Aaron Franklin BBQ - Texas Smoked Brisket: MasterClass Review

This is the third and last review of Aaron Franklin’s Masterclass. In this episode I will smoke the mother of all Texas BBQ cuts, a full packer brisket. I will follow the Franklin BBQ brisket recipe step by step, but since I don't have an offset stick burning smoker, I am going to smoke the brisket on my XL Big Green Egg.
I’ve also invited our new #TeamFOGO Joey Machado from Austin to tell me what he thinks of my brisket. He is an expert on all things brisket and very familiar with the Texas BBQ scene. Is my brisket competition worthy and did I nail Aaron Franklin’s class?
Full Recipe: www.fogocharco...
#Brisket #BBQ #FranklinBBQ
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[@OFFTHEGRILL]

This is great...this channel inspired me to become a youtuber!! Thank you FOREVER!!

[@FOGOcharcoal]

Thank you! That's what it is all about!

[@OFFTHEGRILL]

@@FOGOcharcoal 🙏♥️

[@miyaxu6794]

@@FOGOcharcoal Great video!! I'm from Inkbird. May I know are you interested in review a bbq thermometer and run a giveaway? I believe you will have more subscribes.

[@bentremy]

Love this channel

[@W.Vanderbilt]

Glad to see Ceasar Milan found a new hobby.

[@keane1418]

You bastard😂

[@JAHCHILDREN.NTHEHAPYCIROFFRNDS]

Is it really you🤩🤯MY HERO🤯😝🤙🤙🤙🤙🤙

[@davidjbetz]

Haha! 😄

[@Faithdude95]

Brisket Whisperer 🤣

[@ralfrodriguez8885]

Lmao

[@dennisaston3551]

Thanks for the video but I kind of wished this would be more of a review of Aaron's master class.

[@michaellyolivera]

Love the lightning in the background

[@kaelll85]

im so happy for this dude. he frickin' nailed it. this brisket is the product of his hard work and research. well deserved!

[@marlberg976]

You aren't Aaron Franklin. You are not even from the United States. Le Sigh. You are using copyrighted material in your video and you are mooching off of Aaron Franklin's name and this is just not cool. TDN incoming

[@porsche944mt]

Since your heat source was on the bottom [unlike a regular stick burner which flows the heat across the top] you should place the brisket fat side down to protect the flat. Aaron put the fat side up to protect the brisket since the heat flows across the top. Still, your brisket turned out beautifully! Good job!

[@TacticalStrudel]

Jeanette Armstrong eh, an Egg has some heat radiating from above off the dome, and there’s a heat deflector blocking the (tiny) flame below. Either works.

[@cheffintom]

In response to all the negative comments here. A good brisket is a good brisket. Sometimes you dont need to have all the traditional trimmings, smoke rings, 1/8 inch fat cap....Just eat it and enjoy it (if it tastes good of course). Oh hell if ya want to add bbq sauce to it bc you like it, go ahead!

[@erico658]

Brisket looks amazing !! That dude tho just made you a sandwich after sticking his fingers all up in his mouth 🤦🏻‍♂️...

[@seanelucero]

Covid brisket sandwich with saliva is the aaron franklin way tho

[@sgt.hollowpoint6968]

Kruez in LockHart has some badass brisket.

[@chadhoes606]

I wonder if you actually listened to Aaron. It's 275 smoking temp. 200-203 for internal not 205. And he always uses prime not choice. And I don't know exactly when he wraps. But I don't believe you should wrap before the stall. You should wrap AFTER the stall.

[@FOGOcharcoal]

Thanks Chad, we always appreciate any feedback!

[@JohnDoe-tb3rv]

Not sure, if spaying it with water (with the fat side-up) will do anything. Fat and water do not mix. I would only do that, if I smoke fat side-down. Hope that makes sense. I don't think the fatty-side is going to dry out with all that fat. If you do cook fat side-up, then I would flip it over, so that you can spray the non-fatty side. I hope that is what he did. Also, cooking fat side-up, the fat will drain down around the meat side, which helps keep it moist - I would think. Cooking fat side-up v.s down, will depend. if your smoke and heat source is coming from the bottom-up from your smoker, or from the side-ways across the top - such as an off-set smoker. Keep all that in mind =)

[@FOGOcharcoal]

Those are all very good observations and points. Lots of interesting things to take into consideration!

[@ryanbailey112]

Awesome video! Just bought my first smoker and going to try and follow this on Saturday. Bought a 16lb brisket for my first go hopefully I can get some good results

[@halpwr]

This video is almost sexual in nature

[@FOGOcharcoal]

Haha, that is a great compliment!

[@devongardner2884]

I wouldn’t smoke a brisket for 12 plus hours to let someone else cut it.

[@albertoantonio9584]

Ray Gardner FACTS

[@jeremyvalenzuela889]

FACTS..lol

[@DarkCloud_74]

Very misleading title, great cinematography, your technique was okay, a bit different from mine. Good job though...

[@FOGOcharcoal]

Thanks for stopping by!

[@26jasonmh]

Great job. This video has some of my favorite things: brisket, fogo, and finex.

[@FOGOcharcoal]

Thanks Jason! Appreciate it!

[@kdworak4754]

50% of the Franklin recipe is burning a clean wood fire and using an offset smoker....

[@jfcustomfab]

K Dworak more than 50%... not all smoke is the same .. these guys make me laugh .. I got to 2:19 saw it was not an off set smoker and stopped watching

[@calehlers6051]

@@jfcustomfab to be fair, he did admit in his description that he didnt have an offset to use

[@user-qr5bz2pq7v]

That is not a choice brisket. Believe me I know the market business.

[@FOGOcharcoal]

You are definitely entitled to your opinion. My question is....why would we lie?

[@mrhockett1]

I''m sorry but even Aaron Franklin leaves at least 1/4 inch of fat on the flat. If you leave just an 1/8th inch on it your brisket will be dry.

[@13Dtownfan]

Great channel! I can’t believe you don’t have more subscribers.

[@FOGOcharcoal]

It's a process, I still have a lot to learn an to improve! Thanks for watching!

[@eddiecastro5088]

Somone called 911 on your brisket....keep chewing boys making me hungry

[@johngardner3563]

Nice job. Keep rollin that smoke and yes, dead center in the point is the money muscle. Every Thursday night 4-5, 1/2” thick slices from the point on my way home from work. My “pre-dinner snack.”

[@FOGOcharcoal]

haha, thanks for watching! Appreciate it!

[@BigBoiBalu]

@ 9:15 anyone else look outside for the cops?😁

[@stevenfraczak8374]

Hes cutting the point wrong.

[@mrhockett1]

He's doing everything wrong. This is a tutorial on how NOT to do a brisket. Over carving fat.. too little left on the flat. Doesn't understand about the grain of the muscle and cutting the point wrong. Many more.. epic fail.

[@jayburgess4962]

@@mrhockett1 Don't knock someone who's trying to learn and better themselves as a pitmaster, help out by educating rather than just throwing up negative comments

[@ArloCaneCorso]

As he coughs on his hand and touches the brisket 😂 good stuff anyway 🍻

[@embecmom5863]

Hes not serving it for public consumption..

[@thedriver447]

Where is the smoke ring?

[@boot-strapper]

ummmmm franklin doesnt use mustard though...

[@FOGOcharcoal]

Thanks for the input, we genuinely appreciate it!

[@chelleroberson3222]

Mustard on a Texas brisket ? Wtf 😒 never ever

[@FOGOcharcoal]

EVER???

[@joshuadrake7990]

Love that cutting board! Where did you get it?

[@ihatekpeng]

Silence your frickin' phones while filming.

[@chadhoes606]

It's the same but different. Not same same.

[@FOGOcharcoal]

Thank you Chad!

[@jzapata8]

Gotta learn how to cut the point. And maybe it's the lighting but I dont see a smoke ring...

[@capitalizingondumbmoney1679]

jzapata8 its not an offset smoker

[@martinmalia7228]

Supreme Music I cook briskets on the big green egg with Fogo and always have a smoke ring that could compete with offsets. Something weird on this cook that he didn’t get a good smoke ring.

[@mikegonzalez3913]

Great video. Loved all the interaction

[@crawfishking3762]

Ummmm....where the fuck is Aaron Franklin? I mean, he uses just salt and pepper too...but that’s about it!...and more PEPPER!!

[@loganc1366]

Where did you get the cutting board?

[@FOGOcharcoal]

Hey Logan, it's available on our website here -> www.fogocharcoal.com/collections/accessories/products/american-flag-cutting-board

[@cliff377]

Great video. I see you’re using 2 probes, one in the point and where does the other one go? Is it in the middle of the brisket or is this your grill/ambient temp? Also, what temp did you wrap and what temp was the flat when done? Or did you ever probe the flat? I’m starting to not probe the flat because juice flows out and thinking it’s a culprit to a dry flat. Thank you

[@marcgarrett5427]

I see Joey Machado and Aaron Franklin do things a lot different.

[@Plushofob]

The hipsters and the bros are squeezing their way into the BBQ community as well. Bringing absolutely nothing new to the table, except fancy video editing and lame music.

[@bbqnalenha2172]

Top top Zeraaa mano Tmj sensacional.... Brasil....

[@GrumpyGriller]

Ein Hallo aus Deiner alten Heimat. Very good BBQ channel! Abo bleibt hier. Schöne Grüße von meinem Kanal Grumpy

[@FOGOcharcoal]

Danke schoen!

[@GrumpyGriller]

@@FOGOcharcoal gerne. Vielleicht magst Du ja mal bei meinem Kanal vorbeischauen? Wie lange lebst Du schon in den USA und was hat Dich da hin verschlage? Ich selbst habe mal 4 Monate in Richmond, VA gelebt und gearbeitet. Ist schon fast 20 Jahre her

[@2kredboy279]

U guys deserve so many subs u have really good videos 👍

[@mklein345]

Where's the review of the course?

[@FOGOcharcoal]

Hi Mark, sorry for the confusion.

[@rabaham]

Sebastian you are a great guy. Love your brisket. That's what my family will have tomorrow. Looks delicious.

[@FOGOcharcoal]

Thanks for stopping by!

[@FillFeelthetable]

Hello friend! As expected, your smoked brisket recipe looks so delicious today!!!! Thank you so much for always sharing delicious recipes! I'm learning your recipe so well today! I'll look forward to your good videos! Have a nice day!

[@FOGOcharcoal]

That’s great, thanks for tuning in!!!

[@samdelacruz6230]

That guy was with B&B Charcoal. I guess he jumped ship.

[@MichaelKlozotsky]

This is great. But not sure what it has to do with Aaron Franklin or his methods, because in the first 5 minutes there are multiple things that... aren't his method.

[@JohnLopez-jt1cj]

Amazing video, thanks and thanks to Joey for sharing his knowledge.👍🏼👍🏼

[@congoparrot]

what brand of spicy pickles did you have?

[@FOGOcharcoal]

I got these at Wholefoods, I think Bread and Butter pickles

[@MightyMike55]

Can’t wait to try this. Getting my egg delivered in South Africa 🇿🇦 next week Tuesday

[@FOGOcharcoal]

Fantastic Mike, welcome to the addiction!

[@zoejigz6242]

Ceasar Milan is in the house....glad to watch him

[@mlinder2000]

Wow. Cant believe I just found this video. Great production, great cook, loved seeing an xl doing what it does best...great job. Gonna try some of this lump and take another go at brisket on my large BGE. 👍👍👍

[@Kittiipositive]

Amen.... Good for you U Nailed It!!!. So Happy for You... I'm Doing Ur Way Asap.

[@FOGOcharcoal]

Thank you! Appreciate your time!

[@bowenkidman6522]

What knife are you using? I looks awsome!!

[@randydavis9973]

good god !! where some gloves !!!! do not handle raw meat with your bare hand ....... i

[@bentremy]

I am doing a American Waygu brisket on my BGE. Right after I finish this video. I have my Fogo Super Premium ready to go. I’m so thankful for this channel. I don’t buy another brand now of lump now. This stuff rocks!

[@FOGOcharcoal]

Bent, you just made our day! Hit me up on Instagram and I'll g;ladly send you out some stickers! @cptnron302

[@pww7872]

I thought your guest was Cesar Milan... 👍 😂

[@iinorsa]

grandwesternstakes has excellent meat...you can buy the briskets there

[@FOGOcharcoal]

I have to give it a try!

[@iinorsa]

@@FOGOcharcoal yes in fact @gugafoods has his channel and use that meat and also the fogo charcoal...check the IG of grand western steak..one of the delear name is emilio...

[@elijohnson4751]

Great video, dude! In addition to the the cooking advice, the production is excellent! What do you use for your video equipment?

[@Istaygrilling]

Love the honesty mr Fogo. And great feedback from Mr Machado

[@FOGOcharcoal]

Have to keep it real!

[@jeffcoffey8970]

Bro, I just started checking out your channel. Great job on that brisket! 👍

[@FOGOcharcoal]

Thanks for stopping by! I am always looking for new things to do, so let me know if you want to see something specific in the future! :)

[@hugotendam5349]

Hey man. Where did you get post oak? I can't find it anywhere

[@FOGOcharcoal]

Hi Hugo, depending on where you are located, we may be ableto get some to you. Contact [e-mail]

[@porkysbbq1109]

Need to try this brand of charcoal. Have some reviews to do this summer!

[@FOGOcharcoal]

Fantastic, I certainly hope that you enjoy it!

[@metallifreak27]

Hey mate what's the link for the bbq sauce?

[@dwightabad1908]

can i have an exact dimensions of your smoker sir ?

[@Freddy7765]

Franklin doesn't use mustard only S/P not bad tho nice job..

[@FOGOcharcoal]

Thanks for watching, he does on Masterclass: imgur.com/Rh5AfPg probably doesnt use it on other videos he has done or even in the restaurant. But I tried to stay as close as possible to the instruction on the masterclass video

[@jaylancaster5419]

He doesn't use only s&p. His former pit man that helped him get started has publicly said it's never been just s&p. Even Aaron has made at least one video where he said that he has changed it up multiple times since he started. It's hard to continually change if its "just s&p".

[@capitalizingondumbmoney1679]

I heard he injects them with beef broth

[@lilaznballaz1022]

my mans coughed on his hand then touched the meat. :(

[@josh2045]

My instant reaction.

[@lilaznballaz1022]

Josh L I guess it’s okay cause precovid. Hah. Jk

[@phantum707]

@@lilaznballaz1022 My thoughts too! but still nasty!

[@mrdannys12]

no burnt ends?

[@calebd7371]

called the fatty in Texas

[@davidchavarria2992]

Great video! What bread did you use for the sandwich?

[@FOGOcharcoal]

Thanks David, I believe we just used some regular old hamburger buns.

[@paulvenn4447]

That storm

[@FOGOcharcoal]

Thanks Paul!

[@ralphhyland8661]

Very solid.

[@FOGOcharcoal]

Thank you Ralph!

[@luisalbertodiazdiaz5348]

Sebastián bendiciones muy buen trabajo.

[@FOGOcharcoal]

Gracias!

[@thecluckingassassin]

Franklin's bbq is overrated.

[@angelinasmith1154]

The careful time immediately deserve because egg experimentally impress lest a shrill step-son. assorted, previous silica

[@FOGOcharcoal]

I do not understand

[@kingkielbasa2991]

Great job on the brisket turned out great

[@FOGOcharcoal]

Thanks for watching!

[@nateleibold4221]

Cesar Millan is eating too much.

[@oidodsonidosonido2754]

Hey man where is the bbq sauce recipe??? I’m looking all over for it man

[@mudslide13]

oidodsonido sonido look up Arron’s channel. He has a 3 part brisket video and shows how he makes his sauce in one of them.

[@LunasBites]

Wow looks great 👍

[@blanke_hans_bbq]

Dieser Dialekt, hab ich das richtig rausgehört? Du kommst aus Deutschland? Das sieht so mega lecker aus. Good job by the way.

[@FOGOcharcoal]

Ich bin aus Texas, ist das nicht klar!? haha

[@blanke_hans_bbq]

@@FOGOcharcoal sounds so german 😀

[@mzkn5946]

Aaron why tf are you touching the brisket without washing your hands

[@luisalbertodiazdiaz5348]

Fenomenal

[@jogenaro200]

Your guest was mad annoying G 😂😂😂 you were cutting the point the right way he had it all messed up

[@JJ-fg4wp]

Need advice. i used a brinkman electric smoker for my brisket. i cut the brisket in half so i could smoke the entire meat at once on a round smoker. i started it at 3 am and wrapped it around 1:30 PM when it was 160. as of 9 PM the temp is 165 and smoker is temping at 215-220. the brisket weighed about 13 pounds and after i trimmed the fat off, its about 10 lbs. i kept adding water to my pan and i am not sure what i did wrong. i smoked a 6 lb brisket last month and it reached the temp of 203. is my smoker going bad? did i do something to prevent the temp to increase?

[@chimairaxpsycho]

Has drip pan with water, uses cold water, that right there brings down the temp, the water in the drop pan is FOR THE MOISTURE CONTENT so no need for spritzing and these ceasar guy, dont get me started on this animal abuser

[@stevenrusso1189]

900 briskets per day is impossible. Franklin's maybe does 120-150 per day im guessing. Salt Lick ain't got shit on Franklin's.

[@moin4183]

Great video, are you German?

[@FOGOcharcoal]

Yes! Thanks for stopping by!

[@moin4183]

@@FOGOcharcoal Cool , ich auch. Mache auch selber Brisket aber in meinem Offset Smoker. Deins sieht echt super aus. Top Hast ein Abo :)

[@FOGOcharcoal]

@@moin4183 Vielen Dank!

[@rickradcliffe]

Great job Seb, This guy in Texas would eat that all day!

[@FOGOcharcoal]

Thanks Rick! Thanks for your support as always!

[@jonathanwilliams2835]

Hey Sebastian, what camera, microphone and software did you use to make and edit this video? Really great video, all the way from Cape town, South Africa thanks man

[@johnrobinson8118]

Maaaan guy in the blue.... wash them hands!!! Cool looked good!!

[@ggutier2]

Looks dry. And it isn’t juice. It’s melted fat.

[@rj5822]

Not a fan of the mustard. I like using lime juice instead or just adding the dry rub without a "binder"

[@cpmcmanaman]

This was really good and insightful

[@PoohBeer6342]

Never been to Franklin's but this brisket looks almost identical to his, only thing missing is that smoke ring. Good job.

[@OzTrollracing]

I mean maybe it's just because of Rona but the man coughed into his hands then started touching the meat....

[@ench56]

I feel like anybody that went to franklins decided to learn how to make brisket because it’s just too damn good.

[@bpp325]

Knife goes through like butter. Great piece of work. 👍👍

[@EmasurDaddy]

U said u went to 3 different grocery stores and selected a choice brisket lmfao let's keep it real u dont know meat. Prime Select Choice

[@tonyfrazee8276]

Magic disappeared

[@ButchOC]

I’m starving

[@youtubemarty]

Dude in the blue shirt is trying so hard to explain. But the red hat guy is totally not being patient. Even im getting irritated