Is THIS simple ingredient the “REAL” Secret to Franklin BBQ brisket? | BBQ Theories

Byamazingfoodstv


For 65% off with HelloFresh PLUS free shipping, use code SMOKETRAILSBBQ65 at !

Prof. Blonder’s salt brine calculator:
_______________
SOCIAL LINKS
SmokeTrails Facebook Group:
Instagram:
_______________
JOIN MY PATREON:
______________
Pitmaster BBQ Supply:

Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):

MEATER + & MEATER block:

Use code “Smoke Force” for 10% off rubs, sauces and more at

Dalstrong Knives:

– Valhalla Fillet (viking) Knife:

– 14″ Slicing Knife:

BBQ Buying Guide

Oklahoma Joes Fire Basket:

Cutting board (get a big one with juice channels, trust me):

Cotton and black nitrile gloves (use them both for heat + liquid protection):

Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):

Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):

Butcher paper (also for wrapping):

Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):

Wood chips (for electric smokers):
Pellets (for pellet grills):

This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.

This video is sponsored by Hello Fresh

source

Similar Posts

37 Comments

  3. I wonder if there's any chance they brine it under pressure? I think, in the name of science, you need to get access to a hyperbaric chamber and try this. I think u should start a GoFundMe for that lol

  5. I use Island Seasonings Original Hawaiian Salt Seasoning. I lay a layer on the brisket. Not too heavy but enough. Then I puts coarse black pepper. No binder. When I wrap it I put coconut oil. I use either foil or paper but honestly the foil works great. The bark is still good. The bark doesn't degrade as long as you have a good solid bark.

  6. I don't like salty AF brisket. I've never actually eaten Franklin BBQ, just heard story after story about how good it is. But if it's salty AF, I don't think I'd like it.

  9. Bro I know how to achieve this brisket. I did a brisket yesterday and it was absolutely salty. The brisket rub from Goldees hit it and rest overnight in the fridge uncovered and before you put it on the smoker hit it with a more on top.

  10. Hey can you do a video on tri tip? Caveat: it's pretty hard to get tri tip in Canada so might need to get it from a specialty butcher. But if you have tips on which grocery stores to get it in Calgary, please let me know.

  12. I'm about to try another Flat on the pellet grill tomorrow. Had a flat from Sams club in the freezer, we'll see how it turns out. I am dry brining it overnight tonight to see if that helps it along… if it comes out like crap it'll make a bunch of empanadas lol Honestly the cooking is the most fun for me.

  15. The last brisket I did, I used 2 parts coarse black pepper to 1 part Lawrys. I dry brined in the fridge for 2 days unintentionally because I wanted all tallow for cooking so I let it hang out in the fridge until the day before the super bowl. I smoked it until it reached 197. Wrapped it in butchers paper with tallow and let it cool to 170. Threw it back on the smoker and held at 165 for 11 hours and sliced in. I had 40 people over for the super bowl and at least 10 people told me it was the best brisket they had ever ate. I am really hard on myself so I’m constantly striving for perfection. This was a cheap select brisket from frys and was honestly a perfect brisket. Perfect crust and salt content. This was the first time I could get my flat slices to kiss each other over the knife. I highly recommend at least a 2 day dry brine!

  17. You are obviously obsessed with Franklin bbq trying to recreate their brisket to the point of obnoxiousness.
    In the practice of making a better brisket and experimenting kudos to you but in the name of Franklin it’s weird .

    If you focused on the best brisket in Canada instead of a homage to Texas bbq I believe a lot more people would get behind that or you could move to Texas and spend years learning from Pitmasters .

  27. I think he probably is dry brining but those cutting boards are probably drenched with a bunch of salty juices. Id be interested to see if you got the first cuts of brisket if it tasted the same.

  28. I did a similar experiment where I used 2% salt, and then I added an equal amount of pepper by volume. It was so hard for me to put that much on the brisket. It looks so ridiculous. I ended up holding a little back. It ended up easily being the best brisket I ever made so far was so delicious. I didn’t dry brine mine, though just rested it on the countertop for about an hour before going on the barbecue.

  29. So relate to your brisket obsession and science while wishing we lived next door although makes me ponder, why are there no taste testing neighbors or in-laws in your videos aye🤔 🤔🤔ps, you know you can salt to taste after slicing aye🤷‍♂️

  31. I watched SO many of your video's. Sold my charcoal BBQ and bought an offset Oaklahoma Joe's Highland. Got some good dry Oak. Got a $130 grass fed brisket and a cheap but large pork loin. Fire up the smoker at 7am Saturday, ate brisket for Super bowl Sunday.
    Did the brisket to 190 & hold method, with lawry's, s&p, made some tallow for wrapping it. Turned out amazing.
    Did the pork loin to 120 internal then seared it until 135-140 internal. Apple juice / salt bring for 12 hours overnight before. Turned out amazing.
    Question: it took 9 hours for the brisket to reach 190 internal, even though I cranked the heat towards the end. Seemed like it had a bit too much smoke and the thinner area's were a bit dry. I kept them misted with Cider but didnt seem to help. Did I smoke too long? after say 6hrs, should I have tin foil wrapped it at 6hrs and 160 degrees to avoid too much smoke / drying out?

  35. I've always shook my head in discust when i see someone season a brisket and take it straight to the pit. I use to inject and season, then have a overnight covered rest in the refrigerator. When i stopped wrapping, that became to salty. Now i just season, and give it a covered rest in refrigerator. I have to be careful, as sometimes this process is to salty. I've even seen competition guys season and let it sit overnight at room temperature. I would never attempt such a thing. But they did have some cure on it that I'm guessing kept from killing the judges, myself included. And it won first place. I'm sure at this point you're getting tired of my pissing and moaning on the slicing of the brisket. But could you at least try and separate the two muscles once and see the difference???

Leave a Reply