First time customers save 10% on Made In’s Carbon Steel Griddle when they use my link
——————————————
More Mad Scientist BBQ:
Instagram •
Twitter •
Facebook •
Join my Patreon community here:
Joe Yim:
Franklin Barbecue:
——————————————
WAGYU Beef Tallow •
LARD •
——————————————
MY FAVORITE THERMOMETER – Thermoworks affiliate links:
Thermapen ONE:
Thermapen IR:
Thermapen Mk4:
Smoke X:
Infrared thermometer:
——————————————
Affiliate links for my barbecue essentials:
Trimming knife:
Slicing knife:
Black Nitrile Gloves:
Cotton Glove Liners:
Spray bottle:
Disposable cutting boards:
Heavy Duty Aluminum foil:
——————————————
Please email [email protected] for business inquiries.
Filmed and edited by Erica Yoder.
Order your leather apron here:
Motion Graphics/Animation provided by Kaitlyn Kirk Design:
Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.
Thanks to Made In for sponsoring this video.
source
27 Comments
Leave a Reply
You must be logged in to post a comment.
Better than what I'm making at home, and worth the wait, are two VERY different things. If you're making a living at it, my minimum expectation is that it's better than mine…
Awesome!
I wish my school had a barbecue coach that’s some cool shit 😎
I met Aaron it like was a dream come true! Awesome guy and Awesome video!
14:15 johnny knoxville holy cowabunga
Rule Number 1 should be when you borrow a grill/cooker you should know how to properly use it before you publicly demo it and then criticize the results. You owe the Pit Barrel folks an apology. Your brisket tasted like a burger because you cooked it like a burger, on the grate with too much heat. Had you followed the manufacturers directions your brisket would have been suspended vertically over the charcoal by 2 of the Pit Barrel meat hanging hooks hanging from one of the rebar rods with the other rebar rod also inserted through the grill to reduce airflow/heat. If you followed the manufacturer's directions Franklin's product may have still tasted better but it would have at least been a fair comparison.
Fake! Like he’s just going to let them bring in food. Awesome he let’s them do this experiment
A brisket typically cooks for 275 for like 8 to 10 hours
I've been to Franklin's a few times and I've also smoked many briskets on my PBC, except I control the temp on the PBC so it's low and slow and it usually ends up being a 10-12 hour cook to get the temp to 204. It's obviously not Franklin's but it's better than any briskets I've had in any restaurants in Northern California. BTW, for your followers…if you really want to try Franklin's but can't wait in line, you can buy a whole brisket to-go if you order it in advance (a week or two). Then you just go to the back lot of Franklin's and pick up your brisket. There was a park nearby and we just had our brisket there.
@ 3:45 Cooking outside doesn't produce smell or smoke? I'm confused.
Great video! You waited way too long to wipe that greasy brisket hand off though. 😂😂
15:37 bro wipe your hands hahaha
I tried Franklin for the first time yesterday after two hours waiting and number about 30 in line, it's amazing. that is all.
Aron’s just to smart mat well played! Lol
The only reason people wait in lines like this is so they can talk about it later. You can get better barbecue with no wait just about anywhere in memphis
Repent to Jesus Christ “Since, then, you have been raised with Christ, set your hearts on things above, where Christ is, seated at the right hand of God.”
Colossians 3:1 NIV
ht
u didn't feed any of the bystanders waiting in a long line? really?
Cooks in the parking lot of Franklin's BBQ. Wears a Salt Lick BBQ T-Shirt while introducing the video concept.
I live within a few hundred yards of Franklin, as do about four thousand other people, and almost none of us have even had their food. It smells good, but NOBODY I know is willing to sit in line that long. People are out there with fold out chairs waiting for hours. The large companies in the area hire people to sit in line so that they can buy thousands of dollars worth of BBQ, which in turn screws a ton of people in line. I've seen so many people wait in line for hours just to order some sides because the meat ran out. It's not Franklin's fault, I don't blame them, but I do blame the whole culture of viral food. There are thousands of comparable BBQ spots in TX, but no, everyone has to sit in line at one place and ruin it for everyone else who isn't a hype beast. These are all the same people that sit in line for Ben and Jerry's for hours on free cone day, although they could buy a pint of Baskin Robbins for three dollars across the street. These people make me sick to my stomach.
wished you used a WSM 22. once the them is dialed in, I don't have even half that amount of smoke…
Still a tourist trap. Good BBQ can be hard to find, but its not super 'rare' to find a great smokehouse that only locals know.
Jeremy when you gonna review a lone star grillz pellet smoker? Everywhere I've seen says it smokes like an offset. You'd be the perfect guy to put that theory to the test.
I thought I made a good brisket until I tried Franklin's.
It's not close. Almost embarrassing how much better Franklin's barbecue is compared to my own. It is worth the wait to go to Franklin's.
Great experiment!
I wouldn’t wait 15 minutes for that overpriced over rated trash
Broooo… the fact you chose a PBC cooked brisket to present to Aaron speaks Volume!!!!
All that work and you tried a rib first? That made me laugh 😂