This guy is the man. he has a 4 hour line out the door every day. he has no need to do these videos to promote his business. yet he does them anyway because he truly loves his craft. I also love how there are literally no secret recipes here! But there's still something magical and mysterious about this whole process.
these videos are not promoting his biz, this is more of a how to smoke a brisket tutorial. Dont think he even opened his restaurant when this video came out.
These videos are incredibly helpful, especially since I am a brisket novice. It’s 5:45am and I’m headed out to fire up the smoker for my first brisket. Wish me luck all and thank you Franklin 👍
@Daniel Sandal Good try. Unless you're living in England, or perhaps publishing in a technical journal, then a period is enclosed within the closing quotation.
@@erikchristianpeterson7643 , a period is only enclosed within a quotation if the quotation contains three or more words. Otherwise, it's preceded by the close quotation mark. This is standard in the Modern Language Association.
That Aaron is so unselfish in sharing his know-how speaks volumes not only about his supreme confidence in his own skills; but also to his generosity, fearlessness, and dedication to educating the world about culinary art of American barbecueing. Much respect to you sir. Very educational.
@@MarkDanielMiller You can't eat it in restaurant if you preorder and there infamous beef ribs only available on Saturday can't be preordered.The preorder times can fill up quick. That being said I'm going next month and I'm preordering this time.
Got in line @ 10:30am.......literally left there at 3:00pm lol. You MUST sacrifice your whole morning and get there before they open but BOI.....that god damn brisket and pork ribs were worth it
I can't tell you how many times I've watched this series on briskets as well as the Masterclass. I learn/remember something new every time. I'm sitting here waiting for my brisket to finish and just salivating at the thought of what's to come. Thank you for sharing your knowledge and experience. I'm from Texas as well and I couldn't agree more that if a piece of beef needs sauce, someone didn't quite cook it correctly. Let the meat sing solo. :) Cheers, Aaron!!!
Having lived in the UK my entire life I have never experienced BBQ like this. You have inspired me to pursue an education in making quality BBQ, many thanks Aaron Franklin
Even in the USA this style of BBQ is not available most places. Its very unique to Texas and the states surrounding it. I had a chance to visit Texas a couple years back and tried some great BBQ. It was easily the best meat I've had in my life. When I got back home, I tried every single BBQ place within 50 miles of my house and you just can't get anything like this. I got the $1k smoker and have been practicing making briskets and watching these guys on youtube to get their secrets. Even though I've only done a handful of them, they are already better meat than you can get at any restaurant in town. And now I get to help share this wonderful food with other people who, like me, had never been to Texas to try the real thing.
@@giantpune You're right. I've lived in Texas my entire life and have been working a wood-fired pit just over 50 years. There's nothing like watching the smokebox all night with crappy Texas beer. England and their ales are the best. One thing I can say about other regions is that there is something for everyone. I love the whole hog in Georgia and West Virginia, the awesome chicken, and white sauce in Kentucky and California? Well... they have a lot of avocados there I hear. I'm partial to Texas barbecue because that's what I grew up on. That said, there is plenty of other fine offerings all around and all are worth trying.
I've cooked many a briskets but I followed your tips and on TWO briskets for my Christmas dinner and they BOTH turned out to be THE BEST that I've ever produced. I usally over cook mine and the end results are the usual for over cooked brisket. I watched a video of you slicing one of yours at your restaurant and the one in this video and I noticed how it had a "jello" like jiggly look to it. I was like "that can't be done". But I know now, jiggly, in this case, means perfection. Great tips!!
Marcus Karlsson I’m assuming he didn’t, since Franklin didn’t use or mention thermometers, but I used a probe yesterday to cook mine basically exactly like franklin laid out, wrapped in foil at ~5 hours, but ran the temp up to 210 internal in the center(not quite the thickest spot. Shit is awesome
i like Aaron, he knows his stuff beyond the shadow of a dought and he has a really good sense of humor, hes the kind of guy i could work for and love my job and learn some awesome bbq lessons ! hey Aaron, i need a good job, dont care if im the wood cutting guy !
Not going to lie.........I perfected my briskets skills by watching these three brisket videos a 100 times each!!! Aaron inspired my to start my own channel and showcase my talents to the world!!
I'm 66 yrs old and shopping around for a smoker. watched loads of videos looking at high end and middle grade. I"ve grilled with charcoal and gas for years but only the usual steak, hamburger, chicken. I use to smoke turkeys at thanksgiving on a small smoker. I'm just learning about smoking. never had brisket or grilled any.This video was very informative along with the other video of preparation. Thanks for going slow and giving plenty of detail. I enjoyed it very much and appreciate the humor. I'm ready to try it but first I need to get a smoker. Thanks Franklin. Phil in SC
I'm sincerely sad that you are 66 and have never even TRIED brisket! If you want a good beginner smoker to learn on, look into UDS style (Ugly Drum Smokers). You can buy them assembled for a few hundred or if you enjoy a good project you can build them for as cheap as you can source materials.
Yea I've watched some vids on the barrel cookers and that is about as easy as it gets, and affordable. I purchased a smoker and will be doing a brisket at some point. First thing will be ribs. Thanks
That's what makes Aaron Franklin the man, he appreciates burnt ends big time. As someone who grew up on K.C. BBQ before moving to Texas, I'm amazed at how many TX BBQ restaurants don't even know what burnt ends are and/or throw them away!
Believe it or not Don, I've seen them throw most of the point in the garbage at a few places, a Spring Creek near me is where I've seen them do it many times.
I've watch many brisket cooking videos and these three videos were by far the most informative and professionally done. Mr. Franklin has an on camera ease that is pleasing to watch and listen to. I would subscribe but I think that boat has sailed.
Every time I watch Aaron's videos I learn something about barbecue. He's in selfish, and a pleasure to watch. I'm a great fan of Aaron Franklin. Go Texas barbecue !! Greetings from Florida.
i just smoked a brisket friday after school. i had my smoker at 225-250 and it hit the stall at about hour 6, and then the stall only lasted about an hour then another hour or so till it was at 190. i was finished by midnight!! I won 2nd place in the meat category in the local cook off yesterday for that brisket
This guy is my hero I followed his instructions exactly and made the sauce I was told by everyone at the BBQ it was the best brisket they ever had. I can only imagine how good it is at his restaurant. This is priceless info.
I just did my first brisket using only wood and the methods Aaron teaches. I used a $100 offset off of Amazon, it came out amazing. All I can say is Aaron, I have only been to your restaurant 4 times got everything you had left and a t-shirt! You are a master, thank you for your knowledge. Now I can make the choice 12 hours on my smoker or 4 hours in line at Franklin's! Thanks Again!
I just smoked a whole brisket today and it looked just like this one. It was fantastic. Thanks to Franklin BBQ for giving me the info on how to trim and cook it. I used a Pellet Smoker at 250. I wrapped it in foil at 180F and took it off to rest 2hrs at 208F. It was amazing.
Great tutorials! I'm working toward my KCBS Master Judge certification and in doing so I was required to cook with a competition team. I received a lot of insight that helped me to smoke my first brisket this morning. I was quite happy that it actually came out very good for my first time (I'll probably never be able to replicate it again; ha,ha). Your uTube tutorials really helped me understand what I had previously seen and really added several techniques that will help me to be a better cook and actually a better judge. Thank you for sharing your experiences. You are the MAN!
Rode a motorcycle from Minnesota to Franklin's BBQ and back just so my family could try Aaron's brisket. Worth the long ride and now my family wants me to make this a yearly pilgrimage. Had a chance to me Aaron and he's a down to earth nice guy. I was BBQ star struck.
@objgom17 totally different styles. this is Texas style, simple. that competition brisket was injected and way over seasoned, IMO. guarantee you Franklins simple TX style was smoke that brisket, no pun intended
This video is awesome. I cooked my first brisket last year and it turned out perfect (i think). Been watching this over and over again to understand more. Big thanks from Finland! 😎👍🏽😛❤️
Thank you Franklin. You are awesome!! I want to stop by your place one of these days and taste perfection. Thank you so much for sharing and inspiring us amateurs. I live in North Dallas.
Ha. You claim you're not a chef, but when chopping, I saw those clawed fingers guiding the knife on your knuckle, with your thumb tucked safely and perfectly behind! Thank you SO MUCH for sharing so freely!!
I am a novice, watched a ton of videos and by far these few videos from trimming to the payoff were the most informative, I watched the video on Boston butts for my first cook, came out so well that some people I fed thought I was a professional. it was my first time with a smoker. Now my second time, my biggest concern is I will trim this 12# brisket to the size of a 6 oz. filet, but going to try and follow your instructions. Thanks so much for your videos. Sometime you might do something about wood and meats, which woods with which meats, mixing fruit woods with hickory and or pecan on briskets and Boston butts, I think that could help the novice like myself. Again, thanks for the information, I'm off to the smoker.
theres already tons of videos and info about what woods go with what meats and they all generally agree with each other. it seems thats the least precise and debated topic on BBQ
I watched the entire brisket series today, starting with how to remove the fat and rub on salt and pepper. I ran out to HEB at 730am and had the thing on the smoker by 9am (ok, I don't have a smoker, I used a gas grill converted into a smoker using tin foil to cover up the holes, lol). My brisket came out awesome. Thanks for the advice! My family loved it.
I wanted to say thank you! I just finished my first ever brisket and owe you a beer!! It came out wonderful and I owe it to you. I cannot wait to watch your master classes. I look forward to making delicious BBQ like you some day.
I live in a loft. Don’t have a wood smoker. But I used my dads water smoker this weekend while still follow Aaron Franklins principles of temperature control, trimming, seasoning, spraying every hour or so, and monitoring and controlling the smoke. It was my first time ever doing a smoked brisket. Did it for twelve hours, and while I recognize things I didn’t wrong (I didn’t trim quite as well because I didn’t trim a part as much that he doesn’t trim as much, but he doesn’t because of how his smoker directs heat), but the finished product was still delicious. Cooked for a family dinner party of ten, and they were raving about how tender it was. If you don’t have the same equipment he has, don’t get discouraged; simply adapt and listen to what he says, because the pay off is absolutely worth it.
Aaron, I've watched almost all of your videos man. I just started cooking on an offset. Smoked my first brisket yesterday and followed along with your method and I knocked it clean out of the park.. one of the best briskets I've ever tasted. Can't wait to make it down to Austin to try your bbq!! Trying to start up my own youtube channel and eventually would like to have my own bbq place.
One thing that he left out that is really important, especially for first timers. The internal temp needs to be around 195 - 205. This is when the fat renders down. I keep a probe in mine, and when it hits 190, I start checking for tenderness.
YES!!!! Thank goodness someone spoke about internal temp. I will pull my wrapped brisket around 195 and put it in an empty cooler to rest for 2 hours before slicing. Excellent results every time. Also, generally speaking...4 hours of oak and mesquite smoke is enough for this big cut of beef.
Dude thanks for sharing! I live in Sweeny, TX a little more south than you and EVERYONE down here suffocates the briskets in all kinds of rubs and what not. So much that you really can't even tell WTF kind of cut of meat it is. I will try the salt and pepper only on my 1st brisket. It's sad I was given a huge smoker that I only cook ribs, sausage, beer butt chicken, fajitas, bacon wrapped duck etc.. I have not yet had the courage to smoke a brisket 2 years of owning this massive smoker. You just helped me with the fear. Thank you!
thanks for the videos, back about 1973-75, I was fortunate enough to live in San Antonio and got to eat at a small BBQ place that served the brisket ever. I loved the simple bread and brisket sandwich that they served (no sauce) and the flavor was just awesome. What you do replicates that brisket and the memories of awesome brisket. Thanks for the advice and the "this is how you (I) do it" on all of it from wood to finished product. Now I have to go buy a brisket and give it a whirl on my smoker. I go to a lot of places and get the brisket and am disappointed most of the time because I expect Texas style flavors and tenderness. keep it up
Aiming Wanderously Aaron is a simple BBQ chef. people in the BBQ world hate that for some reason. And I meant to say chef not pitmaster. Aaron franklin mostly certainly is master of the pit. But I consider what he does as more of chef. It reminds me if a French chef guy started making BBQ.
Some folks in Georgia and the Carolinas only know about BBQ pig. The idea of BBQ beef to them is beyond their comprehension. To them, it isn't BBQ unless it is soaked in some kind of sweet or mustard sauce which completely masks the kerosene taste of their meat.
using butter in making bbq sauce is called cheating. you can put butter on turd and it will be delicious. the challenge is to make bbq sauce without using butter!
Aaron, I love your videos. And you seem like a real down to earth guy, unassuming, humble, and generous with your knowledge of your craft. Thank you! I can't wait to see some more videos!!
I've watched this video many times. Really appreciate your generosity with your bbq sauce recipe and your brisket methods and tips. I love this video and return to it at least once a year or so. Just got a new cooker from Lone Star Grillz up here in Minnesota.....trying to bring great TX BBQ to the north! Thanks for your help.
You're the man Aaron!!!!! Just had ur BBQ this past Nov for my Bday!!!! Def coming back!!!!! Need to experience the line for myself!!!! You're a great teacher in BBQ, looking forward too my next visit!!!!!
Thank you so much for the tutorial Aaron. Tried this yesterday and it turned out fantastic. I believing smoking a brisket is a right of passage for Texans, and with your help, I do believe I made the cut. Many happy mouths last night. Love all your videos, by the way. Keep them coming.
Best "Clearly" explained "Stall" I've ever heard! Luv this guys plain explanations. I'm going to your place. I've been to Smitty's and my Pop grew up in New Braunfels, TX and San Antonio. COMING!
I'm one of those crazy people who moved from Texas to Montana! I spent just about every other Saturday in Austin traveling from Houston. You get so used to eating great bbq that you really don't appreciate it until you move. I miss it! But, thank goodness I'm a pitmaster, too, so I just do my own...
@@porsche944mt How about all of that Montana snow ? My friend moved to Montana last from CA and loves every bit of it. I am not sure I could do the cold for an entire winter...
@@richardfowler3254 I'm not a big fan. Frankly I'm done with this weather! My poor grill is sitting there covered with snow and I have two pork shoulders I want to smoke! Right now we have just over 14 inches of the white stuff on the ground with more to come! Yippee! (tongue firmly planted in cheek!)
@@porsche944mtVery true but in the Spring, Summer &Fall it is beautiful in Montana. My friends live in Anaconda it is beautiful there. I really liked it when we visited last Summer. My problem is that I have been no more than 10-15 miles from the Pacific Ocean my entire life and know i would be hard pressed to move away from it. I'll bet you will have your smoker going just as soon as you are able to :-)
True that Stan George but the quality of the meat there is equally inferior and it's all BULL meat not cow. Also in India there is no breaking down into different cuts, there is just MEAT, MINCE and TENDERLOIN.
When he slices that brisket it just looks different from every other brisket video i've seen. even the first few slices were butter. HOW?!?! he's amazing
Thanks Franklin for showing me how to cook i been cooking about two years since i seen your videos and it helped me a lot. I always watch your videos when I’m cooking brisket lol.
My family of 4 can easily run up a tab of $75-100 at any given restaurant. Buying and making a whole brisket myself I get a lot out of it, I grind the trimmings for burgers and render the fat for tallow for cooking and baking. A $50 whole brisket will feed my family many times more than a $50 visit to Franklin’s.
Hey man can I get some advice from you or anyone else here? I appreciate any help guys! So I smoked my first brisket (6ibs) yesterday and it came out pretty good but not as well as yours or others I've scene. I used a Brinkmann Smoke n Grill (I'm only 18 so my budget was limited, however after the mods it gets the job done!) I maintained the temp right around 240-250 degrees and had a Maverick dual temp probe so I know the temp was accurate. For the rub I took it out the night before, covered it in Worcestershire with kosher salt, fresh black pepper, and garlic powder. With the fat side down, I used apple wood chunks, smoked it until int temp was about 165, double wrapped it in foil, and then put it back on until 200. I then let it sit for 2 hours wrapped in more foil, a towel, and a warmed up cooler. Question1 - there wasn't really a "bark" or texture formed on the outside, it was wet and kinda sloppy. Should I have used more wood, or different wood? Or maybe more or a different type of rub? Question2 - the weather temp was like 10 degrees and when i took it off the smoker to wrap it, the internal temp fell about 15 degrees.. Would that screw anything up? Question3 - it was tender but not as tender as yours. Maybe I should kept it in until 210?
Joe Kolesar Sounds like maybe you wrapped it up a bit early? The foil is obviously going to create moisture so less time wrapped would give it a better crust. One hour seems to be a fairly standard time to wrap it and put it back on. Of course opinions will always differ. I would go more by the 'probe' test as opposed to internal temp. If the probe slides in easily it is good to go.
Joe Kolesar Since you're only doing 1 brisket. I wouldnt bother wrapping it. Especially with foil. You're making pot roast when you wrap it in foil. The reason why you would wrap it, is to protect the bark when you're doing volume/multiple briskets.
Joe Kolesar see thats the KEY keep doing it and doing it over and over again also get a lone from the bank fuel, meet, ect $$$$ OUCH but trial and error is the experience you need and dont use that Texas crutch too much
I’m thrilled I came across your channel. Your info is top notch. You give facts and options, then your opinion. The whole “this is the only way to BBQ” mentality is tiring. You’re videos are super easy to watch and very helpful.
Awesome food! I waited four hours and we turned the wait into a major party. The Turkey was great, brisket unbelievable awesome. Ribs both pork and beef outstanding.
This guy is the man. he has a 4 hour line out the door every day. he has no need to do these videos to promote his business. yet he does them anyway because he truly loves his craft. I also love how there are literally no secret recipes here! But there's still something magical and mysterious about this whole process.
Well said!
these videos are not promoting his biz, this is more of a how to smoke a brisket tutorial. Dont think he even opened his restaurant when this video came out.
That was my point. He has no need to promote his business. It was a compliment to aaron. @@asianangler
But there is a secret. Many believe the hidden ingredient to be beef tallow.
@@asianangler it was open, he mentioned it during the tutorial.
These videos are incredibly helpful, especially since I am a brisket novice. It’s 5:45am and I’m headed out to fire up the smoker for my first brisket. Wish me luck all and thank you Franklin 👍
This the most unselfish bbq guy ever seen. beyond cool super respect.
I think the word you were looking for was, “selfless.” I don’t mean to be a grammar nazi 😞
Got em
@Daniel Sandal lol
@Daniel Sandal Good try. Unless you're living in England, or perhaps publishing in a technical journal, then a period is enclosed within the closing quotation.
@@erikchristianpeterson7643 , a period is only enclosed within a quotation if the quotation contains three or more words. Otherwise, it's preceded by the close quotation mark. This is standard in the Modern Language Association.
That Aaron is so unselfish in sharing his know-how speaks volumes not only about his supreme confidence in his own skills; but also to his generosity, fearlessness, and dedication to educating the world about culinary art of American barbecueing. Much respect to you sir. Very educational.
I sat in line for almost four hours to taste this man's BBQ.
Time well spent.
tip - if you order at least 3 lbs of anything, you can order ahead and just pick it up when it's ready - no waiting in line
@@MarkDanielMiller You can't eat it in restaurant if you preorder and there infamous beef ribs only available on Saturday can't be preordered.The preorder times can fill up quick. That being said I'm going next month and I'm preordering this time.
Got in line @ 10:30am.......literally left there at 3:00pm lol. You MUST sacrifice your whole morning and get there before they open but BOI.....that god damn brisket and pork ribs were worth it
FlightX101 if im flying down to party in Austin, im not spending 5-6 hrs for food
Ill head to the lake n party while yall
Wait in line lol
@@rbibbe34 This is the kind of guy that eats at Bill Miller and says, "I had barbecue for lunch."
Watched these videos about 50 times and I'm gonna tackle my first brisket on Sunday, wish me luck!
How was it?
I’m gonna guess it was delicious
Hope it turned out!
I just did a brisket this weekend, I actually just smoked the point end and it turned out AMAZINGGGGGG
Yo! How was the brisket?!
How’d you do?
legend has it that the sauce is still boiling away
Sie Daly lmao I totally forgot about the sauce
that sauce should be good and smokey now lol
Yep still too much butter... 😉
legend has it that the sauce is *still* boiling away
lmao, you got me
I love how excited he got about the brisket, even though he makes them all the time. Food from a passionate cook is always so much better!
"Oh, baby!"
I can't tell you how many times I've watched this series on briskets as well as the Masterclass. I learn/remember something new every time. I'm sitting here waiting for my brisket to finish and just salivating at the thought of what's to come. Thank you for sharing your knowledge and experience. I'm from Texas as well and I couldn't agree more that if a piece of beef needs sauce, someone didn't quite cook it correctly. Let the meat sing solo. :) Cheers, Aaron!!!
Having lived in the UK my entire life I have never experienced BBQ like this. You have inspired me to pursue an education in making quality BBQ, many thanks Aaron Franklin
Even in the USA this style of BBQ is not available most places. Its very unique to Texas and the states surrounding it. I had a chance to visit Texas a couple years back and tried some great BBQ. It was easily the best meat I've had in my life. When I got back home, I tried every single BBQ place within 50 miles of my house and you just can't get anything like this. I got the $1k smoker and have been practicing making briskets and watching these guys on youtube to get their secrets.
Even though I've only done a handful of them, they are already better meat than you can get at any restaurant in town. And now I get to help share this wonderful food with other people who, like me, had never been to Texas to try the real thing.
Uk is rubbish for bbq its goto the butchers grab a meat pack and hope tesco still have buns because that 1 week heatwave evetyone goes mental haha
@@giantpune You're right. I've lived in Texas my entire life and have been working a wood-fired pit just over 50 years. There's nothing like watching the smokebox all night with crappy Texas beer. England and their ales are the best. One thing I can say about other regions is that there is something for everyone. I love the whole hog in Georgia and West Virginia, the awesome chicken, and white sauce in Kentucky and California? Well... they have a lot of avocados there I hear. I'm partial to Texas barbecue because that's what I grew up on. That said, there is plenty of other fine offerings all around and all are worth trying.
Make you a barrel and smoke away. The really most technical part is the beer selection.
You’ll be the most popular person in town! 😀
I've cooked many a briskets but I followed your tips and on TWO briskets for my Christmas dinner and they BOTH turned out to be THE BEST that I've ever produced. I usally over cook mine and the end results are the usual for over cooked brisket.
I watched a video of you slicing one of yours at your restaurant and the one in this video and I noticed how it had a "jello" like jiggly look to it. I was like "that can't be done". But I know now, jiggly, in this case, means perfection.
Great tips!!
Did you use a thermometer at all when you cooked it?
Yeah that jello could be misleading
Yeah when I started cooking my most important focus in general was not overcooking proteins. So huge.
Marcus Karlsson I’m assuming he didn’t, since Franklin didn’t use or mention thermometers, but I used a probe yesterday to cook mine basically exactly like franklin laid out, wrapped in foil at ~5 hours, but ran the temp up to 210 internal in the center(not quite the thickest spot.
Shit is awesome
i like Aaron, he knows his stuff beyond the shadow of a dought and he has a really good sense of humor, hes the kind of guy i could work for and love my job and learn some awesome bbq lessons ! hey Aaron, i need a good job, dont care if im the wood cutting guy !
Not going to lie.........I perfected my briskets skills by watching these three brisket videos a 100 times each!!! Aaron inspired my to start my own channel and showcase my talents to the world!!
There is no way this video should be free.
Is not. Advertisers pay TH-cam for us to see it.
@@richardn8838 Ha. This witty boy.
Now he taught a masterclass online were you can go pay $100 to see how he cooks a brisket.
Shut up. I want to know how to cook some goodies!
@@richardn8838 "There Is No Such Thing As A Free Lunch"
I'm 66 yrs old and shopping around for a smoker. watched loads of videos looking at high end and middle grade. I"ve grilled with charcoal and gas for years but only the usual steak, hamburger, chicken. I use to smoke turkeys at thanksgiving on a small smoker. I'm just learning about smoking. never had brisket or grilled any.This video was very informative along with the other video of preparation. Thanks for going slow and giving plenty of detail. I enjoyed it very much and appreciate the humor. I'm ready to try it but first I need to get a smoker. Thanks Franklin. Phil in SC
I'm sincerely sad that you are 66 and have never even TRIED brisket! If you want a good beginner smoker to learn on, look into UDS style (Ugly Drum Smokers). You can buy them assembled for a few hundred or if you enjoy a good project you can build them for as cheap as you can source materials.
Yea I've watched some vids on the barrel cookers and that is about as easy as it gets, and affordable. I purchased a smoker and will be doing a brisket at some point. First thing will be ribs. Thanks
That's what makes Aaron Franklin the man, he appreciates burnt ends big time. As someone who grew up on K.C. BBQ before moving to Texas, I'm amazed at how many TX BBQ restaurants don't even know what burnt ends are and/or throw them away!
Believe it or not Don, I've seen them throw most of the point in the garbage at a few places, a Spring Creek near me is where I've seen them do it many times.
Did my first brisket of the season. After 10 years of almost getting it right. Mine came out spot on. Thank you for the lesson.
I've watch many brisket cooking videos and these three videos were by far the most informative and professionally done. Mr. Franklin has an on camera ease that is pleasing to watch and listen to. I would subscribe but I think that boat has sailed.
Every time I watch Aaron's videos I learn something about barbecue.
He's in selfish, and a pleasure to watch.
I'm a great fan of Aaron Franklin. Go Texas barbecue !!
Greetings from Florida.
This is a free masterclass, from the master himself. Rarely do these guys go into such detail! Loved it.
i just smoked a brisket friday after school. i had my smoker at 225-250 and it hit the stall at about hour 6, and then the stall only lasted about an hour then another hour or so till it was at 190. i was finished by midnight!! I won 2nd place in the meat category in the local cook off yesterday for that brisket
good job!!!
Good job. Did you wrap it?
yeah.
thanks
Tristen Naquin No one cares kid
When he made the first cut and held it up I was like 'EAT IT YOU FOOL!! EAT IT!! STOP SHOWING IT OFF AND EAT IT!!!'
Sahil Makhija Demonic resurrection \m/
Big fan dude!!!!!!!!!
Never thought I'll bump you up here craving brisket!!!
You're doing a great job
Iove your work.
Can I use a penis as the meat?
Same
That's what I say to my wife when we are on nude beaches
Watching that knife just fall through that beef made my mouth water.
Ryän Penningtön it made me cream my pants
@@dejonc6z 😟
This guy is my hero I followed his instructions exactly and made the sauce I was told by everyone at the BBQ it was the best brisket they ever had. I can only imagine how good it is at his restaurant. This is priceless info.
I just did my first brisket using only wood and the methods Aaron teaches. I used a $100 offset off of Amazon, it came out amazing. All I can say is Aaron, I have only been to your restaurant 4 times got everything you had left and a t-shirt! You are a master, thank you for your knowledge. Now I can make the choice 12 hours on my smoker or 4 hours in line at Franklin's! Thanks Again!
Man I’d love to sit down drink a few beers, cook, and eat with this guy! He seems very nice and genuine!
I just smoked a whole brisket today and it looked just like this one. It was fantastic. Thanks to Franklin BBQ for giving me the info on how to trim and cook it. I used a Pellet Smoker at 250. I wrapped it in foil at 180F and took it off to rest 2hrs at 208F. It was amazing.
Who are these ungrateful bozos who voted thumbs-down? Aaron is the Yoda of BBQ and very generous with his knowledge.
More like the Mace Windu.
The thumbs downs were vegans and vegetarians.
Keep ip the good work
I’ll venture Aaron’s critics have never had any of his Q.
Hes pretty good, but no where near the best in Texas..
Great tutorials! I'm working toward my KCBS Master Judge certification and in doing so I was required to cook with a competition team. I received a lot of insight that helped me to smoke my first brisket this morning. I was quite happy that it actually came out very good for my first time (I'll probably never be able to replicate it again; ha,ha). Your uTube tutorials really helped me understand what I had previously seen and really added several techniques that will help me to be a better cook and actually a better judge. Thank you for sharing your experiences. You are the MAN!
Rode a motorcycle from Minnesota to Franklin's BBQ and back just so my family could try Aaron's brisket. Worth the long ride and now my family wants me to make this a yearly pilgrimage. Had a chance to me Aaron and he's a down to earth nice guy. I was BBQ star struck.
Love how he shares his knowledge with us all.
Cheers Aaron!
Smoked my first Brisket today, pretty much adhering to Aaron's advice. Came out perfect!
I’m doing my first this week, about 11 pounds! How long did you wait to wrap yours and what was the total cooking time? Please!
This is easily the best looking brisket I've seen cooked on TH-cam. That's what dictionary Texas brisket looks like.
limpbizquick thesaurus
limpbizquick no I mean dictionary. Like when you look for brisket in the dictionary. This is the picture that comes up. Franklins brisket.
Tyler Jacobson Lol no the saying is textbook the dictionary isn't a damn picture book.
I would imagine so, he's one of the best barbecue cooks, in the world.
@objgom17 totally different styles. this is Texas style, simple. that competition brisket was injected and way over seasoned, IMO. guarantee you Franklins simple TX style was smoke that brisket, no pun intended
The way a true master should be.. so comfortable in his craft that he shares his secrets freely to help make the world a better place.
I followed these instructions. It was unbelievably incredible! Better than any restaurant I've ever had! Thank You Aaron for sharing!
nice 👍
This video is awesome. I cooked my first brisket last year and it turned out perfect (i think). Been watching this over and over again to understand more.
Big thanks from Finland! 😎👍🏽😛❤️
And that my friends is why people don't mind standing in line for an hour to eat his BBQ
I'd do an hour but the ones that wait three hours I'm sorry he may make the best brisket in the world but I ain't waiting three hours to find out.
Agreed lol.
The typical wait on weekends is five hours
That's for sure a good CENTRAL TEXAS BBQ, GOOD JOB BRO
texaswader thinking I need to take a trip to Texas
That looks so good I gained weight just looking at it.
+1Applerules1 Haha me too.
You think that's bad, It just made me pregnant! And I'm a man!!!!
I jizzed me pants
wait this aint pornhub
1Applerules! ur comment is so stupid l lost brain cells just looking at it
Thank you Franklin. You are awesome!! I want to stop by your place one of these days and taste perfection. Thank you so much for sharing and inspiring us amateurs. I live in North Dallas.
Ha. You claim you're not a chef, but when chopping, I saw those clawed fingers guiding the knife on your knuckle, with your thumb tucked safely and perfectly behind! Thank you SO MUCH for sharing so freely!!
I am a novice, watched a ton of videos and by far these few videos from trimming to the payoff were the most informative, I watched the video on Boston butts for my first cook, came out so well that some people I fed thought I was a professional. it was my first time with a smoker. Now my second time, my biggest concern is I will trim this 12# brisket to the size of a 6 oz. filet, but going to try and follow your instructions. Thanks so much for your videos. Sometime you might do something about wood and meats, which woods with which meats, mixing fruit woods with hickory and or pecan on briskets and Boston butts, I think that could help the novice like myself. Again, thanks for the information, I'm off to the smoker.
theres already tons of videos and info about what woods go with what meats and they all generally agree with each other. it seems thats the least precise and debated topic on BBQ
I watched the entire brisket series today, starting with how to remove the fat and rub on salt and pepper. I ran out to HEB at 730am and had the thing on the smoker by 9am (ok, I don't have a smoker, I used a gas grill converted into a smoker using tin foil to cover up the holes, lol). My brisket came out awesome. Thanks for the advice! My family loved it.
I kind of feel like Aaron Franklin is a genius and also a huge nerd. I love him so much!
Most geniuses ARE nerds, lol!
I wanted to say thank you! I just finished my first ever brisket and owe you a beer!! It came out wonderful and I owe it to you. I cannot wait to watch your master classes. I look forward to making delicious BBQ like you some day.
I live in a loft. Don’t have a wood smoker. But I used my dads water smoker this weekend while still follow Aaron Franklins principles of temperature control, trimming, seasoning, spraying every hour or so, and monitoring and controlling the smoke. It was my first time ever doing a smoked brisket. Did it for twelve hours, and while I recognize things I didn’t wrong (I didn’t trim quite as well because I didn’t trim a part as much that he doesn’t trim as much, but he doesn’t because of how his smoker directs heat), but the finished product was still delicious. Cooked for a family dinner party of ten, and they were raving about how tender it was. If you don’t have the same equipment he has, don’t get discouraged; simply adapt and listen to what he says, because the pay off is absolutely worth it.
The best in depth brisket video I've seen on TH-cam. Have me wanting to go run to the store & grab one. Thanks for posting.
Aaron, I've watched almost all of your videos man. I just started cooking on an offset. Smoked my first brisket yesterday and followed along with your method and I knocked it clean out of the park.. one of the best briskets I've ever tasted. Can't wait to make it down to Austin to try your bbq!! Trying to start up my own youtube channel and eventually would like to have my own bbq place.
One thing that he left out that is really important, especially for first timers. The internal temp needs to be around 195 - 205. This is when the fat renders down. I keep a probe in mine, and when it hits 190, I start checking for tenderness.
YES!!!! Thank goodness someone spoke about internal temp. I will pull my wrapped brisket around 195 and put it in an empty cooler to rest for 2 hours before slicing. Excellent results every time. Also, generally speaking...4 hours of oak and mesquite smoke is enough for this big cut of beef.
@@DavidPerez-hi6koagreed. I've gone to 200 before and it just wouldn't hold its own weight when sliced. I found 195 perfect for me too. Then rest
Dude thanks for sharing! I live in Sweeny, TX a little more south than you and EVERYONE down here suffocates the briskets in all kinds of rubs and what not. So much that you really can't even tell WTF kind of cut of meat it is. I will try the salt and pepper only on my 1st brisket. It's sad I was given a huge smoker that I only cook ribs, sausage, beer butt chicken, fajitas, bacon wrapped duck etc.. I have not yet had the courage to smoke a brisket 2 years of owning this massive smoker. You just helped me with the fear. Thank you!
thanks for the videos, back about 1973-75, I was fortunate enough to live in San Antonio and got to eat at a small BBQ place that served the brisket ever. I loved the simple bread and brisket sandwich that they served (no sauce) and the flavor was just awesome. What you do replicates that brisket and the memories of awesome brisket. Thanks for the advice and the "this is how you (I) do it" on all of it from wood to finished product. Now I have to go buy a brisket and give it a whirl on my smoker. I go to a lot of places and get the brisket and am disappointed most of the time because I expect Texas style flavors and tenderness. keep it up
wow, an enya reference. a man of the arts.
126 (and likely counting) people are jealous of Aaron's success. How can you not appreciate his free advice videos?
Aiming Wanderously Aaron is a simple BBQ chef. people in the BBQ world hate that for some reason. And I meant to say chef not pitmaster. Aaron franklin mostly certainly is master of the pit. But I consider what he does as more of chef. It reminds me if a French chef guy started making BBQ.
Myron Mixon has 297 fake TH-cam accounts ....and counting... XD
Some folks in Georgia and the Carolinas only know about BBQ pig. The idea of BBQ beef to them is beyond their comprehension. To them, it isn't BBQ unless it is soaked in some kind of sweet or mustard sauce which completely masks the kerosene taste of their meat.
People who can't cook a good brisket without a 20 spice rub and injections
“...We’re gonna do a real basic Texas sauce. We’re gonna start off with a half pound of butter...”
yep, sounds like Texas alright 😆
using butter in making bbq sauce is called cheating. you can put butter on turd and it will be delicious. the challenge is to make bbq sauce without using butter!
Aaron, I love your videos. And you seem like a real down to earth guy, unassuming, humble, and generous with your knowledge of your craft. Thank you! I can't wait to see some more videos!!
I've watched this video many times. Really appreciate your generosity with your bbq sauce recipe and your brisket methods and tips. I love this video and return to it at least once a year or so. Just got a new cooker from Lone Star Grillz up here in Minnesota.....trying to bring great TX BBQ to the north! Thanks for your help.
Subscribed! Nicely explained without pretentious bull crap.
After I ate Franklin Barbecue my pee smelled like post oak smoke.
Matt Chow lol
TMI;-)
True story...
Matthew Chow lucky that you even got to go there. Was it good??
Lucky guy.
I have a feeling this guy really loves BBQ.
And beer.
So much so, I just bought his book.
I bought the double set for a friend and myself. Truly appreciate him sharing his knowledge.
Tried smoking brisket using instructions step by step , Christmas eve. Family loved it. Best brisket I've ever made. Thanks
You're the man Aaron!!!!! Just had ur BBQ this past Nov for my Bday!!!! Def coming back!!!!! Need to experience the line for myself!!!! You're a great teacher in BBQ, looking forward too my next visit!!!!!
10lb brisket. 11 hours 11 mins. No wrap. Thank you again BBQ Jesus.
Your direction helped me acheive my best brisket yet!
I don't use sauce unless i am in a pinch.
I make my own rub. Big ups to Franklin for the brisket pointers.
I think I'd enjoy sitting out back of his restaraunt, sipping a beer, and learning more about smoking meats! And just chat the day away with Aaron!
Franklin, your videos stand the test of time. Solid content. Always relevant. I come back to this video many times. I love it.
Damn Seth Macfarlane can cook some BBQ ^^
Soul Schizm chef MacFarlane
get out
He is a mix of steve-o and Johnny Knoxville
Juan Lopes And Jermain from flight of the conchords
yeah, he looks and sounds like Seth mcfarlane
I just finished smoking my second brisket ever. 16 hour smoke, soooo good
talk about knowing your stuff!!! Oh my, my saliva glands were shooting just watching!!
Thank you so much for the tutorial Aaron. Tried this yesterday and it turned out fantastic. I believing smoking a brisket is a right of passage for Texans, and with your help, I do believe I made the cut. Many happy mouths last night. Love all your videos, by the way. Keep them coming.
Best "Clearly" explained "Stall" I've ever heard! Luv this guys plain explanations. I'm going to your place.
I've been to Smitty's and my Pop grew up in New Braunfels, TX and San Antonio. COMING!
Aaron Franklin is the SMOKEMASTER! Hell I wanna move to Austin just to eat at Franklin's on a daily basis. Who's with me?
Me.
I'm one of those crazy people who moved from Texas to Montana! I spent just about every other Saturday in Austin traveling from Houston. You get so used to eating great bbq that you really don't appreciate it until you move. I miss it! But, thank goodness I'm a pitmaster, too, so I just do my own...
@@porsche944mt How about all of that Montana snow ? My friend moved to Montana last from CA and loves every bit of it. I am not sure I could do the cold for an entire winter...
@@richardfowler3254 I'm not a big fan. Frankly I'm done with this weather! My poor grill is sitting there covered with snow and I have two pork shoulders I want to smoke! Right now we have just over 14 inches of the white stuff on the ground with more to come! Yippee! (tongue firmly planted in cheek!)
@@porsche944mtVery true but in the Spring, Summer &Fall it is beautiful in Montana. My friends live in Anaconda it is beautiful there. I really liked it when we visited last Summer. My problem is that I have been no more than 10-15 miles from the Pacific Ocean my entire life and know i would be hard pressed to move away from it. I'll bet you will have your smoker going just as soon as you are able to :-)
I'm wiping drool off my table. I wish I got this quality of meat in India :(
Headbanger's Kitchen go to Kerala, they eat beef there.
True that Stan George but the quality of the meat there is equally inferior and it's all BULL meat not cow. Also in India there is no breaking down into different cuts, there is just MEAT, MINCE and TENDERLOIN.
Also our cows are probably bad for meat because have you seen how an Indian cow looks? :P
+Headbanger's Kitchen LoL, almost fell off my chair laughing!!
was it somethin i said? :P
“Don’t be discouraged “ Thanks 🙏
Your brisket looks amazing. Thank you for sharing this and being the cool dude on the block who just wants the boys to have good bbq. Mad respect.
Very interesting, well done set of videos. Thanks for taking the time to make them!
Sincerely
Rod
Hey, all you thumbs down people, this cat has people waiting in line for 8 hours to eat his BBQ! Results always tell the story! Get an effing life!
If your brisket doesn't turn out like the way you want it to.. throw it away and head to Franklins
It’s cost prohibitive since I don’t live anywhere near Austin.
This is the best thing ive seen my whole life
Aaron you have really helped my brisket. I appreciate your approach to smoking beef. Really turned us around. Thanks
When he slices that brisket it just looks different from every other brisket video i've seen. even the first few slices were butter. HOW?!?! he's amazing
David Blaine ain't got nothing on this magic. Pure, simple, delicious magic
Um.....you left your bbq sauce.Kitchen burned down :(
That's ok, sauce would ruin it. ;)
Sause is for people afraid of meat. Most people use sause to eat the sause. If done right you don't need none.
the video is edited, so what you see isn't how it went down. he's the king of bbq for years, I don't think he forgot
Do yo havsensenger ? Only in my mind. Do you aughts the singing? Pauled pulled pork that blows my mind.
It's a joke
Ahhhh them burnt ends! 😜wishing I could reach right into my screen
Aaron Franklin is a legend and that is why a trip to Franklin BBQ is at the top of my bucket list
Thanks Franklin for showing me how to cook i been cooking about two years since i seen your videos and it helped me a lot. I always watch your videos when I’m cooking brisket lol.
Bra when he start cutting those slices!🔥
Your sauce is still cooking in the kitchen...
I agree with Franklin - Properly prepared BBQ doesn't need any sauce. Sauce tends to cover up the flavor of the meat.
Go to the store and spend over 50 dollars for a Briskit...or save that 50 dollars for a nice lunch with a friend at Franklin's.
My family of 4 can easily run up a tab of $75-100 at any given restaurant. Buying and making a whole brisket myself I get a lot out of it, I grind the trimmings for burgers and render the fat for tallow for cooking and baking. A $50 whole brisket will feed my family many times more than a $50 visit to Franklin’s.
As a fellow Texan I Love the way you cook. Just fixed a brisket per your instructions turned out perfect. Thank You....
Thanks Aaron for the great video. Your enthusiasm is encouraging
This dude can make my mother in law taste good.
why are you going down on your MIL? 😓
Not sure if this is a cannibal joke or fucking my mother in law joke...
I have a joke. It's BBCue
@@crustdraw2059 perhaps why Barbecue is abbreviated as BBQ and not the way it should be
Hey man can I get some advice from you or anyone else here? I appreciate any help guys! So I smoked my first brisket (6ibs) yesterday and it came out pretty good but not as well as yours or others I've scene. I used a Brinkmann Smoke n Grill (I'm only 18 so my budget was limited, however after the mods it gets the job done!) I maintained the temp right around 240-250 degrees and had a Maverick dual temp probe so I know the temp was accurate. For the rub I took it out the night before, covered it in Worcestershire with kosher salt, fresh black pepper, and garlic powder. With the fat side down, I used apple wood chunks, smoked it until int temp was about 165, double wrapped it in foil, and then put it back on until 200. I then let it sit for 2 hours wrapped in more foil, a towel, and a warmed up cooler.
Question1 - there wasn't really a "bark" or texture formed on the outside, it was wet and kinda sloppy. Should I have used more wood, or different wood? Or maybe more or a different type of rub?
Question2 - the weather temp was like 10 degrees and when i took it off the smoker to wrap it, the internal temp fell about 15 degrees.. Would that screw anything up?
Question3 - it was tender but not as tender as yours. Maybe I should kept it in until 210?
Joe Kolesar Sounds like maybe you wrapped it up a bit early? The foil is obviously going to create moisture so less time wrapped would give it a better crust. One hour seems to be a fairly standard time to wrap it and put it back on. Of course opinions will always differ. I would go more by the 'probe' test as opposed to internal temp. If the probe slides in easily it is good to go.
Cooliepops Thanks for the reply my man, I'm smoking another one this weekend and gonna read up more on that
Joe Kolesar Cool let us know how it turns out!
Joe Kolesar Since you're only doing 1 brisket. I wouldnt bother wrapping it. Especially with foil. You're making pot roast when you wrap it in foil. The reason why you would wrap it, is to protect the bark when you're doing volume/multiple briskets.
Joe Kolesar see thats the KEY keep doing it and doing it over and over again also get a lone from the bank fuel, meet, ect $$$$ OUCH but trial and error is the experience you need and dont use that Texas crutch too much
I’m thrilled I came across your channel. Your info is top notch. You give facts and options, then your opinion. The whole “this is the only way to BBQ” mentality is tiring. You’re videos are super easy to watch and very helpful.
Awesome food! I waited four hours and we turned the wait into a major party. The Turkey was great, brisket unbelievable awesome. Ribs both pork and beef outstanding.
I''m fasting and watching this video... about to break it
do you make a lot of questionable decisions or just this one?
9:05 that fucking bird
Generous guy with his knowledge while being the best in BBQ.
Never knew bbq can be so technical, it’s sort of an art. I LOVE IT!!!
if some shit thats "art" can be called art then this undoubtedly art
I love watching these on days when i cant smoke, gets me excited for when i can.
He's the Tony stark of bbq