BBQ with Franklin: The Brisket
FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! – http://video.klru.tv/video/2365494916/
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
source
Is this the condensed version of his master class?
Great video, but what makes the difference of the fats, to me they all looked the same.
I didn't know Seth MacFarlane has a bbq show.
the Dr. is in.
I almost shed a tear watching this guy toss all that tasty fat to the thrash what a waste of fat he could have use it for a bone broth or just render it for frying …no hating i actually enjoy his video and sub
??? Hello Franklin I'am from la France in Europe, and I loved this video! I have make a video with French BBq with vine yards branches ? do you know that way of doing ?
Best regards from a frenchie channel in vine yard region ???
Overrated.
I am pretty sure that you can let pork warm to room temp.
He said he took off the burnt ends part cause it would burn lmfao no shit. Sherlock it’s called burnt ends
Man im a 40 year old man just had my birthday and wanted to go get in your line as a birthday trip, but wife was ot so keen hahaha…. I have always loved bbq and lately really got into doing my own barbecue… Mr. Franklin you seem like a cool dude and from one Texan to another congrats on your success..I would love to taste your barbecue one day… If you ever need a friend from South Texas to have a beer with and eat some barbecue let me know hahaha
I surely hope you did NOT throw away all the beautiful fat you trimmed off. Considering ALL the cost that is involved in generating this amount of fat, both life and money wise ??
This guy is a fuckin moron
I've smoked only two briskets for "neighbors". Corned beef. Terrible. Tasted like mushy HAM.
A pocket of rub is not a good thing.. bye
I was planing move to Dallas I guess now I'm moving to Austin ???
I live up north, I only ever do pork shoulders and ribs, but when I attempt a brisket, I am using Texas style 100%.
If he wants to elevate the taste of this – don’t use petrified salt, use pink Himalayan salt.
trimming,…
thrown many parts,…?
Hey….You started off with a white handled knife.
I hope you get cardiovascular disease
I’ll try this next.
When cooked right ohhh May lord what yummy melty flavor!!!
Bacot
Idiot, Cut Off Burnt End Part because it “would burn”… lol
In New zealand we would cook that whole thing fat an all….
my advice would be "learn to edit". This video could have been 5 min long and not lost anything
CAN'T WATCH THIS WASTE OFF GOOD FOOOD ;(