BBQ with Franklin: The Cook

Your brisket is trimmed, seasoned and the fire is ready to go. Now what? Pull up a chair and let Professor Franklin take you to class and learn about fire management, optimal cooking temperature, wrapping, and why you should beware of the stall.
Music:
"Greenville Girl"
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008

[@Cameron-uw6cl]

My favorite thing about this guy is that he has strong 2002 vibes

[@christopherarmstrong2710]

Johnny Knoxville?

[@seanjoys7360]

@@christopherarmstrong2710thats aaron frankin ?

[@christopherarmstrong2710]

@@seanjoys7360 Johnny Knoxville lookalike. Familiar with the early days of the show Jacka**?

[@richardeveritt974]

Listening to Reel Big Fish

[@Cameron-uw6cl]

@richardeveritt974 yes, precisely. There's no way he doesn't love Ska

[@banjothebandit]

I rewatch these episodes every time i get ready to smoke and trim a brisket. Thank you for your show! It is very helpful.

[@rachee23]

That's what I'm doing right now, LOL.

[@CheetosMUFUKKA]

banjothebandit doing this right now. Got a 14#er just goin on.

[@lenchogloria7526]

Same here!! hahah

[@95SLE]

Me too. LOL

[@serge1600]

Yea I’m getting ready for a xmas brisket here in Lubbock Texas Always watch Franklin to refresh

[@uboii]

Franklin, you helped me in feeding my girlfriends family the first time I met them, especially her father! Impressed him with my BBQ brisket and he joked n said “sweetie, are you going to marry this guy or not!!” I think he was cool with me 😌😌 Until I broke up with his crazy ass lil angel smh

[@AliAhmed-dh4pl]

Jack Pulse Hahahahhahahaaaha

[@jacobchristensen2464]

lmfao

[@darrenkastl8160]

Jack Pulse Lol! SMH in agreement!!!

[@Ms2cents]

Savage! 😂😜

[@m.draven477]

MGTOW it up bro

[@JBsBBQ]

I've watched this video 1,000 times......never gets old! #Legend

[@martintorres-rl3it]

Man, I watch this video every time I smoke a brisket. I’ve learned to listen to the master. If you haven’t had Franklin’s brisket yet, you don’t know what you’re missing. 😊

[@Frozenwinter84]

Love seeing a master like Franklin doing a cook on a home style smoker. Makes it easier to see how to bbq for those of us without huge commercial smokers. Keep it up! One of these days I'll make it down to Franklin's

[@jayryans3956]

Haha a master really?

[@capdui]

Jay Ryans Franklin not a master?

[@mikebraun7971]

@@capdui Jay Ryans probably placed in a KCBS comp and thinks that's real barbecue.

[@Swampster70]

@@mikebraun7971 Jay Ryans probably placed his car in a parking lot outside a KCBS event...

[@truthurts1692]

I like your channel, it's very informative, I appreciate the fact that you don't amp-up the "personality" like so many of these hosts do. You seem like a good guy that knows what he's doing, and wants to share his knowledge.

[@JulianUSA]

Thank you Franklin for these videos! You have inspired me to start my own brisket cooking journey. Many thankssssssssssss!!!!

[@AngelHernandez-fj4ib]

The most important thing in this video is the cracking of a beer. Cracking a beer and bbq'ing are synonymous.

[@davidbergin6184]

Did my first brisket after watching these 3 videos. Wow! Melt in your mouth tender. Thanks so much for this. Trial and error could get pretty expensive.

[@davidbergin6184]

Bernardus12 Good luck to you! Just watch the temperature...I bet it'll be fantastic.

[@timjongquist622]

David Bergin how many hours did you do under what heat temp? How did you start your fire?

[@davidbergin6184]

Tim Jongquist Hey Tim, As I recall it took about 9 hours at 250. Mine was a small brisket, about 9 or 10 lbs.

[@brandonmrsh]

David Bergin same here!

[@abelg2251]

What if the temperatures are saying your brisket is ready to be removed and rested, but the time doesn't make sense? I had my first brisket, 12lb @250ºF for just around 7hrs ready to be rested, temps were at 200ºF. I didn't want it to be overcooked....

[@alizarincrimson123]

What an excellent concise overview. Essential info and no fluff. Bravo and thanks!

[@dvader7272]

Aaron, you are a bbq Jedi. Thank you for your sage advice sir!

[@robjacobs5199]

At last someone with intelligence and explains quality cooking. Thank you very much.

[@robeggett9946]

Thank you for the valuable insight. Fun to see another dude doing what he loves!

[@danielpaul2469]

Very informative! Cooking my first brisket on Mother's Day. Thanks for the tips!!

[@ericwiese7479]

I want to thank you so much for tips! I was apprehensive about smoking a brisket and it was a success thanks to you bud! Im not sure if you will see this but thank you for helping instill some confidence in my abilities!

[@rcwbud52]

Thanks for all the videos. I enjoy your common sense methods. Very helpful.

[@AdamNoya]

Dude this channel got me started with my smoker and life has been infinitely better. Thanks for your time and the valuable info I appreciate it!

[@Sonothesouth]

My kind of guy; my grills and smokers cost ten times what I paid for my stove. You obviously have a ton of experience with barbecue; thanks so much for all your great videos; I've learned a lot! Son

[@webshootah777]

Dude you just made my day...I love to cook and bbq is my life. I used to be a line cook back in the day and learned a lot. Watching your vid was awesome because you do a lot of the same things I do ass well. My ribs and brisket always come out great and I've been told to go into competition. I guess it's in my blood I'm a Texan. I like watching learning and always trying new techniques. Good channel and info....subbed.

[@ernestozuniga5616]

Watch this and the rest of your videos every time I’m smoking meat. Thanks for these videos. Very helpful.

[@kristy313106]

Aaron! You describe BBQ as Hemingway will describe one of his novels. Perfect!

[@miken7750]

franklin gets too much credit..aint rocket science

[@williammerkelz7260]

Two Words "YOU ARE THE MAN!" Yeaaaaaa... maybe more than two but You Sir know how to BBQ! Thank you for your secrets and help. The True Texan Shines Brightly in You.

[@jjdbzfan18]

I really like how detailed he is. I hate shows that rush the process

[@deathsagaXX]

A lot of people like to be secretive like they know something that nobody else does lol, this guy will tell ya everything he knows

[@eastcentralaho]

Great video. Very well explained! Now to get this brisket going...

[@bevfrasch2648]

Thank you for all your great hints!

[@TheKRN32]

I had a brisket on around 09 today and had to Texas crutch it around 1700 cause folks were coming by to eat at 1930. It got the job done and made some damn good brisket. Awesome video bro, I’m in California and folks are always amazed at a good brisket around here cause it’s few and far between. I’ve been watching all your videos to make sure my Texas roots ain’t slipping away out here.

[@omcorc]

This is an amazing lesson that, as far as best practices go, covered pretty much all smokers.

[@txshupp]

Thanks for sharing your knowledge. I feel like you have saved many briskets from disaster.

[@margiebooker8306]

Aaron this is great. I'm hooked on bbq and it's very good. Love your videos. Thank you.

[@nastynate838]

this guy is fucking incredible ! has to be a good feeling to find your calling and be great at it!

[@awacsfltcrw]

Hey Aaron, just wanna say thanks for the tips. I haven't even bought my smoker yet but I can't wait to start and your videos are a great help/inspiration. If I ever find myself near Austin, you bet your ass I'll be up early to have a lead spot in line at Franklin's. Cheers man.

[@rickanator65]

omg I didn't know y'all had a KZbin channel !!!!!!

[@1954chevy626]

New to your channel. Absolutely love it! Very good tips. Cooked a brisket for the first time last week and was good. With your tips it should be even better!

[@angeloportacio2634]

Im a beginner and I found this video really useful thanks man.

[@mackadousha]

Really enjoy watching ur videos. Greetings from German

[@jswallet]

This just makes me hungry!

[@rustylozanolpc4227]

Learning a lot about how to smoke brisket. Thank you!!

[@IRONMANDAN1965]

Best video ever..Thanks for all the info

[@havocproltd]

I accidently got a Traeger smoker at a charity auction several years ago. Waited until the 2nd season to attempt my first brisket. THANK THE BRISKET gods for your book, Aaron!! ( A meat Smoking Manifesto). Without it I would have never known about putting a pan of water in the smoker! And the way you explain the stall ( with charts and science!) should be required course work for any novice smoker! I love how you say in the spot for the Master Class that you ruined your first brisket. Because of you I didn't! I "gift" 2 briskets at christmas time now because they've become so popular with my friends and coworkers! ( gads i am an idiot!! ) Anyhow, Thanks. - - - - jws in greater milwaukee.

[@johnhurt9858]

You’re the Bob Ross of BBQ. Thank you.

[@SigShooter9mm]

Wow, I had no idea on some of these tips.

[@StokedOnSmoke]

That's a tough question to answer. They all have their advantages and disadvantages of course and it depends on cooking conditions (outside temp, smoke wood, etc..) and how you prep the meat. I love cooking on all my cookers and really believe you can crank out really great Q' no matter what you're cooking on if you know what you're doing :)

[@NorthernSweetPea]

One might assume that Aaron would have a kind of inflated opinion of himself due to his rise to BBQ stardom, be he seems like a really down to earth person. With a great sense of humour!

[@bigrebone]

Good stuff. Thanks for posting this. Hope I get to visit your restaurant sometime.

[@ieliles]

Very true, I have a convection plate in my smoker and I can cook anything exactly the same on any part of the cooking area, but the 'ole water buffer works too.

[@pedromendoza8757]

Im a guy frim 🇲🇽 and i like franklyn cuz he is a really nice an onest guy u can see his really simple an i love the way he cooks..mexico loves francklyn

[@rickiannolo5902]

Great advice, easily understood, commonsense 👏👍

[@cajuncoonass9881]

Wish i would have seen this saturday. I put it on the pit at 11am and did not pull of until midnight. Thanks for the video.

[@francispaulmichaelmejia4103]

That was very informative, kudos!

[@ZmannR2]

The holy grail of briskets. Franklin does it right and there’s no other way needed.

[@SanFranciscoRiderr]

amazing ! went there last weekend and loved it !

[@meatthecookk.2227]

Definitely a fan of the water pan technique certainly works in my cooks

[@madelinegarber7860]

My dad set me to watching this before he makes a brisket for passover this weekend.

[@bobsandman4821]

You got this down to a science. I am still working with my method. You are the master!

[@Jay-jc5yb]

New subscriber here, been loving your vid and I've already learned alot , ty and plz keep it up

[@brettbrignac7591]

LUV your show!!!!!

[@ysb362]

Very informative, your awesome!!👍👍

[@df4480]

I just like to listen 👂 to you talk. I’m like a kid soaking up your knowledge..

[@rickanator65]

Here I am again, 7 years later still watching before I smoke a brisket haha. Times before 2020 were better

[@holleyrj]

I've been cooking brisket for a while, with great results. Cooking just the flats was a lot easier on the wallet and gave me great practice. The packers are a blast to cook, and I must say, I got the knack, there's never any left over. Watching Aaron's videos has helped me tweak my methods and really dial it in to near perfection. If this man tells it, you can bank on it. He really knows whats up. Thanks Aaron. I love ya brotha. Smoke on !

[@Legendary_UA]

Roll Tide

[@TigerMarine62]

BOO. Hope we can have round 3? Go Tigers

[@feedinc2735]

Congratulations on Texas Monthly!!!

[@Spiderqueen69]

I subbed just because of how u go into detail

[@snatcher420]

It's on the Food channel....You can also do a search on youtube for the past shows..

[@catboyzee]

I'd never heard of the stall until now. Explains why some of the ques I pulled weren't ready, even though they looked like they were ready. Thanks.

[@crazymanwithastick]

I have a backwoods. Did a brisket last weekend. It looked beautiful but was dry. Did another brisket this weekend--foiled at 155. It came out juicy as all get out but just lacked that bark. Guess I have to do another one next weekend to figure this thing out!!

[@neiljackson8313]

Spring is coming so I'm watching this video again.....lol

[@nasty906]

Tried wrapping with the butcher paper. let it go 6 hours and than wrapped it. all I can say is the best brisket i ever eat. Foil boils it, but the paper let it breath a little bit. Paper works. Thank you

[@floriancapitulo2499]

What temp? Did you spray/mop/spritz?

[@floriancapitulo2499]

Jim Murphy what temp? Did you spray/mop/spritz?

[@alejandro1924]

Thank you very much, yuo are great at what you do including making the actual smokers. The people who hit thumbs down! WTH is there not to like goones?

[@Shaddowbanning]

Mind.....Blown!

[@PhantomSavage]

He goes into even more detail in his Masterclass.

[@drewm3996]

U working wit him

[@drewpersaud7299]

What's he paying you?

[@SSgtBigSwole]

About what? Only using salt and pepper to season any meat? No thanks I’ll pass.

[@heythere3780]

Masterclass? LMAO gtfoh

[@fanzhang5568]

@@SSgtBigSwole there are a lot of small details in cooking than the spice to use. It’s all in the details and processes.

[@kennethrahnjr5076]

Love this video series ! I've learned so much from them .. and they've inspired me to make two briskets so far. They've been good, not great, but good. First was under-seasoned and inconsistent temperature. Second was overdone, more consistent (but higher) temperature. Both were mostly moist and juicy, but I'm really looking to do better. I'm cooking on the cheapest Home Depot offset smoker I could afford (when I bought it), so I'm sure that factors in. Next week we're getting a better quality smoker .. and I'm sticking to brisket. Wish me luck !

[@ibehl]

Hey Kenneth! how it went? you have videos?

[@bkpickell]

I've seen your channel popping up in my what to watch feed for weeks. I've never clicked on any of the videos because I kept saying it's not that Franklin. No way does he have a KZbin Channel. Well, I guess I was wrong, it is "That Franklin" LOL.. you have a New sub.

[@photoman52beta]

Great information that I didn't have before.

[@e1g3r]

Great video man!

[@frankashby6235]

Thank you for your wonderful videos (especially the brisket). I do have a question: where can I source the paper you use for wrappping??

[@daltonjones4712]

Frank Ashby restaurant supply store

[@rossichiang9599]

this is masterpiece of bbq

[@juangaona1520]

Legendary!!

[@jgarcia10s]

Do you keep the door open still in the firebox for that small offset? I've been keeping my door open and feeding the fire with small wood chunks

[@PAMAROSHOUSE]

love all your videos. thx for all your tips. can you do a video of you cooking your meats on your huge smokers and show the process of how you smoke your meats.

[@chrismatney1397]

When do you wrap? I saw in his restaurant they wrap on his other video. And how often do you spray

[@ABikerDude]

AWESOME!!

[@chrisbilling]

wow this is actually very good advice

[@brettbrignac7591]

Thanks for the cook time info....

[@algray8389]

I cooked a brisket today. Followed Franklin's super secret season recipe (salt/pepper) at an hour to an hour 15 per pound. Perfect. I watched his video comparing foil, butcher paper, and nothing. I used the butcher paper and it came out perfect.

[@frankashby6235]

Al, where did you find the butcher paper??

[@floriancapitulo2499]

Do you use 250 degrees temp? When do you wrap it?

[@floriancapitulo2499]

Al Gray when do you wrap it?

[@bruceleroy03]

It’s Father’s Day Weekend, let’s get the brisket going!

[@josepinchero]

Do you have a vid on dry rubbing? (how much salt, how long to wait?). Also, what about injection? (for maximum moistness...is it just spritzing?)

[@petercalderon575]

BBQwithFranklin, what do you mean by smoke stack in the beginning of the video ? is there wood chips on the side where the flat is ??? Thank you !

[@exhaustfumes927]

awesome advice man thanks

[@Elcarbonero1003]

Why don't you like wrapping, Mr. Frankiln? By the way, I took a road trip from my home in deep South Texas to ATX and I had to stop by and have some of your beautiful bbq! You are the man! Especially because you're from Texas haha

[@drewga403]

Hey Franklin - love the video! I just watched your brisket prep video, and love the way you take time (in that video and even more in this one) to really explain what's going on and WHY you make the choices you make. Very helpful! But I have a question for you. Now i understand this may seem like bbq heresy, but here's where I'm at. I'm admittedly an amateur bbq-er, and enjoy an afternoon in the back yard grilling with friends every now and then. But would rarely ever have the time to spend 12 hours smoking a brisket. But you said you figure about an hour and 15 minutes per pound of brisket for cook time... So, I wanted to ask you... If i cut it up into smaller pieces first (about 2 to 3 pound chunks each) - allowing the smoke and heat to penetrate the meat easier - will it cook faster WITHOUT completely destroying the meat? Maybe closer to a 3 hour range? Imagine I would have to keep a water pan in the smoker and spritz often to keep it from drying out, but if I do, shouldn't this work?? Have you ever experimented with this? Love to hear your thoughts and experience. Thanks!

[@evvignes]

Dude, you're the Yoda of brisket.

[@hugotendam5349]

I have a question though. He says to keep the temp really steady. I allow it to come up and fluctuate between 10 degrees centigrade, because it will never stay steady all the time. I like playing with the airflow. I always am afraid that if it stays to long at a certain temp, it doesn't have enough air and will drop soon. Most of the times I am right, with my weber kettle about this.

[@stefan3225]

Either PBS videos are old or this LEGEND doesn’t age 😂

[@jonathonblackburn1949]

Do you find there are many differences using the smaller cooker with wood? Do the smaller chamber size lead to smoke problems at all. I want to start going all wood but have a smaller smoker and am worried it might be too much for it.

[@seasonings2taste115]

Would you say a ceramic grill is more forgiving of opening the lid because of the good heat retention?

[@DJBIGSEXYBERLIN]

What do you think about upright cookers? Is there any reason you only use offset smokers? Would really love to hear your opinion.

[@chs417]

"2 kinds of people in this world, fat side up or fat side down" LOVE IT. another great video Aaron!

[@MannyCamRS]

+Charles S (Papachaz) Always fat side up....specially when using indirect heat.

[@chs417]

that's how I cook it also, but not everyone agrees with us. But, they can be wrong if they wanna be :)

[@MannyCamRS]

+Charles S (Papachaz) Yes Sir. So very true, but the best pit masters all cook fat side up. Oh well, give it time, they will learn. LOL

[@RedondoBeach2]

You taught me something new. I did not know about "the stall" prior to this video. I'm interested in understanding it better. I'm guessing length of the stall depends on the the weight of the brisket and cooking temperature? If that's the case, hypothetically, let's say I'm smoking a 15 lb brisket at 250 degrees with a water pan in the smoker. Roughly how long would you estimate the stall to take? What if the same brisket is cooking at 275 degrees?

[@rcsv54]

Learned a lot here