I did a brisket just like he said absolutely delicious.i will never coat mine with the bark seasoning again.this Texas brisket with just salt and pepper.was the best I ever made.thanks to you sir.thank you
followed his directions on one of his videos for cooking brisket, the best brisket i ever made, the brisket dissapeared faster than i can slice it. this guy is a true master.... enuff said
Paul, I got his MasterClass for Christmas and watched it three times before making my brisket. First time I cooked a brisket on my four month old Pit Boss. It was juicier and more bark, than anything I’ve ever cooked. His directions all have a purpose! My family said it the best ever! And that’s what we all work 12 hours for, isn’t it?
@@holedigginmusic I received his book for christmas before i did my first brisket. he saved me from making a lot of mistakes and with a couple dozen briskets over the last 2 years I haven't screwed one up yet and my boss is paying me (handsomely!) to smoke one for her for a party this summer! yay for aaron franklin!
I've eaten at Franklin's. I waited in that line for hours. It actually was the best, and I'd do it again. He has proven he knows what he is talking about. He's legit.
Thanks. We were all wondering if he was "legit." Now that an unknown, faceless stranger has vouched for him in a RUclips comment section, that concern has been alleviated...
+wisethug1 Aaron Franklin runs Franklin BBQ in Austin. MANY BBQ lovers think it is the best in the world. I am sure of this, he cooks better brisket than bigoted closed minded Nazis.
+Barbecue you need to read the comments that described his boring presenation and you can not use the Nazi card anytime we point out to a mistake done by jewish person. he may be good in cooking but not good in cutting. i stand by what i said your profile tells you are a big .
I've been to his place three times thinking it would get better... All three times were mediocre bbq and I've decided not to go back. I've had better at local mom and pop places around the country. I think allot of what people taste is the hype.
Lived in Austin, It's not even close to the best brisket around, and who want's to wait 4 hrs. They've created a brand with market hype and a lot of people have bought into it. Most locals would never waste their time at Franklins. Cooper's old time BBQ in Llano is much better.
Smoking is such an art. So much to learn before your first attempt. I've been dreaming about smoking for a year and keep finding great knowledge.. still haven't saved enough for a quality smoker
great video, I will watch anything with Aaron franklin sharing his brisket wisdom. as for the nay sayers and interweb experts I will listen to your advice as soon as you have a resturaunt that even comes close to what franklin has built.
I bought a certified angus beef brisket and cut it this way and used half salt and half pepper rub and smoked for 12 hour, got the point to 202°, tasted like ribeye steak with a crunchy bark, awesome
From time to time I am appalled at the amount of stupidity there is in the comments section, but then I remember it's the comments section. I don't even plan on cooking a brisket anytime in the near future and I find this fascinating. If you're complaining about all his talking, you might be the same people who just "want the ball" while disregarding any complexity or depth that the game has to offer.
I waited 5 hours for this one Saturday morning in Austin. It was worth every minute. As someone who regularly makes brisket, it makes me cringe to take off so much, but his results speak for themselves.
Martin Fielder Which is why he doesn’t care what others say. I may or may not care for his personality but facts are facts. People are willing to camp out for his food.
"The guy has a James Beard Award, is considered maybe the best pitmaster in the country, and has lines around the block every single day at Franklin Barbecue. But yeah, I'll take the advice of some RUclips naysayers who aren't collectively qualified to hold his apron over his advice when it comes to brisket." - said no thinking person, ever.
Boyd Reed And how many award has Jack Daniels has won and it's Shit whiskey? Marketing is a powerful thing. No way in HELL am I ever waiting in line that line for his bbq.
The reason some think Franklin's is the best and some don't is we all have different taste. Is it the best? Depends who you ask. No right or wrong answer.
AF Haters: If you don't think that this video is useful, look at the gentleman next to AF. Davey Griffin instructs at A&M and is watching AF like a hawk! That shows he is a good educator, curious, open to new ideas, and having the ability to admit he doesn't know everything about everything. If he didn't think AF had anything to offer, he would have sat with the audience.
I want to become a Pitmaster and Aaron Franklin inspired me to do so. I love every detail he goes through to insure a perfect BBQ. The Men is phenomenal. I would love to spend a day Smoking Briskets with Aaron.
At one point, I thought it was like a cartoon and he was going to whittle the whole thing down to a 4 oz fillet! He seems the expert, and I guess it's competition work, so it has to be the best of the craft. but if they used the 'not exciting' meat to cook some meals for some folks, I think that would make sense too. Thanks for showing us the the art of the process! I'm grateful you stopped to share! Love the care you invest!
@@Joe-bv7io Funny. I'm a journeyman meatcutter and the chainlink belt is pretty much a staple for us because we have a few pounds of knives and tools hanging. I prefer a smaller link. And when you work in a carcass warehouse, you wear a hardhat because you have 300lb carcass quarters coming at you. But, you know, look cool and get disability for life if that's your thing.
@@Joe-bv7io "Way to be ignorant to another union member." Unfortunately, that doesn't give you a good argument. You see, when you wear a uniform for years, that's the uniform within which you are comfortable. For instance, I wore my hook in my scabbard for several years after my carcass years despite only working with boxed beef. I could have easily taken it out, but it's what i was used to. In the same way, I'm, not going to bag on a guy wearing what he's used to because some of it's unnecessary. But maybe that's a perk of an OE paying union dues.
Lol, that's what I said. I started this video after I already had the brisket in the smoker. Fortunately, I realized that I actually did it mostly right. Left too much fat on the sides, and I should have cut some meat and fat off the flat like he did, but otherwise my intuition was pretty good (fortunately). But I definitely know what I'm going to do next time.
I want that boning knife!! Franklin is Texas Barbeque’s finest. I did his pork butt and I’m a beginner it was perfection. Can’t wait to do his brisket🤞🏾
I think this is called "teaching". Where you take the time to explain and educate. This isn't a speed contest. John Madden said he was at a coaching clinic and Vince Lombardi talked for 8 hours just on 1 sweep play. I'm pretty sure that play only took seconds to run.
I have a really silly question because I'm a complete newbie. Why not pre separate the point from the flat so that you don't have to worry about one side burning?
i just cooked a 15lb prime brisket on an offset smoker fat cap up didn't trim it at all, cooked for 14 hours and it wasn't fatty at all it was awesome don't waste your time trimming that's all competition stuff thats not gonna matter unless you are in a competition!
I remember working on a survey crew downtown Austin around 2009. There was a hand painted sign…red lettering on black. I thought it said ‘Frank’s’. Went in around noon. Place was empty. Had some brisket and just about fell over. It’s worth the trip…
AF just uses a white handled knife that was given to him years ago by a family member and that's what he recommends using, something from a 'restaurant supply' store...
Everyone should have at least one quality sharp knife at home. I have several myself. As I tell my daughter, invest in quality tools that you can use for a lifetime. It amazes me how many folks I talk to when selling meat to them, don't. It also amazes me how many people have shit for silverware in their homes, let alone pots and pans. If you like to cook and eat, always buy quality items.
This guy has one of the best BBQ briskets in Texas. And Texas does Brisket right more than any other type of BBQ. He has 2 hour lines every day. Look it up. Franklins BBQ
"Texas does Brisket right more than any other type of BBQ" but yet they dont make burnt ends.... which is the BEST part of Brisket. So Im not sure your endorsement is really a ringing one.
What are you talking about? We make burnt ends with every brisket. Franklin even makes them in his other videos, and claims they're the "best part of the cow". Every Texan smoker I know, including myself, loves the burnt ends.
Me too. Whatever is on the end is going to get burnt, so I don't trim any off and let it burn. I use the Texas crutch method or wrap in red butcher paper to render it soft. Once everything renders, even the burn ends are soft, but with a crusty outer layer; it's the best part.
He's wearing that chain belt because he's in a cold pack facility. Static electricity builds up like crazy and every time you touch metal you shock the crap out of yourself. Solution? Wear a chain around your waist that drags on the ground and prohibits the build up of static charges.. It worked for me..
Considering the amount of trimming that's required, is a ''Prime'' brisket even worth the cost? I've heard many opinions, and it seems like ''Choice'' is the way to go, even if it may need injection. Just my observation. I'm not trolling. I really want to know if a Prime brisket is actually worth it.
I didn't catch that, did he say the hard fat on the tip on the skin side is the good kind to leave on and render? Or did he say the softer more gristly fat on the side is the better kind to leave on and render?
Maybe a dumb question that maybe a pit master can answer. Does Aaron trim to this extent for competition only or less trimming for every day food in his restaurant and at home.
Aaron, I started out with a 16 pound brisket and trimmed most of the fat at the top and the hard fat on the bottom. I normally did not trim the hard fat on the bottom before I saw this video. After I started trimming the hard fat from the bottom I noticed that my cook time went down quite a bit. I usually went 1.2 hours per pound. For a 16 pound brisket that would be 19.2 hours. this last cook was done in about 12 ours. My question is does trimming that bottom fat really make that big of a difference in the cook time? I figured that I took off about 2 lbs worth of fat leaving a 14 lb brisket. That would make a 16.8 hour cook. What say you?
He/they do not trim the brisket like this at Franklin's. It would take hours to trim all the briskets they put on every night. You think 2 guys are spending 4 hours(8 labor hours) trimming brisket at 11 at night?
Surgical02 just like to over think things! 😂. Took me 3 months of research before I did my first bacon, then wondered why I hadn’t done it years earlier, lol!
@@CluelessHomesteaders Hell ya.. same here.. Watch more videos on it.. I like 'howtobbqright' on yourtube.. Brisket: rub it; smoke it; rest it; EAT it!
Dumb question: why can't you cut the brisket in half and smoke the flat and point end separately? That way you don't over cook the flat end? No one does that, so I know it's not a good idea... Just curious why it's a bad idea.
I like how he gives examples and reasons for all the different types of rounds you'll encounter. Very thorough and great presentation! +1
I trim 4-8 briskets every couple of days at work. I’m good for my level of experience, but just learned something new. Watching at 4am from LBC, CA.
I did a brisket just like he said absolutely delicious.i will never coat mine with the bark seasoning again.this Texas brisket with just salt and pepper.was the best I ever made.thanks to you sir.thank you
this might be a stupid question but why does that guy have a helmet, chain belt, and a sword like he is some kind of bbq paladin
There is a class on Meat Science at Texas A&M. That is the most Texas shit I have ever seen.
That’s debatable.
There’s also a bbq tasting class
@@patricksurname5793 I would sign up for the afternoon class
Texas Agricultural and Mechanical University. Of course it has a meat science course. We need professionals!
@@roym6980 Classes when I went were on Friday afternoons.
followed his directions on one of his videos for cooking brisket, the best brisket i ever made, the brisket dissapeared faster than i can slice it. this guy is a true master.... enuff said
Paul C you got a link?
Broski do you have the link??
Paul, I got his MasterClass for Christmas and watched it three times before making my brisket. First time I cooked a brisket on my four month old Pit Boss. It was juicier and more bark, than anything I’ve ever cooked. His directions all have a purpose! My family said it the best ever! And that’s what we all work 12 hours for, isn’t it?
@@holedigginmusic I received his book for christmas before i did my first brisket. he saved me from making a lot of mistakes and with a couple dozen briskets over the last 2 years I haven't screwed one up yet and my boss is paying me (handsomely!) to smoke one for her for a party this summer! yay for aaron franklin!
@@holedigginmusic yes sir 12 hours of love-
I've eaten at Franklin's. I waited in that line for hours. It actually was the best, and I'd do it again. He has proven he knows what he is talking about. He's legit.
Thanks. We were all wondering if he was "legit." Now that an unknown, faceless stranger has vouched for him in a RUclips comment section, that concern has been alleviated...
@@buckhorncortez nobody took the bait
@@buckhorncortez 🤣
Followed his trimming instruction to the letter...and by far it was the best brisket that I've ever smoked. This guy knows his biz!
Some say he's still trimming the same brisket...
fav13andacdc hahah!
fav13andacdc hahahahaha
wisethug1 In before Godwin's Law goes live in 3--2--1...
+wisethug1 Aaron Franklin runs Franklin BBQ in Austin. MANY BBQ lovers think it is the best in the world. I am sure of this, he cooks better brisket than bigoted closed minded Nazis.
+Barbecue you need to read the comments that described his boring presenation and you can not use the Nazi card anytime we point out to a mistake done by jewish person. he may be good in cooking but not good in cutting. i stand by what i said your profile tells you are a big .
waited 5 hours at his restaurant. best brisket I have ever eaten in my life.
Go to Kreuz Market, and you'll have even better tasting brisket.
I've been to his place three times thinking it would get better... All three times were mediocre bbq and I've decided not to go back. I've had better at local mom and pop places around the country. I think allot of what people taste is the hype.
Lived in Austin, It's not even close to the best brisket around, and who want's to wait 4 hrs. They've created a brand with market hype and a lot of people have bought into it. Most locals would never waste their time at Franklins. Cooper's old time BBQ in Llano is much better.
Kruez Market and Smitty's, and Black's in Lockhart near by is even better and my favorite (old family favorite) City Market in Luling.
@@toddellison5128 Blacks is good, Franklin's was amazing. Iron works was really good as well.
What a great service Aaron is doing for humanity.
Not so much for bovinity though.
Smoking is such an art. So much to learn before your first attempt. I've been dreaming about smoking for a year and keep finding great knowledge.. still haven't saved enough for a quality smoker
Buy a cheap one and start there. Once you can make good bbq on an elcheapo you'll easily master a quality pit
great video, I will watch anything with Aaron franklin sharing his brisket wisdom. as for the nay sayers and interweb experts I will listen to your advice as soon as you have a resturaunt that even comes close to what franklin has built.
they should have 3 or 4 GoPros around the table...a 360 demonstration...
It's texas they're all billies
Always fascinating to see a master of his craft go to work - regardless of the profession
I bought a certified angus beef brisket and cut it this way and used half salt and half pepper rub and smoked for 12 hour, got the point to 202°, tasted like ribeye steak with a crunchy bark, awesome
you my friend "get it"!
You make it sound simpler than A aron Franklin. !!
Is that guy wearing a CHAIN for a belt? Damn....ninja-level achieved.
I had to scroll way down to find this comment. The chain belt really threw me.
From time to time I am appalled at the amount of stupidity there is in the comments section, but then I remember it's the comments section. I don't even plan on cooking a brisket anytime in the near future and I find this fascinating. If you're complaining about all his talking, you might be the same people who just "want the ball" while disregarding any complexity or depth that the game has to offer.
I waited 5 hours for this one Saturday morning in Austin. It was worth every minute. As someone who regularly makes brisket, it makes me cringe to take off so much, but his results speak for themselves.
Martin Fielder Which is why he doesn’t care what others say. I may or may not care for his personality but facts are facts. People are willing to camp out for his food.
If makes you cringe because you dont know what the hell you're doing and your brisket is garbage.
He doesnt do comps you idiot.
Nobody camps out for his food. You are all morons.
@@SOLDOZER I would consider getting there at 7am and waiting till noon or later to get in "camping out"
"The guy has a James Beard Award, is considered maybe the best pitmaster in the country, and has lines around the block every single day at Franklin Barbecue. But yeah, I'll take the advice of some RUclips naysayers who aren't collectively qualified to hold his apron over his advice when it comes to brisket." - said no thinking person, ever.
Boyd Reed And how many award has Jack Daniels has won and it's Shit whiskey? Marketing is a powerful thing. No way in HELL am I ever waiting in line that line for his bbq.
64wbryantex - That parallel is, well, not exactly parallel. The reason why it's illogical is left as an exercise for the reader.
Way to church it up as opposed to saying let the reader make up their own mind. Amen to that brother and my ass will be eating BBQ else where.
64wbryantex - "Church it up"? SMDH. I said exactly what I meant to say, the way I meant to say it. You're free to disagree. Be well.
64wbryantex - well, without you, Aaron's venue and business are still going well and strong, while everybody else is still enjoying his work! ;)
Just found this video and Thank you for taking the time to share.
You're welcome
The reason some think Franklin's is the best and some don't is we all have different taste. Is it the best? Depends who you ask. No right or wrong answer.
The line outside his restaurant that starts at 6am every single day is a good indicator that he's one of the best out there.
Kinda stupid to complain about all the talking considering this is the video of an educational demonstration.
This is equivalent to getting guitar lessons from Stevie Ray Vaughn
I wanted to leave a clever comments but kudos to you! Your wit is far superior to mine! 🥇
I love your username! So relevant!
I want to see him carve the brisket behind his back.
AF Haters: If you don't think that this video is useful, look at the gentleman next to AF. Davey Griffin instructs at A&M and is watching AF like a hawk! That shows he is a good educator, curious, open to new ideas, and having the ability to admit he doesn't know everything about everything. If he didn't think AF had anything to offer, he would have sat with the audience.
I wanna drink beer with this dude.
I want to become a Pitmaster and Aaron Franklin inspired me to do so. I love every detail he goes through to insure a perfect BBQ. The Men is phenomenal. I would love to spend a day Smoking Briskets with Aaron.
At one point, I thought it was like a cartoon and he was going to whittle the whole thing down to a 4 oz fillet! He seems the expert, and I guess it's competition work, so it has to be the best of the craft. but if they used the 'not exciting' meat to cook some meals for some folks, I think that would make sense too. Thanks for showing us the the art of the process! I'm grateful you stopped to share! Love the care you invest!
Not comp, he does this at the restaurant. He uses trimmings for sausage
@@MrBingping good to know, thank you
I just watched his Masterclass and it was great. He goes into a lot more detail on how to trim and cook.
For those who don’t want to waste the meat, I take the trimmings and marinade in teriyaki, then I cook it like short ribs.
When a Ph.D. in meat, wearing a hard hat and chain-link belt gets involved, I start looking for sausage recipes, I'm funny like that
My mom has a PHD in meat
@@Joe-bv7io Funny. I'm a journeyman meatcutter and the chainlink belt is pretty much a staple for us because we have a few pounds of knives and tools hanging. I prefer a smaller link. And when you work in a carcass warehouse, you wear a hardhat because you have 300lb carcass quarters coming at you. But, you know, look cool and get disability for life if that's your thing.
@@Joe-bv7io "Way to be ignorant to another union member." Unfortunately, that doesn't give you a good argument. You see, when you wear a uniform for years, that's the uniform within which you are comfortable. For instance, I wore my hook in my scabbard for several years after my carcass years despite only working with boxed beef. I could have easily taken it out, but it's what i was used to. In the same way, I'm, not going to bag on a guy wearing what he's used to because some of it's unnecessary. But maybe that's a perk of an OE paying union dues.
I saw this Franklin guy in the movie " Chef " I watched a few of his videos ..very cool ..😊
Wow some people have no idea who this guy is..
John G why should anyone know who he is? are you him? lol
***** must be an underground BBQ thing. I'm learning that it's taken pretty serious.
squattystx good for her glad she's still got the spark to find a young man in her life. I've always admired her.
He has no clue full of crap
some just don't give a shit...lol
I would like to see him trim this in production mode. I guess it is at 15X to 20X as fast.
Should have watched this before I (incorrectly) trimmed my $75 brisket last night. Oh well, it’s my first one. I’ll learn.
Lol, that's what I said. I started this video after I already had the brisket in the smoker. Fortunately, I realized that I actually did it mostly right. Left too much fat on the sides, and I should have cut some meat and fat off the flat like he did, but otherwise my intuition was pretty good (fortunately). But I definitely know what I'm going to do next time.
Its fine, just salvage what you can. And no one cooks en prepares his brisket perfectly. Okay maybe Aaron does, but most of us dont. XD
Live and learn Dan the man
When i saw this out of the corner of my eye, I though the title was "Aretha Franklin describing how he trims a brisket at Brisket Camp 2015"
I want that boning knife!! Franklin is Texas Barbeque’s finest. I did his pork butt and I’m a beginner it was perfection. Can’t wait to do his brisket🤞🏾
I think this is called "teaching". Where you take the time to explain and educate. This isn't a speed contest.
John Madden said he was at a coaching clinic and Vince Lombardi talked for 8 hours just on 1 sweep play. I'm pretty sure that play only took seconds to run.
I hear Malcolm Reed in the back asking questions.
Malcolm is the man
I have a really silly question because I'm a complete newbie. Why not pre separate the point from the flat so that you don't have to worry about one side burning?
They sell them like that where u can buy just the point or flat
I Love How He is Done.
Thank U such A Good Experience.
I Was Serching For Chritsmas Dinner.
Thank U
i just cooked a 15lb prime brisket on an offset smoker fat cap up didn't trim it at all, cooked for 14 hours and it wasn't fatty at all it was awesome don't waste your time trimming that's all competition stuff thats not gonna matter unless you are in a competition!
“You could spend all day trimming one of these things.”😂
Truer words have never been spoken
I remember working on a survey crew downtown Austin around 2009. There was a hand painted sign…red lettering on black. I thought it said ‘Frank’s’. Went in around noon. Place was empty. Had some brisket and just about fell over. It’s worth the trip…
He could trim that brisket in a few minutes if he wasn't breaking everyone off on years of knowledge
Thank you
if this amount of talking bothers you do NOT watch his master class!!! Dude talks way too much
Great explanation! thanks for sharing!
Fantastic video.
Using the recipe & technique from his book I can say I've cooked the best briskets I've ever cooked.
I bought that Shun boning knife the other day, then to find him using it here. Sharpest knife I have ever used!
AF just uses a white handled knife that was given to him years ago by a family member and that's what he recommends using, something from a 'restaurant supply' store...
If you get a chance, use Dexter cutlery. Easy to sharpen and will filet your digits without hesitation!
Everyone should have at least one quality sharp knife at home. I have several myself. As I tell my daughter, invest in quality tools that you can use for a lifetime. It amazes me how many folks I talk to when selling meat to them, don't. It also amazes me how many people have shit for silverware in their homes, let alone pots and pans. If you like to cook and eat, always buy quality items.
I used to do brisket trimming all day for Harris Ranch, 8 to 10 seconds per brisket 1/4 inch trim or point and flat split 5 to 8 seconds all day.
This guy has one of the best BBQ briskets in Texas. And Texas does Brisket right more than any other type of BBQ. He has 2 hour lines every day. Look it up. Franklins BBQ
+moritsuna four + HOUR LINES.. ;-)
^^^ 6+ hour lines :D
"Texas does Brisket right more than any other type of BBQ" but yet they dont make burnt ends.... which is the BEST part of Brisket. So Im not sure your endorsement is really a ringing one.
What are you talking about? We make burnt ends with every brisket. Franklin even makes them in his other videos, and claims they're the "best part of the cow". Every Texan smoker I know, including myself, loves the burnt ends.
Me too. Whatever is on the end is going to get burnt, so I don't trim any off and let it burn. I use the Texas crutch method or wrap in red butcher paper to render it soft. Once everything renders, even the burn ends are soft, but with a crusty outer layer; it's the best part.
Those who know, know. This guy is a wizard
Where can I get a belt like that?
+john roesti local hardware store
He's wearing that chain belt because he's in a cold pack facility. Static electricity builds up like crazy and every time you touch metal you shock the crap out of yourself. Solution? Wear a chain around your waist that drags on the ground and prohibits the build up of static charges.. It worked for me..
spaceman with raygun do your research before you spit venom next time
Another random psychopath.
Could it also be a plastic chain? I know they sell decorative chain links made out of plastic that are that same color.
Definitely will like to know when another class is taking place before summer
I believe the tuff fat he was talking about was Elastin, it does not break down with low moist heat like collagen.
Was great information, good job there. Thanks.
His Brisket is on my Bucket List 👍
he's trying to share years of experience
I prefer this to his regular videos.
Currently cooking a brisket according to Aaron's instructions. Will come back and update on how it turns out.
Amazing, love the video
Brisket Camp. Very cool camp for very cool people.
As a vegan, I Appreciate this video.
Then you'd also appreciate Adolph Hitler since he was a vegan...
Clearly most randoms here have no idea who this guy is, but will claim their overcooked bricks come out better 💀
guy in the back was dressed for his 'hostel iv' role.
Considering the amount of trimming that's required, is a ''Prime'' brisket even worth the cost? I've heard many opinions, and it seems like ''Choice'' is the way to go, even if it may need injection. Just my observation. I'm not trolling. I really want to know if a Prime brisket is actually worth it.
The difference is intramuscular fat, you can get prime brisket at Costco for cheap. In my experience, it's worth it
Seth McFarland went to Texas A&M?
why the chain around that guys waist lol
It'll hold his knife sharpener.
Our home butcher used to do the same.
Thanks for the comments on the type of knife used. Tolik P. thanks for the link!
I never thought he would make that first cut 🤪
And then the camera man starts to chime in from the background, and smack his lips. And I lose my mind.
You crack me up! I thought the same...
Could do without his commentary that's for sure
How come the brisket I just bought looks absolutely nothing like his!
I didn't catch that, did he say the hard fat on the tip on the skin side is the good kind to leave on and render? Or did he say the softer more gristly fat on the side is the better kind to leave on and render?
what you can do with the cut pieces? maybe a boullion? or a base for beef stock to inject?
i always put it in a tray next to the brisket and render it down. Now you have a jar of smoked tallow, great for sauteing veggies.
What does the chain mean. 🤔🤔
I absolutely love this but why does that guy have chains around his waist?
Maybe a dumb question that maybe a pit master can answer. Does Aaron trim to this extent for competition only or less trimming for every day food in his restaurant and at home.
He doesn't really do competition, this is how he trims for the restaurant
This is how I know I should
Reconsider doing a brisket because a brisket university exists
Brisket art by the master
my hearing is not good what type of knife is he using to trim
What was the name of the knife he used? Manufacture?
excellent video. love the technique . but why the chain belt bra?
Butchers have used a "chain belt" for years to hold their knife scabbard.
Aaron, I started out with a 16 pound brisket and trimmed most of the fat at the top and the hard fat on the bottom. I normally did not trim the hard fat on the bottom before I saw this video. After I started trimming the hard fat from the bottom I noticed that my cook time went down quite a bit. I usually went 1.2 hours per pound. For a 16 pound brisket that would be 19.2 hours. this last cook was done in about 12 ours. My question is does trimming that bottom fat really make that big of a difference in the cook time? I figured that I took off about 2 lbs worth of fat leaving a 14 lb brisket. That would make a 16.8 hour cook.
What say you?
Yes. Denser fat takes longer to heat and to transfer to the meat under it. It also renders less/slower the harder the layer of fat is.
Rob Foletta
Could you use those pieces that you cut off for beef sausage?
Okay Dexter, you can't fool us! We see you.
He/they do not trim the brisket like this at Franklin's. It would take hours to trim all the briskets they put on every night. You think 2 guys are spending 4 hours(8 labor hours) trimming brisket at 11 at night?
He could probably have trimmed it in 3 minutes. Have 5 guys that do the same and you can somewhat easily meet the demand.
Haven’t steeled myself up to doing a brisket yet, but the time is coming!
I was the same way.. Just do it! What cooker do you have?
Surgical02 I have a master built propane smoker.
@@CluelessHomesteaders Wow.. Lol you got it made... You don't even need to watch temps and/or a fire.. Why are you not doing a skit?
Surgical02 just like to over think things! 😂. Took me 3 months of research before I did my first bacon, then wondered why I hadn’t done it years earlier, lol!
@@CluelessHomesteaders Hell ya.. same here.. Watch more videos on it.. I like 'howtobbqright' on yourtube.. Brisket: rub it; smoke it; rest it; EAT it!
good stuff by taking you so long I almost fell asleep
I'm just guessing but I'm sure he uses a lot of his trimmings on sausage or beans. I doubt he throws it all away.
no this was a demonstration of how to trim and throw away without thinking about anything . if it wont render DONT COOK IT !
True Legend.
That knife never lost its edge. Nice
i think you can make a good beef stock out of the trimmings, you knock it as trash but it can still be used.
"Ummm... Which is the best cut of meat to go with my weed?", - Johnny Football
L
nigel nuj the whole thing including the fat he cut off!! >_
Yep, somebody walked nearby that classroom and said Franklin was still trimming...
Wait, there's a Texas A & M Brisket Camp?!
ZachD 2007 Lmao!
Dumb question: why can't you cut the brisket in half and smoke the flat and point end separately? That way you don't over cook the flat end? No one does that, so I know it's not a good idea... Just curious why it's a bad idea.
He makes it seem so easy
Good thing that guy’s wearing a helmet
He is chained up and not authorized to carry knife , that explains the helmet.
He’s a brisket master not a public speaker holy cow.
I’m about to register for a meat science course if they’re doing cool shit like this