Is THIS simple ingredient the “REAL” Secret to Franklin BBQ brisket? | BBQ Theories
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It’s truly amazing how this non-professional person has been able to build a platform from creating content of others’ coattails. AND THEN BASHES THEM. A real POS.
I can’t find the video where you introduced the sous vide holding setup. Is it a rigged device? Or something you purchased?
Injection?
I think he probably is dry brining but those cutting boards are probably drenched with a bunch of salty juices. Id be interested to see if you got the first cuts of brisket if it tasted the same.
I did a similar experiment where I used 2% salt, and then I added an equal amount of pepper by volume. It was so hard for me to put that much on the brisket. It looks so ridiculous. I ended up holding a little back. It ended up easily being the best brisket I ever made so far was so delicious. I didn’t dry brine mine, though just rested it on the countertop for about an hour before going on the barbecue.
So relate to your brisket obsession and science while wishing we lived next door although makes me ponder, why are there no taste testing neighbors or in-laws in your videos aye🤔 🤔🤔ps, you know you can salt to taste after slicing aye🤷♂️
did you use kosher salt? almost looked like table salt
I watched SO many of your video's. Sold my charcoal BBQ and bought an offset Oaklahoma Joe's Highland. Got some good dry Oak. Got a $130 grass fed brisket and a cheap but large pork loin. Fire up the smoker at 7am Saturday, ate brisket for Super bowl Sunday.
Did the brisket to 190 & hold method, with lawry's, s&p, made some tallow for wrapping it. Turned out amazing.
Did the pork loin to 120 internal then seared it until 135-140 internal. Apple juice / salt bring for 12 hours overnight before. Turned out amazing.
Question: it took 9 hours for the brisket to reach 190 internal, even though I cranked the heat towards the end. Seemed like it had a bit too much smoke and the thinner area's were a bit dry. I kept them misted with Cider but didnt seem to help. Did I smoke too long? after say 6hrs, should I have tin foil wrapped it at 6hrs and 160 degrees to avoid too much smoke / drying out?
Franklins cook book and his master class videos show you what he does.
Love the tin foil hats
Lol I don't think you'll ever cook a brisket like Franklin's 😅 🤣
I've always shook my head in discust when i see someone season a brisket and take it straight to the pit. I use to inject and season, then have a overnight covered rest in the refrigerator. When i stopped wrapping, that became to salty. Now i just season, and give it a covered rest in refrigerator. I have to be careful, as sometimes this process is to salty. I've even seen competition guys season and let it sit overnight at room temperature. I would never attempt such a thing. But they did have some cure on it that I'm guessing kept from killing the judges, myself included. And it won first place. I'm sure at this point you're getting tired of my pissing and moaning on the slicing of the brisket. But could you at least try and separate the two muscles once and see the difference???
Maybe try a smoked salt.
Great video. Have the chance to pickup a Franklin pit and was wondering what your thoughts are on it?
I wonder if you dry brined then vacuum sealed if it would pull more of the salt deeper into the meat, leaving it a little less concentrated on the surface. Probably not, but just a random thought haha. Or would a wet brine be way different? Keep up the good work, I think you're getting closer to cracking the secret!!
I think you been smoking to much… Crack
I want to imagine Aaron Franklin sitting at home watching these videos, eating some popcorn thinking to himself “That’s right. That’s kinda close. Wrong! I could see where you think that but no.” and the like. 😂
There is NO WAY the foil helmet will block BBQ JESUS
Franklin is going to be the death of you!LOL Be cheaper to just get a job there until you find out what the deal is then quit!Honestly I don't think he does anything too top secret.I think it's the briskets he buys and pretty much salt and pepper and the post oak.But I guess you could take his cooking class and maybe find something out? Beats me!But keep trying and posting the videos cause they crack me up! Can't wait till the next one!
What if you dry brine a regular amount of salt, then day of the cook just apply the normal salt and pepper rub.
I don't think any of the big boys dry brine their briskets. They simply don't have the time or the equipment to store them that long. I am a bit concerned that your channel is becoming a cartoon. It's getting kind of like Geraldo Rivera looking for Al Capone's vault. After a dozen episodes of "Well, that wasn't it," the viewers will have tuned out. If we must have an obsession, it ought not to be about Aaron Franklin. It should be about cooking good BBQ. And that can be done with or without Aaron Franklin.
i heard he uses enough of that stuff to kill a small horse. btw careful with sodium content to table salt conversions. salt is sodium chloride, sodium is sodium.
Great experiment. Do you think he injects the meat with a salty brine?
Sounds like a great idea to try at home!
I’ve never been to Franklin’s, but have worked in restaurants and guessing from a sheer volume amount it would be hard for them to dry brine that many briskets daily. Not impossible, but a lot of logistics. I really think the saltiness is from the tallow that the cutter slathers on each slice.
Great channel, love watching your videos!
What if you dry brined it in Salty AF mode, but then wash off the salt and re-season normally? This will get a deep penetration and cause the moisture to follow that salt, and yet dial the over salty flavor back
Have you ever looked into buying one of the briskets they will ship to you (I don't know if they ship to Canada). It could be interesting to do a head to head with one of Aaron's briskets there. That way you could really pickup on any little difference.
Maybe injecting?
Also, does anyone else do "differential salting", where you lay down a thicker layer of salt on the point and thinner on the flat? This puts more salt on the thicker parts and aims to avoid oversalting the thinner parts.
Alright dude, you lost me after you started talking about sucking on salty meat in your hotel room 🤣
What does the paper have written all over it on the background? It wasn’t readable, but I feel like you did something gun with it.
Injection?
Kudos to you for cooking as many briskets as it took to get the data you were looking for!! This is A+ content – keep up the good work!!
Where did you get the warming device you used to rest the brisket for 20 hours?
He probably uses seasoned salt
I wonder if AF uses something like a vacuum tumbler to get the salt penetration.
Is he injecting brine then, if it's so salty on the inside?
This channel has now turned into a continuous episode of “Mythbusters” the truth behind Franklins briskets
As always, thanks so much for the higher degree of experimenting my Dude!
Got me thinking about low temp sous vide brine. Say 100 degrees F for 6 hr. Then move over to the more traditional cook.
Humm…
@smoketrails I'm no professional, and I've never tried this. What about a wet brine in pickle juice? 🤔 maybe he injects it. if you already tried this I'm sorry. I just found your channel yesterday,
Is it possible that the tallow used has salt in it?
Sliced brisket plus the tallow it was wrapped in might result in saltier perception?
Like using salted vs unsalted butter to reheat brisket with…
I do think that they don’t have the room to brine them for 48 hours. Maybe the injecting them with a salt solution? It is common in the bbq competitions as a way to salt the inside.
He could be injecting a salt brine directly into the meat
I see another comment asking the same thing. Can you do a video on your holding chest please? How to?
Aaron would you please send this guy one of your smokers already
What if someone at franklins accidentally spilled salt on your brisket my mistake? I think you need to eat there twice to compare….
Maybe you should try to use Franklin brisket rub and spice rub combine
Thank you for doing these tests! I’m learning so much with your videos! — Smokin’ Simmons BBQ
How about salted tallow? Just like salted butter?