Franklin SCHOOLS me on BRISKET!
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Published 2024-01-12
Today's video is all about BBQ to be specific Brisket! The kind of bbq franklin schools me and Jeremy on making the best brisket.
Thanks @MadScientistBBQ for his awesome knowledge shared on this video, Go check him out!
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All Comments (21)
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Go to sponsr.is/zbiotics_guga or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code GUGA at checkout. Thanks to ZBiotics for sponsoring today’s video!
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I think you should do entire series like this. I mean the basic info how to cook everything, no experiments, taste tests, side dishes - just the Bible of cooking, whole playlist.
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In his latest book, Smoke, he has changed it a bit. He suggests smoking the brisket at 260F, and then ramping up to 280F once you wrap it. He is also very strong about wrapping.
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Never watch any type of cooking show when you are hungry. I’m so hungry NOW!! And no BBQ restaurants are opened this early in the morning (9:30am). Thanks a lot Guga! 😆
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I don't have the equipment for smoking a whole brisket, but occasionally a grocery store will be selling them for crazy cheap, like $1.49/pound. So I trim it, portion it up in 2-pound chunks, and use it for pot roast or stroganoff. Both are long braises, so the meat comes out tender whether flat or point. The trimmed fat gets rendered into tallow, which I use to make old-school fries.
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Franklin BBQ was my first taste of Texas BBQ. My friends and I heard about it and we flew from Minnesota to Austin and our lives were forever changed.
I have since bought my own offset smoker and I now make my own brisket exactly the way Franklin does. -
I like how everyone in the bbq world has seen those Franklin vids a ton of times. I don't even bbq but I've watched every single one of those, some probably 10 times.
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I have lots of cookers and years of experience cooking brisket. Nothing beats the original authentic flavor of no trim brisket cooked over direct open fire with a cheap grade of brisket, old school style and in half the time. You may want to give the original way of cooking this meat a shot, Guga, I think you may be shocked at what you're missing out on.
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Love your vids! Keep up the good work!
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i love these guga channels, they have inspired me to knock the rust off of my cooking skills, get a sous vide set up and a skillet to start out home cooking with a full swing
on another note, if anyone has the knowledge, for a filet steak (filet mignon) should i dry brine it or just do salt and pepper right before sous vide? -
I like the fact you can both see whats the better in life. You both rock but sometimes someone can rock and roll. lol
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I like how they tell Franklin he's wrong, just not to his face.
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Guga make two briskets. One in the smoker using only dry oak wood and second one using Kettel grill and charcoal briquette + wood chips. Then let guys compare if there's any difference.
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As someone who was born in Central Texas, Franklin's BBQ is the real deal. I agree with Franklin, you don't need to be fancy with your seasoning, keep it simple; simple can mean good.
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Great video and it was nice having Mad Scientist there. I guess I'm one of the few that generally cooks the flat separate from the point.
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Thank you Guga for introducing me to Picanha! I agree with you, it's the best part of the cow (at least for grilling or roasting) and I can't get enough. For very low and slow cooks the brisket is of course better, but I personally prefer ribs :)
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Franklin wraps every single brisket now. This is his old technique. Love the vids Guga! Missed you in STL at the book signing. Wish you would have came on a weekend instead of a Tuesday. I catch you some time!!!!!
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I cooked my very first Brisket yesterday and it was delicious but I'm going to cook another one today after what I learned here! 🙌🏾✨
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Read the title and as soon as I saw Yoder I gave a like. Guga's bringing out the BBQ heavy hitters!!
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Guga may no longer be in Brazil, but he will never lose the Brazilian spirit: Picanha is always number 1 🙏
