I Ordered a Brisket in the Mail from Franklin Barbecue and it Was...

[@MrOvertoad]

Here my Franklins BBQ story. I live in Austin and worked downtown and never had it. During heavy Covid lockdown I had to run into the office. For $#1+$ and giggles I thought, let me drive by Franklins BBQ on the way home. I pulled up and there was a guy coordinating online orders. He tells me, you just hit the lottery, what do you want to order? This is 11:30 in the morning, they tipically sell out early morning to everyone the night before. I order my $225.00 worth of Franlins BBQ, Brisket, Pork Ribs, Sausage etc and ate well for several days after, stuck in Covid Lockdown.

[@paigeheagerty8062]

Excellent AJ impression. Had Franklin's last fall '21. They had a pre-order and reserved time to pick up, no waiting at the location, just drive up, check in and my food was handed to me in minutes! Best BBQ my family and I had ever had, worth the huge price, we were eating for days.

[@Metal_Auditor]

The best thing about this video for me is not that I'm going to actually spend $250 to get that shipped to me, but that it proves I could cook a brisket a few days ahead of time, refrigerate it, and quickly reheat it in a way that preserves its quality well for serving.

[@erikcarlson1562]

I thought the same; wondering if it would need to be a small one like in this vid; or if it still would work for a large one....

[@Metal_Auditor]

@@erikcarlson1562 I wonder how big the one in the video was to start with. With the amount of loss you get from the trim and the cook, I'm not sure it was a tiny one.

[@williamhermann6635]

You're better off starting it the day before you need it and low n slow it overnight. In the morning when its finished, wrap and rest it in your oven or food warmer at 150-170 degrees until youre ready to eat. The longer it rests, the more tender and juicy it will be on the inside. Whenever youre ready to eat, all you gotta do is pull it and allow for 20-30 minutes to cool then serve. Foolproof way to do brisket in case the cook goes longer than expected so youre not eating late. You eat on your timeline.

[@williamhermann6635]

Yes this is exactly what I took away from it. Ended up applying this for work. Smoked a rack of beef spare ribs and finished it around 11pm. Took the bones off (they basically fall off at this point anyways) wrapped it and put it in empty cooler for an hour then threw it in fridge overnight. Left around 530 am and made the hour plus drive for work. Put it in fridge for a few hours. Reheated it using thr Franklin method shown in the video (yes i did use butter too) and it worked perfectly. Without the bones its basically a small brisket so i chopped it up and served my own beef mcrib sandwiches. None of my coworkers ever had barbeque that good before.

[@japanesebitter1066]

12:12 WTF that impression was so good...too good...this must be a psychological operation

[@BrianJurisch]

Came here to say that. Great impersonation.

[@rdrake316]

Wow that was like you cloned his voice box.

[@caltch]

They're putting chemicals in the brisket and making the frogs pansexual space demons.

[@MirAcLeGamingM]

Yo I loved that 😂😂

[@mikegordonjr]

Perfect explanation for an over talker. Fit some more ads in, PLEASE

[@jerrylee5463]

From what I've read, Aaron Franklin uses prime Black Angus beef from Creekstone Farms which is grass fed and grain finished. I've noticed that Angus ribeye steaks are usually more flavorful and juicy than other types of beef so that's probably part of Franklin's success.

[@williamhermann6635]

It only took me a single year of owning a smoker to learn that getting a true prime brisket really is the difference. Ive cooked a couple choice briskets about as well as you can cook a brisket but there was always something missing. Found a place that sells prime briskets and now im making top restaurant quality brisket everytime. Another method i use is to cut the the brisket in half so you can cook the point and flat separately. This serves 2 purposes: now i can cook the point to a perfect tempt without worrying about overcooking the flat and I end up with double the burnt ends which are my favorite part.

[@jerrylee5463]

@@williamhermann6635 I've thought about cutting & smoking the flat separated from the point but was afraid that the much thinner flat might dry out since there's less mass to absorb the heat. You're right about the flat being overcooked by the time the point is done.

[@williamhermann6635]

@@jerrylee5463 You can always just trim the really thin part but yeah cooking it in 2 pieces has netted much better results for me.

[@brink3538]

Best Alex Jones impression period! Lol sounded just like him

[@PizzaTwinsReviews]

Spot on!

[@timpindell8178]

There is now coffee on my monitor. Smooth delivery LOL

[@MS-ob9qh]

Man, it was so perfect! Hilary Clinton would take a break from eating babies to eat that brisket!!!! Lol

[@TMac0925]

Nailed it!

[@JGill0124]

I was super shocked with that impression. Had to rewind because I didn’t believe it was him.

[@joegadget670]

Congrats on making this awesome review video. I really appreciate that you didn’t do this as a sponsorship from Goldbelly or Franklin BBQ. You have shown great character doing this just for the love of great tasting BBQ and for your viewers. Thank you!

[@c7adventures376]

Kind of felt like a commercial for them anyways. But hey. Thats why they call is social influencer... i think.

[@Forestwidow]

I was not expecting that Alex Jones impression lmao 😂 gold

[@hamiltonnewhart3053]

for real that caught me off guard haha

[@mrraymartinez]

Freaking solid impression

[@ARTISTCHD1]

WHY DO YAWL THINKTHESE TERRIFYING THINGS ARE HAPPENING. Well wisely with withs wits and wisdom: Let me remind you that it requires a uprooting and upheaval harming and hurting hybrid humans. They’re being eliminated, killed and rounded up to be killed, “by any means necessary.’ Like applying herbicides, yet this poisonous process Humanicide. Every day there are mass murders and homicides and suicides Unexpected deaths. With grieving love ones, mothers and fathers, sisters and brothers suffering loss. These lower vibration frequency causes atomic activities to gravitate over toward particular persons. Surely this isa place to live in fire dangers!

[@rooster_saucer]

12:11... that came outta nowhere. lmfao. spot on impression.

[@jamesturner1525]

That was at post-production edit for sure... If not hats off to the best impression ever

[@joneclegg]

I’m so glad I found your channel. After countless mostly useless BBQ channels, I finally found somebody who knew what they were talking about. I was also very interested in how reading brisket work out, it’s good to know that it works out. Keep up the Alex Jones impressions, it’s comedy gold!

[@palehorse1511]

I didn't know that reading brisket was a thing. I need to do more research, I guess.

[@KINGAMONGMEN1978]

😂I didn’t expect you to do a Alex Jones impersonation that had to have been the funniest 😂 most unsuspecting thing ever good video man

[@joetrades1324]

It’s a conspiracy 😂

[@KANGARAIDER]

I was salivating over the meat, the wtf Alex Jones. Funny as!

[@donl6100]

best one I've heard.

[@lambchopLSX87]

On point Alex Jones impression my man

[@briannstone3736]

@Theworldismine Free That's pretty much what I was gonna comment! Now, I don't have to. Thanks!

[@kollakolla]

The production on this video is great! You're stepping it up I see.

[@SauceMan48]

Whoa.. The Alex Jones impression outta nowhere! Wasn't expecting that.

[@pje7255]

That’s an insane Alex Jones impression!! I had to rewind to be sure it wasn’t him lol!!

[@mikeyjames]

This man turned into hulk hogan at 12:12 🤣🤣🤣🤣

[@micdogg187]

Camera quality is awesome in this video, whatever change you made keep it up.

[@firefighter2009100]

Bro. Been watching you for a while now. Absolutely love the new filming quality of this video. Looks super good and professional. Keep it up Jeremy.

[@brad_neal]

Dude, your impersonations are freakin' awesome! Want more!!! And of course, the BBQ stuff too...

[@edhernandez8523]

Just stumbled upon these videos. I’m addicted now, love cooking and wanted to get into bbq . The host is great, I will be diving deep into this channel and as if I need more reasons, that Alex Jones impression was perfect. Happy holidays.

[@DJXxParagonxX]

Great Job! You take time with the content and it's really informative! Thank you!

[@NLFlyFisher]

Came for the brisket, stayed for the Alex Jones impression!

[@gp7110]

Dang bro seriously

[@NLFlyFisher]

@@gp7110 seriously dawg

[@gp7110]

As I pull up bannE d dot Vi D E o

[@NLFlyFisher]

@@gp7110 what dawgggg?

[@gp7110]

Nick Banned.vi d e o

[@VeloJake]

12:12 I thought Alex Jones got banned from you tube, so confused.

[@Cody4K420]

Wtf hol up

[@Finn.P-mf3eh]

hes banned every where u can only find clips on youtube or on jre podcast

[@tonehero85]

Omg, that alex Jones impression was scary good.

[@nachmanbergman26]

Couldn't agree more 🤣🤣🤣

[@MadScientistBBQ]

@@rustyshackleford3008 I’m thinking about it

[@bigbo6690]

@@MadScientistBBQ Bro please do, It'll get Joe Rogan's attention hahaha

[@joshuavallot8921]

i loled fasho

[@kesslermo]

My favorite part!!! lol

[@jhfdb3]

I love your videos. I taught TV production for 30 years and just want to compliment you on your production values too. I always love the information you give, but kudos on your camera skills, editing, good audio, and overall presentation.

[@LapinNoir2328]

LMFAO at the end with the Alex Jones impersonation...spot on! Awesome video!

[@jrod1995]

What's more agonizing? Him waiting 6hrs for bbq brisket or me waiting 11 minutes to watch a guy eat a vacuum sealed brisket for 250bucks?

[@skipsterz]

For real though! Guy over explains everything. Eh, at least he’s thorough and wants you to make good bbq.

[@WarPigz0]

@sam ludman it's not frozen smart guy. It's taken off the pit, vacuum sealed and cooled. $115 if you pick it up that way. $250 to ship plus Goldbelly (the middle man) does nothing cheap. Bought 2 a couple years ago and was worth it. I didn't want to like it because of the hype but the hype is real. So boycott away. They'll do fine without you.

[@WarPigz0]

@sam ludman "I can buy freshly smoked brisket every day of the week that is as good as Franklin's..." No. You can't.

[@michaelmurdock7621]

50 and a smoker.... Foh

[@kenledson]

@sam ludman jealous much?

[@chriskasprzyk6235]

Living most of my life in Central Texas, the BBQ holy land when it comes to beef, and having had a decent amount of brisket in my day; I do think that Franklins is the best and most consistent brisket I have had. The ribs are also very good. However IMO the rest of the menu is subpar to many other spots in the area. Word of advice, order ahead for pickup of some brisket (you do have to do it many days in advance normally) and skip the line. Pick it up and go on your way. Still hot. Still delicious.

[@xxgo0kst3rxx]

I mean brisket is king in Texas so for his brisket to be In your opinion the best that is high praise.. I mean I would come to Texas to eat brisket almost exclusively.

[@bevtuft3572]

yes, I live an hour west of Austin, and this area is for sure BBQ heaven......soooo many great BBQ joints!

[@joshfoss7407]

Im sure it's good, but you can walk into Blacks or Terry Blacks any time and get fantastic BBQ as well without camping out for it.

[@Airoden]

that Alex Jones Impression at 12:12 was amazing.

[@abob2457]

Thanks for the timestamp

[@echobravo5488]

I love this channel, but one thing @6:48 kinda threw me a little😆 “out of all the Thermopens I’ve bought, they all still work today”. Then why’d ya buy so many?!🤣🤣🤣. Keep up the great content! I’m just busting your chops a little🤣 I DO love this channel and I binge it regularly 😁

[@edgarc310]

Glad I found your channel, and the Alex Jones impression was gold

[@mikepetitti]

Awesome vid: Simple, clear, concise and generally nicely done. Brisket looks fantastic.

[@CuyonsSouthernLife]

That was hilarious 😂, Mad scientist with that perfect Alex Jones impression

[@JoeyImprota]

The Alex Jones impression got me, good work

[@frankrodriguez4604]

I literally work down the street from his place and always smells amazing..😍

[@Pintexx]

This is 100% worth it. If order this once a year for a holiday or birthday.

[@TheWolfePit]

Fantastic brisket, review and video!

[@LonniePierre]

Your turn Larry

[@floozytchi]

You’re here on a video about GOOD food?

[@donpayne562]

The Alex impression was the best thing about the video.

[@onlyfacts7816]

@sam ludman hey stfu. If people don't want to support a local restaurant or cook and order this they can. It's not your choice to make for them. Stop spamming this

[@NickNov]

Hey man, the wolf pit!

[@HomerSimpson-os4iv]

"The greatest piece of meat that has ever existed in human history"

[@coop8849]

"1 alarm mmmm 2 alarm mmmmm wait a minute this is barely 3 alarm!"

[@HighRohller]

I just got a fact check warning telling me that Alex Jones is not a reliable source of brisket facts he is a meatball expert. I have the documents

[@porkins93]

Alex Jones lives in Austin though, and yhats where this brisket came from. So maybe he is a reliable source on brisket.

[@BrianJones-dq5rh]

Can I buy a comma, please!?

[@ChrisRamsey-yi6ij]

Does the grain in a brisket change directions ? Half way through slicing you spun it around 90 deg. and sliced it the other direction.

[@bradenleonard6286]

I'm really surprised this thing came out so good... I was not expecting this to come out good at all.

[@johnvrabec9747]

I am happy to see that the mail order Franklin brisket turned out fantastic. Too many times a popular restaurant starts selling their products online and they simply don't even come close to the quality of the in person food. Aaron has created such an iconic brand that he HAS to deliver the goods or why bother and potentially tarnish his image. I cook my brisket his way, and my friends and family say it's some of the best brisket they have ever eaten. Is any food worth waiting in line 6 hours? Maybe yes, maybe no. But the Franklin experience brings all these people together having a great meal and fellowship, and what's wrong with that? One day I will get to FBBQ and share that as well. Great video, your loss for words when eating the point says it all.

[@inmyopinion651]

I know its expensive but I m going to try one of these mail order briskets just one time to see how much better it is than I do here at home. Its 32 I think in store and this way no wait or plane ticket to Texas needed.

[@newyorkzgiant8477]

That alex jones bit was amazing! Lmaoo. Great vid, now i know i can get franklin bbq!

[@gregthomas3607]

I would think using beef tallow from brisket trimmings in place of butter would yeild the best moisture content of that of a fresh brisket. I always render my brisket trimmings to tallow for use later on. The seems like the perfect use!

[@danf.4620]

It's a percentage of water content in butter while reheating in a dry environment thing.

[@ToneNewEra]

​@danf.4620 so don't use tallow? I'd also think it would be better. Mine arrived today

[@williamlee7782]

Ever since buying brisket at the market and not realizing what quality of meat it was (select cut), I nearly gave up on making brisket. My pellet smoker holds enough pellets for a 3 hour smoke so I had to keep babying it. Then I learned how to sous vide it and only buy prime cut. And even without finishing it in the smoker, it was friggin yummers. I no longer smoke mine and just sous vide it. I'm perfectly ok not having that peppery bark on the outside. I'll try Franklin's one of these days while I'm here in Austin. Thank you.

[@dlloyd4896]

WOW! Its been cooked, shipped, reheated and still looks super juicy! I may need to make that 3 hour trip again real soon

[@manuelmedrano6819]

Dallas? Go to Terry's. Better taste. Less smug bro.

[@daniel1c]

The perception of "moisture" is definitely more than just rendered fat. It's also natural gelatin, that is a by product of melting the collagen in the connective tissue

[@djolliev]

Holy cow you need to do an entire video in the Alex Jones voice... that killed me, too funny.

[@tommclarty17]

12:12 it’s a goddamned psy-op that’s turning the steers they use for these briskets gay!

[@redoorn]

Not Lois Einhorn?

[@ignatiusl.7478]

You beat me to the punch with turning the briskets gay. 👌

[@cristianespinal9917]

Queer steers? Gunnery Sergeant Hartman was right!

[@kevinw7319]

@@redoorn LACES OUT!

[@jacks1443]

Much respect for you, as you are trying to be the best at what you do, and I’m sure love

[@MrJeffcoley1]

I have no doubt that Aaron Franklin is a master and his brisket is second to none. But at the end of the day ... it's a piece of meat cooked in a smoker. That's all. A bit more to it than frying an egg, but the principle is the same. I'm grateful that Aaron Franklin freely shares his secrets, and channels like this one exist. Doing good barbecue is reasonably easy; but becoming exceptional takes a lot of work.

[@TheTruth23rd]

You wait in line so long to eat that anything taste good when you finally get to eat.

[@jacobjones5269]

It’s really good bbq... You can order it curbside now, and it’s on $50 a pound.. lol.. Micklewaithe’s is down the road a quarter mile and it’s just as good..

[@therev2100]

Aaron Franklin is actually a big deal in the culinary world. He won an award for "Best Chef: Southwest" by The James Beard Foundation, he's the only pit master to win that award, as well as the first to be nominated for one. His food lives up to the hype.

[@mreilly9228]

Bro that Alex Jones impression was on (point). Great review!

[@XDBiskitXD]

That Alex Jones impression at the end was insanely on point!

[@toms.3977]

You're not alone. I don't do sous vide either. Don't see any reason to change how I cook things. Great channel!

[@StashmoCharlie]

Bacterial growth in food is a logarithmic function of temp and time. You can cook something at 50c for hours and it will kill the bacteria, or you can cook it at 150 for a short time and it does the same thing.

[@apburner1]

$250..... lololol, I almost peed myself, that's hilarious!!!

[@conandude76]

IKR? What was that, a 4 pound brisket, even accounting for shrinkage that thing was TINY. /smh people will think something is the greatest just because they think it. No one will ever convince me a tiny little mail order pre cooked and reheated 4 pound brisket for 250 bucks is gonna compete with what I pull fresh off the smoker, at a quarter of the price.

[@hymikins4663]

@@conandude76 Agreed. That guy really has advertising that sells itself at this point. Super overhyped brisket. I'm sure part of the hype is waiting and starving in a hot line for 4 hours, after which everything tastes better. I've had his brisket and I'm not ever waiting in line for it. There's plenty of good brisket in the area that I don't have to plan an entire day around.

[@corylee2261]

Time to order some briskets and start winning some competitions!! This bbq thing is easy! 🤣

[@miahzzeebest701]

You won’t win much with those prices lmfao

[@corylee2261]

@sam ludman it was a joke..🙄

[@keithlewis8238]

@@corylee2261 why are people so stupid? Obviously being sarcastic and someone took it serious

[@brianstauffacher]

I am 3 minutes into this video. Not sure if I have ever been more excited about watching a video in my life! It killed me to hit the pause button to write this message

[@truefirebbq9444]

I paused this to go put my brisket in the oven, come back to play it and I just here “BARK BARK BARK “ 😂

[@elic.2443]

🤣🤣🤣 that was a great Alex Jones! Definitely from another dimension

[@thejalderman]

You killed me with the Alex Jones. Please do a parody for like 20 min lol

[@warc8us]

That blew me away! The bit about the clockwork elves lmao. Spot on impression.

[@stuckgrenadepin.225]

20 minutes? That might actually hurt.

[@drewm3996]

Anyone get his master class ad

[@Winston619]

Probably the only add I allowed to play through. 👍👍

[@ejames730]

I let his ad play through too in the hopes the algorithm rewards me with nothing but smoking ads.

[@stuartwolstencroft4131]

Master Class is awesome

[@mshmsh813]

I don't get ads ;p Premium KZbin

[@KevSal]

Great review! I was surprised they offered this option knowing Aaron’s high standards. I am not surprised it’s stellar. I bet he shipped him self a couple dozen briskets until he was happy with his results. Thanks for making this video, maybe I’ll pull the trigger on one!

[@MadScientistBBQ]

He probably did. Quality drop is minuscule. I was more impressed with that than anything else

[@joshreviews9861]

Very curious of your opinion on the value of doing that one vs ordering a gold SNF wagyu brisket. Both about the same price.

[@carloscanales3183]

That Alex Jones impression came out of nowhere and hit me like a ton of bricks! Yoder’s always so serious I never would’ve seen that coming.

[@haro062180]

lmao 😂!! “from another ‘mension” spot on!

[@neiliohara]

FIFTY DOLLARS A POUND?? Good god I thought the $20 a pound at the restaurant was steep 😅 I'm sure it's great for delivery brisket but there's no way it's SO much better that a local brisket or making it yourself isn't a better option. I've had Franklin's, it's really really good but so is the BBQ restaurant down the street from my apt and there's not a 6 hour wait and it's not $50 a pound lol 🤷🏼‍♂️

[@samuraistabber]

Any food is good if you're hungry and you have to wait 6 hours for it. Franklin's may be good but I think it's overhyped. I'd rather go to a place that serves good barbecue without the long wait.

[@donpayne562]

I wouldn’t pay that much for it if it chewed itself up for ya.

[@jonathansaucedo2497]

This man has a point !

[@wampaone100]

Exactly

[@AutoAddict84]

That Alex Jones hahahahahahahah hilarious 😂

[@redacted6580]

I’ve been watching your videos for a few months now and never subscribed. But then you bust out a freaking Alex Jones impersonating! I’m subbed!

[@michaelnance5236]

We keep vacuum sealed brisket and pulled pork in the freezer most of the time. Warming it in the vacuum sealed packaging at 170-ish degree water is an amazing way to rewarm that not only retailed all the moisture without losing the bark but also pulls the rendered fat into the meat. I would recommend giving that a try.

[@jsull2891]

We just boil it in sealed bag for an hour, but this is definitely my favorite way of reheating bbq! Always cook 10x what you need and be prepared for some drunk vacuum sealing....with a vac that hates sealing with juices flowing.

[@Tradefy]

@@jsull2891 just freeze it down a little until the liquid gets kinda solid, then vaccum seal and problem solved!

[@mikeshreves4205]

For 249, they needed to throw in some more swag and sauce!! No way I’d pay that for a brisket that size.

[@kaoe145]

I was thinking the same thing that’s a small amount of meat for that price I could get waygu for that much

[@turbomustang8417]

Its business. With that cut of meat he could possibly get 35 sandwiches @ $10/piece. Not any different than buying alcohol at a bar.

[@soneares9172]

Since he's been to the actual restaurant, I'll take his word this mail-order brisket is worth the hype (and $249).

[@JerseyMike6O9]

@@soneares9172 Then order one,No brisket is worth $250 to any normal person!

[@chuckbryant363]

Snow’s brisket can be ordered online for much cheaper and it’s delicious

[@kikito707]

That has to be some sort of voice over Alex Jones. Can't possibly be him impersonating. If it is I just got the best Alex Jones impersonation from a BBQ pit master. 😂🇺🇸

[@HighVibesTravel]

Very good Q :)

[@jeefsquaa]

@@HighVibesTravel wym q like wwg1wga? That kind of Q?

[@umami0247]

Yes it's great but for that money I'll make my own. Mine comes out great every time and I'm only out the cost of the brisket and time to cook it. Good luck to Franklin I certainly hope they do good with this service.

[@jsull2891]

when you factor in time, this is still damn cheap. I would think of this like going to an overpriced but really good steak house. I don't mind over paying every once in awhile to help refresh my standards or to see if anyone can meet them. not a replacement for making your own, more like an experience to try.

[@homeride4]

First time ever watching one of your videos and insert random Alex Jones was absolutely top notch…Monday takes the week.

[@floridaman727]

Amazing how much care they even put into trimming it. Perfect shape

[@dusfug]

That Alex Jones impression was hilarious, brisket looks amazing.

[@Jonnytsunami823]

Thanks for the video. Brings up a good question, though: what is your way of preserving leftover brisket and reheating it?

[@FiddleSticks800]

Sous vide is by far the best way to reheat. Add a small dollop of rendered beef fat to a serving portion in a vacuum sealed bag, run it in the sous vide at 185-190f for 30 min, then serve. I frankly cant tell the difference from fresh brisket. (I usually render what I trim off the brisket and store it in the freezer or you can buy wagyu beef fat on amazon if you are feeling fancy. Wagyu melts at a little lower temp and probably tastes better but I usually use what I have quick access to. Adding the little bit of extra fat really helps with the dryness part of reheating.

[@MasrTrip2008]

You need to do a whole video with that Alex Jones accent. Haha

[@hyfy-tr2jy]

Immersion Circulator is the ONLY way to go to reheat meats...but if not....vacuum pack and set in simmering water. Comes out like you just made it fresh

[@NathanClevenger1337]

Lmfao that Alex Jones impression was hilarious. Wasn't expecting that at all from you. AHHAAHHAAHAHHAHAHHA.

[@CTguy203]

Yo where the hell did the Alex Jones impression come from lol.

[@jimsimpson3334]

For $249.00 he better be a master.

[@alcredeur]

There’s the Jones impression again! It’s freaking spot on bruh! If I close my eyes and listen to that part, it’s Alex Jones I see in my head! Lmao

[@MadScientistBBQ]

Haha thanks!

[@ajc3566]

Love all your videos! I usually study your vids before every cook

[@TheTimtwnsnd]

Ho man that Alex Jones impersonation was SPOT ON hahaha

[@rosskanter793]

And now for the real question... what is better, a reheated Franklin Brisket or yours fresh off the smoker?

[@2ndamendment115]

No one wants to wait in line that long!!!!!! Reheat all day

[@MadScientistBBQ]

I would choose mine, but I am a biased source. Franklin is probably more consistent with what he does.

[@85ddrummer]

No brisket fresh off the smoker would be good. You gotta rest that shit

[@robertg227]

@@85ddrummer hahahahahaha 😂😂😂

[@Ih8liarsandusers]

@@85ddrummer fresh off the smoker is a brisket that has been rested for an hour dummy

[@sasukeuchiba8632]

Why am I watching this at 4am I was just watching anime 🤣🤣🤣

[@imperialwalker]

because the Meat Gods summoned you

[@thronepotato]

Was it me or was that brisket "tiny" for a $240.00 slab of meat? I would easily put the effort in and make my own for less than half the price and twice the size. Just sayin'....

[@CTRLINDUSTRIES]

Yeah you would do that as a regular consumer, but he's a youtuber, and his job is to make interesting content. Also, I'm sure his purchase was a write-off for his line of work as a BBQ KZbinr.

[@hermanpesina6328]

If you live in the area I'd say just go wait in line for 100 bucks of brisket. But if you really wanna try Franklin's and you live across the country 250 is way cheaper then the cost of a plane ticket and travel expenses.

[@xxgo0kst3rxx]

You have to remember that you factor time and process when selling a product plus the third party delivery also has to make money. So I’m sure the price is inflated just from the delivery alone.

[@GP-yc2it]

Yeah, I was trying to justify portions there too.

[@alim998097]

It's only about 5lbs and Jeremy can cook his own but he even admitted that he can't make his as good as Franklin's. But I agree with the comments previously here, he's a KZbinr and needs to produce content, will likely use this as a business write off/expense while at the same time enjoying a fantastic brisket. And although I wouldn't rush to spend $50/lb on even Franklin's brisket, I think as a once a year treat for a holiday I don't blame anyone for buying it especially if they don't have the ability to do it themselves.

[@Valerifon1]

Dood!! Awesome Alex Jones impression! 😎👍 For a reheat, that brisket looked amazing! You have an excellent channel. Cheers - Luther

[@Nickolasmaldo]

Lmao that Jones impression caught me so off guard not to mention it's absolutely perfect. I thought he was actually there with you

[@mikeh4613]

When you lifted it off the tray i schvitzed a little. At first i was like woah $249 for THIS? But then in australia if you wanted that you would need to sell your kids for a downpayment.

[@EricPetersen2922]

Make more kids! J/k

[@aussiegrows8096]

I paid 106$ for a 6.2 kg grass fed brisket for Bathurst

[@scottdeller2794]

@@aussiegrows8096 We paid $200 for 8kg MSA Angus on the Gold Coast. Damn it was tender!!!

[@chrisjackson889]

Cool, enjoy your " progressive" government

[@mikeh4613]

@@chrisjackson889 strange tangent to go on there mate. Enjoy your complete lack of perspicacity.

[@Mike-ls1tx]

Hell when i grew up in Austin, brisket was a poor mans cut. nobody wanted it. now look at it more expensive than steak

[@c7adventures376]

Lol. Its kinda funny to see what good marketing and social media can do for you. The bbq pit Franklin sells start at $3,000.00 I cant help but wonder how much if you buy from the guy that really makes them.

[@deangerber1797]

Mike I often thought the same as you. Holy crap you used to get it for cheap and now its almost as much as prime rib!

[@OldSkaterGuy]

The good old days. I was there from 91-03, and I miss the food the most. We were truly lucky to have that food scene.

[@c7adventures376]

@@OldSkaterGuy and good Texas bbq has been around for much longer than that. I am almost the same age as franklin and great bbq is what our families feed us. So thats what we learn to do also. We learn from the best and than just try to emulate that as we evolve into our own cook/pitmaster. IMHO 👍🤠

[@OldSkaterGuy]

@@c7adventures376 agreed.

[@TractorsNStuff]

It might be really good brisket, could be the best ever, but at $250, I'll pass. I can make fantastic brisket at home for a fraction of that price. OR go to a local BBQ joint, spend even less (and get less) but still have a great experience. However, thank you for showing me that this is even possible.

[@redbone7040]

Ripoff

[@MrPland1992]

No you can’t. That is not a crappy HEB brisket. These come straight from the farm and are $140-180. I bet the wood alone costs more than the brisket you buy.

[@TractorsNStuff]

@@MrPland1992 You assume too much. What if I told you that 90% of the beef I cook and consume comes from the family farm that raises some of the best Black Angus beef cattle you have ever seen? And that I buy entire steers for $3/lb hanging (family discount)? And that I buy certain cuts, like whole briskets from other customers who only wishes to grind the entire chuck into hamburger (we actually trade, pound for pound)? But like my original comment said, I am only putting down the price of a shipped cooked brisket. I am sure that the brisket shown in this video is absolutely amazing! But for the price, not saying I could do better, but for the price, I am saying that its simply not worth it compared to what I make at home or find locally.

[@redbone7040]

Yes me too 👌

[@MrPland1992]

@@TractorsNStuff I didn’t mean to come off rude about it. If you’re get “the best black angus you’ve ever seen” then obviously you understand that’s not a cheap cut of heb beef right? When I add everything up it justifies the price to me. Plus at their restaurant you’re going to spend $120 for 3 lbs anyways. The cost of wood and brisket isn’t cheap. I only use HEB briskets and oak from some local vendors and I’m already at $100-$120. But that is a big 15lb. Where you located? I’m on the south side of Houston tx and the places out here aren’t very good. There’s a few hotspots like Killeens but I haven’t tried them. I want to start my own little place for fun.

[@cegentry]

I think the Alex Jones impression might be better than that brisket. Spot on! 🤣

[@1ronhall]

Really well done video review of a bbq brisket from one of the perceived grand masters ...... you have most of us salivating and very envious ......

[@natehiggers42069]

You really need to make a video of "Alex Jones" cooking a brisket. But you have to wrap it in tinfoil to keep out the interdimensional vampires

[@elmonstrosmokers]

Reheat it with some beef tallow instead of butter

[@mrfunkybassist]

12:12 for that Alex Jones impression lol

[@wikster6630]

Mouth watered entire video! Great video thanks

[@akesq01]

"Barbecue Jesus." I love it!!!!!!! Too funny!!!