legend has it that the sauce is still boiling away

@NemesisEnforcer4937

6 жыл бұрын

Sie Daly lmao I totally forgot about the sauce

@koocoo

6 жыл бұрын

that sauce should be good and smokey now lol

@elfcane

5 жыл бұрын

Yep still too much butter... 😉

@MrDaoJones

5 жыл бұрын

legend has it that the sauce is *still* boiling away

@BuzntFrog

5 жыл бұрын

lmao, you got me

This the most unselfish bbq guy ever seen. beyond cool super respect.

@DxnnyLy

5 жыл бұрын

I think the word you were looking for was, “selfless.” I don’t mean to be a grammar nazi 😞

@deathsagaXX

4 жыл бұрын

Got em

@mikeamcgee

4 жыл бұрын

@Daniel Sandal lol

@erikchristianpeterson7643

4 жыл бұрын

@Daniel Sandal Good try. Unless you're living in England, or perhaps publishing in a technical journal, then a period is enclosed within the closing quotation.

@marshallprince2583

4 жыл бұрын

@@erikchristianpeterson7643 , a period is only enclosed within a quotation if the quotation contains three or more words. Otherwise, it's preceded by the close quotation mark. This is standard in the Modern Language Association.

There is no way this video should be free.

@richardn8838

5 жыл бұрын

Is not. Advertisers pay KZread for us to see it.

@TURBOMIKEIFY

4 жыл бұрын

@@richardn8838 Ha. This witty boy.

@reybat4969

4 жыл бұрын

Now he taught a masterclass online were you can go pay $100 to see how he cooks a brisket.

@theaberrantdon

4 жыл бұрын

Shut up. I want to know how to cook some goodies!

@theaberrantdon

4 жыл бұрын

@@richardn8838 "There Is No Such Thing As A Free Lunch"

This guy is the man. he has a 4 hour line out the door every day. he has no need to do these videos to promote his business. yet he does them anyway because he truly loves his craft. I also love how there are literally no secret recipes here! But there's still something magical and mysterious about this whole process.

@user-jp4pm3pp6n

11 ай бұрын

Well said!

@asianangler

7 ай бұрын

these videos are not promoting his biz, this is more of a how to smoke a brisket tutorial. Dont think he even opened his restaurant when this video came out.

@thomasbigoski9501

7 ай бұрын

That was my point. He has no need to promote his business. It was a compliment to aaron. @@asianangler

@williamhermann6635

2 ай бұрын

But there is a secret. Many believe the hidden ingredient to be beef tallow.

I sat in line for almost four hours to taste this man's BBQ. Time well spent.

@MarkDanielMiller

4 жыл бұрын

tip - if you order at least 3 lbs of anything, you can order ahead and just pick it up when it's ready - no waiting in line

@jasongorman2992

4 жыл бұрын

@@MarkDanielMiller You can't eat it in restaurant if you preorder and there infamous beef ribs only available on Saturday can't be preordered.The preorder times can fill up quick. That being said I'm going next month and I'm preordering this time.

@FlightX101

4 жыл бұрын

Got in line @ 10:30am.......literally left there at 3:00pm lol. You MUST sacrifice your whole morning and get there before they open but BOI.....that god damn brisket and pork ribs were worth it

@rbibbe34

4 жыл бұрын

FlightX101 if im flying down to party in Austin, im not spending 5-6 hrs for food Ill head to the lake n party while yall Wait in line lol

@mpprezza4493

4 жыл бұрын

@@rbibbe34 This is the kind of guy that eats at Bill Miller and says, "I had barbecue for lunch."

These videos are incredibly helpful, especially since I am a brisket novice. It’s 5:45am and I’m headed out to fire up the smoker for my first brisket. Wish me luck all and thank you Franklin 👍

Watched these videos about 50 times and I'm gonna tackle my first brisket on Sunday, wish me luck!

@co_li7300

4 жыл бұрын

How was it?

@hollowgetsuga425

4 жыл бұрын

I’m gonna guess it was delicious

@laurafedora5385

3 жыл бұрын

Hope it turned out! I just did a brisket this weekend, I actually just smoked the point end and it turned out AMAZINGGGGGG

@Therealrar

3 жыл бұрын

Yo! How was the brisket?!

@Bryan-hm2ch

3 жыл бұрын

How’d you do?

That Aaron is so unselfish in sharing his know-how speaks volumes not only about his supreme confidence in his own skills; but also to his generosity, fearlessness, and dedication to educating the world about culinary art of American barbecueing. Much respect to you sir. Very educational.

When he made the first cut and held it up I was like 'EAT IT YOU FOOL!! EAT IT!! STOP SHOWING IT OFF AND EAT IT!!!'

@sahilsharma4328

6 жыл бұрын

Sahil Makhija Demonic resurrection \m/ Big fan dude!!!!!!!!!

@sahilsharma4328

6 жыл бұрын

Never thought I'll bump you up here craving brisket!!! You're doing a great job Iove your work.

@ARon82

6 жыл бұрын

Can I use a penis as the meat?

@theaberrantdon

4 жыл бұрын

Same

@mr.e0311

4 жыл бұрын

That's what I say to my wife when we are on nude beaches

I love how excited he got about the brisket, even though he makes them all the time. Food from a passionate cook is always so much better! "Oh, baby!"

“...We’re gonna do a real basic Texas sauce. We’re gonna start off with a half pound of butter...”

@videosurfer268

4 жыл бұрын

yep, sounds like Texas alright 😆

@paulinelambert7780

3 жыл бұрын

using butter in making bbq sauce is called cheating. you can put butter on turd and it will be delicious. the challenge is to make bbq sauce without using butter!

Having lived in the UK my entire life I have never experienced BBQ like this. You have inspired me to pursue an education in making quality BBQ, many thanks Aaron Franklin

@giantpune

4 жыл бұрын

Even in the USA this style of BBQ is not available most places. Its very unique to Texas and the states surrounding it. I had a chance to visit Texas a couple years back and tried some great BBQ. It was easily the best meat I've had in my life. When I got back home, I tried every single BBQ place within 50 miles of my house and you just can't get anything like this. I got the $1k smoker and have been practicing making briskets and watching these guys on youtube to get their secrets. Even though I've only done a handful of them, they are already better meat than you can get at any restaurant in town. And now I get to help share this wonderful food with other people who, like me, had never been to Texas to try the real thing.

@bigste5771

4 жыл бұрын

Uk is rubbish for bbq its goto the butchers grab a meat pack and hope tesco still have buns because that 1 week heatwave evetyone goes mental haha

@mpprezza4493

4 жыл бұрын

@@giantpune You're right. I've lived in Texas my entire life and have been working a wood-fired pit just over 50 years. There's nothing like watching the smokebox all night with crappy Texas beer. England and their ales are the best. One thing I can say about other regions is that there is something for everyone. I love the whole hog in Georgia and West Virginia, the awesome chicken, and white sauce in Kentucky and California? Well... they have a lot of avocados there I hear. I'm partial to Texas barbecue because that's what I grew up on. That said, there is plenty of other fine offerings all around and all are worth trying.

@rcwbud52

4 жыл бұрын

Make you a barrel and smoke away. The really most technical part is the beer selection.

@laurafedora5385

3 жыл бұрын

You’ll be the most popular person in town! 😀

I've cooked many a briskets but I followed your tips and on TWO briskets for my Christmas dinner and they BOTH turned out to be THE BEST that I've ever produced. I usally over cook mine and the end results are the usual for over cooked brisket. I watched a video of you slicing one of yours at your restaurant and the one in this video and I noticed how it had a "jello" like jiggly look to it. I was like "that can't be done". But I know now, jiggly, in this case, means perfection. Great tips!!

@MK-ch2ub

5 жыл бұрын

Did you use a thermometer at all when you cooked it?

@StepbyStepPhotographyandVideo

5 жыл бұрын

Yeah that jello could be misleading

@bellmeisterful

5 жыл бұрын

Yeah when I started cooking my most important focus in general was not overcooking proteins. So huge.

@SiegePerilousEsauMaltomite

4 жыл бұрын

Marcus Karlsson I’m assuming he didn’t, since Franklin didn’t use or mention thermometers, but I used a probe yesterday to cook mine basically exactly like franklin laid out, wrapped in foil at ~5 hours, but ran the temp up to 210 internal in the center(not quite the thickest spot. Shit is awesome

Watching that knife just fall through that beef made my mouth water.

@dejonc6z

6 жыл бұрын

Ryän Penningtön it made me cream my pants

@yourmother2191

4 жыл бұрын

@@dejonc6z 😟

This is a free masterclass, from the master himself. Rarely do these guys go into such detail! Loved it.

Not going to lie.........I perfected my briskets skills by watching these three brisket videos a 100 times each!!! Aaron inspired my to start my own channel and showcase my talents to the world!!

And that my friends is why people don't mind standing in line for an hour to eat his BBQ

@Marvin8861

10 жыл бұрын

I'd do an hour but the ones that wait three hours I'm sorry he may make the best brisket in the world but I ain't waiting three hours to find out.

@texaswader

10 жыл бұрын

Agreed lol.

@alphabike

6 жыл бұрын

The typical wait on weekends is five hours

@jjfranco5771

5 жыл бұрын

That's for sure a good CENTRAL TEXAS BBQ, GOOD JOB BRO

@amykamrowski7862

5 жыл бұрын

texaswader thinking I need to take a trip to Texas

i like Aaron, he knows his stuff beyond the shadow of a dought and he has a really good sense of humor, hes the kind of guy i could work for and love my job and learn some awesome bbq lessons ! hey Aaron, i need a good job, dont care if im the wood cutting guy !

Love how he shares his knowledge with us all. Cheers Aaron!

The way a true master should be.. so comfortable in his craft that he shares his secrets freely to help make the world a better place.

Who are these ungrateful bozos who voted thumbs-down? Aaron is the Yoda of BBQ and very generous with his knowledge.

@pardyhardly

7 жыл бұрын

More like the Mace Windu.

@boostedmaniac

6 жыл бұрын

The thumbs downs were vegans and vegetarians.

@mrtatu6091

5 жыл бұрын

Keep ip the good work

@richardbriscoe8563

5 жыл бұрын

I’ll venture Aaron’s critics have never had any of his Q.

@Gonzo1968

5 жыл бұрын

Hes pretty good, but no where near the best in Texas..

This is easily the best looking brisket I've seen cooked on KZread. That's what dictionary Texas brisket looks like.

@nhpivotlk

7 жыл бұрын

limpbizquick thesaurus

@tylerjacobson8012

7 жыл бұрын

limpbizquick no I mean dictionary. Like when you look for brisket in the dictionary. This is the picture that comes up. Franklins brisket.

@weeklyrsvids

7 жыл бұрын

Tyler Jacobson Lol no the saying is textbook the dictionary isn't a damn picture book.

@ikon8275

6 жыл бұрын

I would imagine so, he's one of the best barbecue cooks, in the world.

@dgarizona2903

6 жыл бұрын

@objgom17 totally different styles. this is Texas style, simple. that competition brisket was injected and way over seasoned, IMO. guarantee you Franklins simple TX style was smoke that brisket, no pun intended

I can't tell you how many times I've watched this series on briskets as well as the Masterclass. I learn/remember something new every time. I'm sitting here waiting for my brisket to finish and just salivating at the thought of what's to come. Thank you for sharing your knowledge and experience. I'm from Texas as well and I couldn't agree more that if a piece of beef needs sauce, someone didn't quite cook it correctly. Let the meat sing solo. :) Cheers, Aaron!!!

Great tutorials! I'm working toward my KCBS Master Judge certification and in doing so I was required to cook with a competition team. I received a lot of insight that helped me to smoke my first brisket this morning. I was quite happy that it actually came out very good for my first time (I'll probably never be able to replicate it again; ha,ha). Your uTube tutorials really helped me understand what I had previously seen and really added several techniques that will help me to be a better cook and actually a better judge. Thank you for sharing your experiences. You are the MAN!

That looks so good I gained weight just looking at it.

@pipeline_hank5277

8 жыл бұрын

+1Applerules1 Haha me too.

@agkilla

7 жыл бұрын

You think that's bad, It just made me pregnant! And I'm a man!!!!

@Hexados-666

7 жыл бұрын

I jizzed me pants

@Hexados-666

7 жыл бұрын

wait this aint pornhub

@DanielOrtiz-oi6cl

7 жыл бұрын

1Applerules! ur comment is so stupid l lost brain cells just looking at it

wow, an enya reference. a man of the arts.

Aaron, I love your videos. And you seem like a real down to earth guy, unassuming, humble, and generous with your knowledge of your craft. Thank you! I can't wait to see some more videos!!

Every time I watch Aaron's videos I learn something about barbecue. He's in selfish, and a pleasure to watch. I'm a great fan of Aaron Franklin. Go Texas barbecue !! Greetings from Florida.

I've watch many brisket cooking videos and these three videos were by far the most informative and professionally done. Mr. Franklin has an on camera ease that is pleasing to watch and listen to. I would subscribe but I think that boat has sailed.

i just smoked a brisket friday after school. i had my smoker at 225-250 and it hit the stall at about hour 6, and then the stall only lasted about an hour then another hour or so till it was at 190. i was finished by midnight!! I won 2nd place in the meat category in the local cook off yesterday for that brisket

@ziakas420

10 жыл бұрын

good job!!!

@guvnoir23

10 жыл бұрын

Good job. Did you wrap it?

@airsoftboi1104

10 жыл бұрын

yeah.

@airsoftboi1104

10 жыл бұрын

thanks

@dronewild3234

5 жыл бұрын

Tristen Naquin No one cares kid

Your brisket looks amazing. Thank you for sharing this and being the cool dude on the block who just wants the boys to have good bbq. Mad respect.

Franklin, your videos stand the test of time. Solid content. Always relevant. I come back to this video many times. I love it.

Did my first brisket of the season. After 10 years of almost getting it right. Mine came out spot on. Thank you for the lesson.

That's what makes Aaron Franklin the man, he appreciates burnt ends big time. As someone who grew up on K.C. BBQ before moving to Texas, I'm amazed at how many TX BBQ restaurants don't even know what burnt ends are and/or throw them away!

@scottspray

8 жыл бұрын

Believe it or not Don, I've seen them throw most of the point in the garbage at a few places, a Spring Creek near me is where I've seen them do it many times.

Man I’d love to sit down drink a few beers, cook, and eat with this guy! He seems very nice and genuine!

This guy is my hero I followed his instructions exactly and made the sauce I was told by everyone at the BBQ it was the best brisket they ever had. I can only imagine how good it is at his restaurant. This is priceless info.

After I ate Franklin Barbecue my pee smelled like post oak smoke.

7 жыл бұрын

Matt Chow lol

@garymay6357

7 жыл бұрын

TMI;-)

@ArkansasBadBoy

5 жыл бұрын

True story...

@jlkeeper8901

5 жыл бұрын

Matthew Chow lucky that you even got to go there. Was it good??

@beasthunt

5 жыл бұрын

Lucky guy.

10lb brisket. 11 hours 11 mins. No wrap. Thank you again BBQ Jesus.

Aaron Franklin is a legend and that is why a trip to Franklin BBQ is at the top of my bucket list

I love watching these on days when i cant smoke, gets me excited for when i can.

This video is awesome. I cooked my first brisket last year and it turned out perfect (i think). Been watching this over and over again to understand more. Big thanks from Finland! 😎👍🏽😛❤️

One thing that he left out that is really important, especially for first timers. The internal temp needs to be around 195 - 205. This is when the fat renders down. I keep a probe in mine, and when it hits 190, I start checking for tenderness.

@DavidPerez-hi6ko

Жыл бұрын

YES!!!! Thank goodness someone spoke about internal temp. I will pull my wrapped brisket around 195 and put it in an empty cooler to rest for 2 hours before slicing. Excellent results every time. Also, generally speaking...4 hours of oak and mesquite smoke is enough for this big cut of beef.

@clay8222

11 ай бұрын

​@@DavidPerez-hi6koagreed. I've gone to 200 before and it just wouldn't hold its own weight when sliced. I found 195 perfect for me too. Then rest

I wanted to say thank you! I just finished my first ever brisket and owe you a beer!! It came out wonderful and I owe it to you. I cannot wait to watch your master classes. I look forward to making delicious BBQ like you some day.

It’s clear to see that Aaron Franklin is a master of his art. Comes across as a really cool guy too. Hats off to him.

The best in depth brisket video I've seen on KZread. Have me wanting to go run to the store & grab one. Thanks for posting.

I just smoked a whole brisket today and it looked just like this one. It was fantastic. Thanks to Franklin BBQ for giving me the info on how to trim and cook it. I used a Pellet Smoker at 250. I wrapped it in foil at 180F and took it off to rest 2hrs at 208F. It was amazing.

I've watched this video many times. Really appreciate your generosity with your bbq sauce recipe and your brisket methods and tips. I love this video and return to it at least once a year or so. Just got a new cooker from Lone Star Grillz up here in Minnesota.....trying to bring great TX BBQ to the north! Thanks for your help.

Thank you Franklin. You are awesome!! I want to stop by your place one of these days and taste perfection. Thank you so much for sharing and inspiring us amateurs. I live in North Dallas.

Smoked my first Brisket today, pretty much adhering to Aaron's advice. Came out perfect!

@donb.1426

3 жыл бұрын

I’m doing my first this week, about 11 pounds! How long did you wait to wrap yours and what was the total cooking time? Please!

This is the best thing ive seen my whole life

thanks for the videos, back about 1973-75, I was fortunate enough to live in San Antonio and got to eat at a small BBQ place that served the brisket ever. I loved the simple bread and brisket sandwich that they served (no sauce) and the flavor was just awesome. What you do replicates that brisket and the memories of awesome brisket. Thanks for the advice and the "this is how you (I) do it" on all of it from wood to finished product. Now I have to go buy a brisket and give it a whirl on my smoker. I go to a lot of places and get the brisket and am disappointed most of the time because I expect Texas style flavors and tenderness. keep it up

Thank you so much for the tutorial Aaron. Tried this yesterday and it turned out fantastic. I believing smoking a brisket is a right of passage for Texans, and with your help, I do believe I made the cut. Many happy mouths last night. Love all your videos, by the way. Keep them coming.

Aaron, I've watched almost all of your videos man. I just started cooking on an offset. Smoked my first brisket yesterday and followed along with your method and I knocked it clean out of the park.. one of the best briskets I've ever tasted. Can't wait to make it down to Austin to try your bbq!! Trying to start up my own youtube channel and eventually would like to have my own bbq place.

“Don’t be discouraged “ Thanks 🙏

I followed these instructions. It was unbelievably incredible! Better than any restaurant I've ever had! Thank You Aaron for sharing!

@lukeybalukey285

5 жыл бұрын

nice 👍

I just did my first brisket using only wood and the methods Aaron teaches. I used a $100 offset off of Amazon, it came out amazing. All I can say is Aaron, I have only been to your restaurant 4 times got everything you had left and a t-shirt! You are a master, thank you for your knowledge. Now I can make the choice 12 hours on my smoker or 4 hours in line at Franklin's! Thanks Again!

126 (and likely counting) people are jealous of Aaron's success. How can you not appreciate his free advice videos?

@tylerjacobson8012

7 жыл бұрын

Aiming Wanderously Aaron is a simple BBQ chef. people in the BBQ world hate that for some reason. And I meant to say chef not pitmaster. Aaron franklin mostly certainly is master of the pit. But I consider what he does as more of chef. It reminds me if a French chef guy started making BBQ.

@Cougar139tweak

6 жыл бұрын

Myron Mixon has 297 fake KZread accounts ....and counting... XD

@alcelaya1365

6 жыл бұрын

Some folks in Georgia and the Carolinas only know about BBQ pig. The idea of BBQ beef to them is beyond their comprehension. To them, it isn't BBQ unless it is soaked in some kind of sweet or mustard sauce which completely masks the kerosene taste of their meat.

@HolmesFans2

6 жыл бұрын

People who can't cook a good brisket without a 20 spice rub and injections

I kind of feel like Aaron Franklin is a genius and also a huge nerd. I love him so much!

@71dupuis

4 жыл бұрын

Most geniuses ARE nerds, lol!

Thanks Franklin for showing me how to cook i been cooking about two years since i seen your videos and it helped me a lot. I always watch your videos when I’m cooking brisket lol.

Tried smoking brisket using instructions step by step , Christmas eve. Family loved it. Best brisket I've ever made. Thanks

I don't use sauce unless i am in a pinch. I make my own rub. Big ups to Franklin for the brisket pointers.

Damn Seth Macfarlane can cook some BBQ ^^

@rapmusic896

9 жыл бұрын

Soul Schizm chef MacFarlane

@romz2664

7 жыл бұрын

get out

@juanlopes1695

6 жыл бұрын

He is a mix of steve-o and Johnny Knoxville

@motteherald

6 жыл бұрын

Juan Lopes And Jermain from flight of the conchords

@orlndox

5 жыл бұрын

yeah, he looks and sounds like Seth mcfarlane

Rode a motorcycle from Minnesota to Franklin's BBQ and back just so my family could try Aaron's brisket. Worth the long ride and now my family wants me to make this a yearly pilgrimage. Had a chance to me Aaron and he's a down to earth nice guy. I was BBQ star struck.

Thanks Aaron for the great video. Your enthusiasm is encouraging

Your direction helped me acheive my best brisket yet!

I watched the entire brisket series today, starting with how to remove the fat and rub on salt and pepper. I ran out to HEB at 730am and had the thing on the smoker by 9am (ok, I don't have a smoker, I used a gas grill converted into a smoker using tin foil to cover up the holes, lol). My brisket came out awesome. Thanks for the advice! My family loved it.

Franklin you are the King! Thank you!

Dude thanks for sharing! I live in Sweeny, TX a little more south than you and EVERYONE down here suffocates the briskets in all kinds of rubs and what not. So much that you really can't even tell WTF kind of cut of meat it is. I will try the salt and pepper only on my 1st brisket. It's sad I was given a huge smoker that I only cook ribs, sausage, beer butt chicken, fajitas, bacon wrapped duck etc.. I have not yet had the courage to smoke a brisket 2 years of owning this massive smoker. You just helped me with the fear. Thank you!

Subscribed! Nicely explained without pretentious bull crap.

Hey, all you thumbs down people, this cat has people waiting in line for 8 hours to eat his BBQ! Results always tell the story! Get an effing life!

I remember watching this 5 years ago at 4am before starting my brisket. Nostalgia.

What a relaxed, confident, cool dude. Thanks for sharing your secrets!

If your brisket doesn't turn out like the way you want it to.. throw it away and head to Franklins

@avega2792

3 жыл бұрын

It’s cost prohibitive since I don’t live anywhere near Austin.

I am a novice, watched a ton of videos and by far these few videos from trimming to the payoff were the most informative, I watched the video on Boston butts for my first cook, came out so well that some people I fed thought I was a professional. it was my first time with a smoker. Now my second time, my biggest concern is I will trim this 12# brisket to the size of a 6 oz. filet, but going to try and follow your instructions. Thanks so much for your videos. Sometime you might do something about wood and meats, which woods with which meats, mixing fruit woods with hickory and or pecan on briskets and Boston butts, I think that could help the novice like myself. Again, thanks for the information, I'm off to the smoker.

@dirtrider88

4 жыл бұрын

theres already tons of videos and info about what woods go with what meats and they all generally agree with each other. it seems thats the least precise and debated topic on BBQ

Aaron you have really helped my brisket. I appreciate your approach to smoking beef. Really turned us around. Thanks

Straight to the point. Love your work.

talk about knowing your stuff!!! Oh my, my saliva glands were shooting just watching!!

I have a feeling this guy really loves BBQ. And beer. So much so, I just bought his book.

@russellsmith5789

3 жыл бұрын

I bought the double set for a friend and myself. Truly appreciate him sharing his knowledge.

As a fellow Texan I Love the way you cook. Just fixed a brisket per your instructions turned out perfect. Thank You....

Never knew bbq can be so technical, it’s sort of an art. I LOVE IT!!!

@dirtrider88

4 жыл бұрын

if some shit thats "art" can be called art then this undoubtedly art

I just finished smoking my second brisket ever. 16 hour smoke, soooo good

I'm wiping drool off my table. I wish I got this quality of meat in India :(

@stantheindian

9 жыл бұрын

Headbanger's Kitchen go to Kerala, they eat beef there.

@HeadbangersKitchen

9 жыл бұрын

True that Stan George but the quality of the meat there is equally inferior and it's all BULL meat not cow. Also in India there is no breaking down into different cuts, there is just MEAT, MINCE and TENDERLOIN.

@HeadbangersKitchen

9 жыл бұрын

Also our cows are probably bad for meat because have you seen how an Indian cow looks? :P

@QBIX23

8 жыл бұрын

+Headbanger's Kitchen LoL, almost fell off my chair laughing!!

@HeadbangersKitchen

8 жыл бұрын

was it somethin i said? :P

Awesome food! I waited four hours and we turned the wait into a major party. The Turkey was great, brisket unbelievable awesome. Ribs both pork and beef outstanding.

When he slices that brisket it just looks different from every other brisket video i've seen. even the first few slices were butter. HOW?!?! he's amazing

Aaron Franklin is the SMOKEMASTER! Hell I wanna move to Austin just to eat at Franklin's on a daily basis. Who's with me?

@finecraftsmenllc2182

5 жыл бұрын

Me.

@porsche944mt

5 жыл бұрын

I'm one of those crazy people who moved from Texas to Montana! I spent just about every other Saturday in Austin traveling from Houston. You get so used to eating great bbq that you really don't appreciate it until you move. I miss it! But, thank goodness I'm a pitmaster, too, so I just do my own...

@richardfowler3254

5 жыл бұрын

​@@porsche944mt How about all of that Montana snow ? My friend moved to Montana last from CA and loves every bit of it. I am not sure I could do the cold for an entire winter...

@porsche944mt

5 жыл бұрын

@@richardfowler3254 I'm not a big fan. Frankly I'm done with this weather! My poor grill is sitting there covered with snow and I have two pork shoulders I want to smoke! Right now we have just over 14 inches of the white stuff on the ground with more to come! Yippee! (tongue firmly planted in cheek!)

@richardfowler3254

5 жыл бұрын

@@porsche944mtVery true but in the Spring, Summer &Fall it is beautiful in Montana. My friends live in Anaconda it is beautiful there. I really liked it when we visited last Summer. My problem is that I have been no more than 10-15 miles from the Pacific Ocean my entire life and know i would be hard pressed to move away from it. I'll bet you will have your smoker going just as soon as you are able to :-)

David Blaine ain't got nothing on this magic. Pure, simple, delicious magic

Used to watch him often on PBS, really enjoyed the show. He is very informative and camera friendly.

Respect respect best brisket information on line. Natural genius

Bra when he start cutting those slices!🔥

I made my first brisket yesterday and it turned out ok. It failed the pull test but was far from tough. It did take 14 hours though. It was the very first thing smoked on my buddies brand new 100 dollar peice of crap smoker. There was smoke.coming out EVERYWHERE. I had the chimney completely closed the entire time. At one point we got as high as 320 and as low as 140. I got it to hang around 225 for a good amount and took it off and let it rest for an hour when it hit 196. I got no bark to speak of but it tasted great. I am going to try it on my WSM next. I know I can keep a solid 225 or 250 on that thing for about 12 hours straight.

@Yzyenthusiast

7 жыл бұрын

stizan24 lol

Man, thank you so much a made a brisket this evening and it was the best I’ve ever made. I have watch your videos so much and I mean I watch all I could about brisket with your videos and other it just seem like yours just inspired be to work at it. I cook bbq all the time but if I don’t like it coming off the pit that means I won’t eat it later. Even if I had a few. I am about the taste and quality of the meat after its cook. I am my worst critic but this brisket I made tonight was great and I have thank you for show me skill I had but never used.

Best "Clearly" explained "Stall" I've ever heard! Luv this guys plain explanations. I'm going to your place. I've been to Smitty's and my Pop grew up in New Braunfels, TX and San Antonio. COMING!

9:05 that fucking bird

He's the Tony stark of bbq

your book is great , but these videos are the best. many thanks for sharing your secrets !

I think I'd enjoy sitting out back of his restaraunt, sipping a beer, and learning more about smoking meats! And just chat the day away with Aaron!

Um.....you left your bbq sauce.Kitchen burned down :(

@boyertb

8 жыл бұрын

That's ok, sauce would ruin it. ;)

@alwaysopen7970

7 жыл бұрын

Sause is for people afraid of meat. Most people use sause to eat the sause. If done right you don't need none.

@eksine

7 жыл бұрын

the video is edited, so what you see isn't how it went down. he's the king of bbq for years, I don't think he forgot

@pardyhardly

7 жыл бұрын

Do yo havsensenger ? Only in my mind. Do you aughts the singing? Pauled pulled pork that blows my mind.

@ruslanmashinov7825

6 жыл бұрын

It's a joke

This dude can make my mother in law taste good.

@kombinatsiya6000

5 жыл бұрын

why are you going down on your MIL? 😓

@nathanwilliams4005

5 жыл бұрын

Not sure if this is a cannibal joke or fucking my mother in law joke...

@crustdraw2059

5 жыл бұрын

I have a joke. It's BBCue

@dirtrider88

4 жыл бұрын

@@crustdraw2059 perhaps why Barbecue is abbreviated as BBQ and not the way it should be

That man is doing the lords work

It's a honor to get advice from the best in the buisness! Thanks bro!