Brisket Recipes | Aaron Franklin v. John Lewis | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 5 ต.ค. 2021
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Aaron Franklin v. John Lewis brisket recipes. Which one is better? Find out. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
Glad to see brisket BBQ always. Thank you Harry!
Another great video Harry. I learned briskets from my grandfather who would open fire cook them at the farm before he built a cinder block smoker, and Lawry’s was always a staple with a bit of salt and pepper. It definitely adds flavor in the right places.
Great memories! 👍
Thank you for this video & the
10 basic steps for smoking a brisket video. Extremely helpful!!!!
Thanks for stopping by. Keep spreading BBQ love!
As always Harry top notch videos and Thank you for all your time you put in to teaching us to become better at bbq!
I appreciate that Stephen!
Thanks for the video Harry. They looks so delicious.
My pleasure 😊
Harry, your BBQ videos are most interesting and instructive ! Best regards from Austria ! 👌
Cheers back at you in Austria. I hope to visit one of these days
Looks so good!
I can’t wait to cook this weekend.
Hope you enjoy
I lold when he poured the pickle juice instead of mixing them
50/50 mustard pickle juice is something I have been using its best if you mix it before you apply it.
Thanks for taking the time for a comparison....Cooked a brisket last weekend and the rest made my house smell like bbq heaven....Mr Beans is soo cute...Cheers brotha...
Cheers Zman!
Thanks
Keel spreading BBQ love ❤
Did John Lewis’s rub about a month ago. It was phenomenal. I usually do S&P, so it was a nice complex addition to my usual. Thanks for the video Harry.
Cool! Great to hear you had good results
Thank You Harry
👍
I made the Lewis version a few weeks back and it was really good. The Lawry’s adds a nice touch I did cut the pepper back to 5 parts because the family is not that much of a fan of pepper.
Harry you introduced celery seed into my beef smoking life. Your tips top both of these. You've upped my beef game. They should be following what YOU do. Thank you
Happy to help you up your brisket game Benji. Thanks for your support for my channel!
I tried adding the ground celery seed to roast beef and it's amazing. Beef+celery seed is shockingly good and I don't like celery. So yeah, I was stunned!
@@zeorai22 LOL! I'm not a classically trained cook so I cook like an MMA fighter where using any technique around the world to win is what I do! Happy to share my many black belt secrets and discoveries on my channel so you too can spread BBQ love!
Both briskets looked awesome and when you put them up for comparison it was hard to tell the difference I've used sweet pickle juice on ribs but never on briskets have to give it a try thumbs up 👍
Thanks for watching!
I went the path that Yoder did and it came out amazing......
I've been using the Lewis rub this year and definitely believes it adds a little more complexity to the flavor which I have loved, and so has my family and friends. S&P is tremendous, but I believe the Lewis rub is my go to at the moment. Thanks for the video. You do a great job on these videos and they always leave me hungrier (which is a huge compliment)!
You're very welcome JD! Keep spreading BBQ love ❤️
Went to Lewis’s yesterday the brisket is awesome
Great Vid Harry!
Glad you enjoyed it
Great video, Harry - thanks for putting this out there (even if I'm a year late to the party). One question I have is how many times or how often do you spray the brisket with the water/apple cider vinegar mix?
I like to spray every 1/2 hour after you see the crust starting to form. Thaks for stopping by
Love your channel. Was curious, how long did you rest each brisket for?
I think a few hours so I could handle them without burning my fingers
Thanks for the comparison! I just visited John Lewis in Charleston 3 days ago-my favorite BBQ in Charleston and there are a lot, including a James Beard award winner, great BBQ restaurants in Charleston.
Very cool!
John Lewis worked with Aaron at his restaurant and said “I’ve never put just salt and pepper on a brisket”. So I don’t think just salt and pepper is the true Aaron Franklin rub.
I saw or read that interview too. In another video in regards to it, Aaron mentions “and a lil crack” along with s & p. I definitely like Lawry’s in my rub mix, often a smidge of chili powder and sometimes some cayenne. Also like the 50/50 pickle juice:mustard for binder.
Yet in every video where you see the uncooked briskets you don't see the red from the pepper in his rubs. And that joke about 'a little crack' would fit perfectly with MSG. So I think its pretty obvious its actually S&P + MSG
I was going to mention that. I have seen twitters from him that were posted saying he wouldn't mention where, but a famous BBQ joint uses more than just s&p, the theory was that Season Salt is "salt", not sure how valid that is...Lewis was pretty candid about it. Bottom line is that if you use only salt and pepper it still produces great brisket. What Aaron did for most of us was make us realize that taking a brisket to 205-210 internal really makes it a lot softer. Prior to Aaron hitting the scene, most people were taking their briskets to about 190-195 internal when they would pull them.
@@TraditionalToolworks just realize when Aaron ‘hit the scene’ , John was with him. Aaron seems to have forgotten that fact.
@@mymountainlife69 The most dangerous place to get caught is between Aaron and a camera.
Great comparison!
Glad you enjoyed it
After you wrap the brisket in the tallow soaked butcher paper, which way do you place the brisket in the pan.
Fat side up, or fat side down?
Weber Smokey Mountain, if that matters any?
Down
THIS EPIC THANK YOU HARRY EL CORTEZ BEST PLACE FOR MEAT'S IN CALI
I'd like a recommendation for Northern Cali / Bay Area :)
Don't bypass the fact the John was with Aaron in the beginning. Aaron seems to forget that fact when he writes books and talks about himself.
I like Mr. Beans assessment. He really didn't slow down! When I did my Austin Texas Crawl a few years ago, Blacks in Lockhart was my favorite followed closely by Franklins. There was only one of the famous places that disappointed me, and they may have just had a bad day. 10 days of Texas Hill Country BBQ was an amazing experience. I will be trying the Lewis version next. What kind of pellets were you using in your Weber? Again a big thanks in cutting my learning curve. I am getting some pretty good BBQ brisket over the last 6 months!
I used Jealous Devil JAX pellets as they have great flavor and color, and smoke ring. Glad to help you up your brisket game!
Aaron Franklin uses more than salt and pepper, John Lewis explains this in that same article. John Lewis states that he's never used only salt and pepper at any restaurant or competition and that includes Franklin bbq. Find the online version of the article and John Lewis chimes in on the comments section and that's where he says the above mentioned comments.
I forgot to mention that I love watching your Videos Harry, I've learned a lot from you!
he may have signed a contract when employed at Franklin's that he can't say what goes on there, but John Lewis said he never used just salt and pepper at any restaurant he worked at or owned
1:10 Harry, what do you do with the trimmings? All discarded or repurposed in any way?
Yes see my many brisket trimmings repurpose videos
Thanks for doing the comparison. I just tried John Lewis’ recipe myself this past weekend on a flat only, and it was pretty tasty. I also liked the Lawry’s salt addition on the flat. I’ve seen a couple different versions of John Lewis’ recipe, but the one I saw that matched what you did said granulated garlic. Do you think that would change the flavor profile much vs using garlic powder (which is what I think you used, and what I used as well)?
Should be the same garlic flavor profile if you use the equivalent as it's 1/3 part powder versus 1 part granulated as powder is much stronger in flavor
Hi Harry 👋 as always you outdid yourself another great video 📹 😊 looks delicious Mr beans favorite is what matters 😋
Thanks so much Gary!
I just got back from Charleston and asked around for the best BBQ. John lewis they said. I went there 3 days in a row for dinner. And after I left heard about the Mexican restaurant. I will be back
Did you try Rodney Scotts?
Harry, I saw that you used a Weber pellet smoker, but which one did you use? Thx.
I used my SmokeFire EX6
I tried the Lewis version and loved it. But it was too much pepper for my wife and daughters liking. So I’m going to cut the ratio down to 6 parts black pepper and see how that goes. Awesome videos, Harry!
Thanks Edwin for sharing your feedback!
I understand this video is to mostly compare rubs, but what wood would you recommend for John Lewis' recipe? I was in Charleston last wee, so my family is now begging me to give this recipe a try.
I suggest you use post oak which is what is used in Central Texas style BBQ
I have been dying to try this recipe ever since I saw Jeremy Yoder covered it. I will give it a shot this or next weekend (after cooking that beef burgundy I just watched). Harry, I noticed you are cooking at 275°. I put a couple Weber probes and a Therm Pro probe in my Smokefire and it seems to run about 25-45° lower inside on the rack than the screen shows (so a setting of 300 is roughly 265-278° depending on outdoor temp). Do you find your Smokefire running at a lower temp inside than the pit shows, or does it measure up right on or closer than than? I measured a Camp Chef I briefly owned and it was really close -- if temp was set at 300°, the internal probes measured between 2-10° of the screen setting. Thank you for all you do to help us become better pit masters and cooks!
Every pit has variation in temp so be sure to calibrate your grate temps so you know how much over or under you are running. Keep spreading BBQ love!
I'm just jealous that you have 2 briskets to eat😋. Man I need to do another brisket😳 great vid Harry, thank you
Thanks for watching! The first responders were happy!
@@SlapYoDaddyBBQ I am sure they did, Always great how you pack up all those boxes for the 1st responders. You're a good egg Harry, no wonder Mr Beans hangs out with you😉👍🏼🇺🇸
I used to use only salt and pepper. But I recently added seasoned salt and boy did it make a difference! Added a great flavor profile
Try some Jesus Tears (MSG) next time and let me know how it came out. It's called Accent at Walmart
@@SlapYoDaddyBBQ I grew up on accent! I haven't used it in years. I'll give it a try
@@jon0807 I will be doing some MSG videos shortly
@@SlapYoDaddyBBQ I used the John Lewis recipe and added accent. Wow a game changer for me. Everyone said it was the best brisket I ever did.
Harry, do you still use WSMs??? I've been using one for about 10 years with a stoker, the old one without wifi. I mostly use oak lump from Lazarri's up in Brisbane, they also make the oak lump for BBQ Galore, which we only have 1 of in the Bay Area, AFAIK. Anyway, been pondering making an offset to compare to the WSM. I'll have to search your videos and see if there's anything comparing an offset to the WSM.
See my WSM22 video burning post Oak like an offset video
@@SlapYoDaddyBBQ I did see that, but not exactly sure how the wood will burn in the pit, in the offset it burns the gasses in the offset, but in the WSM, although you're separated by a protector in the water pan (I saw you do that also), the gasses can still rise around the outside with the smoke. Isn't that a problem? I'll watch that video again.
I've never done a brisket and looking forward to it. I bought a few flats and one point for a trial. How large a flat would I need to feed 6 people assuming there will be sides. Unclear what the shrinkage might be. Thanks...
Cooked yield is 45% so 10 lbs raw is 4.5 lb cooked. Suggest 6 oz cooked per serving
Hi Harry. What happened to adding celery seed? I used your pepper salt celery seed mixture and had a great result. I’m thinking of using the John Lewis formula plus celery seed on my next brisket. Cheers.
Cheers Tony. These are not my recipes so I'm just trying their recipes
Thanks Harry, I'm going to try the John Lewis recipe.
Please do!
Good demo. I don't know who consumes all Mr Soo's delicious BBQing. One brisket last me two months. But I could share. I viewed Franklin on TH-cam maybe twice
Didn't know he is the same from Franklin Texas BBQ. He didn't seem to inspiring to me, seemed simple or fundamental. I'll give him another try. I have education & training as a personal chef but I don't cook fancy much and I do little BBQing. But I am preparing my self. I have to many other interests and tasks at the moment.
Welcome to my channel Rick. The food I cook for my channel is donated to First Responder as I can't eat so much meat doing 2 videos a week - th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
Hello Harry, I love the channel and do not miss. Could you do a John Lewis recipe with an injection?
Best regards,
George
I don't think that either John or Aaron inject their briskets. If you want to see an injection recipe, please check out my brisket how-to videos
- th-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
Have you tried mayo instead of mustard for the binder? It works great for me for pork but not sure for beef.
Yes, I have. I find the smoke penetration is less as the oil in the mayo clogs the pores and reduces smoke flavor. I prefer non-oil schmears
@@SlapYoDaddyBBQ great input . I do like it when I cook pork on my air flyer but no smoke there. I will continue to use mustard in my WSM.
Love the vids! Is there a final internal temp?
195F to 215F
@@SlapYoDaddyBBQ Thanks sir!
Good video Harry, I saw the one from the Mad Scientist BBQ, he also prefered the John Lewis style.
Cool, thanks
That smoke ring is serious!
Thanks
Pickle Juice is sweet or dill? Thanks Boss. Digging the vids.
Thanks for stopping by Evan!
After you take the brisket out and you are finished cooking it is it completely probe tender? Also are you letting it rest on the counter? If yes are you opening the wrap to allow some of the heat to escape?
Remove when bamboo skewer probe tender. Cut open foil to minimize residual cooking. Wait until it cools to 170F before you put it away to keep warm before slicing and serving
@@SlapYoDaddyBBQ okay got it Thank you. After resting on the counter when it comes down to 170. Are you just taking and putting it say in the oven and letting it continue to rest or how are you holding it over
@@mikes.3165 put in 140F oven once brisket cools to 170F
@@harsoo Thank you Harry I really appreciate the help
Has Aaron Franklin said specifically that he uses Diamond Crystal salt or Morton's? Based on the granular size, I would imagine it to be Morton's which is closer to that of 16 mesh black pepper. (And also, Morton's seems to be more prevalent in Texas than Diamond Crystal)
I think he said Kosher Salt in the $180 I paid to watch his masterclass video
Pretty good looking briskets. Mr. Beans had a good verdict on that. Cheers, Harry! ✌️
Thanks 👍
What liquid is used to soak the talo paper?
Rendered beef fat called tallow
How can you do an honest comparison on a pellet grill, when they don't use one? I am curious.
I did not intend it as a pit comparison. Just the recipe comparison.
Here are some options -
th-cam.com/video/IUC8t8PxcHs/w-d-xo.html
th-cam.com/video/GELz2AwaVPA/w-d-xo.html
th-cam.com/video/lorzZp03m7g/w-d-xo.html
how many hour on the bbq? how many hour in the oven? temp?
About 8 - 10 hours in 275F pit until crust sets and 2-3 hours in 275 oven until bamboo skewer probe tender. Time depends on size of brisket, placement in pit, airflow, and a host of other factors.
Mr. Beans is the luckiest dog in Southern California eating Creektone Farms Prime briskets cooked from the hands of Harry Soo. 😀
Mr. Beans sends love and hugs
I could’ve sworn I heard Aaron Franklin say that he had basically exclusive access to the particular briskets that he uses. It was my understanding that he had some contract that made it so no one else could get that particular brisket. I can’t remember where I saw that it was in some interview that he was doing, but I’m pretty sure that’s what he claimed.
Many BBQ restaurants are trying to get Creekstone Prime. Aaron has first dibs and probably has a contract w Creekstone that gives him preference
What is the liquid you brush around the butcher paper?
beef tallow
tallow. better result, use pork fat - see th-cam.com/video/ROB3JvaWLYA/w-d-xo.html
How long was it smoked? how long was it baked?
About 5-7 hours to crust. About 2-3 hours in wrap phase
@@SlapYoDaddyBBQ Thank you
Going to Franklins this weekend 🤪
say hi to Aaron for me please!
Get a good taste of the rub, see if you taste anything in addition to salt and pepper. I recall tasting something in addition.
Harry is referring to Franklin's Masterclass recipe which calls for just salt and pepper. I suspect Franklin's restaurant recipe
has a little something additional in the rub.
You seem to just play it safe !!! They both 🥇 lol funny.
Both recipes are from very famous and successful BBQ joints to my testing confirms that they are winning recipes. At the end of the day, the skill of the pitmaster is what makes the difference
@@SlapYoDaddyBBQ understood it’s the pit master cooking … but that wasn’t the storyline of the video. But I get it. Thanks for responding
Is it possible that the texture of different briskets played a part in your test. Seems to me when it came down to TASTE...the outcome (winner) should have been the same in both the point and the flat. Just asking!!! Love your channel and vids!!!
Yes with 2 briskets there will be differences. Better to cut one brisket lengthwise for better comparison like my other videos. In this test, I did my best to pick two same brand, size, symmetry, and striations
Hey Harry, did you happen to Tallow wrap The Franklin brisket?
Did you watch?
Yup!
Yes I did Nick!!! But I was only listening at the time and must have missed it!!! Thank you Harry!!!!
What kind of dog is mr beans? Thank you for the video!
Mr. Beans is a pomeranian chihuahua maltese mix
Harry, do you know the rub John Lewis uses on turkey breast? It's the best.
Sorry Howard, I do not. I filmed Pitmaster Bobby Holley from Brothertons's in Austin who does very good turkey breast - th-cam.com/video/CKzIWnVZSu8/w-d-xo.html
Thank you. Great video.@@SlapYoDaddyBBQ
how much in cups is 1 part ?
This is a volume recipe. So 1 part = 1 cup, 1 part = 1 TBS , or 1 part = 1 tsp
What are the "parts" for measurement? Tablespoon, teaspoon, etc?
It doesn't matter. So 1 part can be whatever measurement you'd like. Two parts means the same amount as 1 part, but doubled. To use the recipe above as an example, if Harry used 1 (part) table spoon of garlic, then it would be 3 (parts) table spoons of salt and 3 (parts) table spoons lawry's seasoned salt and 8 (parts) table spoons of pepper. Another example could be 1 bucket of garlic, 3 buckets of salt, 3 buckets of lawry's seasoned salt and 8 buckets of pepper. No matter what unit you use to measure, the ratio will always be the same. Same idea for mixing drinks. 1 part whiskey to 2 parts coke. 1 shot of whiskey mixed with 2 shots of coke would be the same as 1 cup of whiskey mixed with 2 cups of coke.
Use a standard container like cup, tablespoon, etc
It's just the ratio of each element. Depending on the brisket and your preference you may need more or less rub than what Harry used on those specific briskets, so it's hard to prescribe an exact amount of rub to use.
Very entertaining test! I am more of a fan these days of the more complex rubs. But both looked great 👍
You and me both!
Nice comparison. They both look terrific. Mr. Beans may have ate the Franklin's first, but he ate the Lewis bites faster😆
😋
Beans!!!
Mr. Beans sends love and hugs Devin!
I've been to John Lewis BBQ several times they are by far the best place for brisket in the entire area.
I have Charleston on my list!
@@SlapYoDaddyBBQ John Lewis for beef; Rodney Scott's for pork !! You will love Charleston Harry!!!
@@kennethspenser6281 email me at harsoo@yahoo.com and we can do a food crawl in Charleston with you as my food guide!
Never saw franklin use mustard
I thought Lewis injects also. I could be wrong
I’d love to see you compare lawrys salt vs Johnny’s on a brisket.
Um, there is no “Johnny’s”. He uses half kosher, half Lawry’s.
@@emmgeevideo 🤦♂️yeah I wasn’t referring to anything in this video just in general I would like to see that comparison be because Johnny’s is a way better seasoning.
@@michaelyoung7911 I guess I still don’t understand. This video IS a comparison between Aaron’s run mix and Johnny’s rub mix (what you say you want).
@@emmgeevideo He's referring to a comparison of Lawry's seasoned salt and another brand of seasoned salt, "Johnny's seasoned salt", which has always been the main competitor of Lawry's! Johnny's seasoned salt is way better in my opinion! So much more flavor to it!
@@travisgraham1802 yes thank you exactly this
That’s a lot of brisket!!! I’m on way for leftovers!!!!
The First Responders were happy with the meal prep containers they received!
@@SlapYoDaddyBBQ I just found your channel and I love it!!! Thanks for all your great knowledge!! I love me some cookin!!
@@Merica_dadgarage Awesome! Let me know if you have any question!
Soo Sifu: Wishing a great lunar festival this weekend for you and ohana! Thank you for producing this comparative cook-off! Both methods produced great results and a Ike you said: the pit-master is the what matters. Glad to see the expert opinion of Mr. Beans, who finds that the simple method is his first-choice for delicious brisket! Looking forward to your next lesson and vlog! Best wishes and much 🧧, Sifu!
Happy Lunar Festival to you too. Did you get any moon cake? One of my favs. They are $35 for a box of 4 with double duck yolks. Delish
@@SlapYoDaddyBBQ We were gifted a box of mini-ones plain with lotus-paste! Very good and delightful! Happy fall-season to you, Sifu! 🎇
Actually, IMO, the best technique for applying the rub is to do so in stages - biggest to smallest - to ensure even distribution. Applying the largest pieces first still leaves room for the smaller spices to stick in between.
So for the Lewis recipe
1. black pepper
2. kosher salt
3. Lawry's
4. garlic powder*
* Swap 3 and 4 if using granulated garlic
Shouldn't it be smallest to biggest? Layers of seasoning? Need to test this both ways. Have you done any testing?
@@SlapYoDaddyBBQ Bigger to smaller-Pepper, Salt, Lawry's..The pepper will not stick as well with the other two on the meat due to the weight/size..
John Lewis' rub for pork, I guess, add I part brown sugar?
Give it go!
I was at the grocer earlier today. I checked out a 12 lb. brisket. Guess briskets have gone up with everything else. $7.97 lb. Nearly $100 for that brisket. Guess I won't be cooking brisket anytime soon unless guests will help out in the cost. We just had a bbq shop close up last week after only 3 years. When ever a place closes up, I wish they would not get so political about the reason. Very seldom do they say, I can't afford to be in this business. It is more like I am pursuing other opportunities, etc. This place I only heard about last summer and was wanting to try their brisket at $16.00 per 1/2 lb. Sadly, their limited hours and my procrastination I never got there.
Yes the pandemic has shut down many businesses 🙄 Very tough times
I usually use seasoned salt and heavy pepper sometimes I'll use A1 as a binder
I will need to try A1 next time! Thanks for the tip
I ordered , from Creekstone Farms, 3 Tri Tips and 3 Flank steaks this past weekend. They are due to arrive today. I plan n having one of them this Saturday but I need to find an interesting cook first. I will be cruising your channel for a recipe. This is my first order from Creekstone Farms and I want to see how they compare with Huntspoint. If any of your patron's are interested I can leave my thoughts on the shipping of the meats to my home. I can tell you that Huntspoint did an excellent job on the shipping and packaging, however Huntspoint recommended an expedited shipping which I paid extra for. FYI The Huntspoint Dino Ribs were excellent quality and had a lot of beef flavor. I like your cooks using the EX6, I did some Beef tenderloin and brats on mine last night. Doing a rack of ribs today.
Good luck!
@@SlapYoDaddyBBQ The delivery from Creekstone Farms was right on time yesterday. The box was huge with Styrofoam panels on all 6 sides of the box. Inside was an insulated bag with another Mylar foam bag that contained the meat. In total there were 5 cool packs. The meat arrived frozen and the cool packs only had a partial thaw. I would give Creekstone Farms 5 stars for delivery of the meat. I think I am going to follow one of your Tri tip videos and inject the meat. I like the way you do an initial cut to isolate the three muscles for easier slicing against the grain.
Apparently Franklins does it the same as Lewis..(which is the way franklin does it but didn't tell anyone)
Huh! You're confusing me. I paid $180 for Aaron's Masterclass on pay-per-view! He showed he used S&P only
@@SlapYoDaddyBBQ watch the intro
th-cam.com/video/WhPD1w_6jL0/w-d-xo.html
@@SlapYoDaddyBBQ Lewis said hes never cooked a brisket with just salt and pepper... and he worked for Franklin... sooo
@@MrJoepeps What do you recommend I try to add to get my briskets like John's or Aaron's? Add Jesus Tears?
@@SlapYoDaddyBBQ I was just more curious if its true that it's not just salt and pepper for Franklins... I mean, you dont sign NDA's for it when the owner is saying how he does it....If it was truly S+P when need an NDA???
It’s like Drag Racing never a tie Harry Soo great guy but need a judge that don’t know both guys
Yes like in KCBS contests with 24 strangers in double blind tasting!
its my personal opinion that the Rub Complexity difference really means very little by itself, What makes Franklins Brisket so good is the whole package, Post Oak, Offset Smoker, Tallow wrap, the Tenderness. I have spent 3 yrs since I have eaten at Franklins trying to Duplicate that experience. Although very close there is just something about that Brisket that IMO can ONLY be had at Franklins BBQ. Cooking a Brisket on a Pellet Smoker like you did is NOT a true test on the experience (I dont think that was your intent) Like I said the Rub Complexity of the two in the big scheme of things has very little impact. I have done this test myself and found very little difference.
I would suggest this test
Try using 2 Parts Black Pepper to 1 part Kosher Salt and Inject your Brisket with Wagyu Beef Tallow smoked and the addition of Lawrys Seasoning Salt.............Fantastic Method for enhancing the Flavor of the Brisket internally along with adding that incredible mouth feel.
Thanks for your tips Ron. I found the best oil to inject brisket is not Tallow nor Wagyu based on my 12 episode tests. Here is my fav way to inject - Brisket 8 Tallow Inject Wagyu Ghee Lard - th-cam.com/video/z6jtHBM6_EI/w-d-xo.html
I've only seen a couple of Franklin's videos, but I specifically remember him saying he doesn't use a binder because the brisket has enough blood it doesn't need it.
I paid $180 for the Masterclass pay per view and Aaron was c one of the instructors featured so I followed what Aaron showed
I’ve seen a Franklin video on his channel where he clearly uses yellow mustard
If you think Aaron only uses salt and pepper, you're living under a rock.
What do you think he does? I'm willing to give it a go. I've won 1st place USA KCBS brisket and sirloin and I don't just use SPG
@@SlapYoDaddyBBQ SP brine for 24 hours, salt pulls moisture to surface and allows snp to penetrate back into the meat along with pepper. After dry brine, he likely uses a fresh Lawry-like base rub, without the additives and gonk. Brisket that good will never be made by using a store bought rub. His rub is fresh, with snp being the base during brine.
If you've been to Franklin, he cooks 110 brisket daily and his fridge walk-in does not have room for two day's briskets. So the 24 hour brine does not seem possible due to refrigeration space constraints.
@@SlapYoDaddyBBQ my refrigeration is offsite and delivered at cook start time. I'm a much smaller operation than Aaron, though. Also, Telicherry peppercorn is the closest I got with his "recipe."
OK, I'm willing to give it a go 1) S&P w Telicherry 16-mesh, 2) 24 hour @ 38F dry brine, 3) Add Lawry-like Rub, 4) Smoke 250F - 275F, 5) Paper Tallow-Wrap, 6) Rest ???? hours
In my opinion, it’s not so much about what to slather and rub a piece of meat with. For me it comes down to the cooking vessel, that’s where the magic is for me…
John Lewis you are right! You can show me how you do it
I am pretty sure, Mr. Beans eats better then the rest of us! LOL
Mr. Beans sends love and hugs!
It’s funny how he says and spells “schmear “
LOL! I'm not Jewish but have friends!
Slather
Any truth that Franklin uses more than salt and pepper on his brisket? John Lewis has said before when he was cooking for Franklin's he never used only salt and pepper on briskets.
There are a lot of stories like that. I have no idea if any is true or not. All I know is Aaron has some of the best restaurant brisket in the USA.
@@SlapYoDaddyBBQ agree
I don't think there is a dog in the world that eats better than mr beans
Mr. Beans sends love and hugs to you Jay!
Harry,
Are you still competing?
Nope. Too busy travelling on BBQ adventures and filming for TH-cam!
@@SlapYoDaddyBBQ I stopped when daughter #1 went to college in 2016. RGC was a nice finish. What year did you stop?
@@flyboybbq1718 I don't recall as it tapered off and then COVID hit and all comps stopped. Over the years I've helped my students win at contests including the HSLR, Royal, MIM, and others. Is there a particular reason you are asking?
@@SlapYoDaddyBBQ I moved to Texas in 2020. Bought 100 acres. Hauled both of my smokers down with me.
Your video just showed up as a recommended video and i was wondering what you were doing these days.
BBQ Pitmasters is what got me started and you were one of the people i ran into. Hope all is well with you.
What ever happened to Paul Peterson? He was on a few BBQ shows and i cant even figure out where he is these days. I pass Johnnys place every time i have to go to Waco. His house backs to I-35 and i usually see his bus.
Franklin uses more than just salt and pepper. If that was the case then everyone would be making the best brisket just like him. He only telks you that so you won't know what he really uses. Everyone knows he's using other things
What is my buddy Aaron's secret? Please share! He won't tell me
@@SlapYoDaddyBBQ he ain't gonna tell anyone but we all know he uses more than just s&p
Last night I had a reply from “harsoo” and he was answering my questions as if he was you. His comment is gone now. Just letting you know you had an impersonator.
Must be the TH-cam police. :-)
Not everyone lives in or near Los Angeles to get the brisket
I have to fly LAX to Austin and LAX to Charleston. We do have my buddy Danny Castillo's place in SoCal that is very good - th-cam.com/video/rbvEIpTbrto/w-d-xo.html
Harry, great comparison. BTW, how many hours in the smoker? Then after wrapping how many hours in the oven?
BTW, your friend Danny Castillo of San Juan Capistrano's Heritage Barbecue received a Michelin Star award on September 24, 2021.
@@wilsonsoohoo9865 Heritage, is by far the best BBQ that I've had in Southern California.
@@wilsonsoohoo9865 Yes, I summarize the cook hours in pit and in oven in the segment when the meat was done. I will have to celebrate with Danny next time I see him!
Mr Beans is a winner in my book.
Mr. Beans sends love and hugs!
Holy crap dude, you just slaughtered those briskets. You’re just a weekend warrior mu guy. No way you have “students” no way Franklin is your “buddy” lol
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Salt and pepper or not who cares, aeron Franklin is the best and all are following his recipe.... and besides the point who cares if he uses SP or with other spices. That shows how he is a notch better than the rest
The brisket at Lewis was insanely disappointing. So dry. Some of the worst brisket I've ever had anywhere. Sausage was great.
I will take a flight to find out. I've heard only good things. Maybe you went on a day when the pitmaster had an off day?
@@SlapYoDaddyBBQ Once in a while off days happen at BBQ joints. I have had the toughest and most rubbery brisket in L.A. this past
Sunday. It was Wagyu brisket too! I might try again another Sunday. I will not name them but the hint for you is, it is only served on Sundays.
Every joint deserves a second chance.
@@SlapYoDaddyBBQ honestly I am just disappointed in myself because for some reason I chose it over Rodney Scott. Lol