Is THIS Franklin's SECRET BRISKET RUB?

I descend deeper into madness trying to find out what makes Franklin BBQ brisket so delicious.
Sources Cited in video:
Article: www.texasmonth...
Mad Scientist BBQ Videos:
- • Hidden in Plain Sight:...
- • Texas Top 10 Brisket S...
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[@BrianF.1969]

My local HEB sells the Franklin seasoning. I'm going to give it a try after seeing your video with maybe a bit of extra salt added. I do an overnight brine on my briskets.

[@SmokeTrailsBBQ]

It's pretty good

[@coastalbendman]

Thanks for testing this! This was a very enlightening video.

[@SmokeTrailsBBQ]

Thank You!

[@The_table_242]

Would love to see a vid on your “sous vide” hot box!

[@SmokeTrailsBBQ]

I mentioned how i built it briefly in my "texas bbq secret" video a while back

[@The_table_242]

@@SmokeTrailsBBQ thanks!

[@rob5724]

I would love to see a video on different "extra" rubs, you know the ones they put on their briskets other than just SPG. Especially the Texas circuit. Goldees, Meat Church, Hard Core Carnivore, and Zavala's to name a few. Then you could possibly put them up against Franklin's rub.

[@SmokeTrailsBBQ]

Great idea! Does Goldees and Zavala have a pre-packaged rub?

[@rob5724]

@@SmokeTrailsBBQ yes they do, you can order them from their websites

[@ctt4811]

Bbq detective work coming together! Great work

[@SmokeTrailsBBQ]

Thanks !

[@russellridge8623]

Who cares. Not that special. Just tourists and hipsters waste time standing in line.

[@brisketwizard8004]

Looks like you decided to test out my suggestion on your last Franklin secret ingredient (MSG). His BBQ Spice rub ingredients probably contribute to the positive reaction with the MSG test strips. Keep searching!!

[@SmokeTrailsBBQ]

Thanks Man! Haha a bunch of people mentioned it and I was like "wait a sec, I have that rub in my drawer"

[@christopherday210]

That dry brine matters....Trust me. Also the Franklin Seasoning interest me as well. I use SPG and Mushroom powder currently, and I dry brine the salt portion the night before the cook. Works every time. This could be and upgrade tho...

[@PerthLuxury]

Buying 6 of the 11.5oz shakers before they run out and people start being greedy flippers on ebay....

[@SmokeTrailsBBQ]

They're sure to get used!

[@thomascee]

Love this detective series 😂😁 Thanks so much, I cooked my first Brisket for a Christmas party this year and everyone was floored. All thanks to you. 190 then 150. Hope you enjoy making the content because it’s sure amazing 🙏🏽👌🏽👌🏽

[@davidr8895]

Good video! I plan to try the dry brine method with Franklin's rub for New Year's. Question: do you let the dry brined brisket come to room temp before going on the smoker, straight out of the fridge, or does it matter?

[@jdfhon]

Hmmm… is it possible they are wet brining it like a turkey then smoking? Might account for the saltiness that pervades through the meat. Seems like with a wet brine you could also add citrus flavors to account for the acidic notes? Just guessing and musing at this point. Keep up the great work, my stomach thanks you!

[@SmokeTrailsBBQ]

I doubt it. Too messy for so many briskets but it's possible.

[@calebniederhofer6529]

Franklins store rubs are the worst, that I have ever tried. It is that bad. I am pretty convinced that it is not at all the same stuff, that he uses in his actually at his Austin restaurant.

[@SmokeTrailsBBQ]

I think he changes things up quite a bit from time to time.

[@mowas8620]

Nice to see someone break it down while still keeping it entertaining. That 24hour brined one looked amazing

[@SmokeTrailsBBQ]

Thanks it was great!

[@garethstruivigdegroot4837]

Interesting you stopped at 190, I re-watched that part because I wasn't sure I heard correctly. It was still great without hitting 200?

[@SmokeTrailsBBQ]

Yep, I go to 190 with all my briskets. long hold finishes them off perfectly.

[@furnace2832]

Salt and pepper guys are the like the fake nattys in the fitness industry. #liverking

[@SmokeTrailsBBQ]

Lol!

[@CoolJay77]

I had been waiting for this comparison for years, at last it has been done! The difference is quite significant in your experiment, unless such as you have stated the brisket could have been different. The general recommendation to salt meat, is 0.5% by weight, which comes to around 1 teaspoon Diamond Crystal Kosher salt per pound of briskett. People who like their food salty, had told me before they like saltier than that. I usually go significantly higher in salt.

[@SmokeTrailsBBQ]

I have wanted to make a "should you brine your brisket" video for years and I think I did brine a few briskets in videos a few years ago. Problem is I got so much hate for doing it, I decided it wouldn't be of much interest to people. I think things in the BBQ world have changed enough now that people are more open to new ideas though. I'd like to do a video in the future dedicated just to the best way to brine brisket. I agree with your .5% rule of thumb. Problem is it's easier to get that accuracy with wet/equilibrium brining. With dry brining it's hard to know exactly how much salt is getting into the meat over what period of time. If I cover the brisket with 1 teaspoon per pound, lets say 12 teaspoons, there's no guarantee all that salt is getting into the meat. Some of it falls off, mixes with the liquid that pools in the tray etc. Other issue with brining is during the long hold the temps are so low for so long that the meat is effectively getting brined a second time, and brining happens even faster when the meat is cooking, so getting "salinity" right will take alot of trial and error and testing I think. Just getting my thoughts on paper here, thanks for all your great comments and ideas man!

[@CoolJay77]

@@SmokeTrailsBBQ Good points. When dry brining, I wonder whether rotating the brisket midway could help. We rotate meat when dry brine curing, I suppose we ought to be doing the same for brining with just salt. I also go heavier in salt on the fat cap, cause my understanding is that the fat absorbs the salt much slower. (Per Meathead, when addressed him the question during one of his podcasts.) It has been one of the reasons I dry brine. I usually leave the fat cap up, perhaps I ought to rotate part of the way. However I also inject my briskets with melted lard or tallow mixed with salt, (Also often with the addition of gelatin powder, per your experiment from the past) That ought to take care of the issue of permeability of the salt into the fat cap.

[@CoolJay77]

@@SmokeTrailsBBQ BBQ jesus just uploaded a video smoking a tenderloin, he dry brined at 1.52% plus a sprinkle of some crunchy salt after carving.

[@soumynonareverse7807]

Very interesting, though I wonder, why don't you use the full length of your knife blade? Also, what can you do with SP or SPGMushroom rub (maybe dry brined) to make it a lot easier to replicate this if you don't live in America and therefore can't get the original rub?

[@SmokeTrailsBBQ]

I guess I just suck at cutting? Yes! I'v been getting requests for a copycat rub. I'll look into it

[@gregwilliams2066]

Harry soo has a rub for beef that also uses a shitake mushroom unagi in it

[@soumynonareverse7807]

@@gregwilliams2066 could you send me a link. I know some of his videos, but you'll have the same problem: I don't live in America and I can therefore not buy it as easily

[@kylehains2210]

What is your holding chest?

[@SmokeTrailsBBQ]

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

[@theraxis]

Some sort of saline injection is my guess for the extra salt hit in Franklin's. I'd go with ghee or clarified butter mixed with the tallow but it's TOO COLD TO SMOKE HERE so I'll leave it up to you, haha.

[@SmokeTrailsBBQ]

Haha yea I smoked these briskets in -40 weather believe it or not. it sucked. I'm experimenting with tallow/butter blend right now. i.e. the butter/margarine blends. Also want to start experimenting with different types of brining

[@theraxis]

Well shit, guess I don't really have an excuse 🤣

[@wpgjets2011]

The “brisket rub” shaker simply says pepper and salt . That’s it. So ‘frankly’ that’s a rip off … if he has other ingredients in there than it is so minimal it won’t make the ingredients list

[@jasonanderson2822]

The tallow gets rid of the salty flavor. They r using apple cider vinegar and maybe Alittle tallow

[@canonman223]

Does the BBQ spice rub have enough pepper? I didn't see it listed in the ingredients.

[@SmokeTrailsBBQ]

I don't think it has any

[@canonman223]

@@SmokeTrailsBBQ I can’t imagine brisket without some black pepper.

[@SmokeTrailsBBQ]

@@canonman223 I just add extra

[@erictriplett33]

Love this video and love your experimentation and thought process. As an engineer who also loves meat my heart is warmed! Also nice to see you giving love to Jeremy Y's great channel as well! Have a great Christmas and New Years!

[@jmantwild9373]

You should try a brisket with the natural MSG mix that Guga made. kzbin.info/www/bejne/qXaWlYx5pc2saK8 I just made a brisket using 2cups freshly ground black pepper,1cup salt ,1/4cup garlic powder,1/4 cup onion powder,and 1/4cup MSG. For the binder I used Worcestershire sauce, and I also used it to spritz the brisket. It was really good. 😊

[@SmokeTrailsBBQ]

That sounds amazing! I'll check out the video

[@jmantwild9373]

@@SmokeTrailsBBQ wow never had a KZbinr reply to me. Thanks!

[@jmantwild9373]

@@SmokeTrailsBBQ I almost forgot to tell you that I took all the fat that I trimmed off and put it in a foil pan and placed it under the brisket. It rendered down and at the same time caught all the drippings from the brisket which I then used to add in the rap. also I drizzled it over the finished product.

[@cj2282es]

I re-watched your video from a year ago about the most common brisket mistakes. Mistake #27 was using too much salt in the rub. You actually gave an example (bad example) of someone salting the brisket and then adding a rub with salt in it as well ("double salting"). But here in this vid, you apparently "double salt" this brisket and it turns out great. Should I be worried to try this? Thank you, btw, for all the great videos!

[@SmokeTrailsBBQ]

When dry brining I find alot of the surface salt goes into the meat so a second layer is needed to get the exterior to the right saltiness.

[@MrBtown101]

I would like to see a comparison video using the dry brine method using the franklin rubs, and your regular spices (lawry's , salt, pepper etc...). It would be interesting to see other peoples opinions on the saltiness level. I live up in Canada, so getting access to the franklin rubs would take some time for shipping.

[@theraxis]

All you need for a dry brine is salt, nothing else (besides some chemical in Chinese five-spice mixes, can't remember the name offhand) will penetrate more than a couple millimeters into the meat. The only thing after that which would affect the saltiness would be how much salt is in the spice mix.

[@SmokeTrailsBBQ]

I think Mad Scientist BBQ did a similar test but not for dry brining. Could be interesting to try.

[@billchopko6264]

You might want to check this out. 'Watch "BBQ with Franklin - Smoked Turkey | How to Smoke a Thanksgiving Turkey" on KZbin. He says he likes a butter blend and the value of a long dry brine

[@SmokeTrailsBBQ]

Thanks I did see that! It's another piece of evidence for sure. I'm testing it out in an upcoming vid.

[@BigAlsBBQ]

Fantastic video. I really enjoyed how you broke down BBQ jesus’s brisket by taste & then used that knowledge to recreate, well done

[@SmokeTrailsBBQ]

Thanks Al.

[@oso8595]

Do you think a 48 hr dry brine would come out better?

[@SmokeTrailsBBQ]

Not really. I don't think dry brining in advance really adds much based on recent experiments I've done. I just season an hour before smoking.

[@oso8595]

Oh ok. Because on the video you said that the 24 hr dry brine was way better

[@SmokeTrailsBBQ]

@@oso8595 That particular brisket was yes, but like I said in the video, could have just had more salt on that slice, better marbled brisket, cooked to a better tenderness than the other etc. Currently I'm not sold on brining in advance based on some more recent tests I've done. I've found that a 12 hour cook + 18 hour hold is more than enough time for a brisket to "brine". Salt continues to diffuse into the meat during that long cook time. so I just apply the rub an hour before it goes on the smoker. I've also found that too much brining can actually dry the brisket out so I take it easy on the salt nowadays. Maybe i'll change my view again when I do more testing but that's where I'm at right now.

[@summonedfromhell]

Around what temp is your smoker cooking at

[@brandtmiles2373]

Have you tried recreating the Franklin rub with similar ingredients? Would be very curious to see the ratios and how accurate you'd get because I'm guessing you'd get pretty darn close.

[@SmokeTrailsBBQ]

Great idea Brandt! I have with Lawry's and was able to get really close. I think this would be more complex but I could try my hand at it. I think all I'm missing from my spice rack is mushroom and tomato powder.

[@oso8595]

Knorr tomato bouillon

[@jeanku]

I'm trying to recreate as we speak the rub in order to dry brine the brisket too, I'm not currently in the States so it's hard to get a hold of products, plus I like making my own too.

[@jeanku]

@@SmokeTrailsBBQ I dehydrated 8 tomatoes for 8 hours at 150F, and they were the perfect consistency to grind into powder/spice.

[@SmokeTrailsBBQ]

@@jeanku that's a great idea! Seems alot cheaper to make your own

[@josephstulec8247]

Great video as per usual!! Question, do you think the dry brined brisket was saltier because it got an extra coating of rub right before going on the smoker or would you say the dry brining process was the factor that made it saltier? Thanks

[@SmokeTrailsBBQ]

The extra layer was a factor but I think it was from brining it

[@Jonville13]

6:30 relax are you trying to milk the juices or what

[@THutch556]

It could be a spritz adding in some salt during the cooking process. But I think your not adding enough rub. These places hit them hard with rub. I’ve seen places dip them in a tub of rub, and many put a blanket like layer the rub on etc. May just need to go much heavier. Watching you season the briskets I thought it looked light. Now with that said, it could be anything also.

[@NateF34R]

you should try the saran wrap instead of aluminum, does the same concept! lmk how it goes !

[@SmokeTrailsBBQ]

I've used it for reheating but never holding. something to test for sure!

[@nicholasstclair6884]

What about a possible wet brine?

[@SmokeTrailsBBQ]

Yea that crossed my mind

[@nicholasstclair6884]

Too me, that would explain the salt level you experienced….could wet brine for a day or two, then dry on a rack for another day. Thank you for your videos! I’m a professional Chef with no experience in bbq. You have made the learning curve quite a bit easier.

[@RaleighSmoke]

Great stuff! Merry Christmas!

[@SmokeTrailsBBQ]

Cheers man you too!

[@adolfmuhweenie186]

I personally think if Franklin is dry brining.. that is over 100+ dry brining briskets every day.. that seem to be alot of work and salt! Also, you have to be careful with dry brining.. it can turn your brisket into a roast beef or corned beef kind of meat if it goes too long. After visiting Franklin in the past I was less impressed with his brisket to be quite honest. It was very salty, tasted pot-roasty, fat wasn't fully rendered and not very smoky at all. Maybe I hit it on a bad day??.. but, the pulled pork was the best with pork ribs being a second. Just was very disappointed when I tried the brisket. Love your channel and your upbeat delivery on every thing bbq!

[@SmokeTrailsBBQ]

It's either dry brining or adding some salty liquid when it's wrapped.

[@erichoffman5571]

As usual another great video. With so much product being cooked every day, don’t you think injecting would be more efficient ?

[@macEboy]

Another extremely well-explained and thoughtful video. Cheers!

[@SmokeTrailsBBQ]

Thank you!

[@WillGowKelowna]

Time to come up with a Smoke trail Canada North rub

[@SmokeTrailsBBQ]

Yes!

[@michaelstewart9366]

Try a ghee butter wrap and lard wrap. I wrap in lard. But trying ghee butter tomorrow

[@SmokeTrailsBBQ]

I tried ghee, it was amazing. have not tried lard yet but will in the future

[@jimwalsh77]

Why not try injecting with straight MSG and dry brine with the “red” Franklin’s rub on the outside? Might account for the internal slices being more “salty” than simply the dry brined version without being too extreme.

[@bullparnu7434]

So I bought the Franklin bbq spice rub then. I’ve got a cape grim brisket wet aging in the fridge atm. January 13 will be the day I follow this exact recipie. Can’t wait mmmm… Brisket

[@SmokeTrailsBBQ]

Let me know how it goes!

[@bullparnu7434]

@@SmokeTrailsBBQ will do. Keen as

[@VillanuevaMedia]

@@bullparnu7434 how did it go

[@petergriffinson1907]

Is the one label “brisket” rub actually just salt and pepper?? I’m think about buying the bbq rub if the brisket one is just S&P.

[@toddobs]

Harry Soo competition beef rub has that mushroom powder in it

[@SmokeTrailsBBQ]

Nice, you know which video? I'll need to track it down

[@frank_osuna]

Try Lawry's in the Tallow.

[@LakerTriangle]

Got my 1st Brisket (Prime) trimmed and in the fridge now dry brining...Gonna be cooking it in just a bit for a Xmas Eve dinner. Of course I'll be using your long hold method for n00b perfection. Merry Christmas!

[@MrBtown101]

Did you just dry brine with kosher, or a whole rub? I also use his pull and wrap at 190 with the long hold, its never failed.

[@LakerTriangle]

@@MrBtown101 I'm trying a Prime Rib rub because I want it to be less BBQ and more of holiday type seasoning...Smoker heating up now. Gonna do the pull at 190 too and let it rest at 160 till we are ready to eat tomorrow.

[@SmokeTrailsBBQ]

Cheers man merry Christmas!

[@oso8595]

Do you wrap or cover when brining

[@llemmon]

Isn't it just salt and pepper?

[@SmokeTrailsBBQ]

Perhaps in the past but not recently. Aaron's been interviewed and said it's not just s&p.

[@llemmon]

How do you rate it?

[@IceMan-cp6ep]

They type of oak he uses is important, can't just use any wood

[@VillanuevaMedia]

You should try purchasing a mail order Franklin brisket from gold belly.

[@FelipeD55]

I’m glad you adopted the dry brine method. Such a better product!

[@SmokeTrailsBBQ]

Yea I'm liking it alot so far.

[@ricksulzer7056]

Another great video. As I mentioned in the last Franklin video. Test duck fat in the wrap.

[@SmokeTrailsBBQ]

Great idea! Have you tried it?

[@ricksulzer7056]

@Smoke Trails BBQ I have not, but I recall a video years ago where Anthony Bourdain claimed Franklin used it. That could be the other texture you picked up on.

[@blipblopride9024]

Are you going to try adding Mayo to the tallow during the wrap?

[@SmokeTrailsBBQ]

Had not thought about that

[@Kihidokid]

Everyone is focusing on the seasoning but no one is focusing on the spray

[@SmokeTrailsBBQ]

I just don't use alot of fancy sprays, just water. I've heard rumors Franklin's uses Worc. sauce, beef base, pickle juice etc. in the spray but I have no way to know what's true. I'd have to A/B test every single spray individually. Maybe something for a future video.

[@texfx4405]

Beef stock is salty, try adding it with the tallow

[@SmokeTrailsBBQ]

Good idea. or just straight salt could do the job

[@tommyroberts867]

So their brisket rub they're selling is not what they're using? Guess I bought the wrong rub

[@bradjohnson619]

Maybe Franklins is using table salt instead of diamond kosher?

[@SmokeTrailsBBQ]

I think so. Def not kosher

[@SmokeTrailsBBQ]

Yes I think so. Something smaller grain than kosher

[@BigcatBBQ]

Has a former bbq restaurant owner near Austin I can tell you to go about 50% more on the salt/pepper. Allow it to “brine for about 14 hours or so.

[@SmokeTrailsBBQ]

Thanks Man! That's the conclusion i'm arriving to after alot of trial and error. Wish someone like you just told me in the first place lol!

[@oso8595]

Have you tried longer ?

[@tonydavila2606]

Not as salty might be perfect for a home brisket where you eat more compared to a restaurant

[@SmokeTrailsBBQ]

The dude at the table next to me ordered like 5 pounds of brisket so I dunno if that's the case lol

[@gd3design63]

@@SmokeTrailsBBQ 🤣

[@slideoff1]

you Da Brisket King!

[@SmokeTrailsBBQ]

Thanks Man!

[@TylerDurmanMKT]

I think you’re onto something with the dry brine. I remember watching a video of Aaron Franklin saying it takes 44 hours of labor to make a brisket and I remember thinking that can’t just be carving, smoking and resting it. kzbin.info/www/bejne/nJXTqaJ5pt6ka7s

[@MrBtown101]

with his comment, the dry brine is 100% added to the "44 hours". It also begs the question "how come we never see it happening?". There are tons and tons of prep videos of franklin BBQ, but we never actually see, or hear anyone say "now this sits in the fridge for 24 hours" etc... I wonder if he adopted this method recently.

[@SmokeTrailsBBQ]

Yea there must be some brining time in there!

[@SmokeTrailsBBQ]

Yea even with a 15 hour cook and 15 hour rest/hold there's still 14 hours unnaccounted for. doesn't take that long to trim.

[@SmokeTrailsBBQ]

Although I could see it if he's just lumping in the whole time it takes all his staff to trim all the briskets which could be hours and hours for 100+ briskets

[@CoolJay77]

@@SmokeTrailsBBQ I had posed the dry brining question to Mauro "Max" Chiefari (Texacana BBQ) who is a BBQ consultant but used to be pitmaster at Franklin's, he said BBQ restaurants dry brine ahead of time for reason of convenience. He did not have the answer whether it makes a difference or not, he suggested I run my own test. At last, Steve did run a test.

[@miker7920]

Odds are high they extract their own tallow from all the trimmings, so it would have a small amount of meat mixed in as well that would definitely add flavour.

[@SmokeTrailsBBQ]

Makes sense!

[@ChintzySwine]

Umami is coming from the Worcestershire in the spray

[@SmokeTrailsBBQ]

That's what I keep hearing. Do you know if franklins uses it in their spritz? Need a source

[@ChintzySwine]

I cant confirm it but it seems to be standard practice. If the spray is dark it likely has it. Also noticed that they use it at Terry Blacks. Doesnt need a lot just mix a couple ounces with some ACV, add water if you spray often.

[@johnjohn722]

Now I need to try this!

[@SmokeTrailsBBQ]

The dry brined one was amazing!

[@Fred-F4]

Excellent video!

[@SmokeTrailsBBQ]

Thank you!

[@ShipMonster]

Good work

[@SmokeTrailsBBQ]

Thank you!

[@garytingler3222]

Great information !!!

[@Fred86]

Try popcorn butter

[@SmokeTrailsBBQ]

interesting thing to try for sure? how'd you come up with that?

[@Fred86]

@@SmokeTrailsBBQell you said “oily buttery” I figured popcorn oil ,which is highly likely haha but I’ll give it a try my self ,it might come out good , I have yet to try Franklins , I’ve been to several different spots in the Austin area and even Snows , I’ll have to make it one day to see for my self

[@mikecitizen2125]

The 24hr dry brine is the key! I started doing this a few month ago. The SRF gold is used was competition worthy according to friends who compete. Love your channel Smoke Trails.

[@SmokeTrailsBBQ]

Thanks man! that's a great compliment from comp people! I think most people in comps are using SRF or some other wagyu/angus cross briskets these days.

[@stewgilbert4090]

Salt pepper and apple and pecan wood works just as well. 250 low and slow. Sometimes I inject beef broth and its moist as hell

[@SmokeTrailsBBQ]

I inject for comps and it turns out great. Injecting with the long hold doesn't work so well though. Turns it to jerky

[@stewgilbert4090]

@@SmokeTrailsBBQ I dont inject to much because yes your right on the jerky.

[@DerbyBandit]

Bro u aboutta get sued 🤣

[@stewgilbert4090]

I take mine out at 150 155. 190 is overcooked in my opinion.

[@justinarnold7840]

That’s just not how brisket is done

[@stewgilbert4090]

@@justinarnold7840 sorry bro have never had any complaints. You do yours however you want .

[@djbone604]

@@stewgilbert4090 then follow your own advice. If he does his to 190 so be it. You do you and don’t comment. What’s your YT channel again?

[@stewgilbert4090]

@@djbone604 I can comment if I so chose to. Freedom of speech.

[@SmokeTrailsBBQ]

You pull at 150 and hold it for 15 hours, cook for 12 hours at a super low temp, or ...? Interested about your process