Comments on: Franklin BBQ COPYCAT BRISKET Recipe

By: Physio Detective

Physio Detective — Mon, 17 Apr 2023 08:16:25 +0000

Who cares about the % of your content - replication is at the heart of science.

Do what you want. I enjoy your videos regardless.

Cheers

By: Chris

Chris — Mon, 17 Apr 2023 08:16:25 +0000

Need a better offset brother

By: Arnoldo Díaz

Arnoldo Díaz — Mon, 17 Apr 2023 08:16:25 +0000

Dude, if you want a change… trim your beard.

By: TangDominates

TangDominates — Mon, 17 Apr 2023 08:16:25 +0000

Do you ever have plans to make a video on how to do the sous vide holding chest. Thanks

By: Smoked Reb BBQ

Smoked Reb BBQ — Mon, 17 Apr 2023 08:16:25 +0000

Dang, you probably have a PHD in Franklin BBQ studies 😉
I wonder if they make the employees sign a NDA for their specific brisket techniques and recipes. Cheers!

By: Moose Pass Hippie

Moose Pass Hippie — Mon, 17 Apr 2023 08:16:25 +0000

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.

By: Kevin Holt

Kevin Holt — Mon, 17 Apr 2023 08:16:25 +0000

Add Beef Tallow https://www.youtube.com/watch?v=kE2RisA2mHY

By: Kiwi Cowboy BBQ

Kiwi Cowboy BBQ — Mon, 17 Apr 2023 08:16:25 +0000

Nice work dude! Love the methodical breakdown and really like the way your vids are filmed and lit – looks great. Look forward to following your next series.

By: BCHonea

BCHonea — Mon, 17 Apr 2023 08:16:25 +0000

If you want to match Franklin, your smoke has to be 10x heavier. Stop opening the smoker and soak half your wood overnight in water. That’s his secret. Trust me

By: Tim Kaul

Tim Kaul — Mon, 17 Apr 2023 08:16:25 +0000

I’ve never had Franklin, but I’ve cooked briskets based on a couple of your videos and everyone I know says my brisket (your brisket) is the best they’ve had. 😀