Franklin BBQ Sells Whole Pre-Cooked Brisket?! Let's Try It ! from Franklin Barbecue WOW !

Brits Try Franklin Barbecue Brisket at Home! Will It Live Up to the Hype?
In today’s exciting episode, the H's are back in Texas and craving more of that irresistible Texas BBQ! We've managed to get our hands on a pre-cooked and smoked brisket from the legendary Franklin Barbecue, a name synonymous with top-tier Texas BBQ. But here’s the twist - instead of dining in, we're bringing this BBQ classic home. Our mission? To see if we can recreate the famous Franklin Barbecue experience in our own kitchen.
Franklin Barbecue is renowned for its meticulous smoking process and the incredible tenderness and flavor of its brisket. But how will it fare after being reheated in a regular oven? Join us on this culinary adventure as we unwrap the brisket, carefully follow the reheating instructions, and prepare a spread of classic BBQ sides to complement our meal.
Throughout the video, you’ll see step-by-step how we handle the brisket, from the unboxing to the final taste test. We’ll also share tips and tricks on reheating smoked meats to maintain their juiciness and flavor. Will we succeed in capturing the magic of Aaron Franklin’s craftsmanship? Can Mr. H achieve the right render and tenderness that makes Franklin Barbecue a legend?
What to Expect:
Unboxing and Initial Impressions: See the beautifully smoked brisket up close as we unbox it.
Reheating Process: Follow along as we carefully reheat the brisket, aiming to preserve its famous texture and flavor.
Side Dishes Galore: Watch as we prepare a variety of delicious BBQ sides that are perfect companions to the brisket.
Taste Test: The moment of truth! See our genuine reactions as we dig into the brisket and sides.
Final Verdict: Our thoughts on whether the brisket lived up to the Franklin Barbecue reputation and tips for anyone wanting to try this at home.
The H’s Texas BBQ Adventure: We kick off our Texas BBQ journey with an introduction to what makes Franklin Barbecue so special and why we’re eager to try it at home.
Unboxing the Franklin BBQ Brisket: Experience the excitement with us as we unbox the beautifully smoked brisket from Franklin Barbecue. We’ll talk about its texture, aroma, and initial impressions.
Preparing the Brisket for Reheating: Watch our meticulous process of reheating the brisket in the oven to ensure we preserve its famous tenderness and flavor. We’ll share tips on how to avoid common mistakes when reheating smoked meats.
Cooking Up Classic BBQ Sides: No BBQ is complete without its sides! We’ll be cooking up some classic BBQ sides like mac and cheese, coleslaw, and baked beans to go with our brisket.
Taste Test: Does It Live Up to the Hype?: The moment of truth! Join us as we taste the brisket and sides. You’ll see our genuine reactions and hear our honest opinions on whether this brisket lives up to the Franklin Barbecue reputation.
Final Thoughts & BBQ Tips: We wrap up with our final thoughts on the overall experience and share some tips for anyone wanting to try reheating a pre-cooked brisket at home.
Whether you’re a BBQ enthusiast or simply love good food, join us for this fun and tasty exploration into one of Texas's most beloved BBQ joints. We’re excited to share our journey with you and can’t wait to hear your thoughts in the comments. Grab a plate and let’s dig in!
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[@Mrhandfriends]

Howdy Y'all x Whether you’re a BBQ enthusiast or simply love good food, join us for this fun and tasty exploration into one of Texas's most beloved BBQ joints. We’re excited to share our journey with you and can’t wait to hear your thoughts in the comments. Grab a plate and let’s dig in! We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do ! Subscribe to our Channel: kzbin.info/door/cUmDzk4GRQjZMm6IhLsWEg?view_confirmation=1 Check out these Popular Smoking / BBQ videos: We Bought a Smoker: kzbin.info/www/bejne/gquuqWOsobOhgqs Coopers Pit BBQ: kzbin.info/www/bejne/opXEiWZslrOgj68 Terry Blacks: kzbin.info/www/bejne/pZTMgouCerpnb7s Goldee's: kzbin.info/www/bejne/jobMh2utdrZ8fLs Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends #texasbbq #franklinbbq #brisket #southernbbq #franklin #texas #tastetest #brits #tryingsouthernbbq #barbecue Join this channel to get access to perks: kzbin.info/door/cUmDzk4GRQjZMm6IhLsWEg/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun! Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_KZbin Facebook: facebook.com/MrHandFriends Threads: www.threads.net/@mrhandfriends Discord: email [e-mail] for the up to date link

[@dbomber69]

You don't want to cut it with a serrated knife. Use a straight edge knifee so the meat doesn't fall apart. It's so tender you could almost cut it with a spoon.

[@daveyhouston]

I absolutely love the shape of mr.H’s head !!! Big brain !!

[@AV-wn7xz]

You did fine Mr H. Don't be to hard on yourself.

[@JohnLeePettimoreIII]

you missed the opportunity to open with the theme from _"Jaws"_

[@zrebbesh]

What people tend to forget when encountering American Barbecue for the first time is that the brisket, the ribs, etc, are actually not prime cuts of meat. Barbecue is first and foremost a process to cook cuts that would, conventionally prepared, not be particularly tender or flavorful at all.

[@TANTRUMGASM]

same with chicken wings ...in the 70's they were rarely even a thing, ....in the 70's I had to go to a Chinese restaurant to get fried wings. . someone dunked em in franks sauce, and boom, they got popular.

[@Citizenesse8]

Same with lobster. People used to turn their nose up add lobster as a poor working man's food in the late 1800s early 1900s. There was a prison revolt in 1857 by the prisoners being fed too much lobster.😄

[@snowflakehunter]

Incorrect. Brisket is definitely considered a Prime Cut of meat. In the past it was not considered that because of a lack of understanding of how to cook it. However, nowadays since people know how to cook it properly it is a prime beef choice. And that is why it is as expensive as it is.

[@randallshelp4017]

sounds like my ex... "not particularly tender or flavorful".... jk

[@joeyindahl2593]

All these bbq channels have kinda changed that! Now briskets are pricy! I guess beef in general is way up, so that may be the reason

[@samanthaquintana7622]

Just move to Texas, already! We have plenty of room for more! 😂

[@Mrhandfriends]

Just packing our bags/home

[@samanthaquintana7622]

@@Mrhandfriends any place in particular? I know that y’all are country folk so anywhere in the Hill Country between Austin and San Antonio would be a wonderful fit for the H family.

[@erinbernstein6843]

You need a flat in each state really.

[@rickflores2171]

Baby H at the beginning of this video is a sweetie! Everything you had there was perfect for a birthday! Bloody Loves You Guys!

[@peppers8489]

Toast that Texas toast! A little butter on each side, toast in a cast iron skillet. So good!

[@donnaawb]

I envy you, and I live in Texas. I haven't had a good brisket since my late husband died. He made the best brisket, and he loved to cook on the pit. He had a God-given talent for it.

[@DerekKauf]

You guys are the coolest parents. Glad you enjoy Texas, we are happy to have you!!!

[@jishani1]

That's a proper southern meal. Glad you got to share it with friends and that you enjoyed yourselves. Add in a bowl of banana pudding and about 30 cousins you may have met once in your life before and it's a family reunion.

[@OkieJay]

@@jeffhampton2767 You can't be that dense.

[@jeffhampton2767]

@@OkieJay You're dense, do a little research princess. None of the food they are eating originated from the south.

[@jeffhampton2767]

Banana pudding was invented in Illinois not the South.

[@jeffhampton2767]

@@OkieJay look in the mirror princess. 🤔😆😆

[@jeffhampton2767]

@@OkieJay Cucumber and tomato salad was invented in the Middle East. Green beans with ham or bacon was invented by the Pennsylvania Dutch. Pickles were invented 4,000 years ago in Mesopotamia, and brisket was invented hundreds of years ago by the Jewish people of Eastern Europe. 🤔

[@marthaturchi562]

I think you have a pit master in the making!🐖🐄🦃🐓 She's going to know more about BBQ & the art of smoking than the average American by the time she's 18. I love to see her excitement!🥰She is precious!!💕

[@erikagholston6610]

Thank you to all the fire fighters who protect everyone.

[@Metal_Auditor]

One little thing, the burnt ends come from the edge of the point, not the tip of the flat. The tip of the flat tends to be the driest part of the brisket, while the burnt ends should be very juicy.

[@TimSmith-uc4pk]

I find this family easier and more fun to watch than Joel and Lia and some other reactors from the UK. I have seen Dawn Farmer and some of her reactions. I can't watch too much of her because of her huge fascination with Ranch dressing. It is like she has to either dip or pour ranch dressing on everything. And. The New Zealand family is the same way. People come to the States wanting to try our food, and then they go and pour something all over it or dip in something. I like the H's! They don't try and destroy good food with some kinda crap. And always remember that regardless where you are from try and support local restaurants.

[@davidgodwin1485]

Love your family...God Bless...from Houston,Texas

[@Mrhandfriends]

BLY ❤️

[@Orangemangood53]

Just got back from Houston! Went to killens BBQ in Pearland, it was very good!! Curious to know your go to spots in/around Houston

[@paperstreet11]

Thank you guys for being so thoughtful and sharing your love with the fire fighters of my amazing city

[@BearStar1]

In TEXAS , we do a light trim removing any excess fat not needed but leaving a Fat Cap on about 1/8 to 1/4 of the Fat Cap on for selfbasting as it cooks in the Smoker. Apply a light coat of Course Salt and Black pepper to all side of the brisket. Place it on the grill of the smoker with the FAT CAP UP and the point towards the fire and the flat away from the fire. At about 165 * F , it is going to stall , Remove from the grill and double wrap in Red Butcher Paper and place it back on the grill and insert a Temp Probe into the Point end and let it cook until the internal temp reaches 210 to 250 * F then remove from the grill and wrap it up in a clean large barh towel and place it into the bottom of a insulated cooler chest and let it rest for at least 2 hours befoe unwrapping , slicing and serving !

[@TheSpanishInquisition87]

That looks amazing! I just had to say something about the Mrs. Baird's bread. I grew up in the Dallas area, and in maybe fourth grade, we took a field trip to the Mrs. Baird's bread factory. It smelled like heaven. I'm really surprised to see y'all have a loaf.

[@ChumStun]

Mr H, look at the amount of seasoning on the top and sides of that brisket.. LOOK, and LOOK again. Never forget. You can never have too much seasoning (except for salt of course)!

[@annajosullivan]

Bread and butter pickles are my favorite! Growing up my mom always canned her own from the cucumbers in our garden.

[@jannjordan3787]

I will kick things off with the first viewer comment to say you guys really are the best family, and to get to be at Franklyn's Barbeque where your Branded BBQ pit is named from to get some whole Brisket is a special experience. LOL It's nice when all the prep work is done for you by the pros and you can just finish it up in the oven like that. You will get better with that smoker of yours as time goes on, after all you seem to have the legends of the BBQ community showing you the tricks of trade.

[@billseivers3528]

You cut the brisket like most people do, but I recommend using a non-serrated knife the next time. The serrations tear the meat fibers rather than slicing.

[@reybat4969]

I would also recommend cutting the flat at an angle against the grain and in one swift motion

[@philstone3859]

That English Man in TEXAS, Oli Pettigrew, is a good source for the British perspective on TEXAS. He knows some stuff. If you aren’t already aware of his channel, check him out. He already has official state approval by the people and he lives here. I think y’all will appreciate his insight. He’s pretty good and absolutely loves TEXAS and can show and tell you why.👍

[@midtowncabinetrydesigns570]

Howdy from Houston Texas FYI Most cut brisket down the fat line first so your left with the moist part and the lean parts then slice. 😊 Also pro tip on re heating brisket it’s ok to slice brisket when cold and fan it in a pan add a little water and heat in oven. Heats faster and leaves brisket moister. I have cooked many of brisket and always cook more than one and freeze them for future reheats. Works great. So if you cook one always cook 2 or 3 and freeze some. This way you don’t waste a good fire.

[@Do0msday]

My goodness that entire meal looked delicious. Everything was spot on and just looked amazing. And happy belated birthday to Alan. The best part of the video was when everyone "mmmm'd" at the same time haha.

[@nobhill1991]

Cutest kid on the planet!😸💖😸💖

[@gawainethefirst]

I have a few fond memories of cracking green beans with my grandmother.

[@cynthiaalver]

Cracking beans and shucking peas (one in the mouth, the rest in the bowl), shucking corn with my grandma. Putting up pickles in a big wash tub took a few days and the house smelled like garlic and dill! Her canned beets were terrific as were her canned peaches. Strawberry 🍓 jam unmatched. Love you Grandma

[@pinky2245]

@@cynthiaalver This comment brings back fond memories of growing up on the farm with my mother. She was always canning, preserving, pickling, you name it, she did it all! All of us kids would "raid" the garden when the peas and green beans were ready for picking (got in trouble a few times). Baby carrots and new ripe tomatoes, heaven!

[@cynthiaalver]

@@pinky2245 We raided the garden, too. We learned to let the strawberries grow and not pick them when they were still itty bitty. Rhubarb was a favorite snack for me. My brother ate his with sugar. I liked the big sour! We churned our own ice cream. We kids thought it was fun til our arms got tired.

[@pinky2245]

@@cynthiaalver Our strawberries were wild, so a lot more flavorful than those grown in the garden. I also loved rhubarb, but since I don't have a sweet tooth, I dipped mine in a bit of salt, so much better! My mother made butter, not much ice cream, but we loved the buttermilk also. The joys of country living!

[@dirtyfiendswithneedles3111]

Same here. We would string them out and I think she would put them in a blanket and dry them somehow? Anyways, best shuck beans on the planet. I miss her so much, but those memories still make me smile so big.

[@APaganPerspective]

sweet lil girl LOVES BRISKET

[@MsCNail-fe1sj]

So happy to see you guys back in Texas. The brisket looks delicious.

[@corbypulju2619]

That looks like a beautiful meal to enjoy with friends. Thank you.

[@BruceSpires]

I really enjoyed watching this...good times!

[@ktmerlin775]

elana sneaking barbecue scraps is too cute! I'm so glad y'all got to try some authentic text and home cooking on this trip.

[@Bowhunters6go8xz6x]

Interesting on the news yesterday where a guy was smoking BBQ in his smoker and it was evening (getting dark) and someone smelled it cooking as they walked down the sidewalk and went into the guys yard and stole the brisket right out of the smoker. LOL They got it all on security cameras.

[@Mrhandfriends]

How rude!!

[@Cabrini212]

HappyFather’s Day Mr.H!

[@mztweety1374]

I love Texas toast! It makes great french toast.

[@harleyweaver7176]

Don't forget to toast the Texas toast! It's Bar-B-Que : )

[@mrbill8542]

I'm salivating all over my keyboard--and it's all your fault Mr. H !!!

[@markdavid4773]

That is southern comfort meal

[@Mrhandfriends]

💯

[@Treasacello]

I know we're all here for the brisket, but I'm so glad you got to try Mrs Baird's bread. That's the taste of my childhood, right there... bbq and Mrs Baird's.

[@suefantastic4584]

might have toasted it.. after all, its Texas TOAST.. I love it that way.. xo

[@Treasacello]

@@suefantastic4584 Me too, but it wasn't their kitchen, so they might not have wanted to create extra work for someone else.

[@philstone3859]

I’m smiling as you slice! 😆 😛

[@John-iv2oz]

First thing is that Elana is going to be so popular when she get to high school and all her friends want to come over to her house for dinner American style. LOL Second thing is, add some Feta cheese and olives (black, Green or Kalamata all work) to that cucumber salad.

[@roystoyscomics1361]

Happy Birthday Legend Alan!! 🎉🥳🎈 🎂

[@krisschobelock4973]

One of my absolute favorites: fresh green beans with either bacon or pork with small potatoes (yes made in chicken broth) -- I make that sometimes as my entire meal! YUM You are in Texas, but that's a VERY midwest dish!!! LOL Beans right off the farm / out of the garden!! The Best!!

[@mjreid30]

Loved watching Alana helping with the prep. She's going to be a first class chef as she gets older.

[@marcparsons1726]

Try the slices on garlic toast drizzled with butter. Nice job on the video.

[@jamesjones8482]

Great video! I'm meeting my nephew in Lockhart in a couple of days. He wants to eat BBQ for lunch. (I think Terry Black's is his favorite.) Lockhart is known as the BBQ capital of Texas. ❤

[@Mrhandfriends]

You are very lucky! Enjoy

[@cpj83]

Texas BBQ is great! Don’t forget about Kansas City BBQ, Midwest style.

[@kurtrobertson495]

Your daughter is precious, love your.

[@tking747]

Happy Birthday Alan!

[@intallpines]

Fabulous! The next video sounds fab too! Y'all are kicking it with the brisket! xox BLY!

[@digdug7177]

Leftover brisket can be ground up with onion and garlic pieces, a can of cream corn and frozen peas, mix up put in a casserole dish, cover with mashed potatoes and bake. What have you got? The best cottage pie you have ever eaten. Trust me. Done this a million times. Cheers from Aurora On. Canada.

[@sterlingdossett7995]

😮

[@Dirk-Merkeldunk-CSR2]

Happy Birthday Alan! 🎉🎉🎉

[@jonathonfrazier6622]

I quite enjoyed this one.

[@davemcbroom695]

It smells GUDE! We're eatin' good tonite Martha!

[@EVMANVSGAS]

Happy Bday Alan!!!

[@BIGBLOCK5022006]

Mr and Mrs H, you should try the smoked sausages from Opas Smoked Meats in Fredericksburg, Texas.

[@lindamacduff2566]

Happy birthday Alan

[@marc78501]

Y'all needed dill pickles and sweet white onion slices for an authentic Texas BBQ. Also, regular sliced white bread

[@vonbass1300]

Watching him slowly become American is fun. No, we dont NEED to do that, but we do. Haha

[@seanpaula8924]

Alana gave it a "yummy" and not a 2. High praise!😂

[@BehindTheFoodTV]

What an amazing experience! And that brisket looked really delicious too! (BTW it's me Al - shhhhhh don't tell anyone! lol)

[@Mrhandfriends]

Pit master Al in the house ❣️

[@Doug778]

When a little girl eating meat says " yummy" you know it must be good.😋

[@Instantphojo]

Soooo hungry now!!!!!!😩

[@suefantastic4584]

Mr. Haych.. I smile at your enjoyment of pickles yet raise my eyebrows at it. Its almost like changing political parties.. Dont like pickles initially, now love em! lol.. Like with many things as an adult, either you like em or you dont.. much love!!

[@kaylheecarroll3186]

The brisket looks so good ❤😊!!

[@michellegray7892]

Love it!

[@creinicke1000]

Great job.

[@Cody38Super]

BREAD AND BUTTER PICKLES ARE THE BEST EVER!

[@jsamuelsen]

Weaved cloth gloves with rubber/latex "surgical" gloves on top, to prevent them being, soggy, is good to handle hot BBQ meat. The amount of times I've heard UK people say they don't like pickles(assuming they only know UK pickles) makes me never want to try UK pickled cucumbers. Everyone who's tried pickled cucumbers in the US have said they s Didn't think they liked pickles. I've come to the conclusion that Brits haven't had good pickles. We also have all types of pickled vegetables, like pickled watermelon rinds, beets, asparagus, carrots, cauliflower, etc. it's all good

[@TBNTX]

Looking at the brisket,, I'd be tempted to pick up the whole thing and just start taking bites.

[@Mrhandfriends]

lol 😂 xxxxx

[@rodneygriffin7666]

Your neighbors are jealous of you, aren't they? 🤩🇺🇸♥️🇬🇧

[@3DJapan]

I love those pickles.

[@gregwilliams386]

You're going to have to teach Baby H to eat Beef Jerky.

[@jonjackson6245]

Next time use sous vide to get it back up to temperature.

[@Miesque1973]

Looks like y'all got the scald on making barbecue. I've never smoked anything (unless you count the rolls I burned at Thanksgiving), but I hope to try one day. 😊

[@mkllove]

Mr H, You mentioned technique for cutting ? You've cut it 90 degrees or perpendicular to muscle fibers, and being so tender while it's still hot makes it a bit fragile. 2 tips... cut off slices cold and only reheat that as needed, and cutting slices at a shallower angle or at a bias to muscle's orientation to make it a bit less fragmented. A carving knife is hard to get clean cuts unless really well sharpened, but an electric carving knife is easy for anyone to get clean cuts with oscillating blades helping get clean tear free cuts...

[@pamhayes3465]

I love bread and butter pickles.

[@BeastrealDT]

I'm here for the brisket. ✌️

[@arrobrewer2730]

Ya definitely got americanized. Fantastic looking supper.

[@WestTXRedneck1972]

Someone was being a cheeky little monkey at the start, lol.

[@jeffhampton2767]

I know it's juicy but I would still want a rich brown gravy with it and some mashed potatoes with butter and gravy. Looks delicious❤

[@shakkjohnson5701]

texas style slow smoked 16 hour at 200 degree brisket is some serious eating in all kind of ways, def bbq tho

[@monicahamilton55]

Mr H you're cutting against the grain! You won't mangle it if you cut with the grain. Otherwise, it looks fabulous!

[@scoobysnacks]

Looks like you are using a bread knife. You probably could have glided through it with a non-serrated knife. Where exactly are you because i want to come over. That looks amazing.

[@joyannwesson]

Here for the brisket

[@MetalMann-de3xi]

You just need a sharper, non-serated knife to get through that meat cleaner Mr H. The sharper it is, the more the knife works on it's own weight without having to press down.

[@joshuacohen5520]

Mr. and Mrs H, i was just wondering how are the prospects of finding a good butcher in your part of the country? I know there will be a difference just in how farms are operated between our 2 countries, but if you could show them how wonderful your cooking abilities are, maybe they might consider a different approach if the demand is there. Love you guys ❤

[@philstone3859]

It’s a 2! 😁 😋

[@bigb6046]

You have the cutest daughter ever! LOL

[@philstone3859]

It’s really cool watching TEXANS, who don’t know they are TEXANS yet, becoming TEXANS! 😆👍 It’s the natural order, you obviously feel it and see it. That’s why we are great. We just do what works and we work very well. This is one of the very best places on the planet. And I’ve been around to some very spectacular places. Lifelong TEXAN and I wouldn’t have it any other way. I can legitimately say this, TEXAS IS Special.

[@colinjames7569]

Wait for it to rest longer. It was too warm. You’ll get cleaner cuts and it loses less Yum Yum, more nom nom nom 👏👏😎✌️

[@jsamuelsen]

At that point you should just use all the butter😊.

[@katjagolden893]

One of these days I will have a formal intro with y’all. Been w/ you from the start when you 7-8k subs. I could plan trip to Houston (where my parents live)

[@rogerholder5731]

Well she didn’t rate it but I got a feeling she gave it a “ 2 “ !!!! 😂❤

[@Raymail-tj4cf]

Brisket on a flour tortilla with guacamole. Yum brisket taco 🌮

[@Cohowarren]

Come on, all you pitmasters, the commercial ones send them samples of your barbecue.We can have a little competition here.Sounds good huh

[@randallshelp4017]

Since you two (three) have gone all in. Suggest you spend the money on a better knife, fork and cutting board. The knife will be way crazy expensive. So worth it.

[@roxannelinscomb9179]

What’s in lbg salad?

[@AnthonyWilliams-ot1yk]

Gotta make your own potato salad for a more authentic Texas eating experience.

[@scottgraney5275]

Bbq girl

[@williammcdonald3293]

Where's the Washing Machine in the kitchen? That brisket I'm sure smells better that the smell of clean laundry. The butter looks too white, British butter is better or Irish as it has a higher fat content than American butter. Texas toast, yum yum chicken's bum. try it lightly toasted for better mouthfeel pillowy and taste. You referred to the point bit, though it's not part of the brisket try smoking tri tip, usually associated to a cut of beef served mainly in the west coast of America usually in California.

[@3DJapan]

8:07 Also US slang.