Making the Perfect Brisket | BBQ with Franklin | Full Episode

Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ plus be guided through a step-by-step brisket cook experiment using three different methods. [Originally premiered in 2015]
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#BBQ #Brisket #Barbecue
BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.

[@Given2Fly7173]

“I ain’t got nothing to hide!” Is the understatement of bbq history!!

[@diegoelizalde9330]

My favorite thing about brisket is the hours spent by the fire, occasionally smelling wood smoke, having a drink and enjoying the slow life.

[@BriansKitchen]

I have watched his Master Class and it was great! Before wrapping he usually puts beef tallow under the meat and sprays the paper with apple cider vinegar, then back into the cooker. It made a huge difference in mine for sure.

[@bill2747]

At the very beginning the dude wrapping the brisket was dripping sweat onto it. That defines a great brisket

[@gingerbeardman73]

Glad I wasn't the only one who saw that.

[@fubhobama]

That's a real pitmaster. I know how it is, tending a fire in 100° Texas heat can be tough.

[@chris.eskimo]

Don't forget cigarette ashes !! Absolutely necessary!!

[@garanzbrah7437]

Adding that human salt brine bebe

[@07boboboy]

Would that be "meat sweats" 😃

[@mdproductions3387]

Such a down-to-earth, no-frills video. Love the genuine approach and presentation.

[@Charles-qr7ne]

no-frills?..I was gonna say pointless.

[@jeremyd.2156]

@@Charles-qr7ne i just feel bad for those exhausted, sweaty workers in the smokehouse. looks like a job you can't do for long before you quit

[@ratlips4363]

And here I am smoking a brisket on my Weber kettle for 11 to 12 hours. Franklin's ideas are pure gold. Thanks so much

[@bohillers2634]

What size kettle, and how do you keep the fire going long enough w/o a smoker?

[@toymachine2328]

@@bohillers2634I think Webers usually have a hinged part on the grill that allows you to add charcoal without having to remove the food.

[@futbolshirt]

@@bohillers2634B&B Charcoal Briquets is a game changer.

[@ButterbeanThe]

I have the medium-sized Weber Smokey Mountain, and I love it. Never had a failed peice of meat from this smoker. Set and forget it!

[@ratking948]

Many people have had great success on the weber kettle. I like using a snake or bro and sear method.

[@DreamConundrum]

"I'm thinking about picking up my beagle by the ears." That made me laugh.

[@seriousandy6656]

dump the pellets in, go golfing. Come back for an unnecessary check, go to lunch. Come back check temps...go from there. Absolute winner for the average homeowner

[@Spectre_N7]

Awesome to see Franklin back in the KZbin game. Excellent video

[@BrianFordKY]

This is an old video recently uploaded unfortunately

[@13Voodoobilly69]

This was a PBS mini series. I believe it was 7 episodes. It was excellent and I am glad to see it shared on KZbin.

[@tylerjacobson8012]

People have said but this is an old series. This series is like a Bible to a lot of backyard cooks. Super awesome. Franklin is great at these things. He should have a bbq show on the food network or something..

[@clintharris8519]

Aaron Franklin is the absolute GOAT when it comes to Texas BBQ! Love this video!

[@woolfel]

I've seen him explain his technique multiple times, but there's art to it. you need the experience and art to make brisket to his level.

[@454budman]

He doesnt tell you everything and also hes using super expensive beef which your not going to see that quality at HEB

[@dr.markevers8331]

@@454budmanyou can get prime, even waygu briskets at HEB. Not every store has a butcher counter, so make sure you go to one that does.

[@tonehero85]

“Now I become a pitmaster. Destroyer of bbq central texas.” - Aaron Franklin Oppenheimer

[@507718]

what a great vid. fun fact, there is no difference between the shiny and dull side of tinfoil. those two sides are a product of the manufacturing process, they cant roll the aluminum thin enough as one sheet but they can do it as two so when they do the final roll one side gets touched by the rollers and the other is pressed against another sheet of foil, thus the two different appearances.

[@jesseramon]

good info TinMan 👌

[@nathanwilliams4005]

I had always thought the dull side was less "sticky."

[@metalr66]

Thank you, Aaron Franklin, for teaching me the ways of a brisket. I compliment you every time I smoke a brisket. You are definitely the Yoda of brisket. Team aluminum foil. Lol! Htown boy here.

[@bookerdaniels1401]

So cool to see a guy who takes his craft seriously but does not take himself too seriously.

[@smobro]

You nailed it!

[@Cwrigh25]

I met Aaron once at an event in Texas. SUPER nice guy.

[@pointnozzleaway]

Franklin BBQ visit is on my Bucket List. Gonna be a LONG walk from NC. Gonna make it happen ! 👍

[@jeffj2495]

I made a mistake - i watched this at 10pm. Now I am HUNGRY for brisket! Great vid. I liked the little experiment with wrapping types.

[@Hippo.556]

1:52 am for me.

[@ramencurry6672]

If you make brisket BBQ and have leftovers, you can freeze it for future brisket grilled cheese sandwiches for evening snacks. It’s a really good sandwich

[@trxcummins7388]

One of the biggest variables I have seen on cooking a brisket is the actual brisket itself there's a huge difference if you get a choice brisket from Walmart versus a butcher's cut from an actual meat market

[@darrellcurrier5571]

I would assume that if that butcher is getting a choice quality brisket, there won't be much difference.

[@chewyguy]

0:23 dripped some extra seasoning

[@matttonsberg8116]

I made an awesome 18 pound brisket yesterday for the in laws, I would say it’s my best one yet! I went with the foil boat method

[@jasonsimpson8074]

The Chud Boat!

[@shortconcert]

Mr. Franklin, I love that you work with PBS. Keep going, PLEASE!

[@FerretL0ve]

Meat Church did a great video like this with multiple Dallas area pit masters. Highly recommend too!

[@MaxFeken]

This should have 800 mil views

[@rayhomeservices1854]

I also live in Austin. When I smoke a brisket, I will smoke it for 6 hours and when it’s time to wrap it, I will stick it in the oven at 250 for the rest of the time. It works wonders. I usefully try to start it around 6 in the evening so that way come midnight I stick it in the oven and let it go til 6-7 the next morning. 😋

[@The_Loathsome]

Saves a pretty penny on firewood too!

[@scottmesser4400]

Once you get the internal temperature correct wrap it in heavy foil and put it in a small cooler and it will continue cooking because it insulates it and keeps it hot.

[@asianangler]

so you switch from smoker to oven after about 6 hrs and time to wrap?

[@rayhomeservices1854]

Yes, After you smoke for 6 hours, the smoke ring and bark are formed. After wrapping in butcher paper, you are basically just holding temps at that point. What better way to hold temp than in an oven. It is not like the smoke is gonna permeate the paper. I love it. And don't hear people talk about it. Kinda my own little gig. @@asianangler

[@CatfishHunterr]

im doing a brisket today and plan on using that method but at 225 do you put it on a tray or anything@@rayhomeservices1854

[@davidfournier3355]

Franklin is the pitmaster legend!

[@philstone3859]

I really like that LBJ description! That brisket is criminal! 😆👍🇺🇸

[@rey3785]

The sweat dripping on the brisket

[@georgem4033]

Came to the comments looming for this😬

[@smiller6238]

Loved the analogies. Great job.

[@ericthompson3982]

I have to report a hostile cooking show environment. Here I legitimately quote: "Can I pop this in my mouth?" "I wish you would!"

[@smitty7592]

Nice to see Aaron’s perspective on a comparison that has been covered by others. Aluminum foil should have been replaced by the foil boat. Most who know would never wrap with foil.

[@TheBeefTrain]

These two together are awesome

[@raytrout8272]

I can't get enough of these videos so cool ❤

[@ericmoorehead1100]

I have eaten his brisket one time. It was fabulous 😊

[@bryantreid]

Was in Austin Tx this past weekend and ate at Franklins. Was about a 2hr wait but WELL worth it!!! I’d wait however long it takes to eat that brisket again. Best I ever had.

[@tobaccoman1542]

I made a big brisket for my daughters wedding rehearsal and it turned out amazing. I wrapped it in foil and let it cool for about 3 hours.

[@LClarke]

"aerodynamic" LOL

[@Brandondrumkc]

Great video. Thanks for sharing.

[@nicholastebbe5835]

I think the perfect seasoning comes from that man's sweat that drips onto the brisket at the 24 second mark

[@txmermella]

that lil girl who dropped that brisket better pick that up and eat it! lol

[@joenovak6393]

Welcome Back!!!! This is what I also use....Wagyu Beef Tallow.

[@rastersplatter]

Thanks for posting. Great video!

[@kerryrobinson9947]

Man, a bucket list item. Wanna get there for his brisket. 👏👏👏👏👏👏

[@davidbonner3367]

Everything in his joint is fantastic. I was shocked at how good the smoked Turkey was....

[@markbritton844]

Great video, very much enjoyed this.

[@fhertlein]

I love a good brisket. Cooked plenty and it does take practice.

[@roostercogburn809]

Looks like Roy Clark slicing brisket at Kreuz...

[@brucebarton2099]

That was fun 😄 thanks!

[@American_Heathen]

When I first started to use my smokers, I found videos from him. I took some of his tips, and I think I can make a pretty good brisket.

[@baronvonwhat]

A Franklin. Love the Music in this video. oh and your cookers, barbecue, and videos

[@user-wf5qm6jp4z]

Years may wrinkle the skin, but to give up enthusiasm wrinkles the soul.

[@bassmangotdbluz]

I prefer lean brisket like Aaron. He is the Elvis of Texas Barbecue.

[@JOSESBBQ]

THE MASTERCLASS VIDEO HAS RELEASED

[@DavidFSloneEsq]

“Mr. President, that is your brisket over there.” “Son, they are all my briskets.”

[@majordanggle]

It’s not just the secrets but the technique and experience that makes Franklyn’s Briskets so amazing.

[@appolop8273]

At 22--23 seconds, his forhead sweat landed on the meat.

[@chadbest5249]

secret ingredient.

[@cjshuntingadventures8137]

I was wondering if I was the only one who caught that. Came to the comments to find out

[@cococrisp730]

Hey if you have ever gone to a BBQ in the summer I PROMISE you the grill master sweat on your food!! It’s just extra flavor lol!! 😂

[@davidfrench5016]

Have you ever been to Texas? It’s hot my boy

[@tracyearwin2241]

Not to worry.... It will be "Smoked" away! 😊😂

[@mad_chill_dave]

18:31 when she's tired of waiting for you to make the first move

[@anttiarokoski6255]

Thx! Supreme video as always.

[@seanjett5395]

Meat Fight! Love it!!

[@brettstill4687]

10:14 "the tighter the better", 100%

[@Lolaandcassidyadventures]

Love me some brisket.

[@ivansantiago9068]

Great video u need to make more I know you are always busy can u make a video on offset fire management because I have a hard time getting the temp all the same

[@Trumpetmaster77]

Delicious

[@aajoe3723]

even with foil he is the best brisket wrapper out there lol

[@user-xw2vp3yw5y]

Thank you

[@JacobMireles]

Every brisket needs a few drops of pit master sweat. Then it’s legit

[@MrMAX288]

I thought I was the only one who caught that! Just some added salt brine. 😂

[@scottschultz687]

Looks delicious Tommy, Happy Thanksgiving!

[@mykel4594]

Bro sweat was dripping on that meat😂😂😂

[@vinnycampanella6780]

Who caught the sweat dripping into that fold? 😂

[@TheGyldenlove]

Franklin needs to do a popup bbq place in Copenhagen for a few weeks

[@oni-one574]

aaaand now I am hungry.

[@tommarsala3155]

At what internal temp do you wrap the brisket? and what temp do you remove the meat

[@flubaytv]

Nice content

[@dislexicdadscooking]

Bbq content is addiciting..not as addictive as eating your own though but still satisfying

[@joshuawebster4272]

Am I the only one who saw the sweat drop off the guys head onto the Brisket at 00:24???

[@bichobandido7110]

Beautiful 😍🎉

[@billyslimetoo2970]

Bro dripped sweat on the brisket 30 seconds into the video.

[@masterofnonetv8361]

I've been wanting to dry age a brisket for awhile now.

[@waymor2460]

Franklin has partnered with a smoker manufacturer to sell a new smoker so now after all these years he’s publishing new videos. Show me the money. I miss the PBS days.

[@chrisdragnet722]

This is an old video

[@user-sx1rg5zj4t]

I dedicate today to love and kindness.

[@jeffporter4894]

So here's a question. We are headed to the Dallas area in April 24 for the eclipse. Where are recommendations for really good BBQ? Love the videos and have one of his books.

[@crushingbelial]

Love me some crunchy bark

[@jacksondaniels8169]

In the 70's when my dad would bbq, he would use brisket from Kroger, Fiesta, or Randells because it was super cheap back then. Right up until the late 80's when I left TX, did brisket prices start to rise. Now briskets at the prime rating cost $90 - $1000 depending on cut and quality.

[@waydegardner7373]

I regularly get a packer Prime at H‑E‑B for $4.49/lb. Generally about $65-$70. Haven’t had a bad one yet. I do trim somewhat aggressively but most of the trimmings are used in other things.

[@ScottAdamsVT]

What temperature/time did you smoke, before wrapping?

[@HADOLANE]

Yeah when you wait in line for 6 hours a table chair would taste amazing! Styles and switch is the best hands down even blacks is better than Franklin's.

[@ou-kd9rc]

My dad was a butcher in the 60's and 70's, they threw the brisket in the grinder with the rest of the scraps for hamburger meat.

[@lilcourtny08]

So

[@uyen-nhinguyen5992]

what internal temp is best?

[@DL-fw7xk]

Crown and Anchor….oh yes

[@SHREKfiona1234]

Definitely seems like an austinite. Never had his q but reminds me of my dads paper bag brisket

[@briangleason5597]

Ever looked forward to something and Let Down. Yep me also.

[@greengelacid2061]

Few things in this world are as great as the smell of brisket slowly roasting on a post oak fire...it really sparks that primitive side of me...

[@catherinelw9365]

It's being smoked, not roasted.

[@mylarus]

My jewish family always had some corned brisket. It was cheap and could be easily cooked til tender by boiling it. My guess is that its an Eastern European tradition going back hundreds of years and that made its way to the US where it was given the slow and low BBQ treatment;.

[@thyslop1737]

I am able to volunteer as a taste tester any time, any where.

[@user-tu1ee6dc5f]

They kept going back to the unwrapped. Tells you a lot.

[@Theoneandonlytek]

Someone get this man a razor

[@nathanwilliams4005]

If Steve-O had a brother...

[@raymondmartens7803]

When adding wood to my smoker a lot of white smoke kicks up I usually leave the door of the box open until that dies down. I've always heard that the white smoke is dirty smoke am i doing that right or can I just close the box door and let the white smoke die down on its own?

[@mannye]

"Fatty Brisket" is the name I dance under. NOW WELCOME TO THE STAGE.... FATTYYYYYYYYYYY BRISKEEEEEEEEET!!!!!! They work for tips ladies, so be generous! He's a lot o' man out here for your pleasure!!!

[@Goodboy0953]

So right on the money my friend!!!❤❤

[@1gx619]

I LOVE brisket but they are VERY expensive! They run about $100 where I live😫

[@rbu2136]

Thank you. Loved this. Very America Test Kitchen approach with a young buck who has quickly become the Michael Jordan of BBQ. Good personalities. I can see this as a traveling show like triple D.

[@vitaly6312]

The brisket was divine, of course. But the real surprise were the ribs. Best I’ve ever had and I live in a region known for their ribs. Franklin is hands down the best bbq place I’ve tried. I’ve had “the best” from every region. I think Franklin takes the gold. The only thing Franklin doesn’t do the best is pulled pork. Sausages, turkey, ribs, and brisket were phenomenal. I almost cried.