Aaron Franklin describing how he trims a brisket at Brisket Camp 2015

[@surfhappens202]

There is a class on Meat Science at Texas A&M. That is the most Texas shit I have ever seen.

[@danielacker2003]

That’s debatable.

[@patricksurname5793]

There’s also a bbq tasting class

[@roym6980]

@@patricksurname5793 I would sign up for the afternoon class

[@cpfink1242]

Texas Agricultural and Mechanical University. Of course it has a meat science course. We need professionals!

[@C.L.1836]

@@roym6980 Classes when I went were on Friday afternoons.

[@mumble97]

this might be a stupid question but why does that guy have a helmet, chain belt, and a sword like he is some kind of bbq paladin

[@fav13andacdc]

Some say he's still trimming the same brisket...

[@jintheak]

fav13andacdc hahah!

[@TheJindoliya]

fav13andacdc hahahahaha

[@slofty]

wisethug1 In before Godwin's Law goes live in 3--2--1...

[@AmazingRibs]

+wisethug1 Aaron Franklin runs Franklin BBQ in Austin. MANY BBQ lovers think it is the best in the world. I am sure of this, he cooks better brisket than bigoted closed minded Nazis.

[@wisethug4]

+Barbecue you need to read the comments that described his boring presenation and you can not use the Nazi card anytime we point out to a mistake done by jewish person. he may be good in cooking but not good in cutting. i stand by what i said your profile tells you are a big .

[@lbcelica]

I trim 4-8 briskets every couple of days at work. I’m good for my level of experience, but just learned something new. Watching at 4am from LBC, CA.

[@paulc7572]

followed his directions on one of his videos for cooking brisket, the best brisket i ever made, the brisket dissapeared faster than i can slice it. this guy is a true master.... enuff said

[@Viscosity4]

Paul C you got a link?

[@KingJerry2323]

Broski do you have the link??

[@holedigginmusic]

Paul, I got his MasterClass for Christmas and watched it three times before making my brisket. First time I cooked a brisket on my four month old Pit Boss. It was juicier and more bark, than anything I’ve ever cooked. His directions all have a purpose! My family said it the best ever! And that’s what we all work 12 hours for, isn’t it?

[@havocproltd]

@@holedigginmusic I received his book for christmas before i did my first brisket. he saved me from making a lot of mistakes and with a couple dozen briskets over the last 2 years I haven't screwed one up yet and my boss is paying me (handsomely!) to smoke one for her for a party this summer! yay for aaron franklin!

[@unclealzbbq2185]

@@holedigginmusic yes sir 12 hours of love-

[@TS-nb9ko]

I did a brisket just like he said absolutely delicious.i will never coat mine with the bark seasoning again.this Texas brisket with just salt and pepper.was the best I ever made.thanks to you sir.thank you

[@jbusername217]

I like how he gives examples and reasons for all the different types of rounds you'll encounter. Very thorough and great presentation! +1

[@ffrannk62]

Followed his trimming instruction to the letter...and by far it was the best brisket that I've ever smoked. This guy knows his biz!

[@vigil3232]

I've eaten at Franklin's. I waited in that line for hours. It actually was the best, and I'd do it again. He has proven he knows what he is talking about. He's legit.

[@buckhorncortez]

Thanks. We were all wondering if he was "legit." Now that an unknown, faceless stranger has vouched for him in a KZbin comment section, that concern has been alleviated...

[@wc6046]

@@buckhorncortez nobody took the bait

[@manuelmedrano6819]

@@buckhorncortez 🤣

[@freddysalazar324]

waited 5 hours at his restaurant. best brisket I have ever eaten in my life.

[@sgt.hollowpoint6968]

Go to Kreuz Market, and you'll have even better tasting brisket.

[@franksmith8210]

I've been to his place three times thinking it would get better... All three times were mediocre bbq and I've decided not to go back. I've had better at local mom and pop places around the country. I think allot of what people taste is the hype.

[@hammerhead7301]

Lived in Austin, It's not even close to the best brisket around, and who want's to wait 4 hrs. They've created a brand with market hype and a lot of people have bought into it. Most locals would never waste their time at Franklins. Cooper's old time BBQ in Llano is much better.

[@toddellison5128]

Kruez Market and Smitty's, and Black's in Lockhart near by is even better and my favorite (old family favorite) City Market in Luling.

[@UsDeadPool]

@@toddellison5128 Blacks is good, Franklin's was amazing. Iron works was really good as well.

[@nicholasshamansky3032]

great video, I will watch anything with Aaron franklin sharing his brisket wisdom. as for the nay sayers and interweb experts I will listen to your advice as soon as you have a resturaunt that even comes close to what franklin has built.

[@tomm.w.2033]

they should have 3 or 4 GoPros around the table...a 360 demonstration...

[@davecolvin7969]

It's texas they're all billies

[@charlesrocks]

What a great service Aaron is doing for humanity.

[@davidbailey1721]

Not so much for bovinity though.

[@koltonkinlicheene2297]

Smoking is such an art. So much to learn before your first attempt. I've been dreaming about smoking for a year and keep finding great knowledge.. still haven't saved enough for a quality smoker

[@dolfanshannon]

Buy a cheap one and start there. Once you can make good bbq on an elcheapo you'll easily master a quality pit

[@davidbergin6184]

Kinda stupid to complain about all the talking considering this is the video of an educational demonstration.

[@boydreed4865]

"The guy has a James Beard Award, is considered maybe the best pitmaster in the country, and has lines around the block every single day at Franklin Barbecue. But yeah, I'll take the advice of some KZbin naysayers who aren't collectively qualified to hold his apron over his advice when it comes to brisket." - said no thinking person, ever.

[@64wbryantex]

Boyd Reed And how many award has Jack Daniels has won and it's Shit whiskey? Marketing is a powerful thing. No way in HELL am I ever waiting in line that line for his bbq.

[@boydreed4865]

64wbryantex - That parallel is, well, not exactly parallel. The reason why it's illogical is left as an exercise for the reader.

[@64wbryantex]

Way to church it up as opposed to saying let the reader make up their own mind. Amen to that brother and my ass will be eating BBQ else where.

[@boydreed4865]

64wbryantex - "Church it up"? SMDH. I said exactly what I meant to say, the way I meant to say it. You're free to disagree. Be well.

[@newinspiration2108]

64wbryantex - well, without you, Aaron's venue and business are still going well and strong, while everybody else is still enjoying his work! ;)

[@DITKoreates]

From time to time I am appalled at the amount of stupidity there is in the comments section, but then I remember it's the comments section. I don't even plan on cooking a brisket anytime in the near future and I find this fascinating. If you're complaining about all his talking, you might be the same people who just "want the ball" while disregarding any complexity or depth that the game has to offer.

[@moreclips805]

Always fascinating to see a master of his craft go to work - regardless of the profession

[@EMSG2138]

Is that guy wearing a CHAIN for a belt? Damn....ninja-level achieved.

[@mist3rmaniac]

I had to scroll way down to find this comment. The chain belt really threw me.

[@GuitarDreamer]

This is equivalent to getting guitar lessons from Stevie Ray Vaughn

[@justntime6750]

I wanted to leave a clever comments but kudos to you! Your wit is far superior to mine! 🥇

[@TheReapersSon]

I love your username! So relevant!

[@rappmasterdugg6825]

I want to see him carve the brisket behind his back.

[@mwfielder]

I waited 5 hours for this one Saturday morning in Austin. It was worth every minute. As someone who regularly makes brisket, it makes me cringe to take off so much, but his results speak for themselves.

[@prevost8686]

Martin Fielder Which is why he doesn’t care what others say. I may or may not care for his personality but facts are facts. People are willing to camp out for his food.

[@SOLDOZER]

If makes you cringe because you dont know what the hell you're doing and your brisket is garbage.

[@SOLDOZER]

He doesnt do comps you idiot.

[@SOLDOZER]

Nobody camps out for his food. You are all morons.

[@77bruinbear]

@@SOLDOZER I would consider getting there at 7am and waiting till noon or later to get in "camping out"

[@mikearellano3180]

Just found this video and Thank you for taking the time to share.

[@Peto111222]

You're welcome

[@lyleswavel320]

I bought a certified angus beef brisket and cut it this way and used half salt and half pepper rub and smoked for 12 hour, got the point to 202°, tasted like ribeye steak with a crunchy bark, awesome

[@devinthomas4866]

you my friend "get it"!

[@joseborjas9011]

You make it sound simpler than A aron Franklin. !!

[@malcolm4458]

I have a really silly question because I'm a complete newbie. Why not pre separate the point from the flat so that you don't have to worry about one side burning?

[@youngnick1800]

They sell them like that where u can buy just the point or flat

[@floyd4311]

I wanna drink beer with this dude.

[@jeep146]

The reason some think Franklin's is the best and some don't is we all have different taste. Is it the best? Depends who you ask. No right or wrong answer.

[@dolfanshannon]

The line outside his restaurant that starts at 6am every single day is a good indicator that he's one of the best out there.

[@kevinlarson4762]

I just watched his Masterclass and it was great. He goes into a lot more detail on how to trim and cook.

[@skillet4068]

I would like to see him trim this in production mode. I guess it is at 15X to 20X as fast.

[@mzmaryd6452]

I want that boning knife!! Franklin is Texas Barbeque’s finest. I did his pork butt and I’m a beginner it was perfection. Can’t wait to do his brisket🤞🏾

[@CuriousEarthMan]

At one point, I thought it was like a cartoon and he was going to whittle the whole thing down to a 4 oz fillet! He seems the expert, and I guess it's competition work, so it has to be the best of the craft. but if they used the 'not exciting' meat to cook some meals for some folks, I think that would make sense too. Thanks for showing us the the art of the process! I'm grateful you stopped to share! Love the care you invest!

[@MrBingping]

Not comp, he does this at the restaurant. He uses trimmings for sausage

[@CuriousEarthMan]

@@MrBingping good to know, thank you

[@meklitindywed5954]

I Love How He is Done. Thank U such A Good Experience. I Was Serching For Chritsmas Dinner. Thank U

[@Flair978]

I want to become a Pitmaster and Aaron Franklin inspired me to do so. I love every detail he goes through to insure a perfect BBQ. The Men is phenomenal. I would love to spend a day Smoking Briskets with Aaron.

[@BigMeatSunday]

Great explanation! thanks for sharing!

[@Bruce991]

For those who don’t want to waste the meat, I take the trimmings and marinade in teriyaki, then I cook it like short ribs.

[@stuzaza]

When a Ph.D. in meat, wearing a hard hat and chain-link belt gets involved, I start looking for sausage recipes, I'm funny like that

[@TheeSamuelNelson]

My mom has a PHD in meat

[@mictest12]

@@Joe-bv7io Funny. I'm a journeyman meatcutter and the chainlink belt is pretty much a staple for us because we have a few pounds of knives and tools hanging. I prefer a smaller link. And when you work in a carcass warehouse, you wear a hardhat because you have 300lb carcass quarters coming at you. But, you know, look cool and get disability for life if that's your thing.

[@mictest12]

@@Joe-bv7io "Way to be ignorant to another union member." Unfortunately, that doesn't give you a good argument. You see, when you wear a uniform for years, that's the uniform within which you are comfortable. For instance, I wore my hook in my scabbard for several years after my carcass years despite only working with boxed beef. I could have easily taken it out, but it's what i was used to. In the same way, I'm, not going to bag on a guy wearing what he's used to because some of it's unnecessary. But maybe that's a perk of an OE paying union dues.

[@ksetup7100]

AF Haters: If you don't think that this video is useful, look at the gentleman next to AF. Davey Griffin instructs at A&M and is watching AF like a hawk! That shows he is a good educator, curious, open to new ideas, and having the ability to admit he doesn't know everything about everything. If he didn't think AF had anything to offer, he would have sat with the audience.

[@everettscott7910]

Definitely will like to know when another class is taking place before summer

[@jongtog]

Wow some people have no idea who this guy is..

[@TardRepellent]

John G why should anyone know who he is? are you him? lol

[@TardRepellent]

***** must be an underground BBQ thing. I'm learning that it's taken pretty serious.

[@TardRepellent]

squattystx good for her glad she's still got the spark to find a young man in her life. I've always admired her.

[@zeljkosekulic3564]

He has no clue full of crap

[@robbob4872]

some just don't give a shit...lol

[@spacemanwithraygun3933]

Where can I get a belt like that?

[@xboxhuegable]

+john roesti local hardware store

[@arnoldmendez9097]

He's wearing that chain belt because he's in a cold pack facility. Static electricity builds up like crazy and every time you touch metal you shock the crap out of yourself. Solution? Wear a chain around your waist that drags on the ground and prohibits the build up of static charges.. It worked for me..

[@transikk]

spaceman with raygun do your research before you spit venom next time

[@spacemanwithraygun3933]

Another random psychopath.

[@sabatino1977]

Could it also be a plastic chain? I know they sell decorative chain links made out of plastic that are that same color.

[@Sagdrag]

When i saw this out of the corner of my eye, I though the title was "Aretha Franklin describing how he trims a brisket at Brisket Camp 2015"

[@danielreece8898]

I saw this Franklin guy in the movie " Chef " I watched a few of his videos ..very cool ..😊

[@cascalonginus4791]

I hear Malcolm Reed in the back asking questions.

[@lukemoloney1113]

Malcolm is the man

[@Stittsy1963]

Thanks for the comments on the type of knife used. Tolik P. thanks for the link!

[@MadMan559est69]

I used to do brisket trimming all day for Harris Ranch, 8 to 10 seconds per brisket 1/4 inch trim or point and flat split 5 to 8 seconds all day.

[@ZachD-wu3bs]

Wait, there's a Texas A & M Brisket Camp?!

[@racerx9413]

ZachD 2007 Lmao!

[@edadan]

Should have watched this before I (incorrectly) trimmed my $75 brisket last night. Oh well, it’s my first one. I’ll learn.

[@DeliciousManX]

Lol, that's what I said. I started this video after I already had the brisket in the smoker. Fortunately, I realized that I actually did it mostly right. Left too much fat on the sides, and I should have cut some meat and fat off the flat like he did, but otherwise my intuition was pretty good (fortunately). But I definitely know what I'm going to do next time.

[@OfficialEpzilon]

Its fine, just salvage what you can. And no one cooks en prepares his brisket perfectly. Okay maybe Aaron does, but most of us dont. XD

[@JWB86]

Live and learn Dan the man

[@MrRondeezzee]

What does the chain mean. 🤔🤔

[@michaelricciuto9968]

Was great information, good job there. Thanks.

[@bigmark2.046]

Considering the amount of trimming that's required, is a ''Prime'' brisket even worth the cost? I've heard many opinions, and it seems like ''Choice'' is the way to go, even if it may need injection. Just my observation. I'm not trolling. I really want to know if a Prime brisket is actually worth it.

[@MrBingping]

The difference is intramuscular fat, you can get prime brisket at Costco for cheap. In my experience, it's worth it

[@davidmarquez5977]

He could trim that brisket in a few minutes if he wasn't breaking everyone off on years of knowledge

[@javigarci2297]

Thank you

[@JimmyA78]

if this amount of talking bothers you do NOT watch his master class!!! Dude talks way too much

[@noreaction1]

I didn't catch that, did he say the hard fat on the tip on the skin side is the good kind to leave on and render? Or did he say the softer more gristly fat on the side is the better kind to leave on and render?

[@Lehiblack]

I absolutely love this but why does that guy have chains around his waist?

[@ricocarrillo1945]

Currently cooking a brisket according to Aaron's instructions. Will come back and update on how it turns out.

[@G1951-w1y]

Using the recipe & technique from his book I can say I've cooked the best briskets I've ever cooked.

[@Dak_4008]

why the chain around that guys waist lol

[@debcarpenter8519]

It'll hold his knife sharpener. Our home butcher used to do the same.

[@matieuist]

I believe the tuff fat he was talking about was Elastin, it does not break down with low moist heat like collagen.

[@trogdortheburninator9148]

How come the brisket I just bought looks absolutely nothing like his!

[@shadyganley8877]

Seth McFarland went to Texas A&M?

[@zackfrisk6533]

I bought that Shun boning knife the other day, then to find him using it here. Sharpest knife I have ever used!

[@ksetup7100]

AF just uses a white handled knife that was given to him years ago by a family member and that's what he recommends using, something from a 'restaurant supply' store...

[@TheReapersSon]

If you get a chance, use Dexter cutlery. Easy to sharpen and will filet your digits without hesitation!

[@luvyesmusici4886]

Everyone should have at least one quality sharp knife at home. I have several myself. As I tell my daughter, invest in quality tools that you can use for a lifetime. It amazes me how many folks I talk to when selling meat to them, don't. It also amazes me how many people have shit for silverware in their homes, let alone pots and pans. If you like to cook and eat, always buy quality items.

[@vabinya]

my hearing is not good what type of knife is he using to trim

[@timothyrobles8777]

What was the name of the knife he used? Manufacture?

[@tamatoa8261]

I think this is called "teaching". Where you take the time to explain and educate. This isn't a speed contest. John Madden said he was at a coaching clinic and Vince Lombardi talked for 8 hours just on 1 sweep play. I'm pretty sure that play only took seconds to run.

[@joshcfishing1621]

Those who know, know. This guy is a wizard

[@britesynth]

he's trying to share years of experience

[@desmondmclain7885]

Could you use those pieces that you cut off for beef sausage?

[@ItsMe-bl4wm]

“You could spend all day trimming one of these things.”😂

[@Jake_4x4andcooks]

Truer words have never been spoken

[@penguinmit]

how do i sign up for brisket camp from overseas?

[@Grim67894]

This guy has one of the best BBQ briskets in Texas. And Texas does Brisket right more than any other type of BBQ. He has 2 hour lines every day. Look it up. Franklins BBQ

[@MrWizard36]

+moritsuna four + HOUR LINES.. ;-)

[@thespig13]

^^^ 6+ hour lines :D

[@adamjones9066]

"Texas does Brisket right more than any other type of BBQ" but yet they dont make burnt ends.... which is the BEST part of Brisket. So Im not sure your endorsement is really a ringing one.

[@2bitnerd]

What are you talking about? We make burnt ends with every brisket. Franklin even makes them in his other videos, and claims they're the "best part of the cow". Every Texan smoker I know, including myself, loves the burnt ends.

[@ongobo23]

Me too. Whatever is on the end is going to get burnt, so I don't trim any off and let it burn. I use the Texas crutch method or wrap in red butcher paper to render it soft. Once everything renders, even the burn ends are soft, but with a crusty outer layer; it's the best part.

[@markpaulson8950]

What was the question and answer at 13:15 that was cut out?

[@joshwaterman5526]

Brisket camp? Didn’t know such an event was available.

[@frankashby6235]

Thank you an excellent VID, Aaron; I have been trying to get this right for years but have never really trimmed a packer to this extent. I did hear you mention wrapping during the smoking process. Could you recommend a source for the Butcher Paper you use for cooking?

[@sto2779]

does he have videos about how to cut a baby back ribs?

[@chrisanthony579]

Maybe a dumb question that maybe a pit master can answer. Does Aaron trim to this extent for competition only or less trimming for every day food in his restaurant and at home.

[@MrBingping]

He doesn't really do competition, this is how he trims for the restaurant

[@tamtran2231]

Dumb question: why can't you cut the brisket in half and smoke the flat and point end separately? That way you don't over cook the flat end? No one does that, so I know it's not a good idea... Just curious why it's a bad idea.

[@timt-bone7221]

Holly cow, how long can this guy make a video about trimming meat?

[@Rondo33]

excellent video. love the technique . but why the chain belt bra?

[@user-nj3xd7uk7c]

Butchers have used a "chain belt" for years to hold their knife scabbard.

[@cpgdallas]

I remember working on a survey crew downtown Austin around 2009. There was a hand painted sign…red lettering on black. I thought it said ‘Frank’s’. Went in around noon. Place was empty. Had some brisket and just about fell over. It’s worth the trip…

[@890mikes]

Fantastic video.

[@WellWisdom.]

As a vegan, I Appreciate this video.

[@buckhorncortez]

Then you'd also appreciate Adolph Hitler since he was a vegan...

[@paulmetesh7981]

His Brisket is on my Bucket List 👍

[@robfoletta7829]

Aaron, I started out with a 16 pound brisket and trimmed most of the fat at the top and the hard fat on the bottom. I normally did not trim the hard fat on the bottom before I saw this video. After I started trimming the hard fat from the bottom I noticed that my cook time went down quite a bit. I usually went 1.2 hours per pound. For a 16 pound brisket that would be 19.2 hours. this last cook was done in about 12 ours. My question is does trimming that bottom fat really make that big of a difference in the cook time? I figured that I took off about 2 lbs worth of fat leaving a 14 lb brisket. That would make a 16.8 hour cook. What say you?

[@Mordraneth]

Yes. Denser fat takes longer to heat and to transfer to the meat under it. It also renders less/slower the harder the layer of fat is.

[@AB-fb3xz]

Rob Foletta

[@Stittsy1963]

What kind of knife was used for trimming? I just couldn't catch the name with the audio I had while listening to the video. Thanks!

[@trukreg]

Tyler Walsh You are correct. He says "I use a curved boning knife."

[@tolikp]

Randall Stittsworth He is using Shun Boning knife. Here is the link to it. I have it and use it almost everyday. Awesome knife to fillet fish with! www.amazon.com/Shun-DM0743-Classic-Gokujo-Boning/dp/B001JPGZRW/ref=sr_1_1?ie=UTF8&qid=1434271664&sr=8-1&keywords=shun+boning+knife

[@MSUICEMAN]

Tolik P. While I have a few shuns, and they are really nice knives, for a working boning knife, go with a victorinox fibrox series (used to be called forschner series). take a real nice edge, can be reground easily and time and time again, and they are inexpensive.

[@ampojuels]

THANKS

[@ampojuels]

Steven thanks for the info... almost every knife from that series is 5star rated.

[@h20bearboy65]

why does the dude in the A&M hardhat have a plastic chain wrapped around his waist?

[@mukhayyar]

what you can do with the cut pieces? maybe a boullion? or a base for beef stock to inject?

[@JUAN-wc9cl]

i always put it in a tray next to the brisket and render it down. Now you have a jar of smoked tallow, great for sauteing veggies.

[@markstrow6992]

He/they do not trim the brisket like this at Franklin's. It would take hours to trim all the briskets they put on every night. You think 2 guys are spending 4 hours(8 labor hours) trimming brisket at 11 at night?

[@epiclamp44]

He could probably have trimmed it in 3 minutes. Have 5 guys that do the same and you can somewhat easily meet the demand.

[@westproperty6178]

So you pay at times $60 a brisket but you should cut 1/3 to 1/4 off!?

[@sim672]

i just cooked a 15lb prime brisket on an offset smoker fat cap up didn't trim it at all, cooked for 14 hours and it wasn't fatty at all it was awesome don't waste your time trimming that's all competition stuff thats not gonna matter unless you are in a competition!

[@tompaul5824]

And then the camera man starts to chime in from the background, and smack his lips. And I lose my mind.

[@vrotica]

You crack me up! I thought the same...

[@silvermediastudio]

Could do without his commentary that's for sure

[@selavie2027]

I'm just guessing but I'm sure he uses a lot of his trimmings on sausage or beans. I doubt he throws it all away.

[@jesusoftheapes]

no this was a demonstration of how to trim and throw away without thinking about anything . if it wont render DONT COOK IT !

[@scottpickett9313]

Ok I know this video is fairly odd but just curious if I can get a response. I’ve started grinding my on meats and make link sausage, if I were to cook a brisket and I trimmed it would or could I save the good fats to mix in with my sausage grind, the pile he has placed on the table around the 14 min mark of the video. That type of fats ???

[@JimNortonsAlcoholism]

no

[@ggarr91]

I’m about to register for a meat science course if they’re doing cool shit like this

[@johnbaker4046]

Thanks, much cleaner than my little group of clips! Vorticity!

[@johndail1985]

What brand knife are you using ?

[@Quetorials]

6" boning knife. Herring

[@johnyoung1298]

Shun

[@ce4859]

How about a camera angle where you can actually see as he cuts?

[@zerocool1344]

Amazing, love the video

[@rickystone4137]

does he cook fat up or down?

[@onlinedebatecamp]

Wait wait wait...there's a Brisket Camp?

[@askaryambus]

Yep, somebody walked nearby that classroom and said Franklin was still trimming...

[@MrDoodtron]

Brisket Camp. Very cool camp for very cool people.

[@metalliequus3343]

This is how I know I should Reconsider doing a brisket because a brisket university exists