Some say he's still trimming the same brisket...

@jintheak

9 жыл бұрын

fav13andacdc hahah!

@TheJindoliya

9 жыл бұрын

fav13andacdc hahahahaha

@slofty

9 жыл бұрын

wisethug1 In before Godwin's Law goes live in 3--2--1...

@AmazingRibs

8 жыл бұрын

+wisethug1 Aaron Franklin runs Franklin BBQ in Austin. MANY BBQ lovers think it is the best in the world. I am sure of this, he cooks better brisket than bigoted closed minded Nazis.

@wisethug4

8 жыл бұрын

+Barbecue you need to read the comments that described his boring presenation and you can not use the Nazi card anytime we point out to a mistake done by jewish person. he may be good in cooking but not good in cutting. i stand by what i said your profile tells you are a big .

There is a class on Meat Science at Texas A&M. That is the most Texas shit I have ever seen.

@danielacker2003

3 жыл бұрын

That’s debatable.

@patricksurname5793

3 жыл бұрын

There’s also a bbq tasting class

@roym6980

3 жыл бұрын

@@patricksurname5793 I would sign up for the afternoon class

@cpfink1242

3 жыл бұрын

Texas Agricultural and Mechanical University. Of course it has a meat science course. We need professionals!

@c.l.5504

2 жыл бұрын

@@roym6980 Classes when I went were on Friday afternoons.

followed his directions on one of his videos for cooking brisket, the best brisket i ever made, the brisket dissapeared faster than i can slice it. this guy is a true master.... enuff said

@Viscosity4

7 жыл бұрын

Paul C you got a link?

@KingJerry2323

4 жыл бұрын

Broski do you have the link??

@holedigginmusic

4 жыл бұрын

Paul, I got his MasterClass for Christmas and watched it three times before making my brisket. First time I cooked a brisket on my four month old Pit Boss. It was juicier and more bark, than anything I’ve ever cooked. His directions all have a purpose! My family said it the best ever! And that’s what we all work 12 hours for, isn’t it?

@havocproltd

4 жыл бұрын

@@holedigginmusic I received his book for christmas before i did my first brisket. he saved me from making a lot of mistakes and with a couple dozen briskets over the last 2 years I haven't screwed one up yet and my boss is paying me (handsomely!) to smoke one for her for a party this summer! yay for aaron franklin!

@unclealzbbq2185

3 жыл бұрын

@@holedigginmusic yes sir 12 hours of love-

waited 5 hours at his restaurant. best brisket I have ever eaten in my life.

@sgt.hollowpoint6968

5 жыл бұрын

Go to Kreuz Market, and you'll have even better tasting brisket.

@franksmith8210

5 жыл бұрын

I've been to his place three times thinking it would get better... All three times were mediocre bbq and I've decided not to go back. I've had better at local mom and pop places around the country. I think allot of what people taste is the hype.

@hammerhead7301

4 жыл бұрын

Lived in Austin, It's not even close to the best brisket around, and who want's to wait 4 hrs. They've created a brand with market hype and a lot of people have bought into it. Most locals would never waste their time at Franklins. Cooper's old time BBQ in Llano is much better.

@toddellison5128

4 жыл бұрын

Kruez Market and Smitty's, and Black's in Lockhart near by is even better and my favorite (old family favorite) City Market in Luling.

@UsDeadPool

4 жыл бұрын

@@toddellison5128 Blacks is good, Franklin's was amazing. Iron works was really good as well.

I've eaten at Franklin's. I waited in that line for hours. It actually was the best, and I'd do it again. He has proven he knows what he is talking about. He's legit.

@buckhorncortez

3 жыл бұрын

Thanks. We were all wondering if he was "legit." Now that an unknown, faceless stranger has vouched for him in a KZread comment section, that concern has been alleviated...

@wc6046

3 жыл бұрын

@@buckhorncortez nobody took the bait

@manuelmedrano6819

Жыл бұрын

@@buckhorncortez 🤣

I trim 4-8 briskets every couple of days at work. I’m good for my level of experience, but just learned something new. Watching at 4am from LBC, CA.

I like how he gives examples and reasons for all the different types of rounds you'll encounter. Very thorough and great presentation! +1

I did a brisket just like he said absolutely delicious.i will never coat mine with the bark seasoning again.this Texas brisket with just salt and pepper.was the best I ever made.thanks to you sir.thank you

Followed his trimming instruction to the letter...and by far it was the best brisket that I've ever smoked. This guy knows his biz!

"The guy has a James Beard Award, is considered maybe the best pitmaster in the country, and has lines around the block every single day at Franklin Barbecue. But yeah, I'll take the advice of some KZread naysayers who aren't collectively qualified to hold his apron over his advice when it comes to brisket." - said no thinking person, ever.

@64wbryantex

7 жыл бұрын

Boyd Reed And how many award has Jack Daniels has won and it's Shit whiskey? Marketing is a powerful thing. No way in HELL am I ever waiting in line that line for his bbq.

@boydreed4865

7 жыл бұрын

64wbryantex - That parallel is, well, not exactly parallel. The reason why it's illogical is left as an exercise for the reader.

@64wbryantex

7 жыл бұрын

Way to church it up as opposed to saying let the reader make up their own mind. Amen to that brother and my ass will be eating BBQ else where.

@boydreed4865

7 жыл бұрын

64wbryantex - "Church it up"? SMDH. I said exactly what I meant to say, the way I meant to say it. You're free to disagree. Be well.

@newinspiration2108

7 жыл бұрын

64wbryantex - well, without you, Aaron's venue and business are still going well and strong, while everybody else is still enjoying his work! ;)

Always fascinating to see a master of his craft go to work - regardless of the profession

I Love How He is Done. Thank U such A Good Experience. I Was Serching For Chritsmas Dinner. Thank U

What a great service Aaron is doing for humanity.

@davidbailey1721

2 жыл бұрын

Not so much for bovinity though.

I want to become a Pitmaster and Aaron Franklin inspired me to do so. I love every detail he goes through to insure a perfect BBQ. The Men is phenomenal. I would love to spend a day Smoking Briskets with Aaron.

great video, I will watch anything with Aaron franklin sharing his brisket wisdom. as for the nay sayers and interweb experts I will listen to your advice as soon as you have a resturaunt that even comes close to what franklin has built.

Just found this video and Thank you for taking the time to share.

@Peto111222

3 жыл бұрын

You're welcome

Great explanation! thanks for sharing!

they should have 3 or 4 GoPros around the table...a 360 demonstration...

@davecolvin7969

3 жыл бұрын

It's texas they're all billies

Smoking is such an art. So much to learn before your first attempt. I've been dreaming about smoking for a year and keep finding great knowledge.. still haven't saved enough for a quality smoker

@dolfanshannon

Ай бұрын

Buy a cheap one and start there. Once you can make good bbq on an elcheapo you'll easily master a quality pit

This is equivalent to getting guitar lessons from Stevie Ray Vaughn

@justntime6750

3 жыл бұрын

I wanted to leave a clever comments but kudos to you! Your wit is far superior to mine! 🥇

@TheReapersSon

3 жыл бұрын

I love your username! So relevant!

I wanna drink beer with this dude.

this might be a stupid question but why does that guy have a helmet, chain belt, and a sword like he is some kind of bbq paladin

I waited 5 hours for this one Saturday morning in Austin. It was worth every minute. As someone who regularly makes brisket, it makes me cringe to take off so much, but his results speak for themselves.

@prevost8686

6 жыл бұрын

Martin Fielder Which is why he doesn’t care what others say. I may or may not care for his personality but facts are facts. People are willing to camp out for his food.

@TOMVUTHEPIMP

6 жыл бұрын

If makes you cringe because you dont know what the hell you're doing and your brisket is garbage.

@TOMVUTHEPIMP

6 жыл бұрын

He doesnt do comps you idiot.

@TOMVUTHEPIMP

6 жыл бұрын

Nobody camps out for his food. You are all morons.

@77bruinbear

5 жыл бұрын

@@TOMVUTHEPIMP I would consider getting there at 7am and waiting till noon or later to get in "camping out"

At one point, I thought it was like a cartoon and he was going to whittle the whole thing down to a 4 oz fillet! He seems the expert, and I guess it's competition work, so it has to be the best of the craft. but if they used the 'not exciting' meat to cook some meals for some folks, I think that would make sense too. Thanks for showing us the the art of the process! I'm grateful you stopped to share! Love the care you invest!

@MrBingping

3 жыл бұрын

Not comp, he does this at the restaurant. He uses trimmings for sausage

@CuriousEarthMan

3 жыл бұрын

@@MrBingping good to know, thank you

I just watched his Masterclass and it was great. He goes into a lot more detail on how to trim and cook.

Kinda stupid to complain about all the talking considering this is the video of an educational demonstration.

Was great information, good job there. Thanks.

Is that guy wearing a CHAIN for a belt? Damn....ninja-level achieved.

@claytonstewart9907

Жыл бұрын

I had to scroll way down to find this comment. The chain belt really threw me.

I bought a certified angus beef brisket and cut it this way and used half salt and half pepper rub and smoked for 12 hour, got the point to 202°, tasted like ribeye steak with a crunchy bark, awesome

@devinthomas4866

6 жыл бұрын

you my friend "get it"!

@joseborjas9011

5 жыл бұрын

You make it sound simpler than A aron Franklin. !!

From time to time I am appalled at the amount of stupidity there is in the comments section, but then I remember it's the comments section. I don't even plan on cooking a brisket anytime in the near future and I find this fascinating. If you're complaining about all his talking, you might be the same people who just "want the ball" while disregarding any complexity or depth that the game has to offer.

Using the recipe & technique from his book I can say I've cooked the best briskets I've ever cooked.

I want that boning knife!! Franklin is Texas Barbeque’s finest. I did his pork butt and I’m a beginner it was perfection. Can’t wait to do his brisket🤞🏾

The reason some think Franklin's is the best and some don't is we all have different taste. Is it the best? Depends who you ask. No right or wrong answer.

@dolfanshannon

Ай бұрын

The line outside his restaurant that starts at 6am every single day is a good indicator that he's one of the best out there.

For those who don’t want to waste the meat, I take the trimmings and marinade in teriyaki, then I cook it like short ribs.

He makes it seem so easy

That knife never lost its edge. Nice

His Brisket is on my Bucket List 👍

Thanks for the comments on the type of knife used. Tolik P. thanks for the link!

he's trying to share years of experience

Fantastic video.

Should have watched this before I (incorrectly) trimmed my $75 brisket last night. Oh well, it’s my first one. I’ll learn.

@DeliciousManX

3 жыл бұрын

Lol, that's what I said. I started this video after I already had the brisket in the smoker. Fortunately, I realized that I actually did it mostly right. Left too much fat on the sides, and I should have cut some meat and fat off the flat like he did, but otherwise my intuition was pretty good (fortunately). But I definitely know what I'm going to do next time.

@YuhMovies

3 жыл бұрын

Its fine, just salvage what you can. And no one cooks en prepares his brisket perfectly. Okay maybe Aaron does, but most of us dont. XD

@JWB86

3 жыл бұрын

Live and learn Dan the man

Those who know, know. This guy is a wizard

When a Ph.D. in meat, wearing a hard hat and chain-link belt gets involved, I start looking for sausage recipes, I'm funny like that

@TheeSamuelNelson

3 жыл бұрын

My mom has a PHD in meat

@mictest12

2 жыл бұрын

@@Joe-bv7io Funny. I'm a journeyman meatcutter and the chainlink belt is pretty much a staple for us because we have a few pounds of knives and tools hanging. I prefer a smaller link. And when you work in a carcass warehouse, you wear a hardhat because you have 300lb carcass quarters coming at you. But, you know, look cool and get disability for life if that's your thing.

@mictest12

2 жыл бұрын

@@Joe-bv7io "Way to be ignorant to another union member." Unfortunately, that doesn't give you a good argument. You see, when you wear a uniform for years, that's the uniform within which you are comfortable. For instance, I wore my hook in my scabbard for several years after my carcass years despite only working with boxed beef. I could have easily taken it out, but it's what i was used to. In the same way, I'm, not going to bag on a guy wearing what he's used to because some of it's unnecessary. But maybe that's a perk of an OE paying union dues.

Amazing, love the video

Thanks, much cleaner than my little group of clips! Vorticity!

I used to do brisket trimming all day for Harris Ranch, 8 to 10 seconds per brisket 1/4 inch trim or point and flat split 5 to 8 seconds all day.

When i saw this out of the corner of my eye, I though the title was "Aretha Franklin describing how he trims a brisket at Brisket Camp 2015"

“You could spend all day trimming one of these things.”😂

@Jake_4x4andcooks

Жыл бұрын

Truer words have never been spoken

I hear Malcolm Reed in the back asking questions.

@lukemoloney1113

4 жыл бұрын

Malcolm is the man

Great!!

I bought that Shun boning knife the other day, then to find him using it here. Sharpest knife I have ever used!

@ksetup7100

3 жыл бұрын

AF just uses a white handled knife that was given to him years ago by a family member and that's what he recommends using, something from a 'restaurant supply' store...

@TheReapersSon

3 жыл бұрын

If you get a chance, use Dexter cutlery. Easy to sharpen and will filet your digits without hesitation!

@luvyesmusici4886

3 жыл бұрын

Everyone should have at least one quality sharp knife at home. I have several myself. As I tell my daughter, invest in quality tools that you can use for a lifetime. It amazes me how many folks I talk to when selling meat to them, don't. It also amazes me how many people have shit for silverware in their homes, let alone pots and pans. If you like to cook and eat, always buy quality items.

I believe the tuff fat he was talking about was Elastin, it does not break down with low moist heat like collagen.

I would like to see him trim this in production mode. I guess it is at 15X to 20X as fast.

great post

I have a really silly question because I'm a complete newbie. Why not pre separate the point from the flat so that you don't have to worry about one side burning?

@youngnick1800

2 жыл бұрын

They sell them like that where u can buy just the point or flat

Wow some people have no idea who this guy is..

@TardRepellent

9 жыл бұрын

John G why should anyone know who he is? are you him? lol

@TardRepellent

8 жыл бұрын

***** must be an underground BBQ thing. I'm learning that it's taken pretty serious.

@TardRepellent

8 жыл бұрын

squattystx good for her glad she's still got the spark to find a young man in her life. I've always admired her.

@zeljkosekulic3564

5 жыл бұрын

He has no clue full of crap

@robbob4872

4 жыл бұрын

some just don't give a shit...lol

Definitely will like to know when another class is taking place before summer

AF Haters: If you don't think that this video is useful, look at the gentleman next to AF. Davey Griffin instructs at A&M and is watching AF like a hawk! That shows he is a good educator, curious, open to new ideas, and having the ability to admit he doesn't know everything about everything. If he didn't think AF had anything to offer, he would have sat with the audience.

What was the question and answer at 13:15 that was cut out?

He could trim that brisket in a few minutes if he wasn't breaking everyone off on years of knowledge

@javigarci2297

4 жыл бұрын

Thank you

@JimmyA78

4 жыл бұрын

if this amount of talking bothers you do NOT watch his master class!!! Dude talks way too much

Brisket art by the master

I prefer this to his regular videos.

guy in the back was dressed for his 'hostel iv' role.

True Legend.

Thank you an excellent VID, Aaron; I have been trying to get this right for years but have never really trimmed a packer to this extent. I did hear you mention wrapping during the smoking process. Could you recommend a source for the Butcher Paper you use for cooking?

how do i sign up for brisket camp from overseas?

I didn't catch that, did he say the hard fat on the tip on the skin side is the good kind to leave on and render? Or did he say the softer more gristly fat on the side is the better kind to leave on and render?

Haven’t steeled myself up to doing a brisket yet, but the time is coming!

@Surgical02

4 жыл бұрын

I was the same way.. Just do it! What cooker do you have?

@CluelessHomesteaders

4 жыл бұрын

Surgical02 I have a master built propane smoker.

@Surgical02

4 жыл бұрын

@@CluelessHomesteaders Wow.. Lol you got it made... You don't even need to watch temps and/or a fire.. Why are you not doing a skit?

@CluelessHomesteaders

4 жыл бұрын

Surgical02 just like to over think things! 😂. Took me 3 months of research before I did my first bacon, then wondered why I hadn’t done it years earlier, lol!

@Surgical02

4 жыл бұрын

@@CluelessHomesteaders Hell ya.. same here.. Watch more videos on it.. I like 'howtobbqright' on yourtube.. Brisket: rub it; smoke it; rest it; EAT it!

Yep, somebody walked nearby that classroom and said Franklin was still trimming...

Currently cooking a brisket according to Aaron's instructions. Will come back and update on how it turns out.

He’s a brisket master not a public speaker holy cow.

Second part he's still cutting at a drumstick 🍗 😂

I love the burnt-ends!

Its been 5 years and he still trying to trim the same brisket lol!

Great tips from a pro!

Brisket Camp. Very cool camp for very cool people.

Ok I know this video is fairly odd but just curious if I can get a response. I’ve started grinding my on meats and make link sausage, if I were to cook a brisket and I trimmed it would or could I save the good fats to mix in with my sausage grind, the pile he has placed on the table around the 14 min mark of the video. That type of fats ???

@JimNortonsAlcoholism

4 жыл бұрын

no

I never thought he would make that first cut 🤪

Where can I get a belt like that?

@xboxhuegable

8 жыл бұрын

+john roesti local hardware store

@arnoldmendez9097

7 жыл бұрын

He's wearing that chain belt because he's in a cold pack facility. Static electricity builds up like crazy and every time you touch metal you shock the crap out of yourself. Solution? Wear a chain around your waist that drags on the ground and prohibits the build up of static charges.. It worked for me..

@transikk

7 жыл бұрын

spaceman with raygun do your research before you spit venom next time

@spacemanwithraygun3933

7 жыл бұрын

Another random psychopath.

@sabatino1977

6 жыл бұрын

Could it also be a plastic chain? I know they sell decorative chain links made out of plastic that are that same color.

I’m about to register for a meat science course if they’re doing cool shit like this

This guy has one of the best BBQ briskets in Texas. And Texas does Brisket right more than any other type of BBQ. He has 2 hour lines every day. Look it up. Franklins BBQ

@MrWizard36

8 жыл бұрын

+moritsuna four + HOUR LINES.. ;-)

@thespig13

6 жыл бұрын

^^^ 6+ hour lines :D

@adamjones9066

6 жыл бұрын

"Texas does Brisket right more than any other type of BBQ" but yet they dont make burnt ends.... which is the BEST part of Brisket. So Im not sure your endorsement is really a ringing one.

@2bitnerd

6 жыл бұрын

What are you talking about? We make burnt ends with every brisket. Franklin even makes them in his other videos, and claims they're the "best part of the cow". Every Texan smoker I know, including myself, loves the burnt ends.

@ongobo23

6 жыл бұрын

Me too. Whatever is on the end is going to get burnt, so I don't trim any off and let it burn. I use the Texas crutch method or wrap in red butcher paper to render it soft. Once everything renders, even the burn ends are soft, but with a crusty outer layer; it's the best part.

I think this is called "teaching". Where you take the time to explain and educate. This isn't a speed contest. John Madden said he was at a coaching clinic and Vince Lombardi talked for 8 hours just on 1 sweep play. I'm pretty sure that play only took seconds to run.

Considering the amount of trimming that's required, is a ''Prime'' brisket even worth the cost? I've heard many opinions, and it seems like ''Choice'' is the way to go, even if it may need injection. Just my observation. I'm not trolling. I really want to know if a Prime brisket is actually worth it.

@MrBingping

3 жыл бұрын

The difference is intramuscular fat, you can get prime brisket at Costco for cheap. In my experience, it's worth it

Could you use those pieces that you cut off for beef sausage?

As a vegan, I Appreciate this video.

@buckhorncortez

3 жыл бұрын

Then you'd also appreciate Adolph Hitler since he was a vegan...

What does the chain mean. 🤔🤔

This is how I know I should Reconsider doing a brisket because a brisket university exists

What kind of knife was used for trimming? I just couldn't catch the name with the audio I had while listening to the video. Thanks!

@trukreg

9 жыл бұрын

Tyler Walsh You are correct. He says "I use a curved boning knife."

@tolikp

9 жыл бұрын

Randall Stittsworth He is using Shun Boning knife. Here is the link to it. I have it and use it almost everyday. Awesome knife to fillet fish with! www.amazon.com/Shun-DM0743-Classic-Gokujo-Boning/dp/B001JPGZRW/ref=sr_1_1?ie=UTF8&qid=1434271664&sr=8-1&keywords=shun+boning+knife

@MSUICEMAN

9 жыл бұрын

Tolik P. While I have a few shuns, and they are really nice knives, for a working boning knife, go with a victorinox fibrox series (used to be called forschner series). take a real nice edge, can be reground easily and time and time again, and they are inexpensive.

@ampojuels

6 жыл бұрын

THANKS

@ampojuels

6 жыл бұрын

Steven thanks for the info... almost every knife from that series is 5star rated.

excellent video. love the technique . but why the chain belt bra?

@user-nj3xd7uk7c

3 жыл бұрын

Butchers have used a "chain belt" for years to hold their knife scabbard.

Maybe a dumb question that maybe a pit master can answer. Does Aaron trim to this extent for competition only or less trimming for every day food in his restaurant and at home.

@MrBingping

3 жыл бұрын

He doesn't really do competition, this is how he trims for the restaurant

Why am I watching this at 1am

@blaurence4123

4 жыл бұрын

It's 1:05 eastern rn... 😂😂😂😂

Yup, I might be able to trim as good as Aaron, albeit taking three times as long, but that's where our brisket comparisons end. Lol!

Okay Dexter, you can't fool us! We see you.

where's the rest? that was an awesome vid!

Clearly most randoms here have no idea who this guy is, but will claim their overcooked bricks come out better 💀

Good thing that guy’s wearing a helmet

@masisyarijanian6496

4 жыл бұрын

He is chained up and not authorized to carry knife , that explains the helmet.

This guy would have been a surgeon had he not gone into the BBQ biz.

What was the name of the knife he used? Manufacture?

i just cooked a 15lb prime brisket on an offset smoker fat cap up didn't trim it at all, cooked for 14 hours and it wasn't fatty at all it was awesome don't waste your time trimming that's all competition stuff thats not gonna matter unless you are in a competition!

I should work at Franklins for a month just to be a master of brisket