BBQ with Franklin: The Brisket

In this first episode of BBQ with Franklin we go straight to the important stuff: the meat. Find out what you should look for when choosing a brisket to smoke, how it should be trimmed and Aaron reveals his age old recipe for seasoning.

Music:
"Greenville Girl"
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008

• Category

  Education

[Steve Smith]

This video inspired me to try brisket at home. I grabbed a smaller cut, just the flat at CostCo and went slow and low on my Grill Dome Kamado for 10 hours. BBQ perfection. Plain 'ole salt and pepper for the win. Thanks!

[xeal562]

im pretty sure he EXPLAINED why he didn't use the chunk of fat he got rid of..

[dh05z28]

"Aerodynamic"

[chuck miller]

Yes, the hotter the brisket gets, the more the pores open at the beginning of the cook, this will draw the salt into the meat, if you prefer hot and fast, cut back on the salt a little. I hope this helps. Wicked Swine Competition BBQ team.

[GingerMan512]

When you cook as many briskets as they do it's useless as they don't really serve veggies on that kinda volume.

[GingerMan512]

I'm a 7th generation Austinite. I've been all over Texas eating BBQ. I can say with all my heart and stomach that Mr. Franklin makes the *BEST* brisket I've had in my entire life.

[cpabrego]

What cut of brisket do you use and how important is it? Choice, Prime, Kobe, Angus??

[Mark Hyde]

Amen, brother. I've never had better and I've been eating Texas brisket for 50 years.

[Joe Lee]

It's surprising how little and how simple of a rub you use but how great your brisket looks after it's cooked. Great job.

[BP7447]

great job Franklin