Aaron Franklin during the Texas A&M University Brisket Camp on how he trims a brisket from the time he opens the vacuum packaged bag until he is ready to rub the brisket before cooking.
followed his directions on one of his videos for cooking brisket, the best brisket i ever made, the brisket dissapeared faster than i can slice it. this guy is a true master.... enuff said
Paul, I got his MasterClass for Christmas and watched it three times before making my brisket. First time I cooked a brisket on my four month old Pit Boss. It was juicier and more bark, than anything I’ve ever cooked. His directions all have a purpose! My family said it the best ever! And that’s what we all work 12 hours for, isn’t it?
@@holedigginmusic I received his book for christmas before i did my first brisket. he saved me from making a lot of mistakes and with a couple dozen briskets over the last 2 years I haven't screwed one up yet and my boss is paying me (handsomely!) to smoke one for her for a party this summer! yay for aaron franklin!
+wisethug1 Aaron Franklin runs Franklin BBQ in Austin. MANY BBQ lovers think it is the best in the world. I am sure of this, he cooks better brisket than bigoted closed minded Nazis.
+Barbecue you need to read the comments that described his boring presenation and you can not use the Nazi card anytime we point out to a mistake done by jewish person. he may be good in cooking but not good in cutting. i stand by what i said your profile tells you are a big .
I've been to his place three times thinking it would get better... All three times were mediocre bbq and I've decided not to go back. I've had better at local mom and pop places around the country. I think allot of what people taste is the hype.
Lived in Austin, It's not even close to the best brisket around, and who want's to wait 4 hrs. They've created a brand with market hype and a lot of people have bought into it. Most locals would never waste their time at Franklins. Cooper's old time BBQ in Llano is much better.
I've eaten at Franklin's. I waited in that line for hours. It actually was the best, and I'd do it again. He has proven he knows what he is talking about. He's legit.
Thanks. We were all wondering if he was "legit." Now that an unknown, faceless stranger has vouched for him in a RU-vid comment section, that concern has been alleviated...
I did a brisket just like he said absolutely delicious.i will never coat mine with the bark seasoning again.this Texas brisket with just salt and pepper.was the best I ever made.thanks to you sir.thank you
"The guy has a James Beard Award, is considered maybe the best pitmaster in the country, and has lines around the block every single day at Franklin Barbecue. But yeah, I'll take the advice of some RU-vid naysayers who aren't collectively qualified to hold his apron over his advice when it comes to brisket." - said no thinking person, ever.
Boyd Reed And how many award has Jack Daniels has won and it's Shit whiskey? Marketing is a powerful thing. No way in HELL am I ever waiting in line that line for his bbq.
Smoking is such an art. So much to learn before your first attempt. I've been dreaming about smoking for a year and keep finding great knowledge.. still haven't saved enough for a quality smoker
I want to become a Pitmaster and Aaron Franklin inspired me to do so. I love every detail he goes through to insure a perfect BBQ. The Men is phenomenal. I would love to spend a day Smoking Briskets with Aaron.
great video, I will watch anything with Aaron franklin sharing his brisket wisdom. as for the nay sayers and interweb experts I will listen to your advice as soon as you have a resturaunt that even comes close to what franklin has built.
From time to time I am appalled at the amount of stupidity there is in the comments section, but then I remember it's the comments section. I don't even plan on cooking a brisket anytime in the near future and I find this fascinating. If you're complaining about all his talking, you might be the same people who just "want the ball" while disregarding any complexity or depth that the game has to offer.
The reason some think Franklin's is the best and some don't is we all have different taste. Is it the best? Depends who you ask. No right or wrong answer.
I waited 5 hours for this one Saturday morning in Austin. It was worth every minute. As someone who regularly makes brisket, it makes me cringe to take off so much, but his results speak for themselves.
Martin Fielder Which is why he doesn’t care what others say. I may or may not care for his personality but facts are facts. People are willing to camp out for his food.
I bought a certified angus beef brisket and cut it this way and used half salt and half pepper rub and smoked for 12 hour, got the point to 202°, tasted like ribeye steak with a crunchy bark, awesome
At one point, I thought it was like a cartoon and he was going to whittle the whole thing down to a 4 oz fillet! He seems the expert, and I guess it's competition work, so it has to be the best of the craft. but if they used the 'not exciting' meat to cook some meals for some folks, I think that would make sense too. Thanks for showing us the the art of the process! I'm grateful you stopped to share! Love the care you invest!
I want that boning knife!! Franklin is Texas Barbeque’s finest. I did his pork butt and I’m a beginner it was perfection. Can’t wait to do his brisket🤞🏾
@@Joe-bv7io Funny. I'm a journeyman meatcutter and the chainlink belt is pretty much a staple for us because we have a few pounds of knives and tools hanging. I prefer a smaller link. And when you work in a carcass warehouse, you wear a hardhat because you have 300lb carcass quarters coming at you. But, you know, look cool and get disability for life if that's your thing.
@@Joe-bv7io "Way to be ignorant to another union member." Unfortunately, that doesn't give you a good argument. You see, when you wear a uniform for years, that's the uniform within which you are comfortable. For instance, I wore my hook in my scabbard for several years after my carcass years despite only working with boxed beef. I could have easily taken it out, but it's what i was used to. In the same way, I'm, not going to bag on a guy wearing what he's used to because some of it's unnecessary. But maybe that's a perk of an OE paying union dues.
I think this is called "teaching". Where you take the time to explain and educate. This isn't a speed contest. John Madden said he was at a coaching clinic and Vince Lombardi talked for 8 hours just on 1 sweep play. I'm pretty sure that play only took seconds to run.
AF Haters: If you don't think that this video is useful, look at the gentleman next to AF. Davey Griffin instructs at A&M and is watching AF like a hawk! That shows he is a good educator, curious, open to new ideas, and having the ability to admit he doesn't know everything about everything. If he didn't think AF had anything to offer, he would have sat with the audience.
Lol, that's what I said. I started this video after I already had the brisket in the smoker. Fortunately, I realized that I actually did it mostly right. Left too much fat on the sides, and I should have cut some meat and fat off the flat like he did, but otherwise my intuition was pretty good (fortunately). But I definitely know what I'm going to do next time.
I have a really silly question because I'm a complete newbie. Why not pre separate the point from the flat so that you don't have to worry about one side burning?
I didn't catch that, did he say the hard fat on the tip on the skin side is the good kind to leave on and render? Or did he say the softer more gristly fat on the side is the better kind to leave on and render?
Thank you an excellent VID, Aaron; I have been trying to get this right for years but have never really trimmed a packer to this extent. I did hear you mention wrapping during the smoking process. Could you recommend a source for the Butcher Paper you use for cooking?
AF just uses a white handled knife that was given to him years ago by a family member and that's what he recommends using, something from a 'restaurant supply' store...
Everyone should have at least one quality sharp knife at home. I have several myself. As I tell my daughter, invest in quality tools that you can use for a lifetime. It amazes me how many folks I talk to when selling meat to them, don't. It also amazes me how many people have shit for silverware in their homes, let alone pots and pans. If you like to cook and eat, always buy quality items.
i just cooked a 15lb prime brisket on an offset smoker fat cap up didn't trim it at all, cooked for 14 hours and it wasn't fatty at all it was awesome don't waste your time trimming that's all competition stuff thats not gonna matter unless you are in a competition!
Considering the amount of trimming that's required, is a ''Prime'' brisket even worth the cost? I've heard many opinions, and it seems like ''Choice'' is the way to go, even if it may need injection. Just my observation. I'm not trolling. I really want to know if a Prime brisket is actually worth it.
Dumb question: why can't you cut the brisket in half and smoke the flat and point end separately? That way you don't over cook the flat end? No one does that, so I know it's not a good idea... Just curious why it's a bad idea.
Maybe a dumb question that maybe a pit master can answer. Does Aaron trim to this extent for competition only or less trimming for every day food in his restaurant and at home.
He's wearing that chain belt because he's in a cold pack facility. Static electricity builds up like crazy and every time you touch metal you shock the crap out of yourself. Solution? Wear a chain around your waist that drags on the ground and prohibits the build up of static charges.. It worked for me..
Surgical02 just like to over think things! 😂. Took me 3 months of research before I did my first bacon, then wondered why I hadn’t done it years earlier, lol!
@@CluelessHomesteaders Hell ya.. same here.. Watch more videos on it.. I like 'howtobbqright' on yourtube.. Brisket: rub it; smoke it; rest it; EAT it!
Ok I know this video is fairly odd but just curious if I can get a response. I’ve started grinding my on meats and make link sausage, if I were to cook a brisket and I trimmed it would or could I save the good fats to mix in with my sausage grind, the pile he has placed on the table around the 14 min mark of the video. That type of fats ???
This guy has one of the best BBQ briskets in Texas. And Texas does Brisket right more than any other type of BBQ. He has 2 hour lines every day. Look it up. Franklins BBQ
"Texas does Brisket right more than any other type of BBQ" but yet they dont make burnt ends.... which is the BEST part of Brisket. So Im not sure your endorsement is really a ringing one.
What are you talking about? We make burnt ends with every brisket. Franklin even makes them in his other videos, and claims they're the "best part of the cow". Every Texan smoker I know, including myself, loves the burnt ends.
Me too. Whatever is on the end is going to get burnt, so I don't trim any off and let it burn. I use the Texas crutch method or wrap in red butcher paper to render it soft. Once everything renders, even the burn ends are soft, but with a crusty outer layer; it's the best part.
