Franklin SCHOOLS me on BRISKET!

Today's video is all about BBQ to be specific Brisket! The kind of bbq franklin schools me and Jeremy on making the best brisket.

Thanks @MadScientistBBQ for his awesome knowledge shared on this video, Go check him out!

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#cooking #food #recipe

[huntcringedown]

I think you should do entire series like this. I mean the basic info how to cook everything, no experiments, taste tests, side dishes - just the Bible of cooking, whole playlist.

[MikeBoardley]

Franklin BBQ was my first taste of Texas BBQ. My friends and I heard about it and we flew from Minnesota to Austin and our lives were forever changed.
I have since bought my own offset smoker and I now make my own brisket exactly the way Franklin does.

[JoeZasada]

In his latest book, Smoke, he has changed it a bit. He suggests smoking the brisket at 260F, and then ramping up to 280F once you wrap it. He is also very strong about wrapping.

[CarlGorn]

I don't have the equipment for smoking a whole brisket, but occasionally a grocery store will be selling them for crazy cheap, like $1.49/pound. So I trim it, portion it up in 2-pound chunks, and use it for pot roast or stroganoff. Both are long braises, so the meat comes out tender whether flat or point. The trimmed fat gets rendered into tallow, which I use to make old-school fries.

[coyrex]

I like how everyone in the bbq world has seen those Franklin vids a ton of times. I don't even bbq but I've watched every single one of those, some probably 10 times.

[pecho]

Never watch any type of cooking show when you are hungry. I’m so hungry NOW!! And no BBQ restaurants are opened this early in the morning (9:30am). Thanks a lot Guga! 😆

[bbqsouthernstyle]

I have lots of cookers and years of experience cooking brisket. Nothing beats the original authentic flavor of no trim brisket cooked over direct open fire with a cheap grade of brisket, old school style and in half the time. You may want to give the original way of cooking this meat a shot, Guga, I think you may be shocked at what you're missing out on.

[antonioyeats]

🤷 If the dang ol rub is caking up too much, getting sandy, then throw on a binder instead of skimping on the season. Dijon mustard is king.
I like a lot of fresh cracked pepper as salt for my rub BUT I also throw in some cayenne powder and ginger powder 🤫 the ginger and cayenne be the secret to making the black pepper taste REALLY peppery

[ratboygenius]

My grandmother used to get a big brisket like that and have the butcher cut off the flat and ground it up. She would cook the point as a slow-cooked brisket and at the same time make meatballs out of the flat. Those were the days.

[Bill_N_ATX]

I love living right outside Austin just so I can go to three or four of the best BBQ joints on the face of the Earth within an hours drive. Although the only time I go to Franklin’s is when I visit this one customer’s office and we send an intern to go stand in line for us. But from Lockhart to Austin to a couple roadside places that you can’t even find on a GPS, it’s great to live in the BBQ capital of the World.

[richiem]

Cook how you like! Franklin is one of the best bbq in Texas for a reason what he does is what he does and is very successful

[jimbrock]

The best brisket I have ever made was on my Komodo Joe over lump charcoal and your hardwood of choice. I just do the point. The flat is hamburger. I love the bearded butchers cajun seasoning so I give it a good coating of that and cook it on the Komodo Joe @ 270-275 for 10 hours. Then take it off wrap in heavy foil and put it on the counter overnight. Still warm in the morning and wonderful!

[simonhodgson]

Great video and it was nice having Mad Scientist there. I guess I'm one of the few that generally cooks the flat separate from the point.

[oliviersavard]

Thank you Guga for introducing me to Picanha! I agree with you, it's the best part of the cow (at least for grilling or roasting) and I can't get enough. For very low and slow cooks the brisket is of course better, but I personally prefer ribs :)

[_blood_moon_proto_]

i love these guga channels, they have inspired me to knock the rust off of my cooking skills, get a sous vide set up and a skillet to start out home cooking with a full swing

on another note, if anyone has the knowledge, for a filet steak (filet mignon) should i dry brine it or just do salt and pepper right before sous vide?

[tangoreal]

Perfect Brisket starts with Traeger! Temperature control is key. I start at 185 for 8-10 hours or 145 degrees. Separate flat from point. Paper wrap finish in oven 250F until 205f by now it is evening. Rest overnight. Burnt ends Slice point toss in sauce cook in oven in stock pot 275 3 hours toss every 30 min.

[chandolomite]

Franklin wraps every single brisket now. This is his old technique. Love the vids Guga! Missed you in STL at the book signing. Wish you would have came on a weekend instead of a Tuesday. I catch you some

[SteveRix]

I haven't made it to Franklin's....but here in AZ, Little Miss definitely hits (so does mine). Apparently the guy that owns Little Miss BBQ worked at Franklin's for about 4 wonder their brisket is fantastic!

[killerb]

Went to Franklins for my first and probably only time. Just because I live in VA and was there on business. 3 hrs in line and not sure if it was because of the wait, but it was the single best brisket I’ve ever had. Might have been the best initial few bites of food in my entire life. It was just unbelievable.

[ElectricLuvz]

In that Franklin video even when he's trimming the brisket, there are different ones. Take a look: The brisket at 6:18 is a totally different brisket. Then at 6:25 it magically changes back to the one he's been trimming (edit: These time signatures refer to the Franklin Brisket video, not this Guga one, but youtube automatically places them for here.)