raved. Thank for the tips
    Chef PJ

  • @davidwhite7309
    @davidwhite7309 ปีที่แล้ว +1

    What wood did you use. And how much of difference does that make

    • @jucklowe
      @jucklowe ปีที่แล้ว +1

      Franklin uses Texas Post Oak,,,, which is a lot milder than hickory and especially mesquite.

  • @KennethAdair-x2d
    @KennethAdair-x2d ปีที่แล้ว

    Thank you

  • @ScottAdamsVT
    @ScottAdamsVT ปีที่แล้ว

    What temperature/time did you smoke, before wrapping?

  • @Dannoman623
    @Dannoman623 หลายเดือนก่อน

    Do I like to taste the nuance of each different piece without any adulteration? Yes. Do I also want to load a gallon of BBQ sauce onto each piece. Also YES! What does that make me?? 😂

  • @jucklowe
    @jucklowe ปีที่แล้ว +2

    I like to cold smoke mine for about 4 hours because I'm incredibly lazy. Then finish in a convection oven at 275 ish with a water pan,,,, doesn't taste any different to me and I don't have to clear my schedule and watch a fire for 12 hours,,, plus the house smells awesome. Love Franklin,,, went to his restaurant about 5 years ago,,,,, he was right there the whole time,,, asking folk how it was,,, how they were doing etc. Might be the most expensive meal I've ever had but worth every penny,, and the hours sat in line were great fun,,, everyone got to know everyone else,, was like a little party.

  • @dislexicdadscooking
    @dislexicdadscooking ปีที่แล้ว +1

    Bbq content is addiciting..not as addictive as eating your own though but still satisfying

  • @Elliot-h4z
    @Elliot-h4z ปีที่แล้ว

    Years may wrinkle the skin, but to give up enthusiasm wrinkles the soul.

  • @aajoe3723
    @aajoe3723 ปีที่แล้ว

    even with foil he is the best brisket wrapper out there lol

  • @jeffporter4894
    @jeffporter4894 ปีที่แล้ว

    So here's a question. We are headed to the Dallas area in April 24 for the eclipse. Where are recommendations for really good BBQ? Love the videos and have one of his books.

  • @ChiIeboy
    @ChiIeboy ปีที่แล้ว +1

    "aerodynamic" LOL

  • @raymondmartens7803
    @raymondmartens7803 ปีที่แล้ว

    When adding wood to my smoker a lot of white smoke kicks up I usually leave the door of the box open until that dies down. I've always heard that the white smoke is dirty smoke am i doing that right or can I just close the box door and let the white smoke die down on its own?

  • @briangleason5597
    @briangleason5597 ปีที่แล้ว

    Ever looked forward to something and Let Down. Yep me also.

  • @greengelacid2061
    @greengelacid2061 ปีที่แล้ว +1

    Few things in this world are as great as the smell of brisket slowly roasting on a post oak fire...it really sparks that primitive side of me...

  • @user-tu1ee6dc5f
    @user-tu1ee6dc5f ปีที่แล้ว +3

    They kept going back to the unwrapped. Tells you a lot.

  • @darnellrtr252
    @darnellrtr252 ปีที่แล้ว +1

    Texas has good bbq but a lot of the places seem to have a issue with creating a unique taste that’s very savory. Most of Texas bbq places taste like rubber. Franklins bbq in Austin Texas is one of the best I’ve tasted. Sam’s bbq is good. Lockhart Chisholm trail bbq is solid. Theres a place called the pit in Raleigh NC that’s really good. The absolute best I’ve ever tasted is dreamland bbq in Tuscaloosa alabama. You don’t even need bbq sauce they have the most unique savory taste I’ve had so far.

    • @nathanwilliams4005
      @nathanwilliams4005 ปีที่แล้ว

      Check out Terry Black's in Austin. Been there a few times and it's the best I've had (better than Black's in Lockhart). Though I wasn't able to make it to Franklin's. That is next on the list.

  • @rbu2136
    @rbu2136 ปีที่แล้ว +1

    Thank you. Loved this. Very America Test Kitchen approach with a young buck who has quickly become the Michael Jordan of BBQ. Good personalities. I can see this as a traveling show like triple D.

  • @steveno7058
    @steveno7058 ปีที่แล้ว

    My favorite is a foil boat and a very loose wrap of butcher paper over the top