I Cooked a Brisket While Waiting in Line at Franklin Barbecue

[@MadScientistBBQ]

Important note: I called and asked if I could do this beforehand. Aaron was enthusiastically on-board with the idea. Cooking a brisket while waiting in line wasn’t trying to one-up him. Instead it was to highlight the difference between getting a brisket finished and perfecting it.

[@davidmarshall8628]

Nobody here thinks you would pull a "dick move" of that nature. I just got a kick out of the Terry Black's shirt.

[@ZmannR2]

No explanation necessary lol

[@tucsontim8841]

Mad props to you for cooking your own while wearing a Terry Black’s BBQ tshirt at Franklin’s.

[@bradbakove2644]

Class move, Jeremy, showing respect to the guy who is arguably responsible for the resurgence of interest in Texas BBQ across the country. Thank you Aaron and well done Jeremy!

[@mikeburgess7372]

And first ever doing it. Epic mad sci!

[@Prodigalzson]

Cooking a brisket, in a line outside of Franklin's, while wearing a Terry Black's T-shirt. Then Aaron comes to try it. Coolness personified.

[@wantapgt]

😂😂😂😂

[@rayabi-nl7qp]

I was thinking the same thing. Someone needs help

[@fusion210]

Aaron once again comes off as a class act.

[@kiddynamite2700]

Or total disrespect lol

[@eliasjoe]

Says more about Aaron Franklin, all of it good.

[@lyleswavel320]

Neat how Aaron wasn't all jealous or concerned about competition, I reckon he believes in his product

[@MadScientistBBQ]

Definitely does

[@DickNasty480]

No smoker or cooking method can replace the amount time a brisket takes to render it's fat and absorb the smoke into the meat. I have no doubt this barrel smoker was useful in cooking the brisket in a shorter period of time, it is the flavor and tenderness you get with a long, slow smoke from going 13- 15 hours.

[@mathlover2299]

'competition' Not hating on the scientist but....

[@christaylor9095]

Yeah. He really seems a legit good guy who enjoys other people's success.

[@Brandondrumkc]

It's like when one of the day shift strippers subs in on the weekend.

[@laxdfns]

I am convinced that the way Aaron walks and talks makes him the Goldblum of BBQ

[@charlielawton2109]

Brisket, uhhhhh…..finds a way

[@AlphaMachina]

He's like if Jeff Goldblum and Steve-O had a baby.

[@Howiedog88]

The owner of Center Point BBQ in Hendersonville, TN really reminded me of Goldblum, really cool guy

[@cry_now_laugh_later]

@@charlielawton2109 now that is one big pile of brisket

[@DDWASH9595]

I bet he let you cook that brisket just so he can say “ I’ve had a guy cook a brisket whilst in line “ 😂😂😂

[@takeflight4666]

LMAO TRUE

[@jamiebruner8463]

Because it's okay to like both!

[@Pikachuwhichissurprised]

@Repent and believe in Jesus Christ What does that bullshit have to do with good brisket?

[@andersonfuller]

Free publicity

[@brianwarren2202]

Aaron Franklin was a good sport to let you do this video, I imagine not everyone would let you do it. Good video

[@MadScientistBBQ]

He was a good sport about the whole thing.

[@Randizzl3]

I agree, awesome community!

[@way2kul4any1]

For Aaron, it's free advertising.

[@Randizzl3]

@@way2kul4any1 yea because he needs it…🤣😂🤣😂

[@KennyKetchum91]

@@Randizzl3 Just about to say that. Yeah I don't think he needs any advertising considering people wait hours to get in lol.

[@simonhimself1]

Aaron know's he's the champ (in a humble way) so he's not "scared" of a video like this. He even teaches people how to make brisket like him for free on youtube.

[@MarkB3h]

Jeremy, I'm smoking a brisket this weekend and I owe you and Aaron big time for teaching me through all your excellent videos. I've been cooking for several years now with repeatable goodness. It's great seeing Aaron so gracious and humble as usual. Stopping at your table to try "imposter brisket" and having fun with the whole situation. Great job. Thank you!

[@jcrewguy123]

Your comment about "is it as good as I remember..." was spot on. My first time at Franklin was 10 yrs ago, and was just there again recently and it was as good, if not better than I remembered. (and I've developed a better "taster" as I've been cooking my own these last few years). Franklin is the standard we compare everything else to.

[@paulli2390]

I waited 3.5 hours back in the day. Enjoyed every minute of it because of the company. Strangers coming from far and wide. Great conversations. The food was phenomenal. I bought my first smoker a week later.

[@lamazejohnson4909]

Was there earlier this month. Waited a little over 2 hours on a Tuesday morning. Well worth it.

[@itmeurdad]

The premise alone is HILARIOUS! Aaron has always seemed like a really grounded dude, and thus just solidifies that.

[@TROYCOOKS]

I'm happy Aaron was cool with allowing you to do this cook comparison while waiting in line. I had to chuckle when seeing you with Aaron tasting the brisket and you were wearing a Terry Black's BBQ shirt!!! You Rock Jeremy!!! Cheers my friend!!!

[@VillanuevaMedia]

T roy glad to see you comment hope to see you upload soon.

[@jazzyrick]

Aaron with the cameo and being a good sport...love it!

[@WarChortle]

Only Jeremy could cook his own brisket at another bbq restaurant whilst wearing a totally different bbq restaurant's shirt. xD

[@davidsmith4559]

That's a incredible job on a 4 hour brisket. I don't see how you nailed it so well cooking it that fast. Franklin's is as good as it gets on ribs and brisket!

[@davidmarshall8628]

Rocking the Terry Black's shirt while cooking at Franklin. Gotta love it.😁

[@prateshramjohn]

Surprised he could walk with the size of those balls.

[@Drew-di6nt]

Why? They're not mortal enemies there's only one BBQ spot I know that throws shade at other BBQ spots and they're in Dallas and he has a youtube following.

[@takeflight4666]

@@Drew-di6nt 🎯

[@WarChortle]

Do those grates spin? could you just rotate the grate?

[@keithmaxon9510]

Finally having Aaron Franklin try your brisket . . . and it is this one :) Dude seems super genuine. Great video!

[@cronchy6163]

I love this, Aaron’s a good sport. I wasn’t convinced any food would be worth waiting that long in line until I went there - that brisket is just insane. Holy moly. Worth the trip from the UK for sure.

[@James_Edward59]

Lol did you eat right before you got in line? I would probably have to.

[@m.c.rodriguez28]

@ 3:45 Cooking outside doesn't produce smell or smoke? I'm confused.

[@Drew-di6nt]

Pretty cool to see it all come back to Aaron Franklin's BBQ. I remember when you first started alot of your techniques were from Aaron.

[@MadScientistBBQ]

For sure. It was basically the inspiration to get out and do it myself.

[@DanTraina]

There's lots of "noise" out in the bbq world now. This video was a breath of thin blue. Cheers

[@elipolancojr3219]

Aaron seems like one of the most chill dudes. He is other level in BBQ world and he just pops out can I try it? Franklins is a bucket list for sure!!!!

[@philipweeee]

In his book and pbs videos, Aaron pretty much lays out the whole process of how he does brisket, so there’s really no big surprises on how to make it like he does. You just have to put in all the work and hours and not mess up, which isn’t easy

[@ghankghank]

He absolutely does not reveal all his tricks.

[@TdSharp]

I would be telling the story for decades if Aaron Franklin told me my brisket was pretty good

[@DJ-fn3jm]

I went to Austin and waited in line at Franklins in 2012 or 2013. It was fun. Met some fun people and ate some great BBQ. I have no plans to do it again. Definitely worth it ONCE. not doing it again.

[@Disastrousmedia]

Jeremy is just out here doing side quests at this point 😂👍

[@RVSquaredSteve]

This was funny...love Aaron's confidence and good nature; most restauranteurs would "bristle" at this!

[@smokingfinns2681]

Awesome concept 😊 Most hot & fast comp cooks separate flat and point before cooking, takes a lot of cook time out of it. Finish temps are usually somewhere around 210-215. Also they get rid of all the external fat pre- or post-cook.

[@DreamPhreak]

You're right when you say that waiting in line is part of the experience. How often do strangers talk to each other at any other restaurant? When I was in line with my dad, we were talking to this family behind us. The man and his son were from Houston, and the wife and daughter were visiting from Germany. They were awesome to meet. Apparently his wife and daughter were flying back to Germany that night, but they told him that they want to try the best brisket in Texas before they have to leave, so there they were. Got in line at 11 and finally made it to the front of the line at around 1.

[@JohnCNewJr]

Aaron's a class dude - very friendly when we see him "out in the wild" around town. Always time to say "hey".

[@SmokingDadBBQ]

Love this on the road series you’ve been doing

[@brian_bielanski]

I love Aaron and his willingness to embrace stuff like this... I'm sure it helps that he knows his brisket is rockstar good. Aaron and Jeremy are great ambassadors for the BBQ community.

[@mdbizzarri]

The Pit Barrel could've done better with a slower cook, though I doubt it would ever be as good as a 12-14 hours. I love it for camping and same day smoke/eat. Interesting idea, and it's good to see Aaron willing to let in the "competition" smoker. Great video and idea!

[@scoobtoober2975]

New definition of slow food. Waiting in line. I've waited for one phone and one beer. Not many other things. I would wait for that bbq. One time i roasted coffee, brought it to one of the best roasters in the country. The barista brewed it. Gave it to the roaster blind and he said it was good. He didn't have to come over and tell me that at all. This was your day to have a similar experience. You didn't bring your proper offset brisket either. Then again i roast with a metal bowl and heat gun. Touche. Sweet bloom coffee. Andy is the best, humble guy in the business. Jeremy you have kept me in the bbq home game. The whole chicken is the best thing with your method. I never knew it could taste that good. Thanks!!!!!

[@gregmorris6604]

Not many people can probably say Aaron Franklin tried their brisket. Congratulations on a great idea. I enjoyed watching you try the ribs. I had the same reaction when I was there. His ribs alone are worth the wait in line. I can't wait to go back!!

[@xslash10x]

I would HAPPILY eat that 4 hour brisket. Looked insanely good!

[@globster222]

how does adding a single bar of rebar, above the brisket, slow down the cooking?

[@ri067953]

It's part of the ventilation design. Ideally you set the bottom vent according to your altitude and keep both rebars in so that it maintains a temp of 275 to 300 degrees. Removing the rebar will allow it to cook even hotter. Adding the rebar back will impede oxygen to the fire and bring the temp down

[@Darth_Stig]

The cajones this man has... "I'm going to cook a brisket outside of Franklin's, bring it in and wear a T.B. shirt while talking to the man himself". That is AWESOME

[@mikebowerstv]

FANTASTIC video! I agree 100% those who say they would never wait in line for bbq aren’t cooking brisket near as good as those joints with a line. Big difference in quality!

[@PubRunner]

It was awesome Aaron was onboard with this. I really want to visit his restaurant one day.

[@JoeyRetro]

Damn, dude even got the Franklin branded charcoal! Glad Aaron was happy to have you try this experiment outside his restaurant. I've never had a 4 hour brisket and I never will. Great work Mad Scientist!

[@richarddaley6403]

I've done a brisket on the barrel a couple times and it was ok. I've done a lot more on my pellet smoker and it turns out a lot better. Barrel briskets were done when I first started so I'm willing to try again. Instead of rotating the brisket itself, I just tuned the grate each time. If you need one done in a pinch, nothing wrong with it.

[@onephotoguru]

I've been to Franklin's a few times and I've also smoked many briskets on my PBC, except I control the temp on the PBC so it's low and slow and it usually ends up being a 10-12 hour cook to get the temp to 204. It's obviously not Franklin's but it's better than any briskets I've had in any restaurants in Northern California. BTW, for your followers...if you really want to try Franklin's but can't wait in line, you can buy a whole brisket to-go if you order it in advance (a week or two). Then you just go to the back lot of Franklin's and pick up your brisket. There was a park nearby and we just had our brisket there.

[@errk25]

I'm NorCal too and the only brisket I've had is out of my PBC. I keep the temps down too. Usually comes out pretty good and the family loves it. I've just always wondered how it compares though.

[@AndasBrown]

That line is no joke. Man is speaking facts. Can't wait to go back and visit again.

[@henryverniz7852]

Everything aside, it showed how possible it is to do have a rushed brisket for people who don't have time to wait especially if they have a drum smoker. It's just an outstanding bonus that Aaron was all in on this.

[@TheJerrydon575]

Franklin vs Goldee's, who wins strictly based on brisket?

[@nickmurphy9762]

hey there. Just wanted to say thanks a lot!... Just attempted smoking my first brisket on an offset. Your vids helped immensely, so thank you very much..

[@Cryogenic1981]

The most important takeaway from this video is what a low an slow cook does to brisket compared to a faster cook. It shows the differences perfectly.

[@Ralphman21]

What does the rebar do?

[@FernandoGonzalez-ke3bi]

One of your best videos ever Jeremy!

[@jcrewguy123]

Impressive to produce a 4 hour brisket that is even edible. Your skills shine thru.

[@Easy_Skanking]

I've cooked a 4 hour brisket on a Weber Kettle using Myron Mixon's recipe before. The cook took 4 hours and I let it rest for 4. It turned out surprisingly well.

[@juanalmanza3143]

Franklins IMO has the best brisket I’ve ever tried. I’ve only had it once and nobody I know would want to wait in line to try it again. The waiting in line and socializing is a cool experience too.

[@networkn]

Cool video. Says something about you and Aaron that a) you asked (which is totally in line with what I've seen of you and b) Aaron agreed and was supportive. I enjoyed this video a lot. Well done.

[@Kafka451]

Leather apron SCREAMS class........ love it

[@JM-fc9gm]

Just want everyone to know you can absolutely smoke a brisket at a much lower temp on a drum. My cotton gin drum gets down to 225-250 comfortably, but the overall purpose of a drum is hot and fast. Comfortable temp zone for a drum is like 275-300ish. That’s where it hums.

[@cattalkbmx]

Wouldn't expect it to be able to compete with Franklin's or anything else that cooked for that long, but that 4 hour brisket looked pretty good.

[@sinsofthesouthcooking7182]

How exactly does the rebar bar slow down the cooking process, just curious science behind it

[@Eissalovesyou]

Aaron seems like such a cool guy. I would live to eat either brisket.

[@danielploy9143]

Aaron is a class act. Aaron is a Texan.

[@TaisinViper]

Normal restaurants "Don't bring your own food" Mad Scientist "I cooked a brisket in your parking lot"

[@MadScientistBBQ]

I also asked permission beforehand

[@TaisinViper]

@@MadScientistBBQ I know I'm originally from down the road from you in Indiana now living in the England. I was missing american BBQ found yours, Anderson's Smokeshow, Grill Sergeant, and Meat Chruch's videos to scratch my own BBQ itch. Keep up the great work on the videos

[@suzycamp3008]

Hey! Just wondering when we get to find out who won the smoker. Thanks!

[@kyleknifsend2055]

Thoroughly enjoyed watching this, I’m from California and never experienced texas BBQ but Franklin’s is on the bucket list for sure. Definitely subscribing!

[@MrSwagnificentSpeaks]

Great video. I definitely need to make a trip to eat at Franklin’s bbq again. I highly recommend trying Interstellar BBQ in Austin. They are ranked as number two on Texas Monthly’s top bbq joints in Texas. Make sure you get the peach tea glazed pork belly. It’s amazing!!

[@Ty_-ht1mp]

What does the rebar do? You mentioned something about slow down the cooking.

[@Sam-mu5xh]

Franklin's with "She thinks I Still Care" playing in the background, couldn't be better!

[@kenfromhawaii1138]

Forgive my ignorance, what does adding rebar to the smoker to do slow down the cooking?

[@user-ho1yn6ms7y]

Great point about meeting friends in the line! You may disagree about many things, but you both know you have the same taste! And that means you have something in common!❤

[@timw911]

Pretty sure Aron has nothing to fear. He is doing EXTREMELY well with his franchise and its well desired.

[@timothywagner9878]

Yes I have waited for hours in Franklin’s line and actually got in the best tasting bbq Great video

[@wesmccarley9845]

Great shoutout to Tracy Cortez! He is an awesome teacher!!!

[@BradyDoesntMiss]

I cant put into words how much I love brisket. Whether its the process or the taste itself. Its a perfect meat. Delicious!

[@BigcatBBQ]

Franklin ribs are the best bite in bbq, he make a great brisket though. The next time I go to franklins I’m getting ribs, pinto beans, and a cold beer. Also look at hunsaker vortex drums, great drum smoker. They are much different and just a better drum smoker. Great video.

[@Xx233xX]

4:15 will that work if you crank up a pellet smoker?

[@jellymaneducation6168]

I was watching you when you had a small number of subscribers. Now you're casually just chatting Aaron Franklin! Well done

[@lyricunknown2439]

Great content as usual! Franklins on my bucket list for sure!

[@cookingwithkyo5744]

Awesome video brother! Also you’re looking stacked bro, been hitting the gym hard? I need to get your workout routine lol 😂

[@vitaly6312]

I showed up at 7am one day and was number 2. It was a fun time talking to a bunch of people and it was absolutely the best bbq I’ve ever had. Especially the ribs and brisket. And I come from the rib capital of the bbq scene!

[@xsu-is7vq]

when were you served for been 2nd in line?

[@cz4ever1]

The first time I had Franklin barbecue I (used to order large catered/to-go orders for the office for lunch a month in advance when that was the process), what shocked me the most was how good the pork ribs were. I expected the brisket to be amazing... and it truly was. But I had no idea that his pork ribs were also as good - that was a (very pleasant) shock!

[@tikkin11]

Imagine the awkwardness if your brisket was as good (or very close to) Aaron's. Although it was a forgone conclusion, interesting video and great idea.

[@dn1546]

can someone explain why the rebar slows the cooking?

[@nkermit1]

Super fun video! I'd be interested in a video of you trying to get the best brisket possible on a Pit Barrel Smoker, to compare it to the fastest possible.

[@Gonzo1968]

Let me cook my own brisket while waiting in line a Franklin's, and oh yeah ima be wearing this Terry Blacks T-shirt to boot! Savage 😂

[@edot2541]

Genius idea man! I love it!!! The fact that he was so onboard is super dope.

[@corrinaaraiza4771]

Really enjoyed the video and the original concept behind this. You've earned a new subscriber from me!

[@kevinshaw2165]

As my wife just said, a couple in Portland talking about this at 7am is pretty funny. That was a great idea!

[@713yugioh]

Why did you just not rotate the whole grill grate 😮

[@jsdtx]

Given the interest in Austin, I hope you could do a test of the Chud Box and some of its competitors, Smoke Slingers and Hasty Bake's Roughneck? Smallers all iron heavy box cookers with vents and fuels trays that can be moved are slowing becoming a rage. They are more direct heat smokers but some of them swear you can do the indirect as well as an offset. Thanks for the videos.

[@lstruggy]

This cool idea man very original 👍🏽 Aaron is just one cool nice fella!

[@cyrodiilbunz938]

You mentioned at the end you put the leftovers in the fridge and eat em again, what do you do to them? Do you eat it cold or reheat it somehow? Always wondered what the best way to enjoy it later was

[@russellnentwich8745]

I saw you hesitate that first flip. Which side is fat cap?? I do that all the time😆

[@julianjagers4900]

Nice video 😃👍👍 off-topic you wearing a Withings watch?

[@joer1757]

wished you used a WSM 22. once the them is dialed in, I don't have even half that amount of smoke...

[@forthwithtx5852]

HEB is the most impressive grocery store I’ve ever been to. By far.

[@hometownbbqhi]

A gallon of milk is $8, dozen eggs $4.50. That’s average here.

[@chrismarichalar7919]

out of all the legendary places in austin which is the best to wait in line 6hrs at Ive always wanted to try snow s but i could never convince my family to wait that long just for food could you make a video on that

[@chadjames7642]

Love your videos Jeremy. I've learned a lot from you. I like the Terry Blacks BBQ t-shirt while doing a video at Franklin's. LOL

[@user-qs8lv7wp2c]

What temperature were you cooking at at

[@FineTvframes]

Please explain wth you wore a terry blacks bbq shirt?

[@Jason-pl1fv]

Genius premise! Good on Aaron for the buy in. Smart money knows its his ability to turn out product at scale that is the secret of great comercial yet authentic old style, regional bbq. He is judged by that when he gets raves from critics and awards. I remember how nervous he appeared turning in product at competition. Different beast entirely. Not to mention free cross brand promo op. 7:16

[@n67637]

"I caught a weird smell in here." 😂😂😂 Great idea for a video, btw. And even better execution!

[@rmbettac]

Ha. Ya gotta love everything about this video. You’ve got an awesome channel dude.

[@RalphTorchio]

Love your videos. I have been watching for a long while. Your eagerness to share your skill has enabled me to make great barbecue that everyone loves. Thank you!

[@robboss1839]

For a 4 hour brisket with minimal rest that looks very good. Aron sampling it was awesome.