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.

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 .

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.

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-

Thanks. We were all wondering if he was "legit." Now that an unknown, faceless stranger has vouched for him in a KZfaq comment section, that concern has been alleviated...

@@buckhorncortez nobody took the bait

@@buckhorncortez 🤣

Not so much for bovinity though.

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! ;)

I had to scroll way down to find this comment. The chain belt really threw me.

It's texas they're all billies

I wanted to leave a clever comments but kudos to you! Your wit is far superior to mine! 🥇

I love your username! So relevant!

Buy a cheap one and start there. Once you can make good bbq on an elcheapo you'll easily master a quality pit

You're welcome

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.

@@TOMVUTHEPIMP I would consider getting there at 7am and waiting till noon or later to get in "camping out"

Not comp, he does this at the restaurant. He uses trimmings for sausage

@@MrBingping good to know, thank you

you my friend "get it"!

You make it sound simpler than A aron Franklin. !!

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

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.

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.

Malcolm is the man

Truer words have never been spoken

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

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.

They sell them like that where u can buy just the point or flat

Then you'd also appreciate Adolph Hitler since he was a vegan...

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!

Thank you

if this amount of talking bothers you do NOT watch his master class!!! Dude talks way too much

no

It's 1:05 eastern rn... 😂😂😂😂