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Great video, I'm glad you decided to go ahead with the video on the "extra" rubs, that BBQ joints put on their briskets other than just SPG; especially the “Texas style" rub compression between two of the greatest BBQ joints in all the world. I think your videos are an inspiration to all of us who have picked up the hobby of "meat, heat salt, and fat." I don’t know if I have ever said this before but from one Army veteran to another veteran, thank you for you service.
Using franklin's on my next brisket along w s/p...I've only used meat church holy cow to this point on brisket and I love that. So looking forward to the change
Used franklins on my last brisket last week and it was good. i too have the goldees run that im trying on my next brisket. Smell between the two is noticeable.
If I remember correctly at Goldees they use basically the same ingredients on their briskets, except it is not all combined. They layer it in one of the videos they showed.
What’s crazy is that Goldees is only 3 years old and was essentially formed by former employees of other top bbq restaurants that had to slow their operations due to the pandemic.
I enjoyed the Goldees rub. Haven’t tried Franklin’s yet, but appreciate your comparison of the flavors. Did the Franklin’s rub come close to what you tasted at the actual restaurant??
Yes, in particular at Franklin's I noticed there was barely any pepper flavor on the brisket and it tasted kind of citrusy. So it matched the flavors from this rub + a light coating of pepper added.
Apologies for not going back and looking. I promise to do that now. But I wanted to ask if you did a Lawry’s versus Franklin’s comparison. I remember MadScientist BBQ did. If so, what’s the recommended coating / layers with Lawry’s? Presumably no additional salt. Pepper?
Yea Jeremy did a comparison. I don't think I did a direct comparison. I believe Jirby has a video where he shows how to layer with pepper, salt and lawry's - that's your best bet. Definitely need to add extra salt.
We also need to remember that everyone’s taste is a bit different. The Franklins rub for me is plenty salty without the need for extra, which is just my preference. I do however throw down a nice layer of pepper beforehand
I wonder what volume of tomato powder they're using ratio-wise. I've made my own rubs with shitake powder and tomato powder and the tomato powder inevitably dries the F outta my proteins. Anyhoo, would LOVE to see you create your own rub, Mr. Steve - because in my mind you are the TRUE Mad Scientist pitmaster. Thanks for all your content.
Thanks man, making a rub's on the radar but I don't just want to churn one out for cash. I want to make something backed by alot of experimentation so might take me a while. I'm not sure how much tomato powder they are using but I think the bigger factor is how fresh it is. The first franklin bbq spice I bought I could taste the tomato powder way more, second one I bought I could barely taste it. So not sure how consistent tomato powder is flavor-wise.
I’m skeptical that either Goldees or Franklin are using these commercially made rubs at their restaurant. I think Jirby has said it’s “close” which I imagine would be Aaron’s response too. There are lots of books written on developing rubs. I’d personally like to know more about these “spice extracts”.
They won't be, plus there's way more that goes into their whole process than their rub. Still, if the rubs are decent for the home cook these may still be worthwhile, else, become a chef and figure out how to make BBQ as good the pro's.
@@pageup213 I'm aware of many if not most of the processes used by pros and pitmasters. Each process builds upon the next. As far as using these rubs to get restaurant quality or flavor, it's not in the same league. I'm fine with branding but Jirby coming out and saying "it's close" is pretty silly.
I've never been to Franklin's, but I live pretty close to Goldee's and I've been there twice. The first time, I bought their brisket rub and used it on a couple of briskets. The finished product was close. However, they use post oak and I used (I think) hickory. So the wood selection would contribute to some of the difference.
@@alfromtx245 There are perhaps hundreds of variables as to how Goldees or Franklin's make their food. It might come down to the wood but I'd think if that was the one and only difference, then we'd start seeing BBQ joints pop up all around the globe that match those joints. Just sayin'
@@ryangies4798 Certainly there are many variables that contribute to the finished product. I do think there are quite a few people who can get restaurant quality BBQ at home, but who don't have an interest in running a BBQ joint. But I definitely get your point.
Great comparison considering both BBQ spots are highly acclaimed. Time to make your own and share the recipe. You had made seasoned salt before, you could build on that adding umami, black peppers and different coarseness of salts.
I really enjoy your content. I just tried the Goldee’s and it was simply too salty for my taste - perhaps on my first bite I got a piece of brisket that was hit with too much salt that was not mixed/distributed in the rub. Don’t know but it killed my taste buds for the night and I vowed never again - I usually do a taste test on any new rub I try but I just went with it given that its Texas #1 brisket joint. My mistake, I tried a bit out of the jar a day later and 70% of the taste was Salt.
Here is my recommendation 1) Heavy coat of Franklins Rub 2) Dry brine 24 hrs 3) heavy coat of 1-1/2 parts by weight of black Pepper to 1 Part salt Then do your comparison between the two. I have tried both of these rubs and I find this combo works very well and is more indicative to real Franklins Brisket which I have eaten at both places and still feel that Franklins brisket is better than Goldees
The CAL POLY students make a killer rub called "Ranchers Rub". It's basically the only one I use now along with Blazing Star. I can't help but going back to just salt and pepper for briskets though. #calpolymeats
I know you're not asking me, lol, but I have a bbq joint in Missouri and though I'm small and low-volume, I smoke about 10 briskets a week -- I pull at 190⁰ like Steve, and wait for the internal to go down to around 165⁰-160⁰ before holding at 150⁰. That way the brisket and continually go down another 10⁰ without the hold trying to bring the internal UP to 150⁰ -- hope that makes sense. Works every time for me. Lemme know what works for you.
I don't personally. But mainly because I don't want to wait hours before putting it in the holder. Just a convenience thing. If your resting it down first just be aware that it's going to need more time to hold than one that started at 190 and gradually went down to 150 over a few hours. Best way to know for sure is just probe into it after 15 hours. If it's still tough, just keep holding until it's tender.
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But I thought traditional TX BBQ dry rub was just salt and pepper....jk, Lol...Btw, Franklin's notoriety is a marketing coo that had the benefit of taking over a location in Austin where the true BBQ master was, Ben's Long branch. Ben's was known state wide and his restaurant was in the location for over forty years. Everyone from the governor to Dallas Cowboys used Ben's for catering. Unfortunately, the location was a crime ridden area at night for most of his stay so he usually closed by sunset. As Austin grew, the location benefitted by the remaking of the neighborhood by the city. Franklin's took over the location at just the right time. It used social media and such to create its "buzz". Trust me, there are places in Austin and the surrounding area that are better. The "long lines" and the "sold out" status of Franklin's is do to limitations of the size of the location. Sure, its good brisket. I have lived in Austin for fifty years, Franklin's is more marketing than substance. And anybody can fall prey to social media marketing especially when the point is to give a new perception of the new "wrong side of the tracks" part of Austin. The city needed a mascot in that neighborhood, so Franklin's won the distinction. If Ben, owner of Ben's Longbranch, had family members that recognized the benefit of hard work and dedication to what Ben achieved, you would have never heard of Franklin's.
@@icanfartloud Thanks for the history! Had no idea. Speaking of underrated BBQ joints, Stiles Switch is where it's at! Can't believe they don't rank higher.
When going to the "which mattress is right" on the helix site, the second question was "what's your email address". At that point I knew this was a garbage company and closed the site. My email address has nothing to do with which mattress I would use.
Also, don't buy a memory foam mattress, that stuff wears out in a few years. Buy a memory foam topper for a regular mattress and just replace it when it wears out. That will only cost you about $100 (before bidenflation) insted of $800 - $1000+ for these crappy Helix mattresses.
That’s what he always claimed. Turned out it’s not the truth. He finally admitted it recently while making it sound like he hasn’t been flat out lying for years.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Thank you Helix for sponsoring! Visit helixsleep.com/smoketrails to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
Really like how this gentleman breaks down everything. Great content.
Great video, I'm glad you decided to go ahead with the video on the "extra" rubs, that BBQ joints put on their briskets other than just SPG; especially the “Texas style" rub compression between two of the greatest BBQ joints in all the world. I think your videos are an inspiration to all of us who have picked up the hobby of "meat, heat salt, and fat." I don’t know if I have ever said this before but from one Army veteran to another veteran, thank you for you service.
I live about 25 miles from Goldee's. I plan a visit in about a month when it warms up.
nice! I've never been
Using franklin's on my next brisket along w s/p...I've only used meat church holy cow to this point on brisket and I love that. So looking forward to the change
nice, let me know how it goes
Used franklins on my last brisket last week and it was good. i too have the goldees run that im trying on my next brisket. Smell between the two is noticeable.
yep very different rubs for sure.
If I remember correctly at Goldees they use basically the same ingredients on their briskets, except it is not all combined. They layer it in one of the videos they showed.
Good to know!
@@SmokeTrailsBBQ check out this video. This is one of the videos that shows it
th-cam.com/video/L80mhdRZgp0/w-d-xo.html
@@SmokeTrailsBBQ th-cam.com/video/4H7UCfUrd8c/w-d-xo.html
Could you do a video combining the two? Sounds like they would complement each other well!
Nooooo nonono
@@jirbybbq why not???
@@jirbybbq 😂
@@jirbybbq haha
@@jirbybbq lol
What’s crazy is that Goldees is only 3 years old and was essentially formed by former employees of other top bbq restaurants that had to slow their operations due to the pandemic.
I enjoyed the Goldees rub. Haven’t tried Franklin’s yet, but appreciate your comparison of the flavors. Did the Franklin’s rub come close to what you tasted at the actual restaurant??
Yes, in particular at Franklin's I noticed there was barely any pepper flavor on the brisket and it tasted kind of citrusy. So it matched the flavors from this rub + a light coating of pepper added.
Thanks for the video. Competition is getting close
I have both rubs yet to try the franklin rub on my brisket. The goldees rub is very good on beef ribs etc.
Good call, I'll have to try it on beef ribs
Apologies for not going back and looking. I promise to do that now. But I wanted to ask if you did a Lawry’s versus Franklin’s comparison. I remember MadScientist BBQ did. If so, what’s the recommended coating / layers with Lawry’s? Presumably no additional salt. Pepper?
Yea Jeremy did a comparison. I don't think I did a direct comparison. I believe Jirby has a video where he shows how to layer with pepper, salt and lawry's - that's your best bet. Definitely need to add extra salt.
Love your shows, you Da Brisket King!
Thanks!
We also need to remember that everyone’s taste is a bit different. The Franklins rub for me is plenty salty without the need for extra, which is just my preference. I do however throw down a nice layer of pepper beforehand
I wonder what volume of tomato powder they're using ratio-wise. I've made my own rubs with shitake powder and tomato powder and the tomato powder inevitably dries the F outta my proteins.
Anyhoo, would LOVE to see you create your own rub, Mr. Steve - because in my mind you are the TRUE Mad Scientist pitmaster. Thanks for all your content.
Thanks man, making a rub's on the radar but I don't just want to churn one out for cash. I want to make something backed by alot of experimentation so might take me a while. I'm not sure how much tomato powder they are using but I think the bigger factor is how fresh it is. The first franklin bbq spice I bought I could taste the tomato powder way more, second one I bought I could barely taste it. So not sure how consistent tomato powder is flavor-wise.
When you dry brine do you cover the briskets?
Yes
I’m skeptical that either Goldees or Franklin are using these commercially made rubs at their restaurant. I think Jirby has said it’s “close” which I imagine would be Aaron’s response too. There are lots of books written on developing rubs. I’d personally like to know more about these “spice extracts”.
They won't be, plus there's way more that goes into their whole process than their rub. Still, if the rubs are decent for the home cook these may still be worthwhile, else, become a chef and figure out how to make BBQ as good the pro's.
@@pageup213 I'm aware of many if not most of the processes used by pros and pitmasters. Each process builds upon the next. As far as using these rubs to get restaurant quality or flavor, it's not in the same league. I'm fine with branding but Jirby coming out and saying "it's close" is pretty silly.
I've never been to Franklin's, but I live pretty close to Goldee's and I've been there twice. The first time, I bought their brisket rub and used it on a couple of briskets. The finished product was close. However, they use post oak and I used (I think) hickory. So the wood selection would contribute to some of the difference.
@@alfromtx245 There are perhaps hundreds of variables as to how Goldees or Franklin's make their food. It might come down to the wood but I'd think if that was the one and only difference, then we'd start seeing BBQ joints pop up all around the globe that match those joints. Just sayin'
@@ryangies4798 Certainly there are many variables that contribute to the finished product. I do think there are quite a few people who can get restaurant quality BBQ at home, but who don't have an interest in running a BBQ joint. But I definitely get your point.
Have you tried the Goldee's all purpose rub? I want to know the difference in taste.
Yea it's pretty good. Both a very pepper heavy and would go good on brisket
@@SmokeTrailsBBQ thanks man.
Great comparison considering both BBQ spots are highly acclaimed. Time to make your own and share the recipe. You had made seasoned salt before, you could build on that adding umami, black peppers and different coarseness of salts.
Great video and review! Thanks for comparing
thanks for watching man!
Did you take the Franklin Masterclass? How does that compare to this rub or has he moved on from those videos?
Yes, he just uses s&p in his masterclass. He's since confirmed that he has used lawry's, his bbq spice rub and probably other things at some point
Can you please put the link on the holding chest you are using when your briskets hit 190
It's from an older video. texas bbq secret revealed
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
Keep up the good work bro
Cheers man!
I really enjoy your content. I just tried the Goldee’s and it was simply too salty for my taste - perhaps on my first bite I got a piece of brisket that was hit with too much salt that was not mixed/distributed in the rub. Don’t know but it killed my taste buds for the night and I vowed never again - I usually do a taste test on any new rub I try but I just went with it given that its Texas #1 brisket joint. My mistake, I tried a bit out of the jar a day later and 70% of the taste was Salt.
Here is my recommendation
1) Heavy coat of Franklins Rub
2) Dry brine 24 hrs
3) heavy coat of 1-1/2 parts by weight of black Pepper to 1 Part salt
Then do your comparison between the two.
I have tried both of these rubs and I find this combo works very well and is more indicative to real Franklins Brisket which I have eaten at both places and still feel that Franklins brisket is better than Goldees
I have both but my Franklin's bottle it almost empty. The Goldee's bottle has hardly been used. That tells you which one I prefer.
different strokes. I do like the Goldees alot.
What about a combo of the both?
Maybe?
Did Goldee’s taste like what they sell at the shack?
Where did you get the cutting board?
I don't know my wife probably got it from homesense years ago lol
Where did u get a souvee cabinet?
i built it out of an old freezer chest
@@SmokeTrailsBBQ anyway you could show me how u did that?
The CAL POLY students make a killer rub called "Ranchers Rub". It's basically the only one I use now along with Blazing Star. I can't help but going back to just salt and pepper for briskets though. #calpolymeats
Which Cal Poly?
@@CoolJay77 San Louis Obispo
nice, do they sell it?
@@SmokeTrailsBBQ yeah, but they only sell it on campus. Open Thursday through Saturday.
Do you let your briskets come down from 190 before doing the heated rest? If so, what do you let them come down to?
I know you're not asking me, lol, but I have a bbq joint in Missouri and though I'm small and low-volume, I smoke about 10 briskets a week -- I pull at 190⁰ like Steve, and wait for the internal to go down to around 165⁰-160⁰ before holding at 150⁰. That way the brisket and continually go down another 10⁰ without the hold trying to bring the internal UP to 150⁰ -- hope that makes sense. Works every time for me. Lemme know what works for you.
@@brandtmiles2373 thank-you! That’s very helpful
I don't personally. But mainly because I don't want to wait hours before putting it in the holder. Just a convenience thing. If your resting it down first just be aware that it's going to need more time to hold than one that started at 190 and gradually went down to 150 over a few hours. Best way to know for sure is just probe into it after 15 hours. If it's still tough, just keep holding until it's tender.
Thank you Helix for sponsoring! Visit helixsleep.com/smoketrails to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
I'm interested in those helix mattresses but live in China. just waiting until I move to Canada then buy one
But I thought traditional TX BBQ dry rub was just salt and pepper....jk, Lol...Btw, Franklin's notoriety is a marketing coo that had the benefit of taking over a location in Austin where the true BBQ master was, Ben's Long branch. Ben's was known state wide and his restaurant was in the location for over forty years. Everyone from the governor to Dallas Cowboys used Ben's for catering. Unfortunately, the location was a crime ridden area at night for most of his stay so he usually closed by sunset. As Austin grew, the location benefitted by the remaking of the neighborhood by the city. Franklin's took over the location at just the right time. It used social media and such to create its "buzz". Trust me, there are places in Austin and the surrounding area that are better. The "long lines" and the "sold out" status of Franklin's is do to limitations of the size of the location. Sure, its good brisket. I have lived in Austin for fifty years, Franklin's is more marketing than substance. And anybody can fall prey to social media marketing especially when the point is to give a new perception of the new "wrong side of the tracks" part of Austin. The city needed a mascot in that neighborhood, so Franklin's won the distinction. If Ben, owner of Ben's Longbranch, had family members that recognized the benefit of hard work and dedication to what Ben achieved, you would have never heard of Franklin's.
@@icanfartloud Thanks for the history! Had no idea. Speaking of underrated BBQ joints, Stiles Switch is where it's at! Can't believe they don't rank higher.
Nice video bbq sensei
cheers!
Tasty
yes!
When going to the "which mattress is right" on the helix site, the second question was "what's your email address". At that point I knew this was a garbage company and closed the site. My email address has nothing to do with which mattress I would use.
Also, don't buy a memory foam mattress, that stuff wears out in a few years. Buy a memory foam topper for a regular mattress and just replace it when it wears out. That will only cost you about $100 (before bidenflation) insted of $800 - $1000+ for these crappy Helix mattresses.
Thought Franklins just used salt and pepper?
That’s what he always claimed. Turned out it’s not the truth. He finally admitted it recently while making it sound like he hasn’t been flat out lying for years.
Franklin has been lying for a long time now. I still remember his only Salt and Pepper BS. He never ever used just S&P at his restaurant..
Very misleading title considering the actual Franklin brisket rub is only S and P 🤦
There's a recent Texas monthly article where he explicitly says he uses this rub on his briskets.
Unfortunately you left out Black's rub. You would have had a winner then.
Black's rub ? Do you mean Hardcore Carnivore Black ?
Yours is better.
Thanks!
Franklin is the king, 👑👑👑👑 everybody started using his techniques
Baldi is over $100 for an 11 ounce bottle bottle. Hell no.