Franklin BBQ COPYCAT BRISKET Recipe
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It’s definitely the MSG, it takes the umami up another level. And it’s not bad for you
Thank you for this review, My passion for brisket may pale in comparison to yours, but I'll be damned if it doesn't give me a reason to wait for the next unforgettable meal.
I’ve never had Franklin, but I’ve cooked briskets based on a couple of your videos and everyone I know says my brisket (your brisket) is the best they’ve had. 😀
If you want to match Franklin, your smoke has to be 10x heavier. Stop opening the smoker and soak half your wood overnight in water. That’s his secret. Trust me
Nice work dude! Love the methodical breakdown and really like the way your vids are filmed and lit – looks great. Look forward to following your next series.
Add Beef Tallow https://www.youtube.com/watch?v=kE2RisA2mHY
My theory, Aaron has a beef supplier that provides him with beef that has been raised and finished in a particular way. He said in an interview once that he doesn’t want to expand due to supply issues. As we all know A5 wagu tastes vastly different than a cow that grazed on ditch weed before being processed.
Dang, you probably have a PHD in Franklin BBQ studies 😉
I wonder if they make the employees sign a NDA for their specific brisket techniques and recipes. Cheers!
Do you ever have plans to make a video on how to do the sous vide holding chest. Thanks
Dude, if you want a change… trim your beard.
Need a better offset brother
Where did you get your “sous vide” chest? I’ve been looking everywhere for a holding oven but I’m only seeing commercial ones that cost over $1,000.
Love your channel, but getting a little tired of the Franklin obsession, and frankly (frankliny?) brisket recipe videos. There is so much more in the world of BBQ that your awesome personality can bring to life.
New Oklahoma joes smoker? Is it worth buying one or get a camp chef woodwind pro?
Stop obsessing about Aaron Franklin and wash your damn hair!
I personally think the most confusing/misguiding is the final temps. I personally think that the majority of briskets will be overdone if you get a 203 reading on your thermometer before you take it off. I really wish that the instructors (even the ones that go by feel) would show the temp probe readings right before they take it off. I think that 195-198 range in the middle of the brisket tends to work out better
This is awesome and funny. Especially the Famjam line. Thanks man.
Franklin is great and all, but there’s a new BBQ Joint voted #1 in Texas by Texas Monthly and that is Goldee’s BBQ. I’ve been to their place twice already. You should check them out. They’re in the Fort Worth area.
Nice one Steve!
Good show! eh. Always look forward to your content!
I think Franklin used 265, 285, etc for temps in his videos just to mess with all the peeps using pellet grills
I don’t think you are obsessed at all and I thank you for doing all of these “tests” to try and figure out his recipe! You are the only one who can afford to buy all of these briskets to run the tests so if anything, you are saving us money and giving us more ideas to try for ourselves! Thanks so much and keep up the great work! — Smokin’ Simmons BBQ
Brisket is over rated! It tastes like a pot roast with salt and pepper. Also this guy looks weird and obsessed
Looks like a brand new OKJ offset. What model is it?
i get invalid code when trying smoketrails, great video, thanks
Thanks for the laughs & humour but mostly sharing your knowledge. That hack of adding oil to a rub is priceless. Cheers from the 604 🍺🍺
8 tablespoons
2 tablespoons coarse salt
2 tablespoons of lawrys
Smoke uncovered
Rest to 170’ish then boat in rendered tallow about 2 tablespoons and rest for 12 hours before serving.
You are making it too hard, get a good quality brisket, wet age it 14-30 days, cook it until it jiggles, let out cool 10F then rest it until it's 145F.
Believe me, he's using more than pepper and salt
Ted Kaczynski's brisket method®.
Dude looks like he woke up in a trash can, dusted off and made a Youtube video
I’m glad the next step wasn’t to cut off his skin and wear it while you make a brisket haha
I have about 30 rubs and non contain oil. Most infact contain anti caking agents which would do the exact opposite to oil.
Dude, just move your family to Austin and work at Franklins and let us know the real deal. Probably shouldn’t wear that foil hat – he might get suspicious.
I don’t have a chest that can hot it at 140-150 for 10 hrs but I do have a sous vide. Do you think I can do the same process but then vacuum seal it in a bag and do a sousvide water bath at same temp for same time? Like with it still wrapped in the paper? Also with smoking beef of pretty much any kind I find I love the texture and taste I get from a wet brine with salt sugar and msg.
You still the 'Brisket King' Bro!
Who cares about the % of your content – replication is at the heart of science.
Do what you want. I enjoy your videos regardless.
Cheers
I loved the Franklin series. I’m sad to see it come to an end. It was such a fun journey. I only smoke a handful of briskets a year and it was nice to have you do all the experimenting instead of me.
I’m excited for more Oklahoma Joes content! I have an Oklahoma Joes offsite and can’t justify buying a $4,000 plus offsite like a lot of the other content creators. When I see you use your Oklahoma Joe’s I think wow i have the same smoker. I can replicate all that amazing BBQ in my back yard. You’re the people’s champ. Smoking just like the little guys. Can’t wait to see what you have in store for us next!
Great content, love the video. Since you're in tight with Oklahoma Joes's smokers, ask them to build a smoker a tad bit bigger than the Highlander, I would love to do 2 briskets and a pork butt at the same time, but there isn't enough room on the smoker to do it. Keep up the good work.