Franklin BBQ COPYCAT BRISKET Recipe

Byamazingfoodstv


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Can you copy Aaron Franklin’s famous Franklin BBQ brisket at home? I think you can come pretty close with this recipe!

PRODUCTS USED IN VIDEO

Franklin BBQ Spice Rub:

SOURCES CITED

Texas Monthly Interview:

Mad Scientist BBQ – Aaron Franklin Beef Tallow Secret: Aaron Franklin’s Brisket Secret

Aaron Franklin Masterclass:

Aaron Franklin Book:

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RECCOMENDED PRODUCTS

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Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):

Use code “Smoke Force” for 10% off rubs, sauces and more at

Dalstrong Knives:

– Valhalla Fillet (viking) Knife:

– 14″ Slicing Knife:

Gloves in a Bottle:

Oklahoma Joes Fire Basket:

Cutting board (get a big one with juice channels, trust me):

Cotton Gloves:

Black Nitrile Gloves:

Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):

Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):

MEATER + & MEATER block:

Butcher paper (also for wrapping):

Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):

Wood chips (for electric smokers):

Pellets (for pellet grills):

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36 Comments

  6. My theory, Aaron has a beef supplier that provides him with beef that has been raised and finished in a particular way. He said in an interview once that he doesn’t want to expand due to supply issues. As we all know A5 wagu tastes vastly different than a cow that grazed on ditch weed before being processed.

  12. Love your channel, but getting a little tired of the Franklin obsession, and frankly (frankliny?) brisket recipe videos. There is so much more in the world of BBQ that your awesome personality can bring to life.

  15. I personally think the most confusing/misguiding is the final temps. I personally think that the majority of briskets will be overdone if you get a 203 reading on your thermometer before you take it off. I really wish that the instructors (even the ones that go by feel) would show the temp probe readings right before they take it off. I think that 195-198 range in the middle of the brisket tends to work out better

  17. Franklin is great and all, but there’s a new BBQ Joint voted #1 in Texas by Texas Monthly and that is Goldee’s BBQ. I’ve been to their place twice already. You should check them out. They’re in the Fort Worth area.

  21. I don’t think you are obsessed at all and I thank you for doing all of these “tests” to try and figure out his recipe! You are the only one who can afford to buy all of these briskets to run the tests so if anything, you are saving us money and giving us more ideas to try for ourselves! Thanks so much and keep up the great work! — Smokin’ Simmons BBQ

  34. I don’t have a chest that can hot it at 140-150 for 10 hrs but I do have a sous vide. Do you think I can do the same process but then vacuum seal it in a bag and do a sousvide water bath at same temp for same time? Like with it still wrapped in the paper? Also with smoking beef of pretty much any kind I find I love the texture and taste I get from a wet brine with salt sugar and msg.

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