Austin trip with Aaron Franklin

[@KareezyG]

Great video. I could listen to Aaron for hours. He is filled with treasures.

[@foodiemikec]

He has so much amazing info and so easy to talk to!

[@OFFROADRUNNER101]

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!!!!!!

[@Mickcotton]

Excellent Video. ❤️ So much info in only a couple mins. I Love Smoking Brisket’s And it’s all because of Aaron Franklin 😇 Pit God

[@DrakkinXAI]

Just to have 10% of his bbq knowledge would be amazing

[@DanielMartinez-em5ig]

What movie were they talkin bout?

[@davidledesma3490]

Chef.

[@accidentallyfasting5768]

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.

[@foodiemikec]

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

[@bsleman]

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 KZbin many years prior

[@Aussiecamper]

@@bsleman Jeremy Yoder literally just repeats whatever Aaron says

[@RonEntropy]

Awesome video... Enjoyed it... Thanks... Got Much Respect For Arron Franklin And All Texas BBQ And All BBQ Everywhere Period.

[@foodiemikec]

Well thank you! Well done bbq can be tough to find but its a guarantee in Austin!

[@RonEntropy]

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!

[@MrDGPhoto]

What was that actor & movie talk about. Was hard to hear that part.

[@gale212]

I like how the man from LA has no idea what meat he's there to eat.

[@ryandale1346]

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?

[@foodiemikec]

Ryan Dale thanks man! And yessir. Allowing the temp to drop out of the smoker then wrapping it makes sure it doesn’t have such a high carry over heat

[@AbsoluteFidelity]

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.

[@bsleman]

Great catch and good question - I’ve been wrapping without “letting the temp come down” so this seems like an important nuance

[@SOLDOZER]

I bet he's tired of people asking him how to cook brisket.

[@foodiemikec]

Oh I guarantee it lol. Probably why he came out with his book but it comes with the territory

[@philspaces7213]

he has a master class on it now, as a matter of fact, you tube commercial of it is why and how i know of him

[@sleepn_on_me2473]

I think about that all the time

[@pballa1994]

lol i doubt it, hes getting paid a lot of money to talk about it usually.

[@johnmoore8649]

He hires out!

[@evolvedmindz27]

Mike, who is the actor(s) and what is the movie you all were referring to?

[@foodiemikec]

The movie is Chef, written by and starring John favroux, pretty sure I butchered that spelling, with Sophia vergara and Scarlett Johannson

[@oscarvelasquez1981]

So this is kinda off the BBQ topic... But what do they do with all the ash from the wood? I know it's a weird question.

[@foodiemikec]

That's a great question and honestly I'm not sure! I saw them putting some in buckets but not sure where they took it!

[@rondickstein5676]

went there 3 days ago....omfg! it was a life changing experience

[@foodiemikec]

The man is a magician

[@davidmount5190]

What a set up. Now I'm more hungry and I just ate!!!!!

[@MichaelREFLECTS]

What temp were brisket gauges at m8?

[@foodiemikec]

Critical Mass if I remember right he said they were running a little hotter that day around 275-300

[@MichaelREFLECTS]

@@foodiemikec thanks broseph!

[@betaomega04]

Houston is kind of split up. You can find all kinds of regional BBQ here. I would argue, however, that we focus more on Central Texas style.

[@Ianthe22]

Houston is one big melting pot tbh. You can pretty much find anything there.

[@trevortichonchuk5542]

Love how he named one of his smokers NIKKI SIXX

[@philspaces7213]

Rusty Shackleford?!?! ----" I've recently learned how to sleep with my eyes open, man am I tired" ---

[@binobino793]

Did you see how he keeps the brisket moist and warm till the next day??

[@caymanking1842]

He does not serve it the next day you moron. Only a few hours laters.

[@tonymachuca9471]

Is aarons bbq better than salt lick bbq

[@toddobs]

I usually get 203 for choice brisket from Sam’s Club and the prime is usually done from Sam’s Club around 198 about every time

[@foodiemikec]

Sounds perfect!

[@MrSeeindouble]

By "speed racks", I'm assuming He's referring to cooling racks"? Like His thinking there, let the juices retract to middle of the brisket.

[@UEnjoyMiself]

going to Austin next week for first time. CANT WAIT TO EAT HERE

[@foodiemikec]

Everything I had was great. The brisket was beyond tender while still holding its shape. The guy is a magician

[@imgleb]

jonnah hill even visited the spot

[@ColKorn1965]

Aaron is not a pit master, he is a pit priest.

[@foodiemikec]

In the name of the father, son, and holy brisket

[@ColKorn1965]

Amen!

[@djxxxplicit]

More like a Pit Professor

[@anthonyhaines496]

A pit prophet

[@Zinski1911]

The only problem with his restaurant is having to stand near all of those insufferable hipsters.

[@MEATBALLmonty]

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.

[@brandonb.288]

Bwahaha!!!! That is absolutely hilarious!

[@cup_and_cone]

I was going to say paying $30/pound for brisket, after you've been standing in line since the ass crack of dawn.

[@bobogus2018]

Aaron Franklin or John Lewis, who's Obi wan and who's Skywalker?

[@lifeisanadventure9010]

lmao..little advertisement for traeger at the end

[@brentonhood]

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.

[@foodiemikec]

Thanks for the advice! I’m a rookie but love what I do! I’ll take that in!

[@brentonhood]

@@foodiemikec For sure man! The part where you talked at the end while walking was perfect.

[@foodiemikec]

Thanks man! I appreciate you! Feel free to add me on Facebook and keep up with the other adventures!

[@fccoz8348]

What a dick lol It’s true tho

[@robertjason6885]

Aaron is ‘a great and generous info benefactor to all us wannabes.

[@foodiemikec]

Such a good guy with no secrets

[@bqfoz]

cool vid man, I share your passion. And yes the wait is worth it, 4 hours when we went.

[@yourface3154]

chris birchall How spendy is it?

[@TheFunShop]

Good Job man.

[@WOLFBBQ]

BBQ Rules Aaron Franklin 100%

[@owlsnestbbqshow5619]

Thanks for the video Mike. Good Stuff. Good job.

[@chuckmiller5763]

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]

For the most part they do. Its a good starting point for sure

[@pballa1994]

@@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

[@DerickZ28]

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. :)

[@ROGERSHERIFF]

awesome video. thanks

[@killeattv6249]

Thank you!

[@drinks1258]

he named a smoker after a video game company.

[@bourbonbandit7481]

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.

[@drinks1258]

Oh. I genuinely did not know that. lol

[@protectandswerve]

On my Bucket List to do a road trip there and eat there 3-4 days in a row

[@pokerman9108]

+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.

[@protectandswerve]

+PokerMan Very good advice and I'll certainly do that when I get ready for the road trip. Thank you!!

[@SOLDOZER]

Salt Lick sucks. Its a tourist trap that sells reheated food. Only tourist and Californians are impressed by it.

[@joepidgeon3365]

The Salt Lick has slipped considerably. La BBQ is pretty good, they are a Franklins understudy. I've had them all and still say Franklins is the best.

[@GOODNOIGHT]

The BBQ Jerk Yeah this californian isnt impressed. Im cooking a Brisket for about 15 hours right now. Their method is no bueno to me

[@demetrioramirezbarrales5971]

Soy de puebla México como me gustaría privar briske

[@foodiemikec]

Brisket is so delicious. I’ve seen it used more in Mexican food like suadero

[@randyschultz4549]

Aaron just like to know if ha e a good Carolina sauce recipe love the taste of it!!!!!!

[@holyspitbbq18]

awesome video buddy!

[@foodiemikec]

Thank you!!

[@TheMarkoniV]

How hot is that smoker room ??????????

[@foodiemikec]

Sorry man just seeing this. It was cold when we went so it was just warm. I’m sure the summer is a different story

[@foodiemikec]

Sorry man just seeing this. It was cold when we went so it was just warm. I’m sure the summer is a different story

[@Rakatwork]

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?

[@foodiemikec]

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!

[@Rakatwork]

ok great! Thanks for responding.

[@fccoz8348]

I think he only uses butcher paper in the videos He does for the public so that he doesn’t give out his secrets

[@dylanmoran2401]

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.

[@PaulBodyBuilder]

Did these people even think about washing their dirty,filthy , germination hands

[@agradina]

so how is the steak

[@foodiemikec]

Unfortunately wasn’t an option!

[@brickit26]

That's awesome, cool, That's awesome, really, Thats awesome, Ok , That's awesome......

[@stevesteve4715]

Does he wrap his brisket

[@foodiemikec]

He does. Usually in butcher paper

[@stevesteve4715]

Thanks

[@barristanselmy2758]

This guy is just endless fucking information on smoking Briskets.

[@carlossantacruz6248]

Almost as good as mine!

[@eddievanhalen6777]

doesnt look like I would ever get there in time to try it. people buying 10lbs at a time.

[@foodiemikec]

eddie vanhalen it’s cool that dude makes like 100 briskets a day!

[@emmijoe2]

No pueden hacer preguntas como cocina un cocodrilo si el solo cocina briskets, costillas

[@artacania]

I would immigrate to Austin Texas get a green card and apply for a job on the spot if I got the chance.

[@foodiemikec]

Bro, I know exactly how you feel. It's amazing

[@theopinion9452]

Try it out man!...nothing is impossible dude.

[@TheWaldrip]

Boy I bet he gets tired of the questions, poor Austin, too many Dam people , wish Calf.would get their act together so they would go back there

[@GOODNOIGHT]

TheWaldrip Yeah thats never happening dude. Tech industry is fucking everyone over

[@bsleman]

Only getting worse

[@tiotito31]

I really hate those people that buy over 20 lbs of meat at places like this. What a bunch of hoarders!

[@philspaces7213]

unless its a guy who is having a party, but i totally agree with you, its bothersome

[@benitobuenrostro4062]

Would like to know what's his favorite wood.

[@foodiemikec]

Post oak!

[@jkgkjgkijk]

Wraps in foil when paper is proven superior and better for environment

[@foodiemikec]

It was pretty cold the day we came and I’m pretty sure the brisket was behind so I think it needed the extra help

[@elchacon6304]

Is he using foil paper now??????

[@foodiemikec]

He still uses butcher paper but I think he said they were battling weather that day, it was freezing cold, so it may have been to catch up

[@MegaZoobs]

+Pablo Saldana Those would be tiny briskets then. Pretty sure he foil wraps his turkey breasts with foil then pours in a cup or two of butter.

[@SOLDOZER]

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.

[@bsleman]

Foil Paper

[@stevenpeyton7476]

Man I'm hungry for some brisket! Good video; Franklin knows 'Que!

[@foodiemikec]

Yes he does! His book is full of amazing info too!

[@stevenpeyton7476]

Just purchased the book, thanks for posting the excellent video!

[@lancebaker1374]

"cue"

[@Захарвладимирович-ш9ы]

Приветствую вас очень круто то что делаете есть электронная почта

[@gosman949]

Why would I wait for hours in line when I can make better brisket at my own home?

[@paullywallee]

because you can't

[@gosman949]

@@paullywallee but I can. I have Franklin's book!

[@paullywallee]

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.

[@gosman949]

@@paullywallee negative. I can smoke and watch TV and stay in the air conditioning here in Texas. Use wireless remote to monitor.

[@truthurts1692]

Jay, quiet confidence is absolutely the most attractive human characteristic. Cockyness, on the other hand, is very hard to watch without cringing...

[@bjmartinphotography]

No sauce dude.

[@joegonzalez4188]

22 a pound is crazy

[@SOLDOZER]

Its not when you taste it. This is not your neighbors garbage grocery store brisket.

[@joegonzalez4188]

I've had it. 22 a pound is crazy.

[@ibehl]

Then don't buy it genius

[@fkmeitsfinchy]

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"

[@mmimmol]

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

[@pokerman9108]

+mmimmol good ole white wonder bread will never be replaced with good Q in Texas. It's cheap and tradition now.

[@nora22000]

Lots of throat clearing. You guys should be using respirators.

[@karengriffincjoirscc4997]

The kindhearted gold implicitly disappear because day jointly waste of a vagabond pint. blue-eyed, shy cheek

[@poochyjones7112]

Shit ain’t live up to the hype, I hate I wasted my damn money.