https://i.ytimg.com/vi/pGZ39yYxeBk/maxresdefault.jpg 0 1920 BBQwithFranklin https://bbqteacher.com/wp-content/uploads/2019/07/BBQ-TEACHER-LOGO-TUTORIALS-HOW-TO.png BBQwithFranklin2019-08-20 14:51:382019-08-20 14:51:38BBQ with Franklin: The Cook
BBQ with Franklin: The Cook
Your brisket is trimmed, seasoned and the fire is ready to go. Now what? Pull up a chair and let Professor Franklin take you to class and learn about fire management, optimal cooking temperature, wrapping, and why you should beware of the stall.
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
Could you please tell me how long to smoke a brisket by kg please ,thnx good cook,n
this is masterpiece of bbq
Been going to salt lick and Aaron’s over the years. Salt lick is not what it use to be. Everyone keeps saying go to salt lick. It’s not what is use to be it’s really gone down. Aaron’s has been really good
Johnny Knoxville knows his bbq.
I will be purchasing a simple yet Quality offset smoker/grill for my daughter and her husband. Anyone have recommendations in the Austin/San Antonio/Houston area??
I want to thank you so much for tips! I was apprehensive about smoking a brisket and it was a success thanks to you bud! Im not sure if you will see this but thank you for helping instill some confidence in my abilities!
Have you ever woken up in a chicken coop with the taste of raw flesh in your mouth and no recollection of the night before? Happens to me a lot.
So is it called Texas cheat only outside of Texas?
Lol….Hope they got the motorcycle going!
Aaron I have all the beer cold for you. Thanks.
Absolute great video, I do briskets quite a lot, my confession it is on a gas BBQ (smoker attached)
I cooked a brisket today. Followed Franklin's super secret season recipe (salt/pepper) at an hour to an hour 15 per pound. Perfect. I watched his video comparing foil, butcher paper, and nothing. I used the butcher paper and it came out perfect.
Franklin, I know this is an older video, but, I tried cooking a 10 lbs brisket in an electric smoker / cooker. Kept the temp solid at 250 and the internal temp reach 200 degrees in six hours and I had a tough brisket. What did I do wrong? Should I not pay attention so much to meat temp vs time?
Anyone can comment. Thanks!!!!!!!!!
Do I wrap it up at 160 degrees ?
does he do a video on how to control the fire in a stick burner?
So what's the max internal temp? 200?
looking to smoke my first brisket this weekend, any advice for using a pellet grill? should I go fat side down, as the heat is underneath? should I put a temp probe in the brisket as it cooks, or should I just go by feel/time?
What is the brand / model of that small cooker?
Watch this and the rest of your videos every time I’m smoking meat. Thanks for these videos. Very helpful.
I subbed just because of how u go into detail
Aaron this is great. I'm hooked on bbq and it's very good. Love your videos. Thank you.
I am joes son I didn’t get to eat there but I like your food
Hey Aaron, when “the stall” happens is that a good time to wrap the brisket or continue cooking? Does it matter much?
LUV your show!!!!!
Thanks for the cook time info….
Awe, come oom', man!. What's 'Management?' LOL
Is the Texas Crutch a bad thing?
You vegan bro?
Thank you for your wonderful videos (especially the brisket). I do have a question: where can I source the paper you use for wrappping??
Thanks for all the videos. I enjoy your common sense methods. Very helpful.
Re' watched again thank you for the advice,
Stalled at 172 but not for long, did wrap and only smoked the flat.
A texan without texan accent
Aaron! You describe BBQ as Hemingway will describe one of his novels. Perfect!
I have a question for you ya.. when the cook is done and you let it rest how is the best way to warm it back up..
This nigga really a snack
You taught me something new. I did not know about "the stall" prior to this video. I'm interested in understanding it better. I'm guessing length of the stall depends on the the weight of the brisket and cooking temperature? If that's the case, hypothetically, let's say I'm smoking a 15 lb brisket at 250 degrees with a water pan in the smoker. Roughly how long would you estimate the stall to take? What if the same brisket is cooking at 275 degrees?
Hi, i'm new to the world of smoker and i'm using a pellet smoker Treager pro elite 780 (i kno i'm cheating) but i'm new… i want to try my first brisket. Should i use a bowl of water with my treager ?
Learned a lot here
4 types of people in this world: room temp/ cold pre cook temp,
And fat side up/ down…
This fucking guy knows what is talking about
Everything you said is absolutely true. It took me years to figure it out before YouTube. Thank you. I also keep the smoker between 180° and 200° and don't touch it until my brain is screaming.
Love seeing a master like Franklin doing a cook on a home style smoker. Makes it easier to see how to bbq for those of us without huge commercial smokers. Keep it up! One of these days I'll make it down to Franklin's