BBQ with Franklin: Brisket Wrap Test
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- Опубликовано: 28 сен 2024
- - watch the full episode!!
There are many variables that go in to making BBQ, but you can only change one thing at a time. Check out the results of Aaron's brisket wrap test.
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It’s July 4th & I got up early this morning to start my brisket at 5 AM. You know how you could tell you’re a nerd? You watch brisket videos on RUclips while it’s cooking...🇺🇸🇺🇸🇺🇸
Got on dry aging for the fourth right now LOL!
Ha! My brisket is cooking right now!
I put mine in at 8:30am lol
so I'm a nerd then....
Doing it now compadre!
I learn a lot from these videos. None of us could ever match up to a Franklin Empire, but good eating at home with family and friends! Thank you!!
I switched to Franklin's method of only coarse salt and pepper and never looked back. It is the only way i will cook my own briskets now. THE BEST!!
Hell yes, super stoked you're still going forward with the channel! I've got an 8 hour trip tomorrow to the Bay Area, to finally read your book after months of holding on to it. Respect.
When I first got into it I was way over smoked. When I started wrapping after 4 to six hours it was perfect but took at least 10 hours. Once I got really good, I started struggling with over doneness because I knew what I was doing so I opened the pit a lot less. It takes practice.
So it looks like there is a good result from all three methods. Of course it didn't hurt having Aaron Franklin along . . . .
I am from Egypt and we do not have this stuff here and I am dying to eat one of these smokedelicious briskets....so please visit Egypt and bring one of your smokers with you.
+bishoy samy Bring a smoker? Hahahaha. Why not just build a smoker and fly the guy out there?
bishoy samy Slowly smoke a lamb. You guys have that.
The type of wood used is also a part of it, though you can easily build your self a brick smoker.
If you’re ever in Texas! Definitely visit franklins BarBQ or just hit me up through here. My briskets are just as good if not better lol
@@KraptainKrunCh Any decent hard wood will work.
Thanks for doing this and sharing the results!
GqueBBQ Thanks for watching! If you want more information on cooking the perfect
brisket, or other BBQ methods, check out our KLRU OnDemand page: klru.tv
@@BBQwithFranklin what kind of butcher paper do you wrap with, waxed or no? Pink, brown, or white?
@@wadeezell951 non waxed pink. It’s nothing fancy.
Somewhere in smoky BBQ heaven a BBQ god shed a juicy tear.
Aaron, where are you? I loved watching your show, specifically, your way of explaining gave me confidence that I could do this right in my own backyard. Many thanks!
Hanging out in the woods eating brisket. Can anyone thing of a better life?
Add an ice cold beer and then you have perfection.
I've watched this video so many times. I don't know what makes me more excited. The brisket or the smoker lol
Son of a brisket! Why did I watch this at 2am?! Must. Have. Brisket. Stat!
AeroDoe Thanks for checking us out. We have full episodes on Demand here: klru.tv
- Team BBQF
perfect time to start 1
Johnson got thousands of Americans killed, for what. He was a Texas rattle snake
@@cahoonm I agree, eF LJB...
2 am? Appropriate time to line up at Franklin's
Makes you want to hop in the car and drive to Texas and get in line at Franklin's BBQ!!!!!
It makes you want to hop on a plane and fly to Texas and get into line at Franklin's BBQ.
makes me enjoy the fact the I have my own smoker and that mr. franklin has been so generous with his knowledge!! ( I even bought his book!! )
He never said for how long they were wrapped. So being the detective that I am, I watched the entire "Episode 1" and made note of the sun's shadow at each critical step. By my reckoning, he put the briskets on in the late afternoon the day before...say 4 or 5 pm. It appears to be around late April. He says that at 6:30 AM he wrapped them, and it appears they came off in the late morning around 10:30 or 11 AM. So about 4 or so hours wrapped. What doesn't jive is the total time on the chart he shows at the end of this clip, 11 to 12 hours. By my reckoning it looks more like 17 to 19 hours. Is he NOT counting the time from last log on at 1 AM to 6:30 AM when he slept?
If you watch his other videos, he wraps his briskets after they have stalled and they've lost a good bit of water. That's usually during hour 9 (in my experience) buy it depends on the piece of meat. Each one will vary3
those PBS videos are staged
Thank you so much for all your knowledge you give out for us fans you've inspired me sooo much I've done retail for so many years while smoking on the side for fun and realized im in the wrong biz! "Do something you love for a living and you will never work a day in your life!"
Great stuff, as usual. Very strong tip to just change one thing at a time as you work toward your desired result.
Awesome stuff Aaron, just got done watching all 5 episodes...great videos! Kneel em coming!
DTorresIII MUD BUGS & ARMADILLOS
Thanks for showing Lone Star Beer as one one of the sponsors! From a native born Texican I salute all things Texan!!
Franklin, you are the godfather!!
Wonder if that 500 gallon smoker is still around. Beautiful work of art!
And here i am watching the best Brisket in the planet while eating a subway sandwich !
The Man's - Man of bbq...and outdoor cooking....makes me want to drive 2k to TX to eat...
I love the chart at the end, but I wish it was mentioned the weight of the brisket. 8 pound? 10 pound? 12 pound?
Watching Aaron videos this morning in Los Angeles while my brisket comes to room temp before I put it on the smoker. I love how these two gents dig into each brisket but fall in love with the LBJ (naked) brisket. Fat side up of course.
Great brisket test to see.
Thank You Aaron! You are the best! Cheers!
Franklin!!! :)
I swear I'm coming down from Kansas just to eat your food.
You truly are a artist
Thanks for sharing this..
Cheers from Norway
I would quit my job today if I could learn how to cook proper BBQ with you!!
and once again he proves why he is the BRISKET GOD!!!...
i would absolutely soooooooo love to meet Aaron franklin just to pick his brain, he seems like such a genuine down to earth tell you what you want to know where you can figure it out with out giving away all the secrets kind of guy. id love to just sit and have a beer ( or what ever he drinks ) and just talk bbq ! Mr. franklin........ if you ever read this please PLEASE give me a reply
FIRST! I actually have not watched this video because I am at work but I thumbed up anyway because you are awesome. I will watch this at 4 when I get home.
I can’t even imagine how many of these Franklin has cut. Mind boggling
Did a 9 lb brisket today. Left a bit too much fat on top, but at least it didn't turn out dry
Does he run at 225 or 250? Also at what IT did he pull em off and wrap?
I'm buying a damn smoker and cooking some brisket, damn that looks good!
Just Thanks.....Long Live Brisket....
Wow . I really wanna hear the option of using a pellet smoker of if you have ever used one . I have a traditional smoker as well . But I just love the temp control of pellets .
I'm definitely with you guys im a presidential brisket person.
I never wrap my brisket I like the smoke comes out great
I gotta cook me some brisket... This looks insanely fun and delicious.
Ordering your book LOL
Danny Kundzinsh Thanks for taking the time to check us out! We have full episodes on Demand here: video.klru.tv/video/2365494916/
-Team BBQF
Why is franklin so charismatic
These videos are the best thing on the internet! Thanks for sharing all this knowledge and keeping BBQ fun! I'm here in California. I have to order my whole briskets online, not readily available in stores here in the Bay Area. Do you guys have a few recommendations for sourcing good, responsibly raised brisket that won't completely break the bank?
Hard Times BBQ I'm in Houston & Costco has decent packer prime brisket's. So u might wanna check out Costco. It's Kirkland meat.
“First if there is beef flavour coming though”
Beef flavour? On a brisket!....... Chance in a million
I watched this in the morning and now I want to just eat brisket with eggs.
Okay. This brisket looks AMAZING. But I have no points of reference as to what they did to each or how they did it. All I know is that they cooked three amazing briskets. That's awesome, but it tells me nothing more. The chart is cute, but I want details!!!
John Marcus BBQ "master". That's a laugh.
Would have LOVED to have been there at that table too!
Your the master of BBQ brisket!!!
Could someone in Indiana PLEASE cook some brisket this good!
Frank Smith More instruction and information here @ klru.tv
- TEam BBQF
Aaron has a PHD in BBQ!!! Nobody in Texas does it better...
I have to try smoking with just a salt and pepper rub....you make it look soooo good!
thanks...ps..I'm a aluminum foil guy.....but will try the butcher's paper next time
Guy sr We appreciate you taking the time to watch our video. We have a full episode on brisket at our On Demand site: klru.tv
- Team BBQF
Foil #1 for me
That "Meat Fight" tshirt is great
Nice!
Saludos desde Cancun franklin!!
Weird, he said he never cooks without wrapping, but in a video from three years previous he says "a lot of times I cook brisket without wrapping at all."
I literally had to stop watching this halfway through because I am starving and this is just a mindphuk.
Mark Starr Thanks for checking us out! If you want to get even more, check out our On Demand page here: klru.tv
- Team BBQF
so if a brisket is wrapped in foil or butcher paper & only salted & peppered - whats the difference if you put one in your home oven - its still indirect heat - sure unwrapped will be more crunchy - I do mine both ways - 5 hrs. covered 5 uncovered - comes out great
+realfunny7 really theres no difference in terms of heat, but the wrapping of the brisket is just like what you're doing, hes wrapping it later in the cooking process as well, not since the beginning.
yes he did all were cooked at the same time one paper one foil one naked it was on one of his shows
basically the smoke flavor, unless you add chips to your oven, and that would smoke the whole house
What do you guys do with all that brisket? I don't remember getting an invitation and I'm in Liberty Hill.
I haven't eaten anything for 8 hours. WHY AN I WATCHING THIS. FAAAACK
A fun, informative, entertaining video. Thanx. 👍👍
Unless I cook it myself I have to drive 25 miles to eat brisket. This made me hungry enough to drive
Hey Aaron, I am just wanting to get some clarification on "the wrap"... in this video at 3:07 you say that you never cook a brisket without wrapping it. But in BBQ With Franklin: The Cook - at the 5:08 mark, you say you try not to wrap. So which is it?
Nice.... greetings from Chile!!!
Rodrigo Pavez We appreciate the love from Chile. We have even more episodes on our On
Demand channel. Here is a link to the full episode on brisket: klru.tv
- Team BBQF
"the most pronounced flavour for me is the beef"
Host guy hitting it out the park with these earth shattering revelations
It would appear that you liked the unwrapped version best?
I made the mistake of going by meat temperature to judge doneness (202F). It was well cooked, tasted fine, but was super tough and chewy, plus the fat was not rendered well. The pull test failed big time. Time to try again, this time I will go by how the meat feels - noted Aaron's comments as he pulled them off the smoker.
Great looking smoker too! 500 gallon?
I am a total rookie and want to try a brisket on my UDS.
I never saw you check the internal temp of the meat.
Did you just go by look and feel?
Excellent!!!
how much did the briskets weigh?
You smoke at around 250 degrees? I have been doing 225 and I do not think the fat renders enough. So I generally do brisket with no fat - about 3.5-4.5 pounds pieces second cut) for about 5.5 hours. No overnight issues and time more manageable.
David Zion Aaron provides you with even more information in our full episode: klru.tv
- Team BBQF
Watched all of his videos and bought his book. He states in a previous video that he prefers to not wrap a brisket unless he has to. Aaron acts like he's never ate an unwrapped brisket in this video. BTW, make more videos.
😊
So, do those total cook times include letting it rest for a couple hours before eating?
My favorite meat.. Then prime rib
Where does a home cook pick up butcher paper like what franklin uses?
so... Paper wrap is that 11.5 hours for once it's wrapped or total time from raw to cooked ?
If I wrap in butcher paper, do I let it rest in the butcher paper for a couple of hours ? Is that ok ?
Great video! When you are wrapping the brisket is butcher paper, does it matter the weight of the paper? I have a 40# and 50#.
BBQwithFranklin, is there any advantage to seasoning the brisket for a couple of days prior to smoking it? I see on your video that you season it and immediately put it on the smoker. I didn't know if that was your normal method or if you just did that for the video. Thanks
So I watch all of these brisket videos because I just got a smoker a few months ago. I can smoke pork and poultry no problems but I have never smoked beef. My quandary is do I spend the money for a brisket to potentially ruin it or do I start out with beef ribs and see what I can do? I am moving to Texas in a couple years and I know to be taken seriously as a transplant you need to be able to cook up some tasty brisket.
Brisket is the hardest meat to smoke. Beef ribs are delicious and you really can't mess them up... But that is just my opinion.
Thank you for your input.
stizan24 You can only learn by doing. Read the first chapter of Aaron's book. He tells the tale of his first foray into brisket smoking. It wasn't pretty. If he can screw up as badly as he did and learn to make the brisket he does now, anyone can learn to make a good brisket.
stizan24 I think that brisket is cheaper than ribs, even though it's a lot more meat. It's probably also easier to mess up the ribs than a brisket. As long as you keep the temp around 225, and as even as you can keep it. the brisket will be good eats. I usually start mine out for a few hours with smoke, naked, then wrap em when I hit the stall point. I also keep a thermometer in the meat once it's wrapped, so I know when it gets to 180-190. GL
Cool. Thanks
What size smoker is that? how big is the firebox and how large & tall is the stack? I'm wanting to build a 250 gallon tank and need proper measurements.
I though wrapping it would have decreased the cook time a bit more than 1/2 - 1 hour?
Sooooo helpful thank you
My briskets are coming out dry, how can you determine whether it is undercooked (hasn't broken down, and needs longer), or if it is over cooked (too tough)
How long did you smoke them before wrapping with foil, or butcher? How much did they weigh?
What do you think about wrapping in paper through the stall and then unwrapping once it reaches about 185 or so to restore the bark until it reaches 205 degrees? Should cook faster than unwrapped while still having a juicy brisket with a crunchy bark. Has anyone done that?
He says that the perfect temperature for a brisket is 203 degrees. I think that you're supposed to wrap it once it gets to around 70 percent or so done then wrap it and leave it on until finished
Local Austin'er here with a question. I'm about to smoke my first brisket this Sunday and I'm curious if you wrap it after a couple hrs in the smoker or do you wrap it from the beginning?
And the experiment cook temp? No one has asked but would love to know
Ah, the debate between wrapped vs unwrapped is like the debate between fat side up vs fat side down. Countries have gone to war because of these debates!
I never thought pretentious brisket snobs existed until i saw this haha
Great video Aaron!!...what was your cook temp?
cadencorin1 Thank you! You can get that information and more from our full episode on brisket: klru.tv
- Team BBQF
If I volunteer to work at your restaurant can you teach me sensai?
I like to smoke mine in Mesquite and Pecan.
Do you mean a combination of or sometimes mesquite and sometimes pecan? I've never tried pecan. My first brisket I used oak and it came out great but then for a couple of years I only used mesquite which I have plenty of in the back yard here in south texas, and everybodyloved it. When I switched back to oak everybody was like, where's the flavor?? lol Texans.
As for the Grill Wood goes: I use all 3 sometimes. Most of the time I use Mesquite and Hickory or Mesquite and Pecan.
The reason why I'm not a vegetarian..
Awesome video and great looking briskets. I'm new to smoking. I got the ribs down, an awesome Salmon. Did a beef roast that I over cooked due to "your temp must be - - much" And it was still good! But I'm really doing my homework before doing my first brisket. I'm getting varying "internal temps" as I watch different youtube videos, and though I've watched pleanty of your video's, I have yet to hear you mention the Internal temperature that you cook your briskets to. I know you say you go by the "feel" but is there a temp I should go by?
J0Gu7 195 to 205. I like 205 and I let mine rest 2 to 3 hours .
Hi y'all. Can someone advise me on what is the best way to keep or prepare leftover briskets for later? Is there some way to keep them moist etc..?
I didn't know David Blaine and Woody Allen had a cooking channel LOL j/k looks delicious