This is the third and last review of Aaron Franklin’s Masterclass. In this episode I will smoke the mother of all Texas BBQ cuts, a full packer brisket. I will follow the Franklin BBQ brisket recipe step by step, but since I don’t have an offset stick burning smoker, I am going to smoke the brisket on my XL Big Green Egg.
I’ve also invited our new #TeamFOGO Joey Machado from Austin to tell me what he thinks of my brisket. He is an expert on all things brisket and very familiar with the Texas BBQ scene. Is my brisket competition worthy and did I nail Aaron Franklin’s class?
Full Recipe:
#Brisket #BBQ #FranklinBBQ
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This is great…this channel inspired me to become a youtuber!!
Thank you FOREVER!!
Thanks❤❤
Absolutely amazing job on that brisket!
Love the honesty mr Fogo. And great feedback from Mr Machado
I am doing a American Waygu brisket on my BGE. Right after I finish this video. I have my Fogo Super Premium ready to go. I’m so thankful for this channel. I don’t buy another brand now of lump now. This stuff rocks!
That is not a choice brisket. Believe me I know the market business.
Where did you get the cutting board?
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Can’t wait to try this. Getting my egg delivered in South Africa 🇿🇦 next week Tuesday
That storm <3
Thank you!! This was the absolute best and most informative brisket video I’ve seen. I have been searching for quite awhile now on “how to” but really needed the deeper insight and breakdown of logistics. I’m doing my very first brisket tomorrow and have higher hopes because of this video and the candid conversation between the two of you. Thanks and glad I found you! 👍🏼
ummmmm franklin doesnt use mustard though…
Where's the review of the course?
Not sure, if spaying it with water (with the fat side-up) will do anything. Fat and water do not mix. I would only do that, if I smoke fat side-down. Hope that makes sense. I don't think the fatty-side is going to dry out with all that fat. If you do cook fat side-up, then I would flip it over, so that you can spray the non-fatty side. I hope that is what he did. Also, cooking fat side-up, the fat will drain down around the meat side, which helps keep it moist – I would think. Cooking fat side-up v.s down, will depend. if your smoke and heat source is coming from the bottom-up from your smoker, or from the side-ways across the top – such as an off-set smoker. Keep all that in mind =)
This video is almost sexual in nature
It's the same but different. Not same same.
I wonder if you actually listened to Aaron. It's 275 smoking temp. 200-203 for internal not 205. And he always uses prime not choice. And I don't know exactly when he wraps. But I don't believe you should wrap before the stall. You should wrap AFTER the stall.
Very solid.
Joeys a joke
Great video! What bread did you use for the sandwich?
Great interview with terrific content. You seem very humble and proud which is a great combination. I've been looking for good brisket videos for a few months and I can't believe it took so long for YT to recommend this to me.
Need to try this brand of charcoal. Have some reviews to do this summer!
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