Making the Perfect Brisket | BBQ with Franklin | Full Episode
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Published 2023-09-05
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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.
All Comments (21)
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My favorite thing about brisket is the hours spent by the fire, occasionally smelling wood smoke, having a drink and enjoying the slow life.
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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.
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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.
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At the very beginning the dude wrapping the brisket was dripping sweat onto it. That defines a great brisket
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Such a down-to-earth, no-frills video. Love the genuine approach and presentation.
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"I'm thinking about picking up my beagle by the ears." That made me laugh.
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Awesome to see Franklin back in the YouTube game. Excellent video
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“Now I become a pitmaster. Destroyer of bbq central texas.” - Aaron Franklin Oppenheimer
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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
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I met Aaron once at an event in Texas. SUPER nice guy.
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Aaron Franklin is the absolute GOAT when it comes to Texas BBQ! Love this video!
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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
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Franklin is the pitmaster legend!
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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.
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So cool to see a guy who takes his craft seriously but does not take himself too seriously.
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Mr. Franklin, I love that you work with PBS. Keep going, PLEASE!
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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. 😋
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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.
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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.
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Franklin BBQ visit is on my Bucket List. Gonna be a LONG walk from NC. Gonna make it happen ! 👍
