Brisket on the Franklin Smoker | Mad Scientist BBQ
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My brisket has improved to crazy levels following all you do. Tnx brother .
I like watching these videos, but they make me so damned hungry!
I take those trimmings season them the same as i would the brisket. Put in a tray like what you used for the tallow. Those trimmings gets smoked and fat rendered into smoke tallow. You’ll have some of the juiciest beef strips when the product is done. Extremely rich.
Wao!!! congratulations looks really yummy !!!
Wondering how long smoking unwrapped
And how long wrapped…..
Thanks for the video and follow the success 👍👍👍
Awesome video as always. I noticed the brisket orientation at 9:41 opposed to 16:01 is opposite. We're there 2 briskets used for video purposes?
Hello, how many briskets fit comfortably in the smoke chamber?
I just bought a 16 lb costco one. im following your instruction. wish me luck
I am going to try that tallow on the side!! I did water on the side today! Love the results!! Thanks for mentioning the type of salt you used! I was afraid the kosher salt I used today wasn’t going to work, but you confirmed it’s fine. I’m probably going to hit it with a grinder next time just to make it less course. Thanks for the video! Looking forward to watching more and eating fantastic meats!!
Do you spray every hour and do you only wrap when the bark is completely set?
Watched this video a few times now! Taking delivery of my Franklin tomorrow morning and have a SRF wagyu waiting in the fridge! After starting with a Traeger and moving to a Yoder, very excited to run an offset for the first time. Thanks for ongoing inspiration to make great bbq 💯
Any secrets with smoking a brisket on and electric smoker that takes small wood chips. ? Thanks.
Dude can I just buy one of your 63 smokers?
I don’t know if I’m buying what you’re selling man. I don’t see how a smoker can make that much of a difference in the final product. I just don’t see it.
Love your work, do you smoke lamb?
Better be incredible for the massive profit margins Franklin is demanding from that pit.
Should be 100% 304 stainless for that price.
shave the beard off pal
Put the spray away! 😉 🤣 😂
So on the Franklin you cook the brisket fat side down! Is that correct? Oh, do you ever respond to a question on this channel? Why not?
You know shit is good when cook's knees buckle when tasting it
Can you test out a offset cinderblock smoker can be a great alternative for low cost and if it can come out comparable would be an interesting couple of videos i think. Would love to see someone with practicle smoking knowledge try this.
Did you cook this fat side up or down? I know you put it back on down.
I remember in his earlier videos :
Threw away trimmings
Salt the brisket first
Foil instead of paper.
When you rest at room temperature, on average how long does it take for the brisket to get down to 180?
What kind of wood do you use
Is 175 degrees to warm to let the brisket rest? My oven won’t go down to 150
Does anyone know what type of wood he used?
Hey Jeramy,
I have a method I’ve been using off this concept I’d love to see you test this on a video.
I render out the wagyu and poor it into me spritzer bottle. I use this to keep the outside tender instead of a water or cedar vinegar solution. between spritzer applications is longer but i feel results a great product heading into wrapping. Please let me know what you think.
Trying to find the Franklin smoker to buy
How would you smoke a turkey on that thing?
From 15:20 this literally turns into a porn movie 😀 "That's juicy"
Fabulous review and brisket cook!! Great job! Thanks for the in depth review you did on this smoker from the unboxing to the brisket. Excellent, excellent, excellent!!!
This one looks incredible.
why not just put the tallow on the brisket instead of spraying it with cider/water? BAM. next level.