Making the Perfect Brisket | BBQ with Franklin | Full Episode
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]
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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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Hey he looks like steve'o haire brother 😅
Who's here from Austin Kleon's "Show your work" Chapter "Share your trade secrets"? 👀
How is it you and Myron mason are both doing brisket littrly right after each other? Great learning lesson
I like the quadruple bypass brisket
Is the salt/pepper 50:50 by weight or volume?
It's easy to stop talking about brisket—just take a bite. You should never talk with food in your mouth.
MEAT FIGHT!
LBJ was not one of our greatest presidents.
These two together are awesome
A Franklin. Love the Music in this video. oh and your
cookers, barbecue, and videos
🔥
Looks like Roy Clark slicing brisket at Kreuz…
his briskets look like flank steak in the middle i dont get how he gets it like that – goat
I love me some brisket but I'll pass on that dude that's wrapping it sweat dripping on it!!
🤮🤮🤮🤮🤮🤮🤮
Bro sweat was dripping on that meat😂😂😂
❤❤❤
Way to pretentious, then cooking for me?
No matter how good bbq is, some people just like sauce
Except I don’t think he is recording in Texas! He need the good ole south wind feeding the fire.
Honestly Franklins gets way too much credit for central tx bbq, its kind of annoying
Yeah when you wait in line for 6 hours a table chair would taste amazing! Styles and switch is the best hands down even blacks is better than Franklin's.
There is no smoke ring on these briskets but all the comments are like the brisket is awesome you guys don't know real barbecue😂
In reality, it was the most cheapest part of the meat of the cow. No one wanted it. I’m guessing that’s why it started but someone probably by mistake overcooked it and realized it was amazing.🤤
Franklin needs to do a popup bbq place in Copenhagen for a few weeks
My favorite thing about brisket is the hours spent by the fire, occasionally smelling wood smoke, having a drink and enjoying the slow life.
Is that sweat on the brisket table on second 25??!!