Is FRANKLIN BBQ using THIS on their briskets? | BBQ Theories

[@SmokeTrailsBBQ]

What do you guys think? Is Franklin BBQ adding ingredients to their tallow? Let me know if you think this BBQ theory is confirmed, convincing or just plain crazy!

[@michaelstewart9366]

Movie theater butter. Lol

[@blakeaquadro3885]

He instructs you to use butter when reheating his online brisket, the one you can buy from goldbelly. Maybe he doesn’t use tallow, maybe he actually uses butter instead. Salted butter at that.

[@blaureski]

Great research and work. One thing id take into account is they might be intentionally mixing the the tallow and butter to cut cost while enhancing flavors. 1.5lbs of wagyu tallow is like $35 while the Sunglow butter is around $3 per pound. Id imagine the volume of customers is really high and they would fly through tallow before the end of the day. Mixing the two could also help reduce the richness of the tallow. Sometimes too much tallow makes the slice so rich that can't eat a whole lot more.

[@djbone604]

14:59 …”definitely a possibility a probability”……😆 you so rock brother! Your unyielding pursuit of knowledge and answers is exemplary 👍 Onward thy journey to the Holy Grail of Brisket Fellowship! The Knights of Franklin salute you 🍺🍺

[@big-gtheponchatoulacoonass8819]

This is what I think. I think you're on with the butter mixture but when I went to Franklin's and when they unwrapped a fresh brisket they cut a little piece off the bottom of the point and threw in a bucket I think they're taking all these pieces and add it to the butter to make their tallow blend.

[@mattbenskin538]

You, Mad Scientist, and Chud are my favorite KZbin channels. Thanks for all the great BBQ content!!!

[@SmokeTrailsBBQ]

Thanks Matt!

[@coopersbarbecue]

Something I noticed in one of Chuds video when he made tallow was that he added lowry's into the tallow for "another layer of flavor". Might be in his all secrets revealed brisket cook. Could be him adding his seasoning to the tallow? Love the videos! Keep them coming!

[@SmokeTrailsBBQ]

Interesting!

[@dannygoldman8216]

I have to say I’m a big fan of Chuds but I love watching this channel just as much! Great work! So here is the ultimate question. More important than Franklin’s BBQ recipe. What recipe do you consistently use when you cook for guests?

[@SmokeTrailsBBQ]

Thanks man! I rub with my own blend and use the 190 and hold method. I wrap with tallow and clarified butter.

[@dannygoldman8216]

@@SmokeTrailsBBQ than this has to be the best out there because you’ve tried it all. Very similar to what I do so I’m glad I’m on the right track. Keep up the good work!!!!

[@jerrysmith376]

Thank you for doing all this work and testing. It's very informative and well spoken, easily understandable. You are taking this franklin bbq subject to the next level which is cool and I would think Aaron don't mind since people are talking about his restaurant. Good work my friend

[@m.e.taylor9544]

Just finished a brisket using your 15 hour hold method, it was fantastic.. Thank you for sharing that.

[@SmokeTrailsBBQ]

I'm glad it turned out great for you!

[@AV8R_1]

I followed Chuds technique once to do an extended hold in a YETI cooler. After buying a $400 cooler I didn't think I needed, I proceeded to use it to destroy a $150 Prime Brisket. Preheated it with boiling water like he showed, and even though the water was dumped out, it still steamed the thing to death.

[@SmokeTrailsBBQ]

@@AV8R_1 that sucks!

[@AV8R_1]

@@SmokeTrailsBBQ For the record, I just want to say I still have all the respect in the world for Brad, and what he does, and his techniques and tips have helped me a great deal in the past. I wasn't trying to make a statement about him, just a statement that that particular technique or tip did not have the same result for me, that it had for him. All things in BBQ are subject to the age old idiom, "Individual results may vary." I do not think any less of him, or his methods, and still look forward to trying out many of his tips and tricks, as with many other pitmasters here on KZbin, while on my own personal journey to perfect my own techniques.

[@rustyshackleford2723]

I love your dedication to learning....

[@rjtompkins2507]

I gotta say that lately your briskets look better than anyone else’s I see on KZbin… my god they look good! keep up the good work! I really enjoy your offset video.

[@SmokeTrailsBBQ]

I appreciate that!

[@cj2282es]

At my visit to Franklin BBQ last year (yes, the best brisket my mouth has ever tasted), the uncut portion of the brisket was marinating in a very light yellow liquid and I asked the person cutting my brisket what it was and he said "butter." I really appreciate all of your comparison testing and tips. It really helps feed my bbq addiction! Smoke on!

[@mowingcowboy]

Great Video. Thanks for doing the leg work for the search for the perfect brisket. I built a sous vide holding chamber like you did and held my brisket for 20hrs. Producing the best brisket my whole family has ever had. You made me a hero.

[@SmokeTrailsBBQ]

That's awesome! How's the sous vide chamber working for you? Any complaints about it?

[@no_skool_bbq]

Another variable to test. Maybe Franklin is using wet-rendered tallow. Tallow rendered in water and salt. The water removes impurities in the tallow. Salt is NOT fat soluble, however some must hang around in the tallow. Just a suggestion.

[@SmokeTrailsBBQ]

Interesting! Yes I noticed water rendered tallow is cleaner in taste but it's significantly lower yield than rendering it in its own fat (gets to a higher temp)

[@SmokeTrailsBBQ]

Also wondering if using finely powdered salt or salted butter would help the salt stay in the tallow instead of just sinking to the bottom.

[@CoolJay77]

Great video. I realize you are trying to get to the core of what Franklin uses, however based on this video, and your previous video using butter ghee, it may be good idea to combine tallow with ghee. Fat takes away from the sesasoning, I always add seaasoned salt whenever I coat a brisket with fat, so you are right in pointing in that direction. Recently, I have been using more and more duck fat in cooking. It adds an incredible depth to food. I still have to try it on brisket. Next time I smoke a brisket, I will cover some slices in duck fat and duck fat with some butter to taste.

[@SmokeTrailsBBQ]

I'll have to try duck fat! For my regular briskets I now do 50/50 tallow and ghee. But I still like experimenting to see if i can find something better. The phase oil was tasty so I'm experimenting with more soybean oil based ingredients. I hhink salted butter would be a good experiment too.

[@BehindTheFoodTV]

Thanks for working so hard to figure this out Steve - I'm staying tuned!

[@SmokeTrailsBBQ]

Cheers man!

[@macEboy]

You SIr are way overly crazed with this Brisket research... That's why your quickly becoming my hero!! Keep going with this research, I'm ride the mule with you on this one.

[@SmokeTrailsBBQ]

Lol! Thanks for joining me man!

[@erichoffman5571]

Great video and Thank You once again ! I was thinking along the same lines and after last video bought a gallon of Whirl butter substitute.

[@SmokeTrailsBBQ]

Nice! I think the concept would be the same whether it's parkay, whirl, clarified butter, phase, butter blend etc etc. There's so many butter products out there.

[@stevemitchell3601]

Another step in your quest for the perfect brisket! Great video.

[@SmokeTrailsBBQ]

Thank you Steve!

[@ratcliffe1992]

My last brisket I did a mix. Some Tallow, some Ghee and some Thermomix beef stock paste (for saltiness) My problem now is all my friends now require me to bring brisket with me to events in the future!

[@CoolJay77]

That sounds pretty good. I like the idea of tallow and ghee mix. Did you use the beef stock paste as a binder? It sounds like a great idea. Did it affect the bark? I had used bouillon but not a paste.

[@ratcliffe1992]

@@CoolJay77 I used it with a dash of water, I actually put the wrapped brisket in a foil tray, and had it in a very shallow layer of beefstock (on the outside), but the tallow/ghee was in the wrap on the inside if that makes sense? That way it was able to soak up any stock if it needed. I actually finished mine in my oven.

[@brianveestrom6784]

I made a Bucket Brisket. It was for my father in laws 95th birthday party. That was over 3 years ago, never cooked one like that since (and oh boy I have tried...). It truly was a Bucket Brisket. The only explanation was divine intervention. My father in law was in the good books. Thanks Dad!

[@SmokeTrailsBBQ]

He's a lucky man! Maybe one day you'll surpass it!

[@brianveestrom6784]

@@SmokeTrailsBBQ It is a joy to try.

[@brianstauffacher]

There are only two or three KZbinrs that go to such a scientific extent! You are our fav!!! Actually my young kiddos even love to watch your vids❤️. Our 2nd favorite is Jeremy at MSBBQ... have not seen him for way over one month. Hope he is okay. This is unusual

[@SmokeTrailsBBQ]

Thank you so much!

[@RumandCook]

And the mystery continues! :) 🍻

[@CoolJay77]

The Sherlock Holmes of briskets. Steve already knows that his own brisket recipe is superior, but that is besides the point. 😀

[@DavidJohnson-ky8qx]

If possible could you please do a video on your Sous vide holding chest. I'm very intrigued about making one to trial your style of brisket

[@SmokeTrailsBBQ]

General overview of how to make it: kzbin.info/www/bejne/Y2fSlIWYerpqn9E Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq

[@OKIEBBQ]

You are definitely the lead agent in the bbq FBI. FBI being Franklin Bbq Investigation. Great videos!

[@taccosnachos]

Impressive comparison & testing. You briskets look amazing. I have never been to Austin, but maybe one day I can give it a taste and see if I can tell what they're doing 😄

[@SmokeTrailsBBQ]

I highly recommend it! Austin has an amazing BBQ scene and the line at Franklin's is a highlight. You wouldn't think a 4 hour lineup is something you want to do but it was actually one of the best parts of the trip for me. I got to chat with other bbq fans, drink beer, eat breakfast tacos and chill out. It was a blast.

[@tobywhitney4798]

Great video. And man the juice out of the second brisket. I’ve got to give this a test.

[@grumpysgreatoutdoors]

I was at Franklins (first in line!) in October. I agree with your assessment….it’s more than just tallow. Could it just be a beef stock mixed with wagyu tallow? There’s a salt source. Yes, it may not mix well (permeation differences) but it’s something to consider. I’ve also come to the conclusion that his flavor differences may come from his smokers. The convection he gets with his smokers is substantial compared to my Old Country Brazos or your OKJ. Are you using post oak when you smoke these test briskets? So….salt, pepper, Lawrys, post oak, better convection, heavily used (and therefore heavily seasoned) smokers…..might be all there is to it. But please, continue testing new stuff. Guess I’ll be buying some of that phase stuff to try it myself….thanks for that. I’ll never use it again and I’ll be stuck with a big ass jug of butter blend….lol. I really appreciate and enjoy your videos!

[@brandtmiles2373]

Yes! I've been waiting for this vid from you! This is pretty conclusive to me. Now you just need to do a pickle juice overnight brine experiment 😆

[@SmokeTrailsBBQ]

It's on my radar! I have this image in my head of a giant pickle jar with a brisket in it

[@gerardoavalos2907]

Love your videos man keep them coming!!💯💯💯💯

[@SmokeTrailsBBQ]

Thanks so much!

[@theraxis]

This was the vid I was waiting for! As an aside, do you have a video about your "sous vide" holder? Is it just an Anova (or similar) circulator fit/sealed into an old stand freezer?

[@JoeBreunig]

i just made a sous vide cooler it looks like you wrap the peach papered brisket in foil have you ever left in unfoiled to put it in the cooler

[@jmantwild9373]

try something else like I tried. I did a brisket with a rub that was one cup salt, 2 cups pepper ,1/4 cup garlic,1/4 cup onion, 1/4 cup MSG. And I Spritz the brisket with Worcester sauce through out process with the trimmed fat in a pan underneath. Then when it was time to rap I used the flavored fat to rap it.

[@igotJesus88]

Off topic a little but I tried the 190 and hold for my brisket. It turned out tough. I did forget to wrap the pan with tin foil prior to holding at 150. Do you think that’s why?

[@SmokeTrailsBBQ]

Probably a factor yes. Usually when it doesn't work, it's because the brisket didn't get to 190, it wasn't foiled tight, or the hold temp was too low, or too short a hold.

[@shawngadwa269]

Why not tallow and salted butter?

[@ShortArmBBQ]

All you can do is keep testing and comparing. Great video 🔥🔥

[@LakerTriangle]

Watching while waiting on a French pork roast to come up to temp in the smoker..

[@SmokeTrailsBBQ]

Sounds delicious!

[@samclontz6175]

I Ordered a Franklin Brisket by mail During The Pandemic, the re-heat Instructions were to re-heat in the oven with square Butter cuts, can't remember if they provided the Butter , But they most diffidently are using Butter. Sam

[@UABFWSS]

Pretty sure one of his videos shows a butter blend, used on something else he cooked, maybe turkey. May be that stuff in the mix.

[@UABFWSS]

and. there it was on your video just as I hit enter, LoL

[@jeshflores6499]

Making a brisket right now I'm going to try it thanks 👍👍👍👍

[@SmokeTrailsBBQ]

Have fun!

[@axion8788]

I'm pretty sure that Phase is also marketed by Proctor and Gamble as a fabric softener.🙃

[@bruuuuhhh5918]

I cannot help but wonder what it would be like for you to actually meet bbq Jesus! What a conversation that would be! 🤔

[@SmokeTrailsBBQ]

Never meet your heros as they say

[@johnandrasko9720]

I mean my BEST brisket I let rest with straight melted garlic butter. I’ve been chasing that brisket ever since

[@rayellis1811]

Possibly butter flavored crisco. Or butter flavored popcorn oil.

[@jamesfletcher1178]

PLEASE PLEASE. Tell me where you got the BBQ Jesus poster. I live here in Austin and I love love Franklin BBQ. I have been trying to duplicate that brisket for a year and a half.

[@samoanstunna32]

What are you using to hold your briskets for 15 hrs?

[@Fred-F4]

very very interesting! this is almost like openning doors if heaven to masses! Thank you!

[@SmokeTrailsBBQ]

Glad you enjoyed it!

[@All2Skitzd]

Wet age brisket in the bag for 14 to 40 days in refrigerator. Texas Monthly, the publication that rates Texas BBQ said he does this on the 1 year brisket article

[@bradgalliford]

would you use ghee clarified butter with tallow ?

[@benmusgrove4956]

I've watched 2 videos from Harry Soo, did a briskets side by side experiment, one with tallow injection and one with lard injection (flat only), (both still using tallow in wrap). On both occasions he claimed that the lard injection was better, he claims pork fat is king. Could lard injection/ tallow+ghee butter blend in wrap be a good x3 combination, if you are into the idea of injection that is.

[@ditryn]

I have been using Wagyu Tallow on mine for a couple years now, it also produces amazing Smash Burgers and Philly Cheese Steaks. Tried introducing it to my elderly Uncle who prefers Moose or Caribou over beef, he is from Fairbanks Alaska and pretty much a hardcore bad ass. He said you ain't putting that crap in my Moose burger I have the best burger grind in Alaska. Six months later he called me up and said "Man you were right" where can I get some more of that?

[@tonyzukauskas1068]

Could it be a beef tallow/bacon fat combo? Have you ever cooked the same brisket that Franklin gets? Not sure who his supplier is, but I thought I heard once it was Creekside Farms or something like that. Your videos are excellent!

[@johnd4637]

Did you dry brine with salt? Wonder if 24 hr brine with this blend/ tallow mix

[@SmokeTrailsBBQ]

Yes it very well could!

[@jmantwild9373]

Please try to make a brisket with guga's natural MSG mix.

[@The_ZenTex]

Wish I could have met you when you were down here! I ain't too far from Franklins :) I think its the addition of butter. he tends to throw it on everything else!

[@purpleheartbbq576]

I appreciate the dedication and obsession lol

[@tonydavila2606]

What if it was all a big accident and their briskets are inconsistent or cross contaminated but your extended experiments are helping them make their briskets better

[@SmokeTrailsBBQ]

That crossed my mind. What if the flavor profile depends on whatever fat, flavor and oil is in the turkey, ribs, sausage etc that the meat cutter is putting on your platter.

[@andrewpope204]

You make some killer briskets! I think it is tallow and salt.

[@Jolley86]

Sounds great Sir, I’d be careful with the fake butter and only consume in small quantities. The soybean and sunflower oil will cause your tube steak not to firm up properly. 😂

[@SmokeTrailsBBQ]

Haha it's not stuff I would normally even think of consuming but it's for the sake of science. I'm sure it's OK in moderation

[@timbunt8092]

Very interesting! We appreciate your research!

[@joshuavianes255]

I would love to know what Aron thinks of all these videos by everybody experimenting make briskets to be like his.

[@SmokeTrailsBBQ]

Well, he's an accomplished celebrity pitmaster with nothing to prove. It's likely he doesn't think about it at all haha

[@ShipMonster]

Look at you go. Keep it up!

[@SmokeTrailsBBQ]

Thanks! Will do!

[@Coronadosergio055]

Smoke trails Bbq Joint 😎 Think about it

[@SmokeTrailsBBQ]

Oh my lord. You know I've fantasized about it but the prospect of being away from family and grinding to grow a restaurant business isn't super appealing to me. I like being a youtuber and backyard bbq guy.

[@Coronadosergio055]

@@SmokeTrailsBBQ Go for it! You have a lot of potential, i believe in you!!

[@CoolJay77]

@@Coronadosergio055 Steve is right, running a restaurant steals away one's life.

[@VillanuevaMedia]

BBQ Theory maybe you were just hungry after waiting in line for so long and psyched yourself into thinking it was that good? 🤣

[@mattbenskin538]

You forgot the most important ingredient... he is BBQ JESUS

[@1tr1ck]

The answer is most likely alot more simple then you may think

[@SmokeTrailsBBQ]

Maybe!

[@1tr1ck]

My fri3nd did it ever occur to you that universe may not want you to find out. You may rise well above BBQ jesus. But if u discover the answer. It may kill bbq for you all together. Channel stops. U may say it wouldn. But nothing is certain in this world. Their is a reason u dont know the recipe. Think about it

[@SmokeTrailsBBQ]

@1tr1ck if the secret is that his briskets are made of the ground up hearts of orphan children then maybe, but anything less crazy than that I think I'll be OK with.

[@CoolJay77]

@@1tr1ck I was thinking the same LOL. I was going to suggest he orders a frozen Franklin's brisket, then him making his best recipe brisket, freeze them both, and place them thru an identical re-heating process, then have family and friends do a blind taste test. If his gets to be proven superior, his quest for a better brisket, which seems to be the mission of the channel, might come to a halt! Who knows what will be next, he might shave, and start a channel making cup cakes. We don't want to see the channel to come to a halt.😁

[@Justin-qt4ff]

Harry Soo has been using Parkay on his bbq for years

[@garbageman18]

Nailed it

[@SmokeTrailsBBQ]

Thanks!

[@toddobs]

Put some Montreal steak seasoning on brisket on meat side

[@arturos.3973]

Awesome content!

[@Captain_Hampton]

You now have to go back to Franklins and just get brisket for scientific purposes.

[@SmokeTrailsBBQ]

If they let me back in

[@chucklobster]

I gotta ask. What are you holding your briskets in that it'll hold for 15 hours? Looks like a freezer but I assume you would need to add some heat to last that long. Do tell! Love the videos, btw.

[@SmokeTrailsBBQ]

It's an old decommissioned freezer chest. Sous vide machine in the bottom heats a few inches of water that heats the entire thing with steam. Holds Lazer steady 150, holds up to 15 briskets, and cost me just a hundred bucks to make.

[@benjaminl3084]

Was very curious about this as well. Do you have a video on your holding methods? Also could I use an oven? Think mine comes down to 160. Last thing, do you pull around 200 and wrap right away then let the temp come down to 150 before putting in the freezer?

[@chucklobster]

I saw the video where you mentioned cutting a hole in an ice chest to insert the sous vide gadget. I'm tempted to do that since I already have the SV machine. But I'm also thinking about trying a "mini" space heater, and controlling the heat with a thermostat switch that turns power on and off based on probe temp. I'm not 100% sure this is safe though.

[@brucerogers3253]

Maybe use less tallow and you might get a butter hit

[@SmokeTrailsBBQ]

I think it needs a balance

[@palerider3800]

People have been trying to crack Franklin's code for years.Maybe someone should get a job there long enough to find out.I know he makes you sign a non disclosure agreement.But so many have worked for him then opened their own place.Until then keep guessing!

[@SmokeTrailsBBQ]

And I'm sure he switches things up all the time!

[@palerider3800]

@@SmokeTrailsBBQ If I had the recipe I don't think I would change it.Sounds like he has it down and to cook that many briskets,and other stuff,I bet it's probably pretty simple if truth be known.I don't know if his cooking class would give much insight to what he really does at the restaurant.I bet it has something to do with the tallow or whatever he uses in his spritz bottles.??? Keep up the good work!

[@8329kelso]

Is it possible that he(bbq jesus) has large amounts of leftover tallow from cooking those brisket? As such, this tallow would have smoke, rub, and s&p flavors in it. Like a loaded tallow. It would be a perk of making large quantities of craft brisket.

[@O-Heyguys]

Tallow mixed with salted ghee?

[@stealth916]

The 2nd brisket you cut, you took 2 slices from the flat and called one the point. Unless you have somehow mastered the art of cutting exactly between the flat and point, that dog wont hunt. Unless you did more cutting that we did not see, you basically had a single slice of brisket and called one half the point and the other half the flat. A rare miss for you, so I will allow it. But I really wanted to see you to take a real slice from the point and tell us how it tasted. Maybe this was just a video edit faux-pa but it was weird.

[@SmokeTrailsBBQ]

Just lost in the editing and i probably misspoke. When I was showing eating the point of the second brisket it was definitely a (perpendicular) point slice. Just didn't show slicing it

[@RandomInternetPeople]

Excellent work Young BBQ almost Jesus! Definitely seems like you're heading down the right path. FYI Chud mentioned you in one of his last videos with an experiment idea he said you should try. Check it out?!

[@SmokeTrailsBBQ]

Thanks! Which video?

[@richsu3546]

Clarify butter blend, how about trying to inject it instead😅

[@holymolibbq]

I like cooking my steak in butter…why not

[@spiroskakkos3455]

I think is Ghee

[@j0.ZEF-Who]

lets get it

[@nathanfavors2048]

I think you should make your own tallow instead of using the Wagu tallow. My homemade tallow was much better than the Wagu tallow

[@brianstauffacher]

👍👍butter popcorn oil! Sold on Amazon by the gallon jug. Insider tip

[@danielploy9143]

Worry about your self and not what others are doing.

[@MrCherrybottom]

I thought you were in Texas?

[@SmokeTrailsBBQ]

I've visited but I live in Canada.

[@smergy64]

@@SmokeTrailsBBQ Where in Canada did you get the tallow and phase oil from?

[@SmokeTrailsBBQ]

@@smergy64 I make my own tallow. Got the phase oil on Amazon.

[@Bouje411]

Try duck fat

[@raymondsalinas8346]

Msg

[@SmokeTrailsBBQ]

No it's not msg. I did a video on that

[@JWFas]

I doubt cost is one of Aaron's primary motivations. The dude charges $34/lb for brisket, and people are foolish enough to pay it.

[@SmokeTrailsBBQ]

The prices were pretty on par with all the other bbq joints I went to in Austin. It's tough to compare a celebrity/tourist destination with a bbq joint that caters more to locals.

[@CoolJay77]

Foolish? Restaurants often operate at, or around 33% food cost, even with that, the overall profit margins are not great.Even in most parts of the world. Charging aroind $30/lb for briskets plus or minus couple bucks is the going price at most restaurants. It is quite reasonable to do so. The restaurant business is super competitive, otherwise the prices would be much higher.

[@chrisdragnet722]

Could we leave Franklin’s recipe alone, create your own, and stop being parasitic to his brand? The whole crack the code mentality is silly. Enjoy it and let the “mystery” just exist.

[@SmokeTrailsBBQ]

Yes! Thank you for being critical! Here's the truth: I'm personally interested in the answer to this.

[@dwaaziwaazi]

@@SmokeTrailsBBQ what’s next, momofuku pork buns? 😊

[@blackboy424]

sigh... another 6 months drop more vids with Franklin in it. Just leave the man and his ways alone smh...

[@wmrrock]

I like your channel - but I think you have a very unhealthy infatuation with Franklin BBQ.

[@ctt4811]

What about “smoked” tallow? Love these experiment vids

[@Meatdaddy58]

Wait til Franklins BBQ closes and at night, go thru the dumpsters and let it reveal the boxes or containers that hold the secret. When you see it, you will know. lol

[@8329kelso]

Yeah, unless he puts extra stuff in the dumpsters to throw people off. Bbq Jesus is always one step ahead.