BBQ with Franklin: The Brisket
2012 ж. 24 Қаз.
8 656 444 Рет қаралды
FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! - 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
I have nothing but respect for this man. He’s mastered his craft and sharing it. This is gold for me.
This man is incredible. He used to have his series on PBS. He showed viewers how to build their own slow cooker. It was filmed in his back yard. All the while he was drinking Texas beer. HE IS THE REAL DEAL! 🐄
BEST BRISKET IN TEXAS!!! Even seen 2 cows standing in line waiting to place an order 🐴
ohnjay72 I believe that to be true, I go to Tx at least once a year and hit all the famous places he is the best.
@@stephenmitchum5864 Nice! I haven't been back in a while. I plan to get back to Franklin's, Black's and The Salt Lick asap.
@@ohnjay72 Salt Lick is great any place but central TX. have you tried Terry Black's? love it but I HATE BLACK's so they are nothing alike.
I saw one waiting to BECOME the order !
Saw is the word you were seeking.
"This is a brisket, it comes off the cow" lmao
You inspired me to cook a brisket for Father’s Day. Started in the dark and finished in the dark 18 hours later with a perfect brisket thanks to you.
Now people crying about paying premium prices for good brisket sound a little silly don't they? Alot of time, effort, and money goes in to a brisket by the time its all said and done.
@@brandtbuchanan5526 now 11 months later.....
These people telling this guy he's doing it wrong when he is currently running the most successful bbq shop in the world... hahaha
Treeinthewoods lol no. Maybe the most hyped.
yea, that's why people wait 6 hours in line for the shit, because its all hype.. lol
Yeah, that's exactly why a lot of people wait around in line at Franklins. It's in Austin, convince enough of those hipster idiots that something is cool and they'll wait 6 days in line for some brisket.
He's only a multi national champ in BBQ, but yea... its all Hype!!
@SuperWaffleSuperSyrup so learning what you can then going your own way in life is a bad thing? He owes no one nothing but a thank you buddy!
Not many chef share their secret recipe with other but this guy make a whole video from how to prepare until it done.. Thumb up 👍🏼
id bet money its not his exact recipe/process.
returnformer its probs just the basics
because its not a secret he does it the way its been done in central Texas for ages
That's really funny if you think this man is sharing his secret recipes on youtube
That's a pretty basic way of preparing a brisket... No secrets here
Hundreds of great BBQ joints in Texas from the fancy to the dumps, To the food trailers to the back yard cooks. BBQ is like a movie, It's all a matter of opinion.
"You're watching BBQ with Franklin, MMMHM!" Haha he's so great.
{UK} Hi Franklin. Wanted to thank you for taking the time to do these video tutorials. Have been over the brisket one several times. Just did a family/friend BBQ 40+ (did lots of other meat and veg) but had 2kg brisket on 5 hours with paper wrap after 2 (should have been longer than 3 softening - like you said in the YT advert, #1 lesson learnt).
Franklin is great!!! Love his video and tips. He deserves all his success.
If anyone has any concerns about authenticity, let me tell you... this guy has a Masterclass of which I am enrolled and have used to make pulled pork. Best pork I've ever had. This man lives and breathes BBQ, truly a master in every right. Can't go wrong with what he tells you.
X2
Was it the Texas style BBQ?
@@benji89000 as Classic Texas bbq can get
I mean, he's been ranked as having the best brisket in the nation, and his restaurant because famous for having 4 hour lines that would sell out before opening, but I'm sure someone would doubt his qualifications...
@@PhantomSavage . I am from Illinois. Don't shoot. Lol. What is Texas Barbecue?
These videos have been so helpful. I hope you are coming out with more.
I done a brisket just as you showed on your videos. I used cherry wood. I made it for my retirement party. It didn't last 15 minutes. Delicious, thank you for being so willing to show your skills
Really? I was not aware that you could use cherry wood for brisket. But now that you make me think, I did see cherry wood for sale at my local Lowe's store. I might have to try that some other time instead of Hickory
@@victorramosjr2239 cherry wood is a good last finisher on the smoker, I prefer to throw it on as the last piece of wood, so it gives more of a hint of flavor that isn't overpowering
@@BtappinHDcherry wood sucks. Oak or Hickory is the gold standard. Anything else is bland🤣🤷🏾♂️
@@18rollinhard That is subjective, cherry wood works great in a lot of different scenarios, especially sea food, no one here was saying it's better than Oak or Hickory lol
I would just like to thank Mr. Franklin for sharing his knowledge of smoked meats!! I have newly discovered this "Franklin" phenomenon and just wanted to say that he has turned me into a rock star in the northern midwest!! Thumbs up!
G'day from Melbourne Australia Aaron, just want to say thanks for the tutorial, cooked my first brisket yesterday using your guidelines and it came out beautifully.
Is brisket a thing in Australia? I guess if not you would probably be the most popular around with your brisket skills. I pretty much traveled from Cairns down to Melbourne in multiple trips to Australia, but only remember hearing and seeing signs for aged steak, which is apparently really popular there.
My rule of thumb for trimming is: if the fat is hard, it won't render and therefore is waste. So I trim all the hard fat off.
@Will.J thats what she said!
Agreed
im glad he got into a lucrative business after Flight of the Concords
Awesome
@Megumi Santos I will be opening a BBQ restaurant and will be located within 100 yards of Franklin Barbecue. My BBQ joint will be a complete rip-off of Franklin Barbecue's recipes and I will only serve a maximum of 500 customers per day; however, my customers will only have to wait for 30 minutes maximum to get their delicious BBQ. I plan on spending $4 million to open this new BBQ joint. My business will be similar to Franklin Barbecue (almost a complete copy/rip-off) but just a maximum of 30 minutes wait time for our customers. The price of my BBQ items will only be 5% higher than Franklin Barbecue's prices. Would you pay 5% higher to be able to wait for only 30 minutes?
Seems like littlegaybitch is confused. Tubesteak is not brisket. Then again, this is Austin.
@Eric Von Dumb I want to bring better BBQ and less wait time to the Franklin Barbecue's customers. Is that so wrong? What's wrong with good old fashion competition? You sound like a Franklin Barbecue Fanboy who's willing to wait 3 hrs for Franklin's Tubesteak, because for every hour that you wait for your order, you're getting Fuc!! up the A$$ by Franklin. Your time most not be worth much.
Your going against FRANKLIN!!! Your not bringing better BBQ to Austin! Your just saying< " I'm a dicksucker that wants to sell BBQ.". O.K. Got it. You've dug out your niche. Your not beating Franklin! Don't care whom you butt fiuck. I don't care whom you blew last night. Some things are worth waiting for and you sir or mame are a joke in the BBQ world! Stick to serving Mc Ribs! You don't know what BBQ is!
Aaron, I can’t thank you enough for sharing your experience and what you’ve learned. I had never considered smoking a brisket even though i grew up in Texas and our family has been here for many generations. Honestly, never had cared much for brisket other than the flat, and had never had any from local BBQ joints or chains that I would pick. Fajitas, chicken, steaks were all higher on my list. I certainly never considered the “king” of Texas BBQ. I finally decided I give smoking brisket a try myself, to see if it would change my mind. I researched diligently and I came across this PBS series of yours. I watched the entire series several times as well as your other videos. It gave me the confidence to try, even had it on my pad as a go-by while I trimmed my first brisket. The results, 14 hrs later were just amazing. The only thing it had in common with BBQ joint brisket is they both start with the same cut of meat. I learned that day if your finished product needs sauce for flavor, you ain’t doing it right. Melt in your mouth from flat to point, all the fat in the point well rendered, none of that waxy lard like fat in the finished brisket. That was three years ago, and even my worst has been better than anything gotten in a commercial BBQ. Thanks to you, Brisket is King for me now in Texas BBQ.
What an amazing brisket I smoked yesterday! I followed the Franklin recipe down to the letter, wrapping it in butcher paper half way though. It was the most delicious, moist and perfectly done brisket I have ever smoked in my Big Green Egg. The key I think was being patient during the stall and using my meat thermometer, to make sure it was really done. Low and slow is the way to go!
This is one of the best videos on how to prep a brisket that I have seen
Thanks Aaron. Been playing your videos every time I make a brisket and whenever they ask where I learned your name comes next😊. Thank you
We got the book and cooked our first brisket on the Traeger with hickory pellets, followed your instructions on the salt/ pepper rub, added the optional garlic and onion powder, used parchment paper to wrap fter 6 hours and voila! The best brisket we ever had! Yummy!
P
Love watching the master perform his craft!
Franklin looks like Johnny Knoxville and Steve-O had a love child...
that's EXACTLY what I was trying to think of since i first saw him. I had the Steve-O part down, but I couldn't think of the other half
gdragon521 i kinda got a little bit of adam sandler lmao
He reminds me a bit of Ben Franklin. Can't help wondering if he's a descendant. Wouldn't be surprised.
With the voice of Seth Macfarlane.. a threesome?
Love child that could cook!!!
Hey guys! just visited last night from Charlotte NC for a private party. Love the smoke house, love the food, love the staff, bought a book! Thanks!
Aaron - I took your advice and cooked the most incredible brisket. I used Salt Lick seasoning we purchased while attending a wedding in Austin. The brisket was flavorful, simple and elegant. Thanks for sharing your talent. Frank from Detroit.
This video makes my mouth water! I am smoking a brisket this weekend and will definitely be using some of his techniques. I have watched a few of his episode on Masterclass, and it makes me want to natural hardwood smoke meats all the time. So relaxing. Thanks again Franklin!
Was in Texas a couple of weekends ago. Drove down to Lockhart and had my first Texas brisket and ribs at the famous Black's BBQ there. It was pretty good. Two days later I waited in line at Franklin BBQ to see what the differences might be.... Franklin's brisket AND ribs were stellar. Better tasting by a wide margin and easily worth the 2 hour wait in line. Can't wait to go back! Thank you for making this video series Aaron!
Blacks is overrated and Smittys is downright horrible. Franklins and LaBarbeque are outstanding.
Pete Leonard I HATE U😤🇨🇱🖖 I’ve waited 3+ hours !!
Kreuz BBQ while your in Lockhart is the best in the area.
@@carlosguillen5540 agreed.
Blacks BBQ is the worst place to get BBQ in Lockhart. id go to Bill miller before I went to Blacks.
Best BBQers in the world- “This guy makes the best brisket.” Anthony Bourdain- “My god.” Random internet troll- “TrY SoMe SeAsONiNg!!”
I smoked a brisket last night on my new grill, first time ever and using Franklin's methods, it came out pretty much perfect. I'm a believer, this guy is the master.
I'm a believer. I have been smoking and grilling for years. The hardest skill for me to master has been brisket. It is awfully expensive to buy when you realize how much (30-35%) of the cut will cook off in the process. My family and friends have often asked me to smoke meat for them, but they usually go with pulled pork, ribs or sausage. Even though they complimented my brisket, I was never satisfied with the way it turned out. I followed Aaron Franklin's videos on brisket to the letter. I cut out all of the fancy rubs, marinades, sauces, etc. and used the salt, pepper rub method he employs on the videos. I used a Kroger brisket that was on sale. It weighed only 11.5 pounds (they had removed most of the flat) and I had LOW expectations based on my poor meat quality alone. It is the best brisket I have ever made and one of the best I ever tasted. Awesome bark, deep smokey flavor, tender without falling apart, moist without being soggy. Aaron Franklin, I knew you were famous, but I am now truly a believer! Thank you.
Alan Smith what type of smoker do you use?
@@firstblessed9386 I have a Traeger pellet smoker and a Bradley digital electric smoker. I prefer the Traeger if I am just smoking 1-2 briskets
@@firstblessed9386 kzhead.info/sun/dLmShd5uiHSEgac/bejne.html
Traeger Pellet Smoker is my fave for doing just 1-2 Briskets.
this is honestly some of the best shit on the internet to watch, a master make bbq
i could literally watch him do that kinda stuff all day long! so sad that this channel "died" :-(
He now has a show on the local PBS station so I guess he doesn't have much loyalty to his fans.
I think the man is plenty busy, making the food for the fans that line up in the am at his restaurant.
Austin, Texas
Agreed. Sad the channel has died. I wish he'd post more. Hopefully so much success won't stunt his growth...
LOL.
Just found this . I love your brisket it is worth the long wait in line . First stop when i move back to Texas from Arizona
Saw you in Chef, and on the Chef show. Your the real deal. I aspire to perfect my brisket smoking on my home made cooker here in western NY. Thank you for sharing your skills and secrets. P
excellent vid. Perfect Rub. Meat is king, don't mess with it.
@Talorc MacAllan he left out his secrets.... This is not the brisket you would get at his restaurant.
"meat is king" ayooo
His masterclass had him trimming, using mustard as a base, then the salt and pepper rub, flip, mustard an rub the other side. The mustard acts as a glue, and really dissapears during the cook. By the end you can't even taste it.
watching this after seeing his masterclass ad, and in this one he says, "it would be cool if you had a shaker" and in the masterclass ad, he has a shaker!
MattTheMighty it is worth the Master class just for his classes.
@@stephenmitchum5864 No. I had it and learned a lot from him and some of the other cooks, but I did not learn how to be a ballerina or an actress.
I watched you on a Chef Table, and became very impressed with your cooking skills, and passion for cooking !
I’ve made a brisket in the oven but never smoked one. Because of your video I made an awesome brisket in a cheap kettle grill and it turned out amazing. So moist and an unbelievable smoke ring and nice dark crisp bark. I couldn’t have made it without this video
Thank God I live in Central Texas. It's the only place in the universe where they cook and serve brisket the right way. Aaron Franklin and the Mueller family are brisket gods.
no it isn't, memphis, st louis, and the carolinas do it well also.
I love people that have never been fifty miles from I35 about how Central Texas is best. Guess what? I know dozens of places all over Texas just as good as anything in Central Texas. It is just like Chicken Fried Steak. Lots of people do it great.
AMEN!
@Randy I will be opening a BBQ restaurant and will be located within 100 yards of Franklin Barbecue. My BBQ joint will be a complete rip-off of Franklin Barbecue's recipes and I will only serve a maximum of 500 customers per day; however, my customers will only have to wait for 30 minutes maximum to get their delicious BBQ. I plan on spending $4 million to open this new BBQ joint. My business will be similar to Franklin Barbecue (almost a complete copy/rip-off) but just a maximum of 30 minutes wait time for our customers. The price of my BBQ items will only be 5% higher than Franklin Barbecue's prices. Would you pay 5% higher to be able to wait for only 30 minutes?
"Angry River BBQ" in Franklin County, Kansas (Ottawa, KS) just sayin' - if you haven't tried them, you're short on data for your statement
Can I follow these cooking instructions with my smaller Traeger smoker?
Best thing about BBQ’n is the waiting and drinking ‼️good vibes man
I followed this recipe on Saturday it was my first time . OMG what a piece of food it was ! I made the sauce as well , I cooked for 8 hrs basted with orange and coke and used the pan of water it was fantastic thankyou so much for sharing this will do again but even better
“Got my clean hand in my right hand.” I love that they don’t bother to edit something like that out. Watching Franklin is like hanging out with friends.
It was purposeful. Like you have a tool in your hand. Thats probably why they left it in.
Just subbed Dude. Love these vids
Ate there 2 weeks ago, absolutely the best brisket ever. from Minnesota to Austin Tx, worth it❤️
Franklin, You are the Man in Preparing BBQ's! Wow! Amazing! I wish I could buy your Rubs and Spices for Beef Brisket. Thank you for the Video!
I just ate at his restaurant on 9. 8.2016... I can't brag enough about his brisket.. I am a hobbyist smoker and use all kinds of rub.. I knew right away he uses salt and pepper.. He has now baptized me in the correct way. I am a salt and pepper guy from not one.. Drove 450 miles to eat there..
I can't tell if this comment is about you or him...
Do you put the month first or the day when you said 9.8.2016. Just confused.
Was it really that good. Thinking of driving to texas this winter from michigan to visit some fam and stopping in..
@stevie six I will be opening a BBQ restaurant and will be located within 100 yards of Franklin Barbecue. My BBQ joint will be a complete rip-off of Franklin Barbecue's recipes and I will only serve a maximum of 500 customers per day; however, my customers will only have to wait for 30 minutes maximum to get their delicious BBQ. I plan on spending $4 million to open this new BBQ joint. My business will be similar to Franklin Barbecue (almost a complete copy/rip-off) but just a maximum of 30 minutes wait time for our customers. The price of my BBQ items will only be 5% higher than Franklin Barbecue's prices. Would you pay 5% higher to be able to wait for only 30 minutes?
@@littlegayfairy I'm curious what your restaurant will be called. I'll make a visit. I've visited several BBQ pits in Austin and only Franklin's brisket is the most memorable and distinguishable to me. Super curious how yours will turn out
"It's Okay To Be Smart" brought me here! I really like BBQ, and learning how it's done in other countries will sure add much to me! Thank you for sharing your tips.
Thanks for the great video and information. I'm definitely going to try one soon!!!
Really like your vids. Stumbled accros this one and said to myself this is more in line with my kind of BBQ. Not over complicating it with a bunch of black magic and voodo. Letting the meat and cook make the taste. Thanks for sharing!
Aaron, you're doing God's work, sir.
I LIKE THE METHOD. SIMPLE TO FOLLOW. Franklin cooking is well known in Texas.
Love your videos- best on the planet. Thanx for inspiring me to try this out!
I really appreciate all the little helpful tips been smoking brisket for years honestly I've only now gotten good at it im still learning everytime I put one on the pit....👍
Love it when he suddenly goes all Swedish Chef on us at 7:50: "keep it moving, shlerbin herbin!"
OMG!!! I almost died!! I do the same thing when I am cooking!
Hands down the BEST brisket ever! I've been to KC, Tennessee, but never the Carolinas. Nothing can touch Franklin's brisket!
where do you get your 16 mesh pepper
+ZwienerZ Coopers in Junction Texas. Well worth a stop. Dynamite brisket. No line around the block of hipsters. Same with the Salt Lick in Austin, although they do pork better than their beef.
+upgrayddable Salt Lick is average. Don't be upset that a hipster can smoke bad ass meat.
I'm from KC, 10 years in TX now. I've learned best of both bbq worlds. KC steak is hands down the best. TX is by far the best when it comes to smoked brisket.
+tragpie Do I look upset? Coopers is better brisket than Salt Lick. Salt lick is better Ribs and pork shoulder,.
Dude, thanks for sharing. Did my first brisket a couple of years ago based on your recipe. Family loved it. Friends loved it. I found a new passion. Really appreciate your sharing!
Once I finish trimming silver skin I cut a corner off the flat perpendicular to the grain. That way once it's cooked you don't need to guess where to slice once it's cooked and the grain is hard to see. I also rub and smoke the end I cut off as a sample piece.
he's like.... a brisket and BBQ master!!! he knows his shit!
I learn a lot from you, Aaron, but when you threw away the burnt end section, my heart dropped.
He doesn't throw it away. In his instructional video he mentions he uses those to make sausage and the sausage is very good.
Waste is sad no matter friend
patron40silver no burnt ends is Central Tx. It is part of the cut
Stephen Mitchum central TX? Wtf? No it’s KC
Noah Belcher sorry but but KC is just lost in the shuffle but BBQ is very subjective.
Love what u do brother, the wife and i cant wait to visit the restaurant...keep up the great work
Cooking my first brisket tomorrow.I think I have watched this video 20 times. Can't wait to see how it turns out.
Yea, some of you should research Franklin before you talk bad about him or his BBQ. He is renouned around the country as one of the absolute best. And if your not in line by 9am for lunch, you dont eat because he sells out before you get to order. I know, I live near Austin where he is located. You would be wise to listen to what he has to say. I want to learn from the best and thats why i am watching his videos. Yes Blacks is great too, But....
I can't wait for my yearly pilgrimage to Austin in December so I can eat some Franklin's!!!
Pleeeease continue the series, i am rewatching it...
nine years later and everyone has found the way to make a brisket right. franklin is the innovative lad
*Gets Franklin's Masterclass ad before the video*
It’s crazy that something so simple turns out to be the best brisket I’ve ever had in my life
Thanks to you Aaron! I can make quite the Texas style brisket here in Minnesota. Thanks again!
Thank you!! Brisket is my toughest subject ... I love to learn
7:51 Shout out to the Swedish Chef
I live up north, I only ever do pork shoulders and ribs, but when I attempt a brisket, I am using Texas style 100%.
Nice video...... Thanks for your time and effort. Looks good..... I learned a few things, Thanks! Happy New Year!!!
I have tried other complex rubs, but this simple rub blows those others out of the water. I used this rub yesterday after watching this video, and my brisket has never tasted this good before. Thanks for sharing the "secret" recipe
Rob Byrd I agree Rob, I always used different competition rubs down here in So. Tx. Tried just the Salt and Pepper rub and was the best brisket I ever made for the Feast of Unleavened Bread. Will never go back to the old way.Was gone in 2 days.
+Rob Byrd try mccormicks bacon molases rub for something different works great on bacon bombs as well
Hard to believe but it’s true. And starting with well marbled meat, prime only folks. HEB had wagyu briskets when I got prime packer the other night... Next time I may have to
If you do not know who Franklin is Google him. He sells about 800 pounds of cooked Brisket a day with lines as long as 3/4 miles all day. So trying to say he's doing it wrong is like say LeBron can't play basketball. All the great Pitmasters agree. He is the best
Thanks for showing where the brisket comes from using your chest. Really helped me better understand. Yummmm🎉
This video is so well done. Unlike that meat 💯. 9 years later, and you sir are still the king of the KZhead bbq.
Taste may be subjective but when you have many awards lots of people agree. I would like to see another place that has a line starting at 6am and sells out by lunch Every Day. Having eaten Franklins many times I can say it is the best I have ever eaten.
Thank God I'm from Texas.
Me too thank God
Feel free to stay there with your littlegayfairy! lol
Apart from being overrun by all those libtards evacuating California. Austin is already Califiornia mk2
Wastedon4loko #pray4us
@@ericvondumb2838 did you call "makeyourselfhappy" a little gay fairy?
I did the best I could with my first attempt on a pit boss. Well I messed up on the start up! It cooked to fast. 7 hours and done. OMG this is the best brisket I have ever, ever, ever had... I used fresh cracked black pepper and just regular table salt. I am amazed this came off of my grill. I am going to practice on the startup of my new grill. Pit Boss pellet grill. Then I will do my second attempt. The first attempt was probably the best I have ever, ever had. No sauce at all. AMAZING... THANK YOU AARON!!!
real good videos mate, congratz on your masterclass, keep it up mane!
I'm doing my first brisket tonight with these methods
Michael Zaragoza How did it come out?
Really good
My first brisket I wrapped to late and it was dry, but it tasted awesome.
I'm trying a brisket tonight smoked with oak wood wish me luck every one
howd it turn out?
Mike Hotere I was very happy with it this was only my second time smoking brisket so I could not have asked for much more
+Michael Ritchie so jelous.
kmurder02 hell yeah buddy good luck happy smoking .
Been awhile but how did that pan out?
I came from a ranch family on both sides in Montana and never heard the word "brisket" until I was stationed at Fort Hood, Texas. Whenever I went to any kind of training with a local police department, someone always made up a brisket. I was enthralled in the taste. Beans, brisket and some white bread to sop it up with. I miss Texas.
Great info as always. Wish you would make more.
do you use the scraps to make other things or throw it out? its mostly fat but there are some big chunks of meat going in the bin
SamuraiPie8111 I was gonna ask that. Seems like a big waste.
SamuraiPie8111 scraps for chopped beef sandwiches son!
SamuraiPie8111 I hope it goes toward making sausages! I would collect the scraps from all the barbecue joints in Austin & start a sausage business if they didn't do that.
+SamuraiPie8111 I like to use some of the better fat chunks to go into the mop sauce
+SamuraiPie8111 in an instructional video he has, he would repeatedly mention the scraps are good for sausage
Aaron gets a like for just saying “We’re in TEXAS”
shout out from Ireland , im building a Texas style BBQ pit at the moment cant wait to try making this stuff great video
nice video - Franklin is a master at work!
He is the man. So many people on KZhead that watch a KZhead video that was done “wrong” and are lashing out. These newbies have no clue who Franklin is and it cracks me up. Maybe he was not using blue bag kingsford charcoal. 😂. Ignorance is bliss. At one time it was the Information Age now it’s the misinformation age.....again franklin is one of the best in the world.
At last the age old question as to where the beef went, it has been found...
I watched this video about 2 years ago. I am very fast and efficient at trimming a brisket now. I look at it today after i just trimmed a brisket and am still jealous of how badass he is.
I'm just starting out bbqing. I love it and all the info that you can find on youtube!
Seth Macfarlane quit Family Guy and decided to make BBQ
Who else has seen this more then 5 times?
I got to this every time! TY
Great primer and descriptions....
who knew youre meat had to be aerodynamic lol
Trash Nasty bs
Mr. krabs the sex addict Questioning DA MASTER ?🇨🇱🙏❤️👍🏼🖖🎶🎶🎶🎶🎶🎶