Comparing My Brisket with Franklin's BBQ | Encouraging Results!

So I finally got to try the brisket from Franklin's Barbecue and even tried to make one in our Oklahoma Joe's Highland offset to compare! The results were shockingly comparable and everyone involved in the taste comparisons left happy and full. What a journey these last 4 years have been learning the craft of smoked BBQ.

Steps to making the brisket in this video:
* CreamCo Pre-Trimmed Brisket (from Creekstone Farms)
* 2:1 Pepper to Salt Ratio, liberally applied
* 225 grate temp with Oak wood
* Foil boated at ~165 degrees internal (or when bark sets)
* Pull the brisket when almost probe tender (~201 degrees internal)
* Rest until internal temperature is ~160 degrees
* Wrap with butcher paper with beef tallow applied
* Hold in oven at ~170 degrees for 8+ hours

If you have any questions please share them in the comments! Thank you for watching and don't forget to subscribe!

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– Who Am I? –

Hey everyone! My name is Kevin. I'm a husband, father, pastor and a growing BBQ enthusiast that loves the food and the gear that comes with making good eats. I started this channel to share my love for BBQ and to be a resource for new and upcoming backyard cooks so we can all have more fun and cook better food together.

[jasons]

Just stumbled across your channel… Great video! I can’t take all the credit for this tip, but I’m the guy who spilled the beans on how my restaurant finishes briskets in a comments section of one of Smoke Trails BBQ videos he had done on his channel. It’s kinda slowly taken on a life of its own, but I thought everyone knew restaurants hold their briskets for up to 12 hours in warming cabinets at a very low (but still safe) temps to allow the fat and intermuscular tissues to break down completely. Good BBQ restaurants typically cook their briskets all the way to done (temp out around 205 with the fat rendered out and the bark should be dark and crunchy), then we unwrap the brisket and allow the steam to dissipate (usually about 10-15 minutes max), we then re-season with a medium weight coat of black pepper, and then rewrap the brisket with new butcher’s paper covered in tallow. The briskets then go into a warming oven at about 160-170 degrees to rest for about 10-12 hours. This method is the best way to ensure your brisket breaks down completely, and has the flavors and mouth feel everyone expects from a delicious restaurant quality brisket. Hope that helps! Keep up the great work. I’ve subscribed and I’ll be looking forward to your next video!!

[wtgphoto]

Just found your channel, looking forward to seeing more of your BBQ journey. I have not had a Franklin's brisket even though I'm in Austin quite often, but my gold standard is Hutchin's BBQ in McKinney, TX. If Franklin's is better I'd be very surprised! One day I'll make it to Franklin's but in the meantime I am on the journey to make the perfect brisket. BTW, was looking at the Cuisine Art 360 but currently have a Blackstone that I couldn't be happier with. The 360 nature of the grill is intriguing. Happy smokin' :)

[michaelstewart]

Just found your channel looking forward to seeing the rest. I like wrapping my briskets in lard. I’m going to try ghee butter this weekend.

[manjulakatumala]

Expert in briskets .like all your videos

[Thegrillingdude]

The 360 is awesome. I’ve had mine for 2 years and it’s the star of the show! Your videos are getting very professional. I dig it! Nice joke! Good job on the test. I dig it! Great video. Never tried his briskets and haven’t done much with brisket

[alim]

I actually just came back from Austin and ate at LA Barbeque and Terry Blacks. Interestingly it wasn't the brisket I was most impressed, it was the beef ribs. I mentioned to a few friends that honestly their briskets are now 85ish% close to what Austin has to offer. LA BBQ's brisket and beef ribs were sooo tender it was completely falling apart which wouldn't pass the bend test. Terry Blacks was a bit more firmer, but still tender and passed the bend test for the brisket. Both LA BBQ and Franklin's brisket is more of a softer bark style. Recently I dug into a bit more about pitmaster John Lewis and after following Jeremy Yoder, along with seeing the wrapped briskets myself in Austin, I definitely think they use beef tallow to soak the brisket at the expensive of a hard crust. The butcher paper is completely soaked.

[TheDrunkenBBQ]

Great video, thanks for sharing. Briskets are ace.

[Pilot]

Congratulations!!! How about moisture? Was there much difference between the 2? Personally I will sacrifice bark crunch for moisture

[BBQJUNKIE]

I have to be honest with you I thought your brisket looked better than Franklin's lol I love the killer smoke ring outstanding my brother not only that I just subscribe to your channel

[stephenfriend]

So what’s replacing the Oklahoma Joe’s or is it a surprise??

[pmc]

What made you buy the 1975? Also, initial thoughts?

[blink]

Good job! It sounds like you only needed to cook your brisket a little longer to reach desired tenderness. Saddlers (cooked brisket sold at Sams Club and Walmart) smokes their meat for 16-18 hours at 170.

[oldmanfunky]

Well a question: What grade of brisket did you use? Regular USDA Prime? Because I believe Franklin has high standards for the grade of brisket he cooks. He mostly uses USDA Prime ++ if he can get it. I believe if you get your hands on the right Brisket it is possible to make one as good if not better than a Franklin. Keep in mind he is cooking for the whole public were as you are cooking for yourself.