I eat here every month. I was so glad to hear Aaron say you do not need sauce. Central Texas is about pure BBQ. If you have to add sauce there is something wrong with it. I love it!!!!!!
This is great. I’ve cooked a few dozen briskets so it’s good to get the more advanced tips vs just “recipe” info. It really is almost ALL feel with brisket.
This video was way ahead of it's time. Mad scientist bbq just talked about rest times in his video like it was a new concept go pit masters. Granted, experimenting with eat is for me now, but to see something from 5 years ago about it makes me feel super behind.
It was amazing talking to him about bbq. Even the kinds of wood, dryness, starters, composition and flow of the smoke. This guy really cares about his craft and puts in the time and it shows so well through his product
I was just thinking this is like watching Mad Scientist - I recognize that Jeremy Yoder is highly inspired by Franklin but it’s uncanny that this info was published on RU-vid many years prior
So was this a planned in advance interview with Aaron, or was he just such a cool nice guy to accept an interview with you guys just by going there to Franklins? I would think that he's such a cool dude and open up to speak with anybody about his love and passion for BBQ... But, then again! I could only imagine him being bothered everyday "especially with all the technology & camera phones these days" with people wanting to speak with him about something he does everyday... I guess It just comes with the territory!
Hey man just some friendly advice if you're looking to be a better interviewer. Don't cut off the person talking. Presumably you're asking them questions because you want to hear them speak - let them. You don't have to keep saying "ok" "that's right" "yeah" "mhmm" to get them to understand that you're listening. It comes off as you trying to move along like "yeah man we get it, next question". Just smile do a small nod every once in a while and let them talk. Also don't try to finish their sentences. If you wanted to answer your own questions then just make a monologue video and save them the time of standing there getting interrupted lol.
That's what you drink beer for, or smoke something fun... If you aren't able to partake in that for whatever reason, I can see how hipsters could be an impediment. But I get the sense that it's a cool out vibe.
Nice video. I agree with the "not needs sauce part" as I too think meat should be able to stand on it's own. That being said, I've always loved sauce on everything I eat and I love brisket even more with it. :)
Hey man awesome video, can you explain what he meant by letting the temp come down before he wraps so it doesn’t keep cooking? Is that letting it come down out of the smoker but not wrapped?
So it does not continue cooking. When wrapped (with intentions to keep warm) at a high internal temp lets say 200f, its goin to continue cookin around those temps for a while and its goin to overcook but lets lets say you wait till the temp drops to 140 or so and then wrap it, nothing is goin to cook at those temps (or VERY slowly) but rather just keep warm like you intended to.
Lol, Bethesda come way before the company that made Doom, quake, FO4, and many other badass game. I admit though, that was the first thing that came to mind.
He said it all with "every piece of meat is different", once you figure this out, your BBQ will be a lot better. exact time and temp recipes dont work with BBQ.
@@macktruck425 youll find if you continue to go by temp and time instead of by feel and experience you will have inconsistent bbq and not great results. you need to know whats happening with the meat
+Interceptor1255 go to blacks as well. Franklin is good but locals say it is 3rd or 4th best around. Make your way to lock heart TX and you will have the best BBQ known to man. Also a really good one (not as good as Franklin or blacks) is the salt lick in driftwood TX. It is just a cool BBQ joint. You can hit them all from Austin.
Great video Mike! Aaron is obviously a bit of a hero amongst us foodies! Quick question for you, in his videos and show he only uses butchers paper but in your video I noticed the briskets were wrapped in foil. Do you know why?
I'm honestly not too sure. My best guess is it was very cold that day and his new smoke room is all open so it could have been to keep the heat carrying? But primarily everything we saw was in fact butcher paper!
Haha this is gonna be a 5 year late response but those weren’t briskets that were wrapped in foil. Those were pork ribs!!! You can just tell for how thin they are. To make a good brisket (Texas style) it is almost necessary to wrap in butchers paper. If you watch the 24 hour at franklins bbq video you will see that all the briskets are wrapped in butchers paper.
He foils ribs. Brisket gets paper. Those at 7:19 do appear to be brisket though. Like was said, he probably foiled as a crutch for the cold weather that day.
Jay G. 1) just using his book and coming up with better brisket seems unlikely 2) let’s say you achieve the same level, you’d have to smoke it for 8-12 hours. OR you could wait in line for 4 hours and get for-sure good brisket. Sooo looks like you’re better off waiting in line both time-wise and brisket-wise.
This guy with his eye rolls, slow blinks and crossed arms. So damn pretentious. Not to mention them clear/clear glasses. Hate the hipster aspect of BBQ, it's not *THAT* hard. "OMG HE COOKED IT 11 MINUTES LONGER THAN I WOULD HAVE @ 6F MORE. OMG OMG OMG"
meat ,probably one of the best......... but bread-typical in western cuisine culture-the worst and unhealthy, white,artificial, try to find Polish bread and similar, greetings from Europe
