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Making the Perfect Brisket | BBQ with Franklin | Full Episode

PBS Food
2024 ж. 4 Мам.
806 279 Рет қаралды
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Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ plus be guided through a step-by-step brisket cook experiment using three different methods. [Originally premiered in 2015]
More recipes, episodes and tips: to.pbs.org/3qqn1T4
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#BBQ #Brisket #Barbecue
BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.

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  • "I'm thinking about picking up my beagle by the ears." That made me laugh.

    @DreamConundrum@DreamConundrum7 күн бұрын

  • I have watched his Master Class and it was great! Before wrapping he usually puts beef tallow under the meat and sprays the paper with apple cider vinegar, then back into the cooker. It made a huge difference in mine for sure.

    @BriansKitchen@BriansKitchen7 ай бұрын

  • My favorite thing about brisket is the hours spent by the fire, occasionally smelling wood smoke, having a drink and enjoying the slow life.

    @diegoelizalde9330@diegoelizalde93303 ай бұрын

  • Such a down-to-earth, no-frills video. Love the genuine approach and presentation.

    @mdproductions3387@mdproductions33877 ай бұрын

    • no-frills?..I was gonna say pointless.

      @Charles-qr7ne@Charles-qr7ne7 ай бұрын

    • @@Charles-qr7ne i just feel bad for those exhausted, sweaty workers in the smokehouse. looks like a job you can't do for long before you quit

      @jeremyd.2156@jeremyd.21567 ай бұрын

  • I've seen him explain his technique multiple times, but there's art to it. you need the experience and art to make brisket to his level.

    @woolfel@woolfel7 ай бұрын

    • He doesnt tell you everything and also hes using super expensive beef which your not going to see that quality at HEB

      @454budman@454budman7 ай бұрын

    • @@454budmanyou can get prime, even waygu briskets at HEB. Not every store has a butcher counter, so make sure you go to one that does.

      @dr.markevers8331@dr.markevers83316 ай бұрын

  • I met Aaron once at an event in Texas. SUPER nice guy.

    @Cwrigh25@Cwrigh257 ай бұрын

  • And here I am smoking a brisket on my Weber kettle for 11 to 12 hours. Franklin's ideas are pure gold. Thanks so much

    @ratlips4363@ratlips43637 ай бұрын

    • What size kettle, and how do you keep the fire going long enough w/o a smoker?

      @bohillers2634@bohillers26347 ай бұрын

    • @@bohillers2634I think Webers usually have a hinged part on the grill that allows you to add charcoal without having to remove the food.

      @toymachine2328@toymachine23287 ай бұрын

    • @@bohillers2634B&B Charcoal Briquets is a game changer.

      @futbolshirt@futbolshirt5 ай бұрын

    • I have the medium-sized Weber Smokey Mountain, and I love it. Never had a failed peice of meat from this smoker. Set and forget it!

      @ButterbeanThe@ButterbeanThe4 ай бұрын

    • Many people have had great success on the weber kettle. I like using a snake or bro and sear method.

      @ratking948@ratking94825 күн бұрын

  • At the very beginning the dude wrapping the brisket was dripping sweat onto it. That defines a great brisket

    @bill2747@bill27477 ай бұрын

    • Glad I wasn't the only one who saw that.

      @gingerbeardman73@gingerbeardman737 ай бұрын

    • That's a real pitmaster. I know how it is, tending a fire in 100° Texas heat can be tough.

      @fubhobama@fubhobama7 ай бұрын

    • Don't forget cigarette ashes !! Absolutely necessary!!

      @chris.eskimo@chris.eskimo7 ай бұрын

    • Adding that human salt brine bebe

      @garanzbrah7437@garanzbrah74377 ай бұрын

    • Would that be "meat sweats" 😃

      @07boboboy@07boboboy6 ай бұрын

  • Aaron Franklin is the absolute GOAT when it comes to Texas BBQ! Love this video!

    @clintharris8519@clintharris85197 ай бұрын

  • One of the biggest variables I have seen on cooking a brisket is the actual brisket itself there's a huge difference if you get a choice brisket from Walmart versus a butcher's cut from an actual meat market

    @trxcummins7388@trxcummins73887 ай бұрын

    • I would assume that if that butcher is getting a choice quality brisket, there won't be much difference.

      @darrellcurrier5571@darrellcurrier55716 ай бұрын

  • So cool to see a guy who takes his craft seriously but does not take himself too seriously.

    @bookerdaniels1401@bookerdaniels14017 ай бұрын

    • You nailed it!

      @smobro@smobro6 ай бұрын

  • Awesome to see Franklin back in the KZhead game. Excellent video

    @Spectre_N7@Spectre_N77 ай бұрын

    • This is an old video recently uploaded unfortunately

      @BrianFordKY@BrianFordKY7 ай бұрын

    • This was a PBS mini series. I believe it was 7 episodes. It was excellent and I am glad to see it shared on KZhead.

      @13Voodoobilly69@13Voodoobilly697 ай бұрын

    • People have said but this is an old series. This series is like a Bible to a lot of backyard cooks. Super awesome. Franklin is great at these things. He should have a bbq show on the food network or something..

      @tylerjacobson8012@tylerjacobson80126 ай бұрын

  • Mr. Franklin, I love that you work with PBS. Keep going, PLEASE!

    @shortconcert@shortconcert7 ай бұрын

  • “Now I become a pitmaster. Destroyer of bbq central texas.” - Aaron Franklin Oppenheimer

    @tonehero85@tonehero858 ай бұрын

  • Thank you, Aaron Franklin, for teaching me the ways of a brisket. I compliment you every time I smoke a brisket. You are definitely the Yoda of brisket. Team aluminum foil. Lol! Htown boy here.

    @metalr66@metalr665 ай бұрын

  • Loved the analogies. Great job.

    @smiller6238@smiller62387 ай бұрын

  • I also live in Austin. When I smoke a brisket, I will smoke it for 6 hours and when it’s time to wrap it, I will stick it in the oven at 250 for the rest of the time. It works wonders. I usefully try to start it around 6 in the evening so that way come midnight I stick it in the oven and let it go til 6-7 the next morning. 😋

    @rayhomeservices1854@rayhomeservices18547 ай бұрын

    • Saves a pretty penny on firewood too!

      @The_Loathsome@The_Loathsome7 ай бұрын

    • Once you get the internal temperature correct wrap it in heavy foil and put it in a small cooler and it will continue cooking because it insulates it and keeps it hot.

      @scottmesser4400@scottmesser44007 ай бұрын

    • so you switch from smoker to oven after about 6 hrs and time to wrap?

      @asianangler@asianangler7 ай бұрын

    • Yes, After you smoke for 6 hours, the smoke ring and bark are formed. After wrapping in butcher paper, you are basically just holding temps at that point. What better way to hold temp than in an oven. It is not like the smoke is gonna permeate the paper. I love it. And don't hear people talk about it. Kinda my own little gig. @@asianangler

      @rayhomeservices1854@rayhomeservices18546 ай бұрын

    • im doing a brisket today and plan on using that method but at 225 do you put it on a tray or anything@@rayhomeservices1854

      @CatfishHunterr@CatfishHunterr6 ай бұрын

  • I made a mistake - i watched this at 10pm. Now I am HUNGRY for brisket! Great vid. I liked the little experiment with wrapping types.

    @jeffj2495@jeffj24957 ай бұрын

    • 1:52 am for me.

      @Hippo.556@Hippo.5567 ай бұрын

    • If you make brisket BBQ and have leftovers, you can freeze it for future brisket grilled cheese sandwiches for evening snacks. It’s a really good sandwich

      @ramencurry6672@ramencurry66726 ай бұрын

  • I made a big brisket for my daughters wedding rehearsal and it turned out amazing. I wrapped it in foil and let it cool for about 3 hours.

    @tobaccoman1542@tobaccoman15427 ай бұрын

  • I have eaten his brisket one time. It was fabulous 😊

    @ericmoorehead1100@ericmoorehead11007 ай бұрын

  • Nice to see Aaron’s perspective on a comparison that has been covered by others. Aluminum foil should have been replaced by the foil boat. Most who know would never wrap with foil.

    @smitty7592@smitty75927 ай бұрын

  • Franklin BBQ visit is on my Bucket List. Gonna be a LONG walk from NC. Gonna make it happen ! 👍

    @pointnozzleaway@pointnozzleaway6 ай бұрын

  • Great video. Thanks for sharing.

    @Brandondrumkc@Brandondrumkc7 ай бұрын

  • what a great vid. fun fact, there is no difference between the shiny and dull side of tinfoil. those two sides are a product of the manufacturing process, they cant roll the aluminum thin enough as one sheet but they can do it as two so when they do the final roll one side gets touched by the rollers and the other is pressed against another sheet of foil, thus the two different appearances.

    @507718@5077186 ай бұрын

    • good info TinMan 👌

      @jesseramon@jesseramon6 ай бұрын

    • I had always thought the dull side was less "sticky."

      @nathanwilliams4005@nathanwilliams40054 ай бұрын

  • Meat Church did a great video like this with multiple Dallas area pit masters. Highly recommend too!

    @FerretL0ve@FerretL0ve6 ай бұрын

  • I made an awesome 18 pound brisket yesterday for the in laws, I would say it’s my best one yet! I went with the foil boat method

    @matttonsberg8116@matttonsberg81168 ай бұрын

    • The Chud Boat!

      @jasonsimpson8074@jasonsimpson80748 ай бұрын

  • Great video, very much enjoyed this.

    @markbritton844@markbritton8447 ай бұрын

  • Man, a bucket list item. Wanna get there for his brisket. 👏👏👏👏👏👏

    @kerryrobinson9947@kerryrobinson99477 ай бұрын

    • Everything in his joint is fantastic. I was shocked at how good the smoked Turkey was....

      @davidbonner3367@davidbonner33677 ай бұрын

  • This should have 800 mil views

    @MaxFeken@MaxFeken7 ай бұрын

  • Franklin is the pitmaster legend!

    @davidfournier3355@davidfournier33557 ай бұрын

  • I can't get enough of these videos so cool ❤

    @raytrout8272@raytrout82725 ай бұрын

  • I love a good brisket. Cooked plenty and it does take practice.

    @fhertlein@fhertlein6 ай бұрын

  • Great video u need to make more I know you are always busy can u make a video on offset fire management because I have a hard time getting the temp all the same

    @ivansantiago9068@ivansantiago90687 ай бұрын

  • When I first started to use my smokers, I found videos from him. I took some of his tips, and I think I can make a pretty good brisket.

    @American_Heathen@American_Heathen6 ай бұрын

  • I think the perfect seasoning comes from that man's sweat that drips onto the brisket at the 24 second mark

    @nicholastebbe5835@nicholastebbe58357 ай бұрын

  • These two together are awesome

    @TheBeefTrain@TheBeefTrainАй бұрын

  • 10 years later He's still using the same recycled container for his rub. This man is down to earth.

    @thegingerpowerranger@thegingerpowerranger3 ай бұрын

  • I prefer lean brisket like Aaron. He is the Elvis of Texas Barbecue.

    @bassmangotdbluz@bassmangotdbluz6 күн бұрын

  • Franklin has partnered with a smoker manufacturer to sell a new smoker so now after all these years he’s publishing new videos. Show me the money. I miss the PBS days.

    @waymor2460@waymor24607 ай бұрын

    • This is an old video

      @chrisdragnet722@chrisdragnet7227 ай бұрын

  • even with foil he is the best brisket wrapper out there lol

    @aajoe3723@aajoe37237 ай бұрын

  • Thanks for posting. Great video!

    @rastersplatter@rastersplatter6 ай бұрын

  • “Mr. President, that is your brisket over there.” “Son, they are all my briskets.”

    @DavidFSloneEsq@DavidFSloneEsq8 ай бұрын

  • The sweat dripping on the brisket

    @rey3785@rey37858 ай бұрын

    • Came to the comments looming for this😬

      @georgem4033@georgem40337 ай бұрын

  • Meat Fight! Love it!!

    @seanjett5395@seanjett53957 ай бұрын

  • I really like that LBJ description! That brisket is criminal! 😆👍🇺🇸

    @philstone3859@philstone385922 күн бұрын

  • Welcome Back!!!! This is what I also use....Wagyu Beef Tallow.

    @joenovak6393@joenovak63937 ай бұрын

  • It’s not just the secrets but the technique and experience that makes Franklyn’s Briskets so amazing.

    @majordanggle@majordanggle7 ай бұрын

  • THE MASTERCLASS VIDEO HAS RELEASED

    @JOSESBBQ@JOSESBBQ7 ай бұрын

  • A Franklin. Love the Music in this video. oh and your cookers, barbecue, and videos

    @baronvonwhat@baronvonwhatАй бұрын

  • Thx! Supreme video as always.

    @anttiarokoski6255@anttiarokoski62556 ай бұрын

  • I've been wanting to dry age a brisket for awhile now.

    @masterofnonetv8361@masterofnonetv83617 ай бұрын

  • What temperature/time did you smoke, before wrapping?

    @ScottAdamsVT@ScottAdamsVT7 ай бұрын

  • Love me some brisket.

    @Lolaandcassidyadventures@Lolaandcassidyadventures7 ай бұрын

  • Beautiful 😍🎉

    @bichobandido7110@bichobandido71107 ай бұрын

  • Was in Austin Tx this past weekend and ate at Franklins. Was about a 2hr wait but WELL worth it!!! I’d wait however long it takes to eat that brisket again. Best I ever had.

    @bryantreid@bryantreid6 ай бұрын

  • That was fun 😄 thanks!

    @brucebarton2099@brucebarton20996 ай бұрын

  • Looks like Roy Clark slicing brisket at Kreuz...

    @roostercogburn809@roostercogburn809Ай бұрын

  • Thank you. Loved this. Very America Test Kitchen approach with a young buck who has quickly become the Michael Jordan of BBQ. Good personalities. I can see this as a traveling show like triple D.

    @rbu2136@rbu21367 ай бұрын

  • Delicious

    @Trumpetmaster77@Trumpetmaster778 ай бұрын

  • Love me some crunchy bark

    @crushingbelial@crushingbelial8 ай бұрын

  • "aerodynamic" LOL

    @LClarke@LClarke6 ай бұрын

  • Every brisket needs a few drops of pit master sweat. Then it’s legit

    @JacobMireles@JacobMireles7 ай бұрын

    • I thought I was the only one who caught that! Just some added salt brine. 😂

      @MrMAX288@MrMAX2887 ай бұрын

  • Thank you

    @user-xw2vp3yw5y@user-xw2vp3yw5y7 ай бұрын

  • Years may wrinkle the skin, but to give up enthusiasm wrinkles the soul.

    @user-wf5qm6jp4z@user-wf5qm6jp4z7 ай бұрын

  • Nice content

    @flubaytv@flubaytv7 ай бұрын

  • what internal temp is best?

    @uyen-nhinguyen5992@uyen-nhinguyen59927 ай бұрын

  • At what internal temp do you wrap the brisket? and what temp do you remove the meat

    @tommarsala3155@tommarsala31556 ай бұрын

  • My dad was a butcher in the 60's and 70's, they threw the brisket in the grinder with the rest of the scraps for hamburger meat.

    @ou-kd9rc@ou-kd9rc7 ай бұрын

    • So

      @lilcourtny08@lilcourtny086 ай бұрын

  • At 22--23 seconds, his forhead sweat landed on the meat.

    @appolop8273@appolop82737 ай бұрын

    • secret ingredient.

      @chadbest5249@chadbest52495 ай бұрын

    • I was wondering if I was the only one who caught that. Came to the comments to find out

      @cjshuntingadventures8137@cjshuntingadventures81374 ай бұрын

    • Hey if you have ever gone to a BBQ in the summer I PROMISE you the grill master sweat on your food!! It’s just extra flavor lol!! 😂

      @cococrisp730@cococrisp7302 ай бұрын

    • Have you ever been to Texas? It’s hot my boy

      @davidfrench5016@davidfrench50162 ай бұрын

    • Not to worry.... It will be "Smoked" away! 😊😂

      @tracyearwin2241@tracyearwin2241Ай бұрын

  • Bbq content is addiciting..not as addictive as eating your own though but still satisfying

    @dislexicdadscooking@dislexicdadscooking7 ай бұрын

  • Franklin needs to do a popup bbq place in Copenhagen for a few weeks

    @TheGyldenlove@TheGyldenlove3 ай бұрын

  • They kept going back to the unwrapped. Tells you a lot.

    @user-tu1ee6dc5f@user-tu1ee6dc5f7 ай бұрын

  • God I just want to hang with that crew.

    @itsmecarter2@itsmecarter27 ай бұрын

  • 10:14 "the tighter the better", 100%

    @brettstill4687@brettstill46877 ай бұрын

  • In the 70's when my dad would bbq, he would use brisket from Kroger, Fiesta, or Randells because it was super cheap back then. Right up until the late 80's when I left TX, did brisket prices start to rise. Now briskets at the prime rating cost $90 - $1000 depending on cut and quality.

    @jacksondaniels8169@jacksondaniels81696 ай бұрын

    • I regularly get a packer Prime at H‑E‑B for $4.49/lb. Generally about $65-$70. Haven’t had a bad one yet. I do trim somewhat aggressively but most of the trimmings are used in other things.

      @waydegardner7373@waydegardner73736 ай бұрын

  • Looks delicious Tommy, Happy Thanksgiving!

    @scottschultz687@scottschultz6875 ай бұрын

  • So here's a question. We are headed to the Dallas area in April 24 for the eclipse. Where are recommendations for really good BBQ? Love the videos and have one of his books.

    @jeffporter4894@jeffporter48945 ай бұрын

  • Few things in this world are as great as the smell of brisket slowly roasting on a post oak fire...it really sparks that primitive side of me...

    @greengelacid2061@greengelacid20617 ай бұрын

    • It's being smoked, not roasted.

      @catherinelw9365@catherinelw93657 ай бұрын

  • Bro dripped sweat on the brisket 30 seconds into the video.

    @billyslimetoo2970@billyslimetoo29707 ай бұрын

  • My favorite is a foil boat and a very loose wrap of butcher paper over the top

    @steveno7058@steveno70587 ай бұрын

  • Someone get this man a razor

    @Theoneandonlytek@Theoneandonlytek7 ай бұрын

  • I am able to volunteer as a taste tester any time, any where.

    @thyslop1737@thyslop17377 ай бұрын

  • 0:23 dripped some extra seasoning

    @chewyguy@chewyguy19 күн бұрын

  • You know you are killing the game when you help people try to become home competitors.

    @VERITASnpg@VERITASnpg7 ай бұрын

  • Ever looked forward to something and Let Down. Yep me also.

    @briangleason5597@briangleason55977 ай бұрын

  • Definitely seems like an austinite. Never had his q but reminds me of my dads paper bag brisket

    @camerondariverrat407@camerondariverrat4074 ай бұрын

  • What wood did you use. And how much of difference does that make

    @davidwhite7309@davidwhite73097 ай бұрын

    • Franklin uses Texas Post Oak,,,, which is a lot milder than hickory and especially mesquite.

      @jucklowe@jucklowe7 ай бұрын

  • I was always told that the shinny vs. nonshinny side of aluminum foil is only from manufacturing and has no effect on reflecting or holding heat.

    @derkadeher8369@derkadeher83693 күн бұрын

  • 🔥

    @Pitjunkiescraftbbq@PitjunkiescraftbbqАй бұрын

  • Am I the only one who saw the sweat drop off the guys head onto the Brisket at 00:24???

    @joshuawebster4272@joshuawebster42727 ай бұрын

  • Hmm, just learned that 'Sweat' is the new tallow Frankin BBQ uses for wrapping: 00:22

    @lllill@lllill7 ай бұрын

  • My jewish family always had some corned brisket. It was cheap and could be easily cooked til tender by boiling it. My guess is that its an Eastern European tradition going back hundreds of years and that made its way to the US where it was given the slow and low BBQ treatment;.

    @mylarus@mylarus5 ай бұрын

  • I have to report a hostile cooking show environment. Here I legitimately quote: "Can I pop this in my mouth?" "I wish you would!"

    @ericthompson3982@ericthompson398222 күн бұрын

  • 18:31 when she's tired of waiting for you to make the first move

    @mad_chill_dave@mad_chill_dave4 ай бұрын

  • What is the knife Aaron is using to cut the briskets?

    @codecage9333@codecage93337 ай бұрын

    • He used a serrated knife. Try the Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade from Amazon.

      @keven3647@keven36477 ай бұрын

  • I LOVE brisket but they are VERY expensive! They run about $100 where I live😫

    @1gx619@1gx6197 ай бұрын

  • that lil girl who dropped that brisket better pick that up and eat it! lol

    @txmermella@txmermella7 ай бұрын

  • Is the salt/pepper 50:50 by weight or volume?

    @lewko1@lewko1Ай бұрын

  • aaaand now I am hungry.

    @oni-one574@oni-one5747 ай бұрын

  • ❤❤❤

    @lisaeastes3104@lisaeastes31047 ай бұрын
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