BBQ with Franklin: The Payoff 

legend has it that the sauce is still boiling away

This the most unselfish bbq guy ever seen. beyond cool super respect.

This guy is the man. he has a 4 hour line out the door every day. he has no need to do these videos to promote his business. yet he does them anyway because he truly loves his craft. I also love how there are literally no secret recipes here! But there's still something magical and mysterious about this whole process.

Watched these videos about 50 times and I'm gonna tackle my first brisket on Sunday, wish me luck!

These videos are incredibly helpful, especially since I am a brisket novice. It’s 5:45am and I’m headed out to fire up the smoker for my first brisket. Wish me luck all and thank you Franklin 👍

When he made the first cut and held it up I was like 'EAT IT YOU FOOL!! EAT IT!! STOP SHOWING IT OFF AND EAT IT!!!'

I sat in line for almost four hours to taste this man's BBQ. Time well spent.

There is no way this video should be free.

“...We’re gonna do a real basic Texas sauce. We’re gonna start off with a half pound of butter...”

That Aaron is so unselfish in sharing his know-how speaks volumes not only about his supreme confidence in his own skills; but also to his generosity, fearlessness, and dedication to educating the world about culinary art of American barbecueing. Much respect to you sir. Very educational.

I love how excited he got about the brisket, even though he makes them all the time. Food from a passionate cook is always so much better! "Oh, baby!"

Having lived in the UK my entire life I have never experienced BBQ like this. You have inspired me to pursue an education in making quality BBQ, many thanks Aaron Franklin

I've cooked many a briskets but I followed your tips and on TWO briskets for my Christmas dinner and they BOTH turned out to be THE BEST that I've ever produced. I usally over cook mine and the end results are the usual for over cooked brisket. I watched a video of you slicing one of yours at your restaurant and the one in this video and I noticed how it had a "jello" like jiggly look to it. I was like "that can't be done". But I know now, jiggly, in this case, means perfection. Great tips!!

Watching that knife just fall through that beef made my mouth water.

Not going to lie.........I perfected my briskets skills by watching these three brisket videos a 100 times each!!! Aaron inspired my to start my own channel and showcase my talents to the world!!

The way a true master should be.. so comfortable in his craft that he shares his secrets freely to help make the world a better place.

And that my friends is why people don't mind standing in line for an hour to eat his BBQ

That looks so good I gained weight just looking at it.

This is easily the best looking brisket I've seen cooked on RU-vid. That's what dictionary Texas brisket looks like.

Rode a motorcycle from Minnesota to Franklin's BBQ and back just so my family could try Aaron's brisket. Worth the long ride and now my family wants me to make this a yearly pilgrimage. Had a chance to me Aaron and he's a down to earth nice guy. I was BBQ star struck.

After I ate Franklin Barbecue my pee smelled like post oak smoke.

That's what makes Aaron Franklin the man, he appreciates burnt ends big time. As someone who grew up on K.C. BBQ before moving to Texas, I'm amazed at how many TX BBQ restaurants don't even know what burnt ends are and/or throw them away!

One thing that he left out that is really important, especially for first timers. The internal temp needs to be around 195 - 205. This is when the fat renders down. I keep a probe in mine, and when it hits 190, I start checking for tenderness.

Love how he shares his knowledge with us all. Cheers Aaron!

i just smoked a brisket friday after school. i had my smoker at 225-250 and it hit the stall at about hour 6, and then the stall only lasted about an hour then another hour or so till it was at 190. i was finished by midnight!! I won 2nd place in the meat category in the local cook off yesterday for that brisket

i like Aaron, he knows his stuff beyond the shadow of a dought and he has a really good sense of humor, hes the kind of guy i could work for and love my job and learn some awesome bbq lessons ! hey Aaron, i need a good job, dont care if im the wood cutting guy !

This is a free masterclass, from the master himself. Rarely do these guys go into such detail! Loved it.

Man I’d love to sit down drink a few beers, cook, and eat with this guy! He seems very nice and genuine!

Who are these ungrateful bozos who voted thumbs-down? Aaron is the Yoda of BBQ and very generous with his knowledge.

The best in depth brisket video I've seen on RU-vid. Have me wanting to go run to the store & grab one. Thanks for posting.

I can't tell you how many times I've watched this series on briskets as well as the Masterclass. I learn/remember something new every time. I'm sitting here waiting for my brisket to finish and just salivating at the thought of what's to come. Thank you for sharing your knowledge and experience. I'm from Texas as well and I couldn't agree more that if a piece of beef needs sauce, someone didn't quite cook it correctly. Let the meat sing solo. :) Cheers, Aaron!!!

I've watched this video many times. Really appreciate your generosity with your bbq sauce recipe and your brisket methods and tips. I love this video and return to it at least once a year or so. Just got a new cooker from Lone Star Grillz up here in Minnesota.....trying to bring great TX BBQ to the north! Thanks for your help.

I've watch many brisket cooking videos and these three videos were by far the most informative and professionally done. Mr. Franklin has an on camera ease that is pleasing to watch and listen to. I would subscribe but I think that boat has sailed.

Did my first brisket of the season. After 10 years of almost getting it right. Mine came out spot on. Thank you for the lesson.

Aaron, I love your videos. And you seem like a real down to earth guy, unassuming, humble, and generous with your knowledge of your craft. Thank you! I can't wait to see some more videos!!

I think I'd enjoy sitting out back of his restaraunt, sipping a beer, and learning more about smoking meats! And just chat the day away with Aaron!

Smoked my first Brisket today, pretty much adhering to Aaron's advice. Came out perfect!

wow, an enya reference. a man of the arts.

Your brisket looks amazing. Thank you for sharing this and being the cool dude on the block who just wants the boys to have good bbq. Mad respect.

Franklin, your videos stand the test of time. Solid content. Always relevant. I come back to this video many times. I love it.

This video is awesome. I cooked my first brisket last year and it turned out perfect (i think). Been watching this over and over again to understand more. Big thanks from Finland! 😎👍🏽😛❤️

Aaron, I've watched almost all of your videos man. I just started cooking on an offset. Smoked my first brisket yesterday and followed along with your method and I knocked it clean out of the park.. one of the best briskets I've ever tasted. Can't wait to make it down to Austin to try your bbq!! Trying to start up my own youtube channel and eventually would like to have my own bbq place.

I wanted to say thank you! I just finished my first ever brisket and owe you a beer!! It came out wonderful and I owe it to you. I cannot wait to watch your master classes. I look forward to making delicious BBQ like you some day.

Every time I watch Aaron's videos I learn something about barbecue. He's in selfish, and a pleasure to watch. I'm a great fan of Aaron Franklin. Go Texas barbecue !! Greetings from Florida.

I just smoked a whole brisket today and it looked just like this one. It was fantastic. Thanks to Franklin BBQ for giving me the info on how to trim and cook it. I used a Pellet Smoker at 250. I wrapped it in foil at 180F and took it off to rest 2hrs at 208F. It was amazing.

10lb brisket. 11 hours 11 mins. No wrap. Thank you again BBQ Jesus.

Thank you Franklin. You are awesome!! I want to stop by your place one of these days and taste perfection. Thank you so much for sharing and inspiring us amateurs. I live in North Dallas.

Thanks Franklin for showing me how to cook i been cooking about two years since i seen your videos and it helped me a lot. I always watch your videos when I’m cooking brisket lol.

Your direction helped me acheive my best brisket yet!

I kind of feel like Aaron Franklin is a genius and also a huge nerd. I love him so much!

Thanks Aaron for the great video. Your enthusiasm is encouraging

Great tutorials! I'm working toward my KCBS Master Judge certification and in doing so I was required to cook with a competition team. I received a lot of insight that helped me to smoke my first brisket this morning. I was quite happy that it actually came out very good for my first time (I'll probably never be able to replicate it again; ha,ha). Your uTube tutorials really helped me understand what I had previously seen and really added several techniques that will help me to be a better cook and actually a better judge. Thank you for sharing your experiences. You are the MAN!

Subscribed! Nicely explained without pretentious bull crap.

This is the best thing ive seen my whole life

Very interesting, well done set of videos. Thanks for taking the time to make them! Sincerely Rod

This guy is my hero I followed his instructions exactly and made the sauce I was told by everyone at the BBQ it was the best brisket they ever had. I can only imagine how good it is at his restaurant. This is priceless info.

talk about knowing your stuff!!! Oh my, my saliva glands were shooting just watching!!

Hey, all you thumbs down people, this cat has people waiting in line for 8 hours to eat his BBQ! Results always tell the story! Get an effing life!

I love watching these on days when i cant smoke, gets me excited for when i can.

Amazing man, thank you for showing this recipe, you're awesome !!!!!

“Don’t be discouraged “ Thanks 🙏

I am a novice, watched a ton of videos and by far these few videos from trimming to the payoff were the most informative, I watched the video on Boston butts for my first cook, came out so well that some people I fed thought I was a professional. it was my first time with a smoker. Now my second time, my biggest concern is I will trim this 12# brisket to the size of a 6 oz. filet, but going to try and follow your instructions. Thanks so much for your videos. Sometime you might do something about wood and meats, which woods with which meats, mixing fruit woods with hickory and or pecan on briskets and Boston butts, I think that could help the novice like myself. Again, thanks for the information, I'm off to the smoker.

Great video! I learned a lot from watching. Thanks, Mr. Franklin.

Straight to the point. Love your work.

I don't use sauce unless i am in a pinch. I make my own rub. Big ups to Franklin for the brisket pointers.

I watched the entire brisket series today, starting with how to remove the fat and rub on salt and pepper. I ran out to HEB at 730am and had the thing on the smoker by 9am (ok, I don't have a smoker, I used a gas grill converted into a smoker using tin foil to cover up the holes, lol). My brisket came out awesome. Thanks for the advice! My family loved it.

Thank you for sharing your knowledge.

I wonder how many of these 5M views are multiple repeats. I rewatch these three videos each time I cook a brisket as a refresher. I am sure I am not alone.

126 (and likely counting) people are jealous of Aaron's success. How can you not appreciate his free advice videos?

I have a feeling this guy really loves BBQ. And beer. So much so, I just bought his book.

Thank you so much for the tutorial Aaron. Tried this yesterday and it turned out fantastic. I believing smoking a brisket is a right of passage for Texans, and with your help, I do believe I made the cut. Many happy mouths last night. Love all your videos, by the way. Keep them coming.

I live in a loft. Don’t have a wood smoker. But I used my dads water smoker this weekend while still follow Aaron Franklins principles of temperature control, trimming, seasoning, spraying every hour or so, and monitoring and controlling the smoke. It was my first time ever doing a smoked brisket. Did it for twelve hours, and while I recognize things I didn’t wrong (I didn’t trim quite as well because I didn’t trim a part as much that he doesn’t trim as much, but he doesn’t because of how his smoker directs heat), but the finished product was still delicious. Cooked for a family dinner party of ten, and they were raving about how tender it was. If you don’t have the same equipment he has, don’t get discouraged; simply adapt and listen to what he says, because the pay off is absolutely worth it.

Damn Seth Macfarlane can cook some BBQ ^^

If your brisket doesn't turn out like the way you want it to.. throw it away and head to Franklins

I just did my first brisket using only wood and the methods Aaron teaches. I used a $100 offset off of Amazon, it came out amazing. All I can say is Aaron, I have only been to your restaurant 4 times got everything you had left and a t-shirt! You are a master, thank you for your knowledge. Now I can make the choice 12 hours on my smoker or 4 hours in line at Franklin's! Thanks Again!

That looks amazing... arghhh!!

Bra when he start cutting those slices!🔥

I just finished smoking my second brisket ever. 16 hour smoke, soooo good

thanks for the videos, back about 1973-75, I was fortunate enough to live in San Antonio and got to eat at a small BBQ place that served the brisket ever. I loved the simple bread and brisket sandwich that they served (no sauce) and the flavor was just awesome. What you do replicates that brisket and the memories of awesome brisket. Thanks for the advice and the "this is how you (I) do it" on all of it from wood to finished product. Now I have to go buy a brisket and give it a whirl on my smoker. I go to a lot of places and get the brisket and am disappointed most of the time because I expect Texas style flavors and tenderness. keep it up

Thanks for sharing, that was a great watch!

I made my first brisket yesterday and it turned out ok. It failed the pull test but was far from tough. It did take 14 hours though. It was the very first thing smoked on my buddies brand new 100 dollar peice of crap smoker. There was smoke.coming out EVERYWHERE. I had the chimney completely closed the entire time. At one point we got as high as 320 and as low as 140. I got it to hang around 225 for a good amount and took it off and let it rest for an hour when it hit 196. I got no bark to speak of but it tasted great. I am going to try it on my WSM next. I know I can keep a solid 225 or 250 on that thing for about 12 hours straight.

David Blaine ain't got nothing on this magic. Pure, simple, delicious magic

Great 3 part series.. Liked all 3 and subscribed. Thank You!

What a relaxed, confident, cool dude. Thanks for sharing your secrets!

Aaron Franklin is the SMOKEMASTER! Hell I wanna move to Austin just to eat at Franklin's on a daily basis. Who's with me?

9:05 that fucking bird

Ha. You claim you're not a chef, but when chopping, I saw those clawed fingers guiding the knife on your knuckle, with your thumb tucked safely and perfectly behind! Thank you SO MUCH for sharing so freely!!

your book is great , but these videos are the best. many thanks for sharing your secrets !

This dude can make my mother in law taste good.

I'm wiping drool off my table. I wish I got this quality of meat in India :(

Love the birds in the background and learning how to cook bbq right lol, great video, chill atmosphere, kind of relaxing really

Dude thanks for sharing! I live in Sweeny, TX a little more south than you and EVERYONE down here suffocates the briskets in all kinds of rubs and what not. So much that you really can't even tell WTF kind of cut of meat it is. I will try the salt and pepper only on my 1st brisket. It's sad I was given a huge smoker that I only cook ribs, sausage, beer butt chicken, fajitas, bacon wrapped duck etc.. I have not yet had the courage to smoke a brisket 2 years of owning this massive smoker. You just helped me with the fear. Thank you!

Ahhhh them burnt ends! 😜wishing I could reach right into my screen

Go to the store and spend over 50 dollars for a Briskit...or save that 50 dollars for a nice lunch with a friend at Franklin's.

What a Legend! Thank you for all the tips chef!!!

Aaron Franklin is a legend and that is why a trip to Franklin BBQ is at the top of my bucket list

Um.....you left your bbq sauce.Kitchen burned down :(

He's the Tony stark of bbq

Mr. Franklin, thank you sharing your expertise. I'm going to try to do a brisket this weekend.

Thanks for sharing your knowledge.