Making the Perfect Brisket | BBQ with Franklin | Full Episode

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Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ plus be guided through a step-by-step brisket cook experiment using three different methods. [Originally premiered in 2015]
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#BBQ #Brisket #Barbecue
BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.

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30 апр 2024

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Комментарии : 358

@diegoelizalde9330 3 месяца назад

My favorite thing about brisket is the hours spent by the fire, occasionally smelling wood smoke, having a drink and enjoying the slow life.

@mdproductions3387 7 месяцев назад

Such a down-to-earth, no-frills video. Love the genuine approach and presentation.

@Charles-qr7ne 7 месяцев назад

no-frills?..I was gonna say pointless.

@jeremyd.2156 7 месяцев назад

@@Charles-qr7ne i just feel bad for those exhausted, sweaty workers in the smokehouse. looks like a job you can't do for long before you quit

@bill2747 7 месяцев назад

At the very beginning the dude wrapping the brisket was dripping sweat onto it. That defines a great brisket

@gingerbeardman73 7 месяцев назад

Glad I wasn't the only one who saw that.

@fubhobama 7 месяцев назад

That's a real pitmaster. I know how it is, tending a fire in 100° Texas heat can be tough.

@chris.eskimo 7 месяцев назад

Don't forget cigarette ashes !! Absolutely necessary!!

@garanzbrah7437 7 месяцев назад

Adding that human salt brine bebe

@07boboboy 6 месяцев назад

Would that be "meat sweats" 😃

@BriansKitchen 7 месяцев назад

I have watched his Master Class and it was great! Before wrapping he usually puts beef tallow under the meat and sprays the paper with apple cider vinegar, then back into the cooker. It made a huge difference in mine for sure.

@Spectre_N7 7 месяцев назад

Awesome to see Franklin back in the RU-vid game. Excellent video

@BrianFordKY 7 месяцев назад

This is an old video recently uploaded unfortunately

@13Voodoobilly69 7 месяцев назад

This was a PBS mini series. I believe it was 7 episodes. It was excellent and I am glad to see it shared on RU-vid.

@tylerjacobson8012 5 месяцев назад

People have said but this is an old series. This series is like a Bible to a lot of backyard cooks. Super awesome. Franklin is great at these things. He should have a bbq show on the food network or something..

@clintharris8519 7 месяцев назад

Aaron Franklin is the absolute GOAT when it comes to Texas BBQ! Love this video!

@ratlips4363 7 месяцев назад

And here I am smoking a brisket on my Weber kettle for 11 to 12 hours. Franklin's ideas are pure gold. Thanks so much

@bohillers2634 7 месяцев назад

What size kettle, and how do you keep the fire going long enough w/o a smoker?

@toymachine2328 6 месяцев назад

@@bohillers2634I think Webers usually have a hinged part on the grill that allows you to add charcoal without having to remove the food.

@futbolshirt 4 месяца назад

@@bohillers2634B&B Charcoal Briquets is a game changer.

@ButterbeanThe 4 месяца назад

I have the medium-sized Weber Smokey Mountain, and I love it. Never had a failed peice of meat from this smoker. Set and forget it!

@ratking948 21 день назад

Many people have had great success on the weber kettle. I like using a snake or bro and sear method.

@woolfel 7 месяцев назад

I've seen him explain his technique multiple times, but there's art to it. you need the experience and art to make brisket to his level.

@454budman 7 месяцев назад

He doesnt tell you everything and also hes using super expensive beef which your not going to see that quality at HEB

@dr.markevers8331 6 месяцев назад

@@454budmanyou can get prime, even waygu briskets at HEB. Not every store has a butcher counter, so make sure you go to one that does.

@tonehero85 7 месяцев назад

“Now I become a pitmaster. Destroyer of bbq central texas.” - Aaron Franklin Oppenheimer

@Cwrigh25 7 месяцев назад

I met Aaron once at an event in Texas. SUPER nice guy.

@bookerdaniels1401 6 месяцев назад

So cool to see a guy who takes his craft seriously but does not take himself too seriously.

@smobro 6 месяцев назад

You nailed it!

@davidfournier3355 7 месяцев назад

Franklin is the pitmaster legend!

@shortconcert 7 месяцев назад

Mr. Franklin, I love that you work with PBS. Keep going, PLEASE!

@trxcummins7388 6 месяцев назад

One of the biggest variables I have seen on cooking a brisket is the actual brisket itself there's a huge difference if you get a choice brisket from Walmart versus a butcher's cut from an actual meat market

@darrellcurrier5571 6 месяцев назад

I would assume that if that butcher is getting a choice quality brisket, there won't be much difference.

@tobaccoman1542 7 месяцев назад

I made a big brisket for my daughters wedding rehearsal and it turned out amazing. I wrapped it in foil and let it cool for about 3 hours.

@ericmoorehead1100 7 месяцев назад

I have eaten his brisket one time. It was fabulous 😊

@jeffj2495 7 месяцев назад

I made a mistake - i watched this at 10pm. Now I am HUNGRY for brisket! Great vid. I liked the little experiment with wrapping types.

@Hippo.556 7 месяцев назад

1:52 am for me.

@ramencurry6672 6 месяцев назад

If you make brisket BBQ and have leftovers, you can freeze it for future brisket grilled cheese sandwiches for evening snacks. It’s a really good sandwich

@smiller6238 7 месяцев назад

Loved the analogies. Great job.

@DreamConundrum 3 дня назад

"I'm thinking about picking up my beagle by the ears." That made me laugh.

@metalr66 5 месяцев назад

Thank you, Aaron Franklin, for teaching me the ways of a brisket. I compliment you every time I smoke a brisket. You are definitely the Yoda of brisket. Team aluminum foil. Lol! Htown boy here.

@pointnozzleaway 6 месяцев назад

Franklin BBQ visit is on my Bucket List. Gonna be a LONG walk from NC. Gonna make it happen ! 👍

@rayhomeservices1854 7 месяцев назад

I also live in Austin. When I smoke a brisket, I will smoke it for 6 hours and when it’s time to wrap it, I will stick it in the oven at 250 for the rest of the time. It works wonders. I usefully try to start it around 6 in the evening so that way come midnight I stick it in the oven and let it go til 6-7 the next morning. 😋

@The_Loathsome 7 месяцев назад

Saves a pretty penny on firewood too!

@scottmesser4400 7 месяцев назад

Once you get the internal temperature correct wrap it in heavy foil and put it in a small cooler and it will continue cooking because it insulates it and keeps it hot.

@asianangler 6 месяцев назад

so you switch from smoker to oven after about 6 hrs and time to wrap?

@rayhomeservices1854 6 месяцев назад

Yes, After you smoke for 6 hours, the smoke ring and bark are formed. After wrapping in butcher paper, you are basically just holding temps at that point. What better way to hold temp than in an oven. It is not like the smoke is gonna permeate the paper. I love it. And don't hear people talk about it. Kinda my own little gig. @@asianangler

@CatfishHunterr 6 месяцев назад

im doing a brisket today and plan on using that method but at 225 do you put it on a tray or anything@@rayhomeservices1854

@DavidFSloneEsq 7 месяцев назад

“Mr. President, that is your brisket over there.” “Son, they are all my briskets.”

@Brandondrumkc 7 месяцев назад

Great video. Thanks for sharing.

@kerryrobinson9947 7 месяцев назад

Man, a bucket list item. Wanna get there for his brisket. 👏👏👏👏👏👏

@davidbonner3367 7 месяцев назад

Everything in his joint is fantastic. I was shocked at how good the smoked Turkey was....

@MaxFeken 7 месяцев назад

This should have 800 mil views

@fhertlein 6 месяцев назад

I love a good brisket. Cooked plenty and it does take practice.

@TheBeefTrain Месяц назад

These two together are awesome

@markbritton844 7 месяцев назад

Great video, very much enjoyed this.

@FerretL0ve 6 месяцев назад

Meat Church did a great video like this with multiple Dallas area pit masters. Highly recommend too!

@aajoe3723 7 месяцев назад

even with foil he is the best brisket wrapper out there lol

@raytrout8272 5 месяцев назад

I can't get enough of these videos so cool ❤

@nicholastebbe5835 7 месяцев назад

I think the perfect seasoning comes from that man's sweat that drips onto the brisket at the 24 second mark

@507718 6 месяцев назад

what a great vid. fun fact, there is no difference between the shiny and dull side of tinfoil. those two sides are a product of the manufacturing process, they cant roll the aluminum thin enough as one sheet but they can do it as two so when they do the final roll one side gets touched by the rollers and the other is pressed against another sheet of foil, thus the two different appearances.

@jesseramon 5 месяцев назад

good info TinMan 👌

@nathanwilliams4005 4 месяца назад

I had always thought the dull side was less "sticky."

@American_Heathen 6 месяцев назад

When I first started to use my smokers, I found videos from him. I took some of his tips, and I think I can make a pretty good brisket.

@matttonsberg8116 7 месяцев назад

I made an awesome 18 pound brisket yesterday for the in laws, I would say it’s my best one yet! I went with the foil boat method

@jasonsimpson8074 7 месяцев назад

The Chud Boat!

@seanjett5395 7 месяцев назад

Meat Fight! Love it!!

@waymor2460 7 месяцев назад

Franklin has partnered with a smoker manufacturer to sell a new smoker so now after all these years he’s publishing new videos. Show me the money. I miss the PBS days.

@chrisdragnet722 7 месяцев назад

This is an old video

@smitty7592 7 месяцев назад

Nice to see Aaron’s perspective on a comparison that has been covered by others. Aluminum foil should have been replaced by the foil boat. Most who know would never wrap with foil.

@ivansantiago9068 7 месяцев назад

Great video u need to make more I know you are always busy can u make a video on offset fire management because I have a hard time getting the temp all the same

@rastersplatter 6 месяцев назад

Thanks for posting. Great video!

@rey3785 7 месяцев назад

The sweat dripping on the brisket

@georgem4033 7 месяцев назад

Came to the comments looming for this😬

@Lolaandcassidyadventures 7 месяцев назад

Love me some brisket.

@masterofnonetv8361 7 месяцев назад

I've been wanting to dry age a brisket for awhile now.

@joenovak6393 7 месяцев назад

Welcome Back!!!! This is what I also use....Wagyu Beef Tallow.

@baronvonwhat Месяц назад

A Franklin. Love the Music in this video. oh and your cookers, barbecue, and videos

@anttiarokoski6255 6 месяцев назад

Thx! Supreme video as always.

@JOSESBBQ 7 месяцев назад

THE MASTERCLASS VIDEO HAS RELEASED

@ScottAdamsVT 7 месяцев назад

What temperature/time did you smoke, before wrapping?

@user-xw2vp3yw5y 7 месяцев назад

Thank you

@bichobandido7110 7 месяцев назад

Beautiful 😍🎉

@philstone3859 19 дней назад

I really like that LBJ description! That brisket is criminal! 😆👍🇺🇸

@uyen-nhinguyen5992 7 месяцев назад

what internal temp is best?

@mannye 7 месяцев назад

"Fatty Brisket" is the name I dance under. NOW WELCOME TO THE STAGE.... FATTYYYYYYYYYYY BRISKEEEEEEEEET!!!!!! They work for tips ladies, so be generous! He's a lot o' man out here for your pleasure!!!

@Goodboy0953 22 дня назад

So right on the money my friend!!!❤❤

@crushingbelial 7 месяцев назад

Love me some crunchy bark

@brucebarton2099 6 месяцев назад

That was fun 😄 thanks!

@appolop8273 7 месяцев назад

At 22--23 seconds, his forhead sweat landed on the meat.

@chadbest5249 4 месяца назад

secret ingredient.

@cjshuntingadventures8137 4 месяца назад

I was wondering if I was the only one who caught that. Came to the comments to find out

@cococrisp730 2 месяца назад

Hey if you have ever gone to a BBQ in the summer I PROMISE you the grill master sweat on your food!! It’s just extra flavor lol!! 😂

@davidfrench5016 2 месяца назад

Have you ever been to Texas? It’s hot my boy

@tracyearwin2241 Месяц назад

Not to worry.... It will be "Smoked" away! 😊😂

@JacobMireles 7 месяцев назад

Every brisket needs a few drops of pit master sweat. Then it’s legit

@MrMAX288 7 месяцев назад

I thought I was the only one who caught that! Just some added salt brine. 😂

@Trumpetmaster77 7 месяцев назад

Delicious

@thegingerpowerranger 3 месяца назад

10 years later He's still using the same recycled container for his rub. This man is down to earth.

@tommarsala3155 6 месяцев назад

At what internal temp do you wrap the brisket? and what temp do you remove the meat

@bryantreid 6 месяцев назад

Was in Austin Tx this past weekend and ate at Franklins. Was about a 2hr wait but WELL worth it!!! I’d wait however long it takes to eat that brisket again. Best I ever had.

@itsmecarter2 7 месяцев назад

God I just want to hang with that crew.

@user-wf5qm6jp4z 7 месяцев назад

Years may wrinkle the skin, but to give up enthusiasm wrinkles the soul.

@bassmangotdbluz 2 дня назад

I prefer lean brisket like Aaron. He is the Elvis of Texas Barbecue.

@ou-kd9rc 7 месяцев назад

My dad was a butcher in the 60's and 70's, they threw the brisket in the grinder with the rest of the scraps for hamburger meat.

@lilcourtny08 6 месяцев назад

@flubaytv 7 месяцев назад

Nice content

@dislexicdadscooking 7 месяцев назад

Bbq content is addiciting..not as addictive as eating your own though but still satisfying

@roostercogburn809 Месяц назад

Looks like Roy Clark slicing brisket at Kreuz...

@LClarke 5 месяцев назад

"aerodynamic" LOL

@Theoneandonlytek 7 месяцев назад

Someone get this man a razor

@steveno7058 7 месяцев назад

My favorite is a foil boat and a very loose wrap of butcher paper over the top

@billyslimetoo2970 7 месяцев назад

Bro dripped sweat on the brisket 30 seconds into the video.

@user-tu1ee6dc5f 7 месяцев назад

They kept going back to the unwrapped. Tells you a lot.

@jacksondaniels8169 6 месяцев назад

In the 70's when my dad would bbq, he would use brisket from Kroger, Fiesta, or Randells because it was super cheap back then. Right up until the late 80's when I left TX, did brisket prices start to rise. Now briskets at the prime rating cost $90 - $1000 depending on cut and quality.

@waydegardner7373 5 месяцев назад

I regularly get a packer Prime at H‑E‑B for $4.49/lb. Generally about $65-$70. Haven’t had a bad one yet. I do trim somewhat aggressively but most of the trimmings are used in other things.

@rbu2136 7 месяцев назад

Thank you. Loved this. Very America Test Kitchen approach with a young buck who has quickly become the Michael Jordan of BBQ. Good personalities. I can see this as a traveling show like triple D.

@TheGyldenlove 3 месяца назад

Franklin needs to do a popup bbq place in Copenhagen for a few weeks

@VERITASnpg 7 месяцев назад

You know you are killing the game when you help people try to become home competitors.

@briangleason5597 7 месяцев назад

Ever looked forward to something and Let Down. Yep me also.

@lynnmitchell3969 7 месяцев назад

I always wrap in foil

@majordanggle 7 месяцев назад

It’s not just the secrets but the technique and experience that makes Franklyn’s Briskets so amazing.

@davidwhite7309 7 месяцев назад

What wood did you use. And how much of difference does that make

@jucklowe 7 месяцев назад

Franklin uses Texas Post Oak,,,, which is a lot milder than hickory and especially mesquite.

@scottschultz687 5 месяцев назад

Looks delicious Tommy, Happy Thanksgiving!

@joshuawebster4272 7 месяцев назад

Am I the only one who saw the sweat drop off the guys head onto the Brisket at 00:24???

@oni-one574 7 месяцев назад

aaaand now I am hungry.

@raymondmartens7803 6 месяцев назад

When adding wood to my smoker a lot of white smoke kicks up I usually leave the door of the box open until that dies down. I've always heard that the white smoke is dirty smoke am i doing that right or can I just close the box door and let the white smoke die down on its own?

@philipcoccioletti 7 месяцев назад

The biggest question is at what temp on the briskets do you start to wrap? 170/175 degrees? and done around 203?

@Feledwards 7 месяцев назад

Depends on the bark. Somewhere between 160-180

@wtwellsjr 7 месяцев назад

@@Feledwards Mine usually around 170, I think humidity might be a factor so your range is spot on with what I see as well.

@muddpuppy07 7 месяцев назад

If you want to wrap do it after the bark has set, meaning it doesn't come off when you poke it with a finger.

@thyslop1737 7 месяцев назад

I am able to volunteer as a taste tester any time, any where.

@txmermella 7 месяцев назад

that lil girl who dropped that brisket better pick that up and eat it! lol

@brettstill4687 7 месяцев назад

10:14 "the tighter the better", 100%

@Pitjunkiescraftbbq Месяц назад

🔥

@jeffporter4894 5 месяцев назад

So here's a question. We are headed to the Dallas area in April 24 for the eclipse. Where are recommendations for really good BBQ? Love the videos and have one of his books.