Franklin BBQ Smoker Pit Tour Review Austin Texas w TRoy Cooks and Harry Soo SlapYoDaddyBBQ.com

[@garygsp3]

You know what I love about Aaron Franklin? Between his video series, his books and the tours of his smokers everyday. He shows the world pretty much exactly how he does his brisket. Yet no one else replicates the magic that happens at Franklin's BBQ.

[@SlapYoDaddyBBQ]

Restaurant success is 20% cooking and business savvy is the 80%. Aaron is super talented in both. Others say their food is as good and I agree as I've eaten at many and they are also my friends. I am also honest and tell them it's the other 80% they need to do as well as Aaron does.

[@benpierce2202]

@@SlapYoDaddyBBQ So Max starts seasoning at 7:30 a.m. and puts the brisket on at 10:00 a.m.-ish. How long does it cook? What do they do with it after it is finished? Seems like they pull it around 10 p.m. if it's anything like my brisket cooks. How do they hold it for service the next day?

[@NikolaiSR]

@@benpierce2202 they hold them over night in a warmer at around 140-150 until service. Thats how most BBQ joints do it.

[@Techno_Nomadic]

@@benpierce2202 Meat has to rest after cooking to give the muscle fibers time to relax, open up, and resorb some of the liquids. Usually the longer the cook, the longer the rest. So they'll cook tomorrow's brisket, and when done it goes in a proofing oven where it will come down in temperature, but will still be held in the "safe zone" around 160F. You also need to get the meat out of the cooking zone quickly, down to your holding temp or it might go completely mushy. That's why a cooler works well for us low budget folks, the excess heat in the meat leaves and heats the cooler. Depending on how big the cooler is, and how much meat you load in, the two should hit equilibrium and just coast for hours.

[@keithbrookshire]

Best tour of Aaron's cookers yet! THANK YOU.

[@SlapYoDaddyBBQ]

Thanks Keith. Go get a free tour from some very nice folks

[@dayannajimenezarguello1733]

I love your channel mr. Soo! My husband started watching cause he dreams of becoming a Pitmaster, but after a couple of videos, I started watching too! The best way to cook!

[@SlapYoDaddyBBQ]

What a great story of two new angels of BBQ love ready ❤ to help spread kindness

[@scottmuck]

Man, this really does make me love this country... an Asian BBQ expert interviewing an Italian pitmaster in beautiful Austin, Texas. That, plus imagining all that brisket, brings a little tear to my eye!

[@SlapYoDaddyBBQ]

God bless America! Stay home. Stay safe. Cook BBQ!

[@MH-go9wn]

I cooked my first ever brisket on a pellet smoker yesterday. It turned out amazing. It was a Prime 7kg brisket, had a deep red smoke ring, soft and juicy. Everyone that ate it are still talking about it today. My secret to getting it right was watching all content on KZbin like this video here. Thanks for all the black belt tips and tricks.

[@SlapYoDaddyBBQ]

You're very welcome!

[@SlapYoDaddyBBQ]

SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 10 Backyard Fundamentals - kzbin.info/www/bejne/oau6iKOsf6qjmc0 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y

[@BreakWindDrone]

when you find a cook with that much passion you know the food will be great!

[@SlapYoDaddyBBQ]

That's why he only has one restaurant so he can stay on top of the quality

[@GrillTopExperience]

I learned something new about fire wood and friction. It's truly an art with new challenges everyday.

[@SlapYoDaddyBBQ]

Mauro is DA MAN. I thought the Italian pitmaster was pranking me at first but he answered my tough questions so he is legit! :-)

[@BigSteve93015]

Just like Franklin's book, this Pitmaster placed all the emphasis on proper fire management.

[@SlapYoDaddyBBQ]

All about the pitmaster and never about the pit!

[@GallaghersGrub]

Super cool. I've been to La Barbecue in Austin, but never Franklin BBQ. The line was too long. Lol! Great behind the scenes video.

[@SlapYoDaddyBBQ]

So many good places in Texas to enjoy like Pecan Lodge, Pinkertons, Franklin's. Will head to Texas to eat once the quarantine is over

[@liveraddieradder]

@@SlapYoDaddyBBQ Stiles Switch in North Austin and Louie Mueller in Taylor TX are both great!

[@briangleason5597]

Harry, Excellent video. Thank You. What I would give to get taught BBQ from a Pit Master like you. God Bless you. I still am in awe over the brisket you made and cut with a fork.

[@rupertpena5208]

I had questions, and thankfully you asked them all plus more! Your the man Harry

[@SlapYoDaddyBBQ]

No fear. Harry will shig for you! :-)

[@thebuckeyebbq5424]

Nice video Harry, loved listening to the 2 of you interact . BBQ is an amazing thing, people from all around the world cooking with real fire....it brings people together.

[@thebuckeyebbq5424]

Lloyd Bonafide actually he lived in Austin and Harry lives in California. Also I was speaking more about how all cultures and countries have some form of live fire cooking

[@SlapYoDaddyBBQ]

BBQ = Love

[@SlapYoDaddyBBQ]

BBQ may not lead to world peace but it's a good start . . . Anthony Bourdain 1956 to eternity

[@timmartinez135]

Wow! An All Access Pass to the Franklin Smoke house! How cool is that! Thank You Harry!!!

[@garygsp3]

If you ever make it to Franklin's they give tours of the smoke house every day.

[@SlapYoDaddyBBQ]

Go take a look yourself. They are super nice folks

[@joshharding6925]

Fantastic video Harry and thank you Aaron Franklin for allowing Harry in with his phone to film that

[@SlapYoDaddyBBQ]

Aaron is an old friend and we used to compete but now he is a superstar and I'm still an IT guy!

[@joshharding6925]

@@SlapYoDaddyBBQ I'm also an IT guy with a passion for great BBQ, beer and biltong. Hope to catch you next year for Brew and the Q in Perth, West Aus. Sorry I missed you this year

[@MichaelRei99]

Enjoyed that a lot! Pretty cool to see where all of the magic happens. Thanks for sharing the BBQ love!

[@danssmokintreasures]

Pretty amazing place. Very interesting how they control the heat with the ashes and wood on that cooker. No back flow control.. Neat stuff.

[@SlapYoDaddyBBQ]

Pro pitmaster skills to run 5 Muchacho without burning down the house. Would not be possible in Los Angeles with all our fire codes

[@Leona147741]

That was my favorite tip.

[@MikeFLHT]

This video is really interesting. The way they manage the heat in the pits is quite different. Thank you for this.

[@SlapYoDaddyBBQ]

Yes offsets are more complex than a pellet cooker and hence the need to stand guard for the whole cook versus cooking using your mobile phone!

[@BBQJOE]

Awesome video Harry and Thx for the tour. I didn't know it burnt down at one point. Thx for sharing.

[@SlapYoDaddyBBQ]

Be sure to ask for free tour from some very nice folks

[@jlopez47]

Good to see this match up with Franklin's Master Class videos. In the videos Aaron Franklin prioritizes working the fire over all other things. He credits the fire for the large majority of how the meat ends up.

[@SlapYoDaddyBBQ]

Yes please see my Masterclass soon on BBQ Stars

[@goffgeo]

That was awesome. Thanks to you and T-Roy for this vid.

[@martinwayman8373]

Awesome video! Glad to see someone that knows Que asking the questions for a change!

[@SlapYoDaddyBBQ]

More insight into the pits to add to the many videos already out in KZbin!

[@johnsmith-sv1vr]

That's the first time I've seen Aaron's pit room since it burnt down! Awesome video Harry!!

[@SlapYoDaddyBBQ]

Super nice state of the art! 5 massive pits and 100+ briskets a day. Phew!

[@FedorMachida]

Franklin has a few documentary videos that he put out, that were awesome. Nothing much is "top-secret." it is mostly hard-work and dedication to the craft. Same with Pitmaster, Rodney Scott. He had a great video showing how he collects his wood, cooks his pigs, etc. That was one of my fav. vids.

[@SlapYoDaddyBBQ]

BBQ may not lead to world peace but it's a good start! Anthony Bourdain 1956 to eternity

[@overnightclassic2]

Aaron franklin hides a lot of stuff he's doing and frankly lies about stuff too. Like claiming he only uses salt/pepper on his brisket.

[@FedorMachida]

@@SlapYoDaddyBBQ He is def. hiding a lot from the public, Master Soo. I am just learning this from your awesome videos. It is not as simple as he makes is seem, and I know you will find out and be able to make just as good, or if not better Briskets!

[@FedorMachida]

@@overnightclassic2 I agree, after learning from Master Pit Boss, Harry Soo.

[@seanmanwill2002]

Thank You Both for the tips and a great video! 👈👍

[@SlapYoDaddyBBQ]

Glad you enjoyed it Sean!

[@uhmump95]

Only in Texas. An Asian and an Italian talking about cooking brisket.

[@SlapYoDaddyBBQ]

Strange how America BBQ love unites humanity. BBQ may not lead to world peace but it is a good start. Anthony Bourdain 1956 to eternity

[@BushiBato]

only in America

[@johndaly1283]

God bless America!

[@ColKorn1965]

I had a Hungarian guest take plans for a cooker back to Hungary so he could cook Q like we do where I live

[@PhxBullyTeam]

Bbq knows no races

[@KaPPy83]

Texan here & there's nothing "top secret" about Mr. Franklin's bbq. He's been sharing his methods & recipes for years because he's a great guy like that. I've been to his joint a few times & I like how friendly he is & takes the time to greet customers & say hello.

[@SlapYoDaddyBBQ]

You are correct Matt! It's not his cooking that's secret, it's his business savvy! As we say in the restaurant business, the food is only 25% and there are many who cook as well and even better whom have not had the 4-hour lines before opening. It's how you convert your local brand into a world brand and that's really Aaron's "secret" sauce. I've known and competed with Aaron for years and he's one of the most savvy business persons in BBQ while retaining his humble good nature. When my barbecue grows up, I'd like to be like Franklins where he puts out 100+ flawless briskets each and every day! :-)

[@xaviergalindo2624]

Nice tour, thanks Harry!!! 👍

[@SlapYoDaddyBBQ]

Go get your free tour when you can from some super nice folks

[@SmokedReb]

Cool BBQ tour! Thanks for sharing, Harry.

[@SlapYoDaddyBBQ]

Thanks for stopping by and leaving a comment

[@mikeruizesparza1514]

Superb video! Congrats impressive amounts ofdelicious brisket. Great!

[@SlapYoDaddyBBQ]

Thanks Mike. Awesome food

[@blackackcl]

Another great video Harry, that is quite an impressive operation that Aaron has, I couldn't fathom smoking 100 briskets at a time!

[@SlapYoDaddyBBQ]

I could not hold a candle against Aaron as I CANNOT cook 120 flawlessly every day! The man is a machine or else Mauro is a robot :-)

[@hdctx]

And they sell out every single day..

[@socalboergoats1931]

This was an awesome video Harry thanks

[@SlapYoDaddyBBQ]

Thanks for stopping by. Aaron makes a mean brisket. I do my riff of my version in this video kzbin.info/www/bejne/kGnSkH-sbayNrMk

[@Stevem49839]

A fantastic tour, great job Harry!

[@SlapYoDaddyBBQ]

Thanks Steve. Mauro is the real deal and super nice guy!

[@ctt4811]

Great “view behind the scenes “ Harry. Oh and great job Troy

[@SlapYoDaddyBBQ]

We had fun and Mauro was a great guy

[@Dev_Everything]

5:53 Dang it, I am right in the middle of building one and really wanted to see this. Is it angled down? Up?

[@SlapYoDaddyBBQ]

You have to ask Aaron! I did not see the insides

[@travissherer7351]

Loved the video. What’s the average cook time for the 100 briskets? If they start at 10:30am, how are they keeping the briskets from over cooking while resting? If they are starting at 10:30am, the last brisket should be pulled around 2:00 am, the next morning. Serving starts at 11:00am, that’s a long time to keep them fresh.

[@craighoelzer7118]

Travis Sherer alto shaams

[@travissherer7351]

Craig Hoelzer I see

[@SlapYoDaddyBBQ]

Yes you cook and hold. Tastes much better. Some continue to cook in their Alto Shams after it comes off the pit. Restaurant trick :-) I cheat and use my oven to finish at 200F. See my 21 hour brisket video

[@travissherer7351]

Harry Soo Thanks for the quick response. I’ve always thought the briskets came of a few hours before being served. Tight window!

[@bryanrobin2952]

What kind of wood was used in Franklin’s bbq. I couldn’t understand

[@reddirtbbq3500]

It's usually all Post Oak

[@SlapYoDaddyBBQ]

Mostly Post Oak. Some use Pecan. Some add 1:10 mesquite to the post oak. Many styles so pick the wood you like when you cook

[@bryanrobin2952]

@@SlapYoDaddyBBQ Thanks Big fan here!

[@hkballer13]

They put the briskets at 10:30am, when do they serve them and if the next day what do they do to keep them warm?

[@SlapYoDaddyBBQ]

Yes next day in Altosham I am guessing

[@hkballer13]

Harry Soo thank you for the response!

[@thresher818181]

@@SlapYoDaddyBBQ I'm not getting it on the timing... meat gonna be done at midnightish, but they don't open until 9am or so. Do they really rest it that long? Maybe that's part of the trick...

[@ohmygrill4404]

Love the behind the scenes! New subscriber here! Fun to see what you are doing. Just started my own BBQ Channel. It has been an adventure.

[@JuanMartinez-df1lc]

I got an offset smoker welded and made for me it’s pretty thick metal, but I saw that a thin layer of rust came off when I was trying to clean it do you know why this happens and what I can do to prevent it?

[@SlapYoDaddyBBQ]

Spray with oil. Scrape w wire brush after cooking to remove creosote and flaky black bits

[@JuanMartinez-df1lc]

@@SlapYoDaddyBBQ thank you so much🙏🏾

[@ryanantrim5780]

The holy ground......thanks for the look inside Harry!

[@SlapYoDaddyBBQ]

One of the best restaurant BBQ in America hands down

[@brendana4695]

I have to ask. The 3 pits on the left, how do they load the middle one? Are they as close together as they look, or is there room to get in there?

[@SlapYoDaddyBBQ]

The pit openings face each other in pairs so no need to a aisle between pits

[@tjmahoney8101]

Thanks for the video, great information. Thank YOU Harry

[@SlapYoDaddyBBQ]

Thanks for stopping by!

[@jamesspikes]

I wonder how often you can spot / meet Aaron at the restaurant

[@SlapYoDaddyBBQ]

I have heard he does come by often

[@adamr63]

Another awesome video, I learned a lot! I know he uses Alto Shaams for long holds, I guess they pull the briskets and hold them in the steam holders for a good 12 hours or more? That's the only thing I can figure out for the timing. I know a long hold makes a good brisket even better, at least IME. Thanks again!

[@SlapYoDaddyBBQ]

You're very welcome

[@thegrumpyolgringo]

Very exciting tour of hard working smokers. These are for the briskets, where is the rest of the menu smokers? The Pitmaster seems knowledgeable, and loves his work. The Top Secret disclaimer, would be much funnier, if it weren't so true.😎. Nicely Done. Thanks for sharing. 😎.

[@SlapYoDaddyBBQ]

Mauro is DA MAN. I thought he was pranking me and he is legit!

[@itzmxtt]

Harry...u inspired me to buy a WSM. Its arriving next Wed and I will be using your technique for short ribs.

[@SlapYoDaddyBBQ]

Great. Be sure to watch how to season your WSM from my article www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/

[@itzmxtt]

@@SlapYoDaddyBBQ will do. Thank you

[@BourbonBladesBarbecue]

Saving this clip so that I can watch it after Aaron asks Harry to take it down. Some good intel in this video.

[@SlapYoDaddyBBQ]

I can shig with the best! Just kidding. Aaron is a good friend and fellow competitor whom I knew before he became world famous!

[@BourbonBladesBarbecue]

@@SlapYoDaddyBBQ There's great fire management tips in this video. Sad that he's stopped using Bethesda (rotisserie smoker). Wondering how he's smoking the ribs now.

[@SlapYoDaddyBBQ]

austin.eater.com/2014/6/26/6201163/franklin-barbecues-new-cooker-arrived-by-crane

[@randyj5833]

Harry if they cook at 10:30 what time do they pull them off? How long do they rest them? How do they reheat them to serve?

[@ajflyingatyomouth2831]

I wonder how many people went to minute 10:30?🤣🤣

[@randyj5833]

@@ajflyingatyomouth2831 I did. The 10:30 you see in my comment is 10:30 a.m. in the morning. Perhaps you should watch the video before commenting.

[@chris.fitzgerald]

There was another video on KZbin, where someone worked 24 hours at Franklins that talked about the timing, when the briskets came off and other items went onto the pits.

[@SlapYoDaddyBBQ]

They go into a food warmer when done. The ribs need to go on after the briaket

[@SlapYoDaddyBBQ]

My average view time is 9:55 per video so good chance :-)

[@mgp-bct7723]

Wow nice 👍 thanks 😊, I heard about him I hope one day I will visit him to

[@SlapYoDaddyBBQ]

Great Texas style BBQ. You wont be disappointed

[@kylemc8851]

Starts cooking at 10ish, when are the ready to serve, next day?

[@SlapYoDaddyBBQ]

It is done and kept warm until service 11 am next day

[@MannyG952]

That pit master will be Franklins competition soon!

[@ajflyingatyomouth2831]

Seems all his pit masters ends up owning their own shit. Nothing like being your own boss

[@SlapYoDaddyBBQ]

Cooking is only 20% of success of a restaurant. Its 80% business savvy. Plenty of other who cook as good but no where near Aaron's success. That included ME! :-)

[@Swatsrong30]

Yall should check out Valnetinas BBQ, especially the brisket. You will be amazed

[@MannyG952]

@@SlapYoDaddyBBQ Big fan of you brother! Always watched you on T.V. neighbor from Corona!!

[@ajflyingatyomouth2831]

@@SOLDOZER Good to know.

[@crazymanbbqcompany1592]

Gentlemen, both of you are Masters of the trade... Thank you for sharing your thoughts on Smoking... It means a lot to me..... Bob Cooney Salt Lake City Utah

[@SlapYoDaddyBBQ]

Hey Bob, be sure to try R&R BBQ in Utah who are good buddies of mine previously on the comp circuit.

[@crazymanbbqcompany1592]

@@SlapYoDaddyBBQ I will look them up and get in touch with them...Thank you Harry... Means a lot to me...

[@sgt.hollowpoint6968]

Where do they get there brisket? Do they flip them, or should I say, fat side up or fat side down. Do they wrap them in butcher paper after so many hours?

[@SlapYoDaddyBBQ]

You have to ask Aaron as those are his trade secrets!

[@sgt.hollowpoint6968]

@@SlapYoDaddyBBQ lol

[@jerrihill1729]

Aaron wraps in paper, sometimes, but he says he can cook brisket w/o wrapping. He also cooks fat side up. He has a 3pt series on how he cooks his brisket...fyi! Aaron also does not flip it from what I saw, he cooks the flat closer to the stack and the point closer to the fire box.

[@hdctx]

Franklin's book goes into a great deal of detail on the process. My key takeaways were that he only uses wood in his smokers, cooks at 250-260, and pulls them out when they reach 203. Then wraps them in butcher paper in an insulated box for another hour or two. And he seasons with only salt and pepper.

[@robertrodgers1423]

Interesting that they start at the exhaust end, most videos of non-professionals I've seen start closer to the fire box. Harry, his answer seemed to amaze you, too.

[@SlapYoDaddyBBQ]

The man knows his pits to turn out 100 briskets flawlessly!

[@pballa1994]

different size pits need diff fire management methods

[@thesledge1969]

Thank u harry for sharing plz keep up the great work

[@SlapYoDaddyBBQ]

Videos every Sun and Thursday. Thanks for your support and please tell others

[@chris.fitzgerald]

Great behind the curtain look at Franklins. Looked exactly like my setup in my backyard. Lol. Cheers from the Jersey Shore

[@SlapYoDaddyBBQ]

Love back at ya Chris! When my WSM grow up, they want to be Muchacho!

[@Mikey_2_Times]

He said they make 1,000 pounds of brisket a day and they sell it for $34 per pound right now. Obviously cooked meat is going to weigh less than raw meat so it’s not a fair comparison, but even if the final cooked weight is 75% of that, they are still raking in over $25K per day just on brisket. That’s almost $8,000,000 per year just from brisket.

[@SlapYoDaddyBBQ]

The yield is 40% to 45% so a 10 lb raw brisket yields 4.5 lbs or less of cooked saleable meat. They do 110 a day on average of 12 lbs so yield is about 500 lbs X $34 = $17K

[@stephanieyeminez89]

Hey...Harry love it. Franklin bbq so cool. Happy Easter.

[@SlapYoDaddyBBQ]

Happy Easter Stefanie. Whacha cooking this weekend?

[@stephanieyeminez89]

Spare Ribs.

[@JasonAlexzander1q47]

Who built the smokers for Franklin's?

[@SlapYoDaddyBBQ]

Sorry I never asked Aaron. I suspect they are Millscale.

[@JasonAlexzander1q47]

@@SlapYoDaddyBBQ I thought millscale or moberg

[@benny_7879]

Great video! As a novice I learned a ton just from this video. Thanks for sharing.

[@SlapYoDaddyBBQ]

Thanks Omar. Now you have to find time to watch my 150 other videos!

[@marlandwilliams186]

Thanks Harry Soo

[@MadHorseBBQ]

This video is awesome!

[@alejandroalartiz9451]

Which is the brand of those bbq smokers?

[@SlapYoDaddyBBQ]

Franklin makes his own I believe.

[@alejandroalartiz9451]

@@SlapYoDaddyBBQ Oh, ok. Thanks.

[@smokefathersbbq]

Awesome! Thanks Harry!

[@SlapYoDaddyBBQ]

Thanks for watching!

[@hilllanza]

The best chef.....💯💯💯

[@SlapYoDaddyBBQ]

Thanks for your support. Videos every Sun and Thursday

[@withdrewww]

that intro! LOL so good

[@SlapYoDaddyBBQ]

Glad you enjoyed. After 150 videos am trying to not bore my viewers with my Galaxy 8 cinematography! :-)

[@withdrewww]

@@SlapYoDaddyBBQ HAHA noooo youre great! :D

[@beersquirrel6149]

Thanks for the video!

[@SlapYoDaddyBBQ]

You're very welcome!

[@handcannon1388]

That was a really good video. It is great to see the real people behind the scenes and reinforce the fact that it is knowledge and dedication; not magic, that produces consistent results for any artisan or craftsman. It is that last 20% of effort that makes the difference between satisfactory and extraordinary.

[@SlapYoDaddyBBQ]

Aaron is dedicated to his craft like a sushi master

[@darrenm710]

Awsome video! One of the videos I’ve seen on utube on Franklin’s.

[@SlapYoDaddyBBQ]

I thought Mauri was pranking me and after he answered me I knew he was legit! :-)

[@ArkansasBadBoy]

Thank you for posting this delightful video :)

[@SlapYoDaddyBBQ]

You are delightfully welcome. I though Mauro was pranking me and after he answered me I knew he was legit! :-)

[@armandoboensel593]

Great information Harry

[@SlapYoDaddyBBQ]

Mauro was very knowledgeable and a real Italian gentleman

[@ShopperPlug]

2:10 - But what kind of wood is it? Wow we couldn't see the end result of the brisket...

[@SlapYoDaddyBBQ]

It's Texas Post Oak wood. Here's the end result kzbin.info/www/bejne/jWjOmWyGbrtmi68

[@troyallen5806]

Damn good video Mr. Soo!

[@SlapYoDaddyBBQ]

Thanks Troy!

[@sascotttx5145]

3:50 Can someone explain to me what he meant by "the friction between the wood," because the definition of friction that I learned makes no sense there. What I hope he's trying to say is the more "open space around the wood for air to flow through," the higher the fire. Anyone? Anyone?

[@SlapYoDaddyBBQ]

Not sure what Mauro meant. Your guess is as good as any. I think log spacing makes the most sense so you get an even burn and the embers needed for good BBQ results

[@adamr63]

Another awesome video, I learned a lot!

[@SlapYoDaddyBBQ]

Feel free to browse my 180 video collection 30 Playlists

[@krisb3429]

Something I'd like to know is it better having all the meat on a single shelf like these , or is having shelves better? Does it make any difference?

[@SlapYoDaddyBBQ]

That's a 3 hour debate and Jerry Springer fist fight. Try it and see which configuration yields the best results on your pit(s).

[@elvatoz]

Great upload 👌👊🏾

[@SlapYoDaddyBBQ]

Thanks

[@Sig_P229]

Did you guys go try Mueller's BBQ? He trained Franklin.

[@SlapYoDaddyBBQ]

Yes see my restaurant crawl for LA LA BBQ

[@DerickZ28]

Awesome! Thanks for this!

[@SlapYoDaddyBBQ]

We had fun and Mauro is DA MAN!

[@samgomez4128]

Excellent information my friend!

[@SlapYoDaddyBBQ]

Thanks

[@waynewayne377]

...nice presentation Harry...

[@SlapYoDaddyBBQ]

Thanks Thanks Wayne Wayne! :-)

[@arlenelobban6778]

Awesome, thanks, I have learnt a lot.

[@SlapYoDaddyBBQ]

Great food and great guy who still runs his own restaurant despite being world famous

[@raulruizruiz9608]

IT'S AN ART, NOT MANY CAN DO IT.

[@SlapYoDaddyBBQ]

Amazing delicious art!

[@itzmxtt]

What kind of wood is that? All he said was its yellow so it has a lot of sugar

[@SlapYoDaddyBBQ]

Yes, the wood of choice is Texas "Post Oak." It's actually in the White Oak family which has been used all over the country for BBQ, but is probably most well known as "Post Oak" in Texas. It is a favorite for Beef and Brisket in particular. It produces very nice colors!" Milder than Hickory, but stronger than most fruit woods, this falls in the middle of the spectrum for strength and flavor

[@coryellis9480]

I want to make a trip out there, is it really good enough to wait all those hour to eat?

[@SlapYoDaddyBBQ]

Yes, also many other great places www.slapyodaddybbq.com/2013/03/austin-barbecue-crawl-weekend-part-4-of-4-december-2012/

[@cry_now_laugh_later]

I live in Austin and I always thought it was ludicrous to wait hours just to eat so not worth it to me... that being said is it worth it to you to eat the best brisket you’ll ever taste?

[@SethEdward1930]

Didn't understand what type of wood they use. Hickory?

[@openmythirdeye]

Post oak

[@robertozofrea6780]

Wow texicana in action lots of respect for that guy!!

[@SlapYoDaddyBBQ]

Please go check our Max's KZbin channel for some awesome videos

[@moeesco36]

That was nice. I'm still stuck on the smokers. Can you explain again how the larger briskets go to the back? Great stuff again!

[@BBQPitmaster626]

In the back you get more convection heat as opposed to radiant/conduction. What this means is that convection cooks the meat inside out while radiant heat cooks mainly the outside. That's why when you're grilling burgers or a steak on direct heat, the outside chars quickly but it's raw in the inside, that's why you need a little convection heat to cook in the inside. With bigger briskets they are shooting for the same thing. You want the inside to cook more because it'll take longer closer to the fire. It will burn before it ever gets done. I hope this helps.

[@steveberg8688]

Convection and conduction both heat from the outside but convection is more efficient because the heat (hot air) is always moving and replacing air that has already imparted some of its heat to the surface of the meat. As a result, the large briskets at the tail of the cooker are in a cooler zone but a more efficient zone due to air movement so they can cook deeper into the meat without burning the surface. I suspect the briskets at the head of the cooker are above the air flow but get conduction heat from the fire and radiant heat from the hot metal surfaces at that end of the cooker.

[@SlapYoDaddyBBQ]

The larger go into the hotter part of your pit. In Muchacho, its towards the chimney

[@moeesco36]

@@BBQPitmaster626 good stuff. Thanks

[@moeesco36]

@@steveberg8688 good stuff thanks

[@audreywilliams6533]

Ahhhh Aaron!!! This is Audrey from Ga I spoke with you sometime ago,I need you to get into the shipping business "MAN"..😄

[@ajjohnston78]

You can buy chilled briskets on the web page.

[@OFFROADRUNNER101]

I live here in Austin and eat here several times a month. You should also check out Coopers in Llano, Tx. They are one of the best around as well. Franklins and Coopers are in my opinion the best around.

[@SlapYoDaddyBBQ]

Thanks for the tips. To bad we don't have such good places to eat in Los Angeles

[@chrismattson2897]

@@SlapYoDaddyBBQ slab, moo's, and heritage for starters

[@terry6665]

Have you tried Dickeys? Boy O' boy

[@MichaelREFLECTS]

Thank god you went behind the scenes and didnt ask dumbass questions...I loved when you ran to the temp gauges as I was like "Why doesnt he show itttt!" And YOU DID. LOL. Question - was most at 250F? I heard they amp it to 300F sometimes? Also...what was he saying about big briskets to the left end of the smoker away from the smokebox...it runs hottest or? I didnt get it....so they keep briskets away from the end near the smokebox right? Did they use water pans???

[@SlapYoDaddyBBQ]

Offsets usually run hotter on the firebox end. The exact temps used in various phases of the Franklin cook is secret so they don't need to reveal them. There are many ways to cook brisket well. I use 20 different methods as you have seen from my videos already.

[@robertcooney4139]

Let's have some Brisket please... Bob Cooney 👨‍🚒☺

[@lesgrant7861]

@ Harry Soo, Have you and Aaron Franklin ever met? He's a down to earth cool guy. I've met and talked to him several times about BBQ. Hopefully I meet you sooner or later.

[@SlapYoDaddyBBQ]

Yes Aaron is an old friend and we used to compete together until his restaurant took off and he's an international superstar! Meanwhile I toil in obscurity building datacenters! LOL! :-)

[@lesgrant7861]

@@SlapYoDaddyBBQ People who know BBQ know who you are, you're a legend too. I do IT for a living too, people who taste my BBQ say I should open a place but I don't know if I would lose my love for BBQ if I did it for a living everyday. So I understand where you're coming from :)

[@SlapYoDaddyBBQ]

@@lesgrant7861 Yes, it's 16 hour days 7 days a week to run a BBQ restaurant. I have a few students who have quit their jobs (Well Fargo investment banker; Civil Engineer) to open restaurants. They love it despite the long days.

[@stephenloflin9984]

I wonder if he has machines to cut up all that brisket for catering and such. I cut up about 10 whole untrimmed brisket in an 8 hour shift. This along with doing general cooking all around the kitchen. It's tough and dangerous work trying to slice as fast as you can in a dinner rush. Gotta keep that blade sharp which mean I could slice my finger pretty much off.

[@SlapYoDaddyBBQ]

Wow! brisket trim love Stephen. I think I saw multiple slicers at Franklins so they must swap slicers as they sell 100+ briskets a day.

[@stephenloflin9984]

I figured so. I hand slice all day long.

[@denispilipchuk9091]

Sneaky, sneaky! You got all the secrets you wanted to know?

[@SlapYoDaddyBBQ]

Shig alert Harry is learning all the secrets! :-)

[@fitnessfamilyman7721]

Awesome video, only surprised to see Harry uses a galaxy... iPhone man!

[@SlapYoDaddyBBQ]

An old 2017 one at that! My kids all use Apple and I'm an Android guy

[@rocketman3776]

I love TX BBQ as a Texan but damn that’s a lot of trees burning for some food. They could convert to pellets and gas combo or something.... Jesus take the wheel!

[@SlapYoDaddyBBQ]

Plenty of post oak and mesquite in Texas!

[@lesgrant7861]

They shouldn't convert, they know what their doing with those custom pits. It wouldn't taste the same, the combustion is different than a stick burner.

[@harsoo]

@@lesgrant7861 i have a post oak brisket on WSM 22 video coming soon

[@lesgrant7861]

@@harsoo nice, I look forward to seeing that video. I like the taste results of a UDS like a WSM or pit barrel (all UDS varients) and a stick burner but not much of a fan of pellets or no way on propane burners.

[@ScottysBackYardBBQ]

Harry when you building one of them big ass smokers lol

[@SlapYoDaddyBBQ]

When I have a Big Ass Backyard. In Los Angeles I can only afford a small space. I want a Jambo, Meadow Creek, Horizon, and a home-made stick burner to add to my backyard.

[@cup_and_cone]

Amazing that those big smokers only have one temperature gauge all the way down at chimney end... Yet you'll see people sticking three or four gauges on their backyard smoker...

[@SlapYoDaddyBBQ]

Once you cook a few times, you become a pit whisperer and no temp gauge is needed at all.

[@dont_talk2me]

I am an Indian guy watching Italian guy cook Brisket interviewed by Asian guy for an American BBQ establishment.

[@SlapYoDaddyBBQ]

Welcome to America!

[@plainOldFool]

I'm a hungry dude replying to a comment by an Indian guy watching an Italian guy cook brisket interviewed by an Asian guy. Now I need some brisket!

[@jelandry97]

fuck you