Is THIS Aaron Franklin’s SECRET BRISKET SAUCE?
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Does Franklin BBQ use this secret sauce to make their amazing briskets?
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Get Sure Shot Sid's amazing rubs today using the following links:
Amazon: bit.ly/3ZiGXD0
Website: bit.ly/3ZeYEnc
Facebook: bit.ly/3YXK2c4
PRODUCTS USED IN VIDEO
Franklin BBQ Spice Rub: shop.franklinbbq.com/products...
Golden Mountain Seasoning Sauce:
- amzn.to/40KIy5w
- amzn.to/3M382GY
This man is going crazy and we are selfishly watching and learning every Franklin secret!
Franklin doesn't sauce his brisket though. The premise of this video is outright false.
I feel like I always get Superior results whenever I season the tallow at the wrap phase no matter what. Thanks for another great and entertaining vid!!
Thanks Brandt
Season with…?
@@aaronkarr9430 Seasoning lol
Golden Mountain and MSG are meant to be used together. If you were to dry brine your brisket the day before with MSG and Salt and then do you slather and seasoning the next day before smoking the meat, you will see a significant difference.
gonna try this tomorrow!
Man, I sure love this series. Keep on smoking!
Thanks man!
17:40 is why you're all here.
Jirby from Goldee’s used to cook at Franklin and I’ve seen him use a mushroom soy sauce.
Another brilliant brisket! Thanks for taking the time to make this video.
Don’t tell somebody. I just found out MR Franklin’s secret. He uses 16 mesh black pepper & kosher salt. 60 % pepper, 40% kosher salt.
I only test credible theories on this channel sir
Lol
Certainly looks amazing as does this edit. Nice job
How many cows have given their life for this TH-cam channel?
Hey Have you done a video on how you made your holding chest? I can't find one.
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Here's an idea: order a Franklin brisket online and do a side by side comparison. It should give you a fresher idea as to what his brisket tastes like. I think that will help you quite a bit.
derp
Maybe you should try Sodium Inosinate and Guanylate - I+G which is not msg but similar and you mix it with salt to boost flavor
I use it on my briskets. It's already in the Golden mountain sauce
This guy loves saying umami and everything he uses he says. It kinda gives it that umami flavor 😂😂😂😂😂😂😂😂😂
Another solid video from the David Harbour of BBQ.
I like the initial brisket cut through the bag. I do something similar when triming ribs for competition. I already know I'm cutting down to 10 bones anyway so I just count 10 and cut through the plastic.
I use Maggie Savor for a slather my self for a while now , I figured it’s basically liquid MGS
I can't tell you what umami Is but I heard it over 15 times. I'll probably hear it in my sleep
Going to try it. Would the sauce be feasible in teppanyaki cooking?
Yes it would be perfect for that
Entertaining video. Mauro Chiefari, better known as Max from Texacana BBQ, who for a while was a pitmaster at Franklin's had mentioned he likes adding sumac powder
to S&P on briskets. Sumac also has a mildly citrusy flavor that is used on beef and lamb in some countries. I've been adding sumac in my brisket rubs for couple years now.
Here is a description of the Sumac flavor that I have found: The flavor of sumac can be likened to the tang of fresh-squeezed lemon juice; it's tart and sharp, but also contains a hint of sweetness, along with lingering floral notes. “It's a subtle tang with some fruitiness that you wouldn't get from lemon juice,”
I'll check it out!
I’ve used sumac before just don’t use to much the Sumac come out very strong
@@Fred86 That is true. I use 1 part of sumac to 3 parts of black pepper so the rub maintains the traditional central Texas flavor. The sumac gives
it a bit of a tang flavor but does not stand out. Max had mentioned that sumac helps build an even better bark. He had mentioned this, although he seems to leave it out from his brisket videos. He never mentioned that it was something that they experimented or used at Franklin's. I have got some frozen briskets from Franklin's. I will pay attention if I get any hint of sumac flavor on the rub. If I'm not mistaken, Harlem Road Texas BBQ uses sumac in the brisket rub, cause the pitmaster had mentioned he liked to do so. You are the only other person I'd heard of to mention using sumac on briskets. Perhaps, there are some others...
@@CoolJay77 ok I got some and I had my doubts, but I think you're on to something. It does have a nice subdued citrus tang and I could see how the ground sumac could help build up the bark. I'm going to try it out in a video.
@coolJay77 just wanted to thank you for this. I tried a sumac rub blend on an easter brisket tonight. Family loved it. I loved it. You mind if I give you a shoutout in the video?
Love this series 🙌🏻
Have you tried using Maggi seasoning? It's similar to soy umami seasoning, and I used it before at a bar where I worked for a vegan Bloody Mary recipe!
Yes I have. This golden mountain stuff is better imo
Keep the hat on…lock the doors…watch your back and trust no one…👀
Lol, keep up the great content man. Loving all the new ideas to try out on future cooks
Which is the more usable addition to simulate Franklin's? This Golden Mountain or the wet brine with 1-1,5% salt you tried some time ago?
And hey, thanks for an awesome channel! Cheers from snowy Finland!🖖🏻
I think a .75 to 1% wet brine comes closer
Wonder what combining both processes would do.
To be honest, you’re more of a mad scientist than JY but his channel is great too. Your experiments/topics seem really mad/obsessive 😂
Hahhaaa, you're right!
I used Salt pepper and Lowrys this past weekend and my brother in law said it was pretty close to Franklins 😂🙌
So it was mediocre
@@icanfartloud 🤣 I had 0 left overs soooo 🤷♂️
Yea his spice rub is pretty close to lawrys
Jokes on you, he only uses that to flavor the beans😂😂
Lol oh I'm sure. Could be everything except the brisket.
I might have to try that seasoning sauce 😅
Literally just commenting to help with the algo. I appreciate your channel, videos, and experiments. You should definitely throw together an update video on your smoker project (if there is progress worth updating that is) but don’t worry about making it heavily edited. Make it more of a conversational video to your followers and throw in some life/channel updates and thoughts. Anyway don’t take my advice I’m not a TH-camr. Keep up the good work.
I feel that you’re getting closer and closer to his secret recipe!
I feel it!
Franklin uses it but unfortunately we can't tell you how he uses it.
Hmmm, I wonder if it could be injected in the brisket? Especially since you said that the meat was very salty on the inside.
I was about to post the same thing. 4th method - injection!
Yea! That would be tasty
That’s not a bad idea but would Franklin (well, his staff) have time to trim, inject, rub 100+ briskets daily, as well as prepare the other food too 🤔🤔
@@jordanlestrange6442 Probably, yeah. The injecting could be before the cooking and holding process.
What are you talking about? Franklin doesn't sauce his briskets, he dry rubs them.
Your channel is awesome Steve. I try all your examples and I hit it big and sometimes no hitter. Keep them coming
Thanks, will do!
Question:
Can I smoke a pre-cooked roast? We don’t have time to smoke the whole thing before Easter dinner, so I thought I’d cook it the day before and then throw it in the smoker on Sunday to give it some flavor.
Yes you can do that
What is the holding chest your using? Franklin BBQ & Truth BBQ all hold their briskets for hours till it’s time to serve. Seems like a Cambro or Alto-shaam is the key
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Could you do a diy video on your chest warmer?
Pop-up Aaron Franklin needs a haircut.
You’re many peoples go to bbq dude. If I’m traveling to TX, I might stand in line to try Franklins BBQ. But I follow you to tell me how to impress my in-laws with my meat! You are good at cooking meat. Dude just tell me how to cook meat
Have you tried dales seasoning liquid? Could be a interesting test vs gold mountain seasoning
DALESON A BRISKET IS LEGIT!!!
He uses bud light and course pepper.
great vids just subscribed, but f, ooo-mom-me son
I use fish sauce and slather or some will call it as a binder.
Kind of a dumb idea from someone who's never touched a brisket.
Why not carve out the seam fat and then throw some seasoning in the cavity? lol
Great video, great channel you’ve developed.
Have you tried Au Jus Prep? I’ve been using it for a while and like the results. However, I will definitely try the sauce you showcased in this video.. Thanks
Harry Soo uses Maggi seasoning. It's not likely going to taste like Franklin's but it might be an interesting experiment.
I say put a little into water and use that as a spritz. I use soy as low sodium soy as my binder, btw.
im all about the weird videos! what do you do with your extra bisket?
Give em away!
Ngl when you said the name of the secret sauce I had no idea; but once I saw the bottle and the imp chef I knew exactly what you were talking about 😂😂😂
Gremlin chef haunts my dreams
@Smoke Trails BBQ flavor dreams my guy
F L A V O R ✨️
Cryovac is a trademarked name ie Kleenex vs tissue.
You might just use it as a slather and not a steaming liquid in the rest process and try that 🤷♂️
Do you have a video on making that holding chest?
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
@@SmokeTrailsBBQ Awesome! This is the next step. So tired of hoping my cooler will keep the brisket warm enough on an overnight rest.
umammy
Origami?
What would happen if you put a dash in the wet brine with salt.
Could wet brine with it for sure. Like a marinade
Ground green Sichuan peppercorn in the rub; a reminder to pick black seeds out before grinding.
How long did you cook it at 250 F for?
Cheers from Mexico, your videos are amazing, they helped me alot with the flat being way to dry with the regular 205’ish internal method
You should try ponzu shoyu next. Sounds very similar to what you just used
Question. If you do find out what Franklin does, would you ever agree to it in a video? I might have to buy me some of this stuff to try on my next brisket!
Need more music videos in your videos
Dude do you have any idea??😅😅
Are all these msg chemicals even healthy??
All In The name of bbq, thought keep it simple and cook it well will give good results..
MSG is naturally occiring in tomatoes, cheeses and some vegetables. There has been too much disinformation on its safety in USA and some other countries.
i always use that as a binder on everything
High?
High on brisket
So you don't wrap at all until the very end?
He’s got videos of his technique of taking it to 190 (short of fully tender) and then wrapping and doing a long hold. Meat tends to not dry out as much with this method. I’ve done a couple of briskets this way now and can confirm it’s a legit way of doing things (but not the only way)
On another note Goldees doesn’t wrap their briskets until they’re fully cooked. They just wrap them to soften the bark and hold until service.
100 ways to skin a cat when it comes to brisket
Not until 190 internal
I couldn’t watch the entire video, just commenting on the title and thumbnail. So the sauce has more to do with a Franklin brisket than the quality of beef, the rub, the smoke, the cook time, the wrap, the rest time….Be serious. You’re a better cook, don’t be a carnival barker.
You should probably watch the video… or stfu
If you didn't watch, don't comment. He is making us all better around the smoker!
Ah shit here we go again
oooh mami
Oomaloompamai?
Is it umami flavored tho
Oh God yes
@@SmokeTrailsBBQ you should’ve said that in the video man
@@bluesdemitra38 I did
@@SmokeTrailsBBQ 😄
#sarcasm
I wonder if Aaron Franklin watches your videos and laughs evilly at them!!😈 Jk!!🤣
Maybe!
Idk if you just like saying it that way, but you know Umami is not pronounced U-MA’AM-E it is pronounced U-MOM-I. I’ve heard you say it before, but this time it was so cringey cuz you said it a lot. Just trying to help a brother out if you didn’t know.
STEVE -- THAT knife is for cutting down trees - pretty sure - keep up the BEEF - American Wagu my dude
I need a bigger knife!
That’s a katana.
Your Franklin obsession is rooted in being wrong about salt and pepper being "traditional Texas dry rub".....lol
Maybe central Texas. There's of course other traditions for South, east, west
@@SmokeTrailsBBQ exactly right. I grew up in Houston, and Texas is a big state. The traditions vary quite widely from place to place, and that’s true even when you aren’t talking about brisket.
By now it should be obvious that the alleged “Franklin Obsession” is the means by which Steve experiments with new methods and techniques. We all want to make better brisket, and he’s better at figuring out how to do in on a backyard smoker than anybody else on this site.
Keep it up, Steve
@@WilliamRayCook cheers man!