I Made Aaron Franklin's Brisket in a KAMADO GRILL - Louisiana Grill Brisket

We all know that Aaron Franklin's Brisket is the best in the country but why and how he cook this iconic Texas BBQ staple? We are going to find out today but instead of using an offset smoker we are doing it all in the kamado grill!
Kamado grills are among the best smokers out there and they can deliver a really mean and delicious brisket but can we make the most famous brisket in the world with it? Let's find out together in this new episode!
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[@eddieh3046]

That has to be the most informative brisket video ever! You explained every step so well. Thanks for taking the time to share your knowledge with us. I’ll definitely be saving this video for the next brisket cook.

[@SparyZWanTuhNayHo]

Great job! Fun and great information. The perfect mix!

[@oskierox]

oh no oh no oh noooo..... i cant watch a brisket video first thing in the morning.... i will STARVE ALL DAY!!!!

[@SaltyTales]

LOL do it man! It will help your appetite! 😀😀😀

[@oskierox]

i CAN confirm.... i learned and you made me very hungry.... LOL

[@jeanpierre.durrant]

I don't have the facilities to make a brisket, but it looks amazing! You really explained things well. I needed to hear your voice as I can't stop watching the news! Thank you my brother!!

[@GrillSergeant]

That juice! My goodness. This video was so fun to watch! Bro let's take a trip out to Franklin's BBQ!

[@SaltyTales]

Oh man! I'll be in TX in Nov... Let's do it! 😀😀😀

[@ivse9696]

I still haven't made a brisket, after your perfect instructions it's about time 👍👍👍

[@SaltyTales]

Once you make it you will do it all the time! It is the best! 😀😀

[@timjones147]

I love brisket. Great video 🥷, Thanks

[@SaltyTales]

Thank you Tim! 😀😀

[@RawDogJenkins]

Great Video. I'm at this moment cooking brisket for the 1st time. I am currently at 180 degrees. I've been watching videos and a current theme was to take it out and wrap it. As I was doing that I came across your video. You said something I really needed. I noticed that although my grill temp is hovering around 250 my meat actually started to drop in temp! I was tempted to raise the grill temp and as I was watching your video you said that can be expected. Man I really appreciate that. Got a new subscriber sir. Thanks!

[@gaskina13]

Amazing cook!

[@chuckery5177]

You always make me hungry 😭🤣 Man is a grill master

[@NeilSarap]

Nicely done Mr Ninja 🔥🔥🔥🔥

[@fantasma62]

Brother, now is when I saw this video. I actually tried doing the Franklin brisket in my Pit Barrel Cooker a couple of years ago. It was an amazing brisket, but not my best (don’t tell anyone, but it was in my Reqtec pellet grill … 😁). I actually rested it for 12 hours in a cooler. Great video as usual…

[@FOGOcharcoal]

I LOVE this video Ninja, I wish I was invited for a few slices! LOL

[@spydermag5644]

I made a brisket about a month ago. It was the fist time I wrapped it. I warmed up my oven to about 200 degrees, turned it off and went out to fetched the brisketioff my BGE. I let it rest for abut 2 hours and it was the BEST brisket I have ever made.

[@SaltyTales]

It is a good method for sure but what did you wrapped with?

[@spydermag5644]

I used butcher paper

[@fostervf16]

OMG that is beautiful! So friken hungry now! I was wondering why there was no smoke right. And then you mentioned it.

[@SaltyTales]

Kamados are not great on smoke rings but I'm actually testing that right now with different woods and other tricks will update as soon as I can get a good answer.

[@bradcampbell624]

Yessir, I am hungry now! And yes, central Texas brisket thrives on that salt n pepper rub (heavy on the pepper).. Also, the best smokehouses rest theirs for 8-12 hours. Thanks Bro! Also, see if you can find any vids on Hard Eight BBQ (they use mesquite wood and season just before wrapping). Awesome good too.

[@SaltyTales]

I will check it out for sure! Thank you so much for the recommendation! 😀

[@hv_247]

Deeeeeeeeeeeeelishious brotherrr!!

[@SaltyTales]

Hell Yeah baby!! 😀😀😀

[@sms9106]

Damn right you made this Texan hungry!

[@SaltyTales]

LOL thank you so much! 😀😀😀

[@anthonyguy7846]

It looks really good. Love mrs. Salty dance. Love from all the way from Trinidad and Tobago

[@SaltyTales]

LOL Thank you so much! I love your islands brother! 😀😀😀

[@timebong8366]

That looks good 👍

[@momololo4757]

Beautiful Brotha!

[@SaltyTales]

Delicious! 😀😀😀

[@xmozzazx]

I didn't get any notification for this brotha, I actually searched to find it. Thought the worst, glad to see I was wrong.

[@tejanissimo]

I live in Fort Worth and have amazing BBQ close by....I would still drive to Florida for this brisket. 😂

[@xmozzazx]

THAT IS NINJA APPROVED!!! NOT SWEARING AMAZING BROTHA!

[@richscoza4362]

Great video! I have the same grill and I have a few questions for you. 1. Did you make any mods to your grill? Mine only has a magnetic closure. Is that clip that locks it part of the grill (come with it)?? 2. How long did this cook take? 3. Do you leave the top vent open the whole time??? My fire runs so damn hot I cannot get the grill to 250...ever! 3a. How do I get it to stabilize and hover at say 230-250 degrees? My experience: Just did a MDW brisket this past weekend 15lb Prime from Costco. It only took like 8 Hours, which I believe it should be taking at least 13-15 hours. Smoke ring was great but the intramuscular fat on the point was not rendered properly. Probably due to the short time. Any help here would be appreciated. Wife won't let me get the offset yet.😆 If I have any tips to give it would be to order Texas Post Oak for this style of Brisket. Comes out phenomenal!

[@augiesmommy]

Thanks for this vid, very informative. About how long did it take for the meat to get to 170°? I’m trying to plan out about how long this whole effort will take. Thanks again!

[@user-xy5uj7th1d]

Great job and great video! I would add, the fat layer is why no smoke ring. Smoke cannot penetrate that fat. In addition, the flesh will only absorb so much of the fat during the cooking process. I trim approximately 75-80% and easily obtain 1/4 to 3/8in smoke ring. Of course, I prefer mesquite, being a native Texan but post oak is acceptable. Keep putting out these vids, you are really informative. Thank you.

[@HeadtoTailBBQCooking]

Brisket = yummy 😋

[@thesmokingplank]

Cooking brisket on a kamado or weber definitely season it up good with rubs. On an offset just spg and wood fire is all you need.

[@SaltyTales]

I'm kind of there with you, I'll be running some tests on the smoke ring and rubs soon and keep you guys posted! 😀😀

[@rossxjohnson]

Hitting that like because you made me hunnnnnnnngrrrrrryyyyyy. Deeeeeeeeeeellliiiiccciiiious

[@SaltyTales]

LOL Thank you so much!!! 😀😀😀😀

[@perfectgenocide86]

Ninja!!!! Can you fit a Sloroller in the Louisiana grill?? Need to know, here in Mexico I can't seem to find a kamado Joe, the only kamado widely available is the BGE and I found a bit abusive that you have to buy everything separate.

[@HectorMartinez-lo7gu]

Did you achieve a 250’ degrees in the kamado with the top damper wide open and the bottom barley open?

[@robinmarks1710]

Try injecting some pepper (serano) slices in about 8 to 10 places in the point for extra flavor and a slight kick.

[@rickcar94]

Notification squad in the house 🏡

[@SaltyTales]

mmm no gym today either? 😀😀

[@rickcar94]

@@SaltyTales of course bro, I have squats today!!!

[@thestarvingpigbbq9601]

🔥 🔥 🍺🍻🍺

[@SaltyTales]

LOl love the name! 😀😀😀

[@jcasti1226]

Concho Ninja, tu si vive bien, cocinas bueno y para colmo tienes una piscina.

[@SaltyTales]

LOL Asi es papa! 😀😀😀😀

[@Kafka451]

OMG........that looks so good........ you need to do classes like Tuffy Stone or Mixon. just sayin...............

[@SaltyTales]

LOL Man that was just perfect and love your idea! 😀😀

[@musicolico]

Compadre hiciste bailar y cantar a Miss Ninja! Debe haber quedado DELICIOSOOOOOOO!! 😂😂 Acá en Chile el brisket se llama tapapecho, y cada vez es más famoso para hacerlo ahumado lento (normalmente se usa para hacer empanadas) Creo q me tengo q comprar un Kamado... Saludos desde Temuco, Chile compadre!!

[@themeatmanryan9545]

Hahaha nice pink shorts!!!! 🤣🤣🤣🤣

[@lavergadezambada]

Chop it up and throw it on some loaded potatoes!!!

[@SaltyTales]

HECK YEAH man! You know what's good for sure! 😀😀😀

[@Skyerocket1968]

what did you use again for starting the coals? I can't find it on your list.

[@whohonestlycares700]

Tumbleweed fire starters. You can find them usually right next to charcoal at most places.

[@SaltyTales]

Those were Fogo Charcoal starters. Here is the link. www.fogocharcoal.com/products/fogo-starters-all-natural-premium-firestarters?ref=i2edv85dffj use Discount code I2EDV85DFFJ

[@Skyerocket1968]

@@SaltyTales it looks like a mesh bowl covering the fire started

[@tesla3176]

Ninja 🥷 I'm still waiting on the difference between a pastrami cook to a corn beef cook. Awesome cook though why no smoke ring really weird. Love you broder keep doing what you love💯❤

[@brifo5779]

🙋 Hey bro' Ninja 👋😎🇮🇹 Marvelous !!! Sooner or later I will have to try at doing it in my PitBoss Tailgater with pellets, but I would like to be able to find the top grill, that not even PitBoss can send me !!! And it's very frustrating. 😕

[@SaltyTales]

Oh man! What grill is that? I know a few people! 😀😀😀

[@brifo5779]

@@SaltyTales It's a small but very versatile bbq that runs on pellets. Equipped with double probe and knob for temperatures, from 90 ° to 260 ° C. I only miss the internal upper gray that would allow me to keep the meat raised. 😬

[@hieyeque1]

Hey ninja, I appreciate this vid, I noticed your link to a Kamado Grill is broken - it points you to a weber grill instead of a Kamado!

[@SaltyTales]

Oh man! I'm fixing that right away! Thanks for letting me know!

[@danamcwhite]

You got to Make my Gucci Brisket

[@RobMocar]

Dexter Beef ... come on.. i am sure u can get it

[@rlewis1203]

Always want to cook a brisket but that’s a whole lotta meat. Btw im hungry now

[@SaltyTales]

LOL You have to trust me here... Once you make it good everybody will pass by and grab some and I mean everybody! 😀😀😀

[@fostervf16]

Do you think if I came over and replaced Mr. Georgie with myself anyone would notice? I'll take the table scraps from this brisket any day!

[@SaltyTales]

LOL Come over and help me eating all this stuff!!! 😀😀😀

[@fostervf16]

@@SaltyTales invite me over and I'll be there for sure! Still waiting for you to come to one of my gigs when I'm closer to you.

[@grantfryer1]

You make me hungry and my green egg is stored away for winter.

[@rumpelstiltskn5574]

...stored away!? 🤔😒😒😏

[@jamessheppard4372]

Why are you not on Sous Vide Everything anymore?

[@ivandrago9140]

Hey Ninja I wanted to let you know that your notifications are not coming through.

[@amandahugginkiss9065]

Where's the bacon wrapped brisket!?

[@SaltyTales]

I haven't have the courage yet! 😀😀😀 But working on it! Will be here by summer

[@themeatmanryan9545]

Those poor poor white towels 😱😭😭😭😭😭😭😒😒

[@infiltrateassimilate]

Big nope. Fire starter in before lump, dome thermo gauge instead of grill probe, top vent fully open... Lots of stuff Kamado guys won't do.

[@keithanderson7720]

French? Really? I'm insulted already