Does Franklin BBQ WET BRINE their briskets?

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Does Franklin BBQ WET BRINE their briskets?

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Күн бұрын

Is WET BRINING the secret to Franklin BBQ's AMAZING brisket?
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Пікірлер: 200

@seansmith3747 Жыл бұрын

Dude youre a brisket beast machine. This series has been stellar. So much time, money, energy invested.

@SmokeTrailsBBQ Жыл бұрын

Thanks man!

@HughJassill Жыл бұрын

You are more of a BBQ mad scientist than Jeremy.

@worldbfree4u Жыл бұрын

Tru Dat. He is the ‘real’ mad scientist of BBQ. He’s also obsessed with Aaron Franklin, I fear if he lived in the US he would even stalk Franklin or worse yet, kidnap him for his brisket recipe.

@blipblopride9024 Жыл бұрын

This is trutch

@CTP-bbq-HundHutte Жыл бұрын

He’s mad all right

@sulphuranonymous618 Жыл бұрын

Yes.

@johngreen5837 Жыл бұрын

That's a negative ghostrider

@user-sm2ql7nq4l Жыл бұрын

I heard Aaron once say he likes to"hold" his Briskets for 14 days before they go on the smoker, and which most will think that it's in the cooler for 14 days. Hmm. Loving this series.

@Dan-by2vj Жыл бұрын

He meant he likes to cuddle with them for a bit before they go on the smoker

@JewManGuru Жыл бұрын

I think he heavily salts the tallow they use. They put tallow all over the cutting board and the meat so the tallow coats each slice.

@brianveestrom6784 Жыл бұрын

Your theories are entertaining, almost as much as your tin foil. You run a great channel Steve, thanks so much.

@SmokeTrailsBBQ Жыл бұрын

Glad you like them!

@LeviathanPits Жыл бұрын

It would make more sense that the briskets are injected with a brine at the meat processors given the amount of brisket Franklin's goes through. I don't know what it's like in the US, but most of the chicken breast we get over here in the UK has already been injected with salt + water, so not a stretch to imagine that Franklin is ordering pre-brined briskets just for him.

@The2ndFirst Жыл бұрын

I used this brining method and without question its the tastiest brisket I've ever made. The mild saltiness through the meat is perfect. I had a 9 pounder that I brined for two weeks. My cook method was faulty though and it wound up overcooked. As a chopped brisket though, it's great.

@SmokeTrailsBBQ Жыл бұрын

That's great to hear!

@lucianobreginski2533 Жыл бұрын

I heard that every employee at Franklin bbq has to sign a "term of silence ". If they reveal the real process they're gonna be sued. That's why we always heard: " is just salt and pepper ".

@THutch556 Жыл бұрын

It’s great to test new methods and compare. But, I really believe at the end of the day, Franklin does so much volume and is so busy, he’s not doing extensive long wet brining, or any other time consuming process. It’s BBQ, I believe at his level, he’s trying to keep it simple, but great. I think he just uses way more rub (and different Rub) than you do (hence the saltiness) and he has the basics mastered. Quality of meat, smoking temps, wood, time, rest period etc. but I enjoy the videos though. Keep them up.

@rc6149 Жыл бұрын

If you have eaten at these places, the flavor is not just on the bark. This definitely has legs.

@THutch556 Жыл бұрын

@@rc6149 I have eaten at several top places in Texas, Many times. I know a couple people that have worked at some as well and don’t know of one place that wet brines brisket. Not saying nobody does, or it doesn’t happen. Just that with the volume Franklin does, I just don’t think he’s doing this. Of course I might be wrong. Just my opinion.

@rc6149 Жыл бұрын

@T Hutch understandable

@brandtmiles2373 Жыл бұрын

I think that "Samurai Steve" brisket chop should be your signature move 😂😂

@SmokeTrailsBBQ Жыл бұрын

Ikeaaa!

@CMMC-zb1gw Жыл бұрын

As a Texan I approve! You’d do fine down here. The sous vide rest has been a game changer for me, with flavor and consistency.

@RumandCook Жыл бұрын

One step closer to brisket heaven 🍻

@smokescouts Жыл бұрын

6:55 - 7:25 is the best backyard brisket clip on KZfaq, no contest! I'm definitely going to try this on my 1975. Question: Did the appearance of the fat/collagen and color of the meat look any different when slicing vs. a non-wet brined brisket?

@SmokeTrailsBBQ Жыл бұрын

No difference

@chriszinn7143 Жыл бұрын

I always wonder if Aaron Franklin is just sitting back and laughing. I’m sure everyone is overthinking his methods. But it’s so much fun! At least that’s why I love the bbq world!

@yingadinger Жыл бұрын

I Love the Tin foil Hat !! You are a funny man. I work nights and love it when I get home, and there is a new episode! Rock on and keep it going cause we all love it and are watching!

@SmokeTrailsBBQ Жыл бұрын

Thank you my man! Appreciate you!

@Antibus1982 Жыл бұрын

If you think he does that and does 100 briskets a day and brines them for 10 days, that would mean he needs a walk-in cooler for 1000 briskets. How feasible is this with the size of his location?

@hakanoksuzler8645 8 ай бұрын

Vacuum seal with salt water solution?

@erichoffman5571 Жыл бұрын

Great video Steve ! I just do not think that a place like Franklin's could possibly wet brine for 10 days or half that with the volume they do.

@allieandbo Жыл бұрын

Agree. He'd almost need a completely separate facility to pull this off. He's doing, what is it...107 briskets a day?

@ChocoTacoMan Жыл бұрын

Very interesting results! To not make the brisket a pin cushion, I wonder if you can inject just in the thickest part? Thanks for the video!

@jesselund360 Жыл бұрын

6:15 is what we're here for lmaooooo

@brandtmiles2373 Жыл бұрын

Another great vid!!!

@SmokeTrailsBBQ Жыл бұрын

Glad you enjoyed!

@miketerrill1186 Жыл бұрын

After all these tests i think you should go back to Franklin's and try the brisket again

@henryverniz7852 Жыл бұрын

Do you think rather than brining, directly injecting the brine inside the brisket and let it sit for days would work much better especially for the meat on the center?

@SmokeTrailsBBQ Жыл бұрын

Could be! Injecting would be really labor intensive but anything is possible!

@shaun536 Жыл бұрын

@Smoke Trails BBQ At first, I thought injection would be labor intensive, but when I did a little research on it myself, I found that there are meat injectors that have multiple needles and some of them are pneumatic. A pneumatic setup with a large brine reservoir could be very efficient and fast.

@TacticoolKitchen Жыл бұрын

I'm going to give this a try as I've been on the same quest for quite some time. The one thing I did notice on your briskets (same thing I noticed on one I did a few weeks ago with a shorter wet brine) is the lack of smoke ring. I thought maybe it was a fluke on mine but after seeing the same result on yours, I believe it has to do with the wet brine. Franklins brisket does have a pretty noticeable smoke ring, so while there may be merit to the similarity in flavor, I have my doubts that this is what Aaron is doing. Either way, great work Steve!

@SmokeTrailsBBQ Жыл бұрын

I think it's just my camera and the lighting. There's a pretty prominent 1/4 inch smoke ring on it but you may be right. It's not a super prominent smoke ring for how long I smoked it for

@michaelliese3809 Жыл бұрын

I wish I could afford brisket like you. Being on social security, it takes me 6 months of saving my money to buy a good size brisket. Then I start smoking mine at 0100 in the morning. When it reaches the proper temp I wrap it in butchers paper three times. Then finish the cook till I reach the proper temp. Then I remove it and place mine in a very tight cooler. Then I go to bed. Oh on a piece of paper I write, do not open up. Wrapped body parts. Then when I wake up I cut my juicy, tender brisket.

@SmokeTrailsBBQ Жыл бұрын

Haha! Good idea with the note!

@johngreen5837 Жыл бұрын

Always wait for sales... My Kroger has brisket for 1.99 lb. On sale, and butts for .99 lb, baby backs for 10 bucks each

@MazeArchitect Жыл бұрын

Hey man, I really love your video’s and seen alot and learned maybe even more! I just got a question, on you 100 mistakes video you say don’t wet brine, in this video you’re superstoked. Yeey or nay on the wet brine?

@MazeArchitect Жыл бұрын

It’s mistake #33 you mentioned

@DerbyBandit Жыл бұрын

Rumor has it he has a small Olympic swimming pool filled with Well water from the oilfield locations and he throws over 200 brisket at a time and leaves them for 20 days.

@SmokeTrailsBBQ Жыл бұрын

Haha! Yea it seems crazy but could someone get it done? I think so. It's possible the meat processor/packer could even do it.

@DerbyBandit Жыл бұрын

@@SmokeTrailsBBQ yeah that’s most likely what they do. Idk how they would have space to soak that many briskets at a time tho….Blacks has better brisket tho 😬

@mtcoorscan Жыл бұрын

Why is out of the realm of possibility to think Franklin actually owns a warehouse separate from the restaurant where all the wet brining takes place?

@phillipcarroll6625 Жыл бұрын

Correct me if I'm wrong, but the brining calculator told you to brine for a little more than 11 days, but you only did 10. That may be why your brine didn't penetrate all the way through, and the salinity was off when you tested.

@calijay5306 Жыл бұрын

Hey brother what kind of sous vide chest is that and what brand where would you buy one?

@toddobs Жыл бұрын

Butchers, barbecue injections for brisket are super salty. Also pork I used it before because Malcolm Reed did.

@stephenadams5241 Жыл бұрын

Hey Steve. Any chance you can advise on the Sous vide deep freeze. When the meat in the pan is placed in, is the pan partially submerged in the water? And what temp do you normally run the water to maintain 150f internal temp? Really looking forward to your reply, planning a family brisket cook for this weekend

@SmokeTrailsBBQ Жыл бұрын

The pan is above the water on a rack. I run around 157 to get a steady 150 air temp in tge chamber

@stephenadams5241 Жыл бұрын

@@SmokeTrailsBBQ thanks so much Steve.

@SmokingDadBBQ Жыл бұрын

Great job. Nice camera

@aaronc675 Жыл бұрын

I ate Tapatio Doritos and a microwave Chimichanga as I watched this.... and I almost cried, wishing I had that brisket..... and a Lone Star...

@derekreed8366 Жыл бұрын

I too wet brine some brisket. Only a day or 2. And I did think this would be "The One". But I think it's time to try curing salts.....safely and properly I might add. Great video.

@backyardFoods Жыл бұрын

“Get rid of this pesky flat, the part no one likes anyways” 💯 FACTS

@SmokeTrailsBBQ Жыл бұрын

Lol! Everyone's too afraid to say it

@CoolJay77 Жыл бұрын

Obviously wet brining is superior to dry brining, therefore your experiment makes great sense. When curing thick cuts of meat, wet brining with curing salt is the preferred method, cause it is important to get maximum curing salt penetration. Though you have demonstrated that wet brining is superior, if I am not mistaken Flankilin does dry brining, but heavy on salt, at 1.52% salt by weight.

@SmokeTrailsBBQ Жыл бұрын

Yes it's more messy than dry brining but the results seem to be better. 1.5% sounds like a good ratio.

@benwagoner9741 Жыл бұрын

@@SmokeTrailsBBQ I think dry brining would take up less space. If they were wet brining for three days, that’s a ton of cold storage they would need to have. Great video!

@SmokeTrailsBBQ Жыл бұрын

@benwagoner9741 thanks Ben! Someone recommended a way to wet brine in Vac seal bags to use less water

@ldboy2004 Жыл бұрын

@@SmokeTrailsBBQThe vacuum seal method, I would assume the same specs for the salinity % by weight?

@Buford_T_Justice1 Жыл бұрын

The Alex Jones of BBQ.

@johnnymann5679 Жыл бұрын

😂

@SmokeTrailsBBQ Жыл бұрын

Oh man that's too crazy. I was going for more of the doc from back to the future.

@Buford_T_Justice1 Жыл бұрын

@@SmokeTrailsBBQ I mean it as a complement!

@adolfmuhweenie186 Жыл бұрын

I would say that Franklin "possibly" dusts a 2nd round of seasoning to their briskets a half of the way through the cook during early bark formation. I don't see them spending this much time on brining hundreds of briskets daily. Keep up the vids professor your channel rocks!

@jasonsmall5602 Жыл бұрын

Could you try a kosher brisket, which is somewhat pre- brined?

@graefx Жыл бұрын

One step closer to the perfect brisket

@nurep13 Жыл бұрын

He would need a huge refrigerator to wet brine for 10 days on the scale that he sells.

@mtcoorscan Жыл бұрын

Probably does it off site (from the restaurant) at a separate location he owns.🤷

@johnosandra Жыл бұрын

I think they likely inject prior to overnight rest or even later in the process before serving. With brisket, simplicity is ostensibly key but it's obsessive simplicity.

@opokie1975 10 ай бұрын

Can you give us a walk through of your Sous Vide Chest???

@robertrunk5858 Жыл бұрын

If they are wet brining for 10 days and they sell ~100 a day, that means they would need refrigerated storage space for 1000 briskets in individual containers? That would take up more space than the restaurant

@SmokeTrailsBBQ Жыл бұрын

We put a man on the moon! (Maybe)

@robertjason6885 Жыл бұрын

Heat the salt in 4 oz of water, freeze for 5 minutes . Then pour it in.

@Dranomoly Жыл бұрын

Love the channel... How many briskets does Franklin go through in a day/week? They hold all of them for 10+ days prior to cooking?

@SmokeTrailsBBQ Жыл бұрын

I think 100 a day

@gadklein290 Жыл бұрын

Is wet brining affected by the fat cap? Meaning will the saline penetrate the exposed fat at the same rate as the exposed meat?

@SmokeTrailsBBQ Жыл бұрын

That's one thing I've wondered for a long time. Short answer is I don't know.

@gadklein290 Жыл бұрын

@@SmokeTrailsBBQ I'm going to guess the answer is the fat penetrates the fat cap at a different rate and it's more slowly. Maybe do an experiment where you remove the fat cap from one brisket and not the other and then test the salinity after 10 days.

@robertjason6885 Жыл бұрын

Turkey? I use a Turkey Tunnel (Camp Chef) .. filled with herbs, salt and apple juice…shoved up the turkey’s tushie. After the cook, there is tons of salty flavor throughout the bird. Unfortunately, no tush on a brisket.

@ewl1145 Жыл бұрын

Can you do a video talking about your sous vide chest???

@jackrodosta7971 8 ай бұрын

You test for saltiness is inconsistent because you are dipping the slices in the juices from slicing the brisket. To test the saltiness in the center of the meat, take a slice and try it without dipping it in the juice

@Drtydeeds Жыл бұрын

Maybe try the wet brine with MSG instead of, or with, salt.

@SmokeTrailsBBQ Жыл бұрын

Hgreat idea!

@Drtydeeds Жыл бұрын

@@SmokeTrailsBBQ thanks! You’re doing excellent work with the experiments, thank you for all the wisdom shared.

@PJ-mb3ue 4 ай бұрын

Follow up video on the brining?

@alfromtx245 2 ай бұрын

I wonder if there's any way you could get the same results from dry brining. I've been seasoning mine 36-48 hours before smoking and there's a noticeable difference. Just wondering.

@HAmerberty Жыл бұрын

I don't think he brines for 10 days, because they go through more than 100 brisket a day, and if they brine for 10 days, that means they need a cooling room for more than 1000 brisket. That request way more space and employees to handle, and clearly Franklin is not that big of a restaurant.

@SmokeTrailsBBQ Жыл бұрын

Others are speculating it could be done offsite

@purpleheartbbq576 Жыл бұрын

What if they just accidentally over salted the briskets that day?

@SmokeTrailsBBQ Жыл бұрын

Haha! Yea maybe! I don't think so though

@CascadianExotics Жыл бұрын

I've noticed a big difference in the briskets I dry brine vs the ones I don't. But, that amount of time seems a tad dangerous for leaving meat uncovered and exposed to the air. So, perhaps a vacuum packed brine might work?

@mikecoughlin4128 Жыл бұрын

Dry aged steaks are exposed to the air for much longer but I believe they do cut off the outside after.

@CascadianExotics Жыл бұрын

@@mikecoughlin4128 dry aged steaks are not salted prior to the aging process. They're also sealed up in special bags or cabinets that inhibit bacterial growth.

@toddobs Жыл бұрын

He’s going crazy. He probably forgot how Franklin’s brisket tastes like anymore

@edwardprokopchuk3264 Жыл бұрын

Why do I get a feeling that this experiment yielded much better results than what you’re projecting in this video? 🤔 😁

@rc6149 Жыл бұрын

Why is it unbelievable for the most known man in bbq to have a off site storage facility. Like he is getting a delivery of fresh briskets per day lol.

@SmokeTrailsBBQ Жыл бұрын

Yea I agree. If he wanted to do that he could get it done. Have the briskets aged, trimmed, brined, enhanced etc off site and just get them delivered to be seasoned and smoked every day.

@johnnymann5679 Жыл бұрын

You should probably pull a Goldees bbq and work at franklins. 🤷🏽‍♂️

@glennevitt5250 Жыл бұрын

that looks amazing😎💯👍

@ChandlerDeGuzman Жыл бұрын

Are you sure I’m not watching mad scientist bbq

@fletchercarpenter5393 Жыл бұрын

I’m curious if MSG has similar penetration to salt in a brine. Could Franklin be adding both to his brines?

@johnnymann5679 Жыл бұрын

You were supposed to use alkaline water, while rubbing your belly and tapping your head, saying “rubber baby buggy bumpers”

@CulinaryGod Жыл бұрын

Would using something like a Jaccard on the briskets help the salt solution penetrate better into the center?

@axion8788 Жыл бұрын

10 days is closer to curing than brining. You might try injecting the brine to achieve a full and even salt l in less time.

@JTempleton Жыл бұрын

Is it safe to wet brine a brisket for 10 days? When I cure pastrami use pink salt, but I'm not sure its necessary.

@SmokeTrailsBBQ Жыл бұрын

Yes as long as it's refridgerated

@nick_805 Жыл бұрын

Hi Steve - Check out "The Year Old Brisket" in Texas Monthly. Daniel Vaughn states that Franklin actually wet-ages his brisket which is a different process than wet-brine. Essentially the beef stays in its original cryo-bag and you leave it in the refrigerator, rotate and flip it occasionally, etc. He does this for up to 4 weeks.

@SmokeTrailsBBQ Жыл бұрын

Crazy! I'll check it out. Thanks for the tip!

@CoolJay77 Жыл бұрын

@@SmokeTrailsBBQ Commercially, it is usually the meat packers that do that. Most high end meat packers wet age for at least 21 days, somethere between 32°F to 34 °F. Restaurant walk in coolers are usually set just a few degrees higher. I wet age briskets I buy from Costco, but I am not sure whether it makes any differnce on briskets that we smoke to tenderness. Wet aging makes a huge difference on griiled steaks. However they age them in large pieces before cutting then down to steaks.

@SmokeTrailsBBQ Жыл бұрын

@CoolJay77 that's my understanding as well. They would already be wet aged for x amount of days so anything at home would be over and above that. Maybe a 40 day wet age would be worth trying to see if there's a major difference.

@nick_805 Жыл бұрын

@@SmokeTrailsBBQ When looking at the pack date on my briskets from Costco they're typically less than a week out. I've tested wet aging at home from 1-4 weeks and the results are significant in my opinion.. Fat seems to render easier throughout the cook as well. This has been common practice with the old timers and the pros with large cuts of Top Sirloin in my hometown of Santa Maria, CA since at least the 60's. I'd be excited to see a Smoke Trails analysis!

@andrewbarnett2761 Ай бұрын

No nitrates ?

@devenjohnson6457 Жыл бұрын

I do not have anything at the moment for the long hold that will go below 165F. What do you suggest for time to hold at 165 to 170?

@SmokeTrailsBBQ Жыл бұрын

It doesn't work well at higher termps. I would just cook to probe tender and rest it 2 hours if that's the case

@dislexicdadscooking Жыл бұрын

Lol that hat ..great clip fella

@thelog86 Жыл бұрын

Your picking up salt from the cutting board. Try it without flipping it on the board because the board is going to have salt all over it from the outside of the brisket

@ThePrikly Жыл бұрын

So what is giving the tub the lemony taste?

@peterodriguez2364 Жыл бұрын

Could vacuum packing in a brine speed the process??

@jasonkable1462 Жыл бұрын

Maybe flipping the brisket every other day in the brine may help

@Tabibito824 11 ай бұрын

I sou vided my brisket and it got really salty inside, but you should know cause I watched ur video lol

@pmc336 Жыл бұрын

Curios if you could brine ribs?

@terrellhoward9483 Жыл бұрын

Ever just try a dry salt brine

@dmproske Жыл бұрын

Think of the walk in cooler space it would take Franklin to have legit 1,000+ briskets total in various stages of brining process? Plus cooler space for all his other meats and various items? Not practical. More likely if this is what he is doing he is ordering them pre injected with brine.

@Brandenton1 Жыл бұрын

@Smoke Trails BBQ Curious to know if you rotated the brisket at all during the brining period or was it just left in the brine without rotating? I've done entire pork bellies that didn't cure all the way when I didn't rotate/flip the belly, compared to a complete cure when I did flip the belly.

@PhysioDetective Жыл бұрын

If not wet brining, what about injecting?

@NorthernThaiGardenGuy Жыл бұрын

The first salt ratio at 12 to 14 days.

@Aromaticasia1 Жыл бұрын

Hi Steve, thank u for your great videos, their awesome. I was wondering if u can talk about your warming chest you made?

@JonIbrahim Жыл бұрын

Are you just using wagyu tallow on these?

@SmokeTrailsBBQ Жыл бұрын

Just beef tallow I render myself. Angus or wagyu

@brendanmale5934 Жыл бұрын

I understand there’s prob NDA’s, but I just can’t believe no ex staff member has let Franklins complete method slip!

@mtcoorscan Жыл бұрын

Probably because there are very few ex staff members. And one I know of in particular left for Charleston SC to open his own BBQ restaurant; and my guess is most (ex staff) do the same.

@thelog86 Жыл бұрын

B4 i even watch the video ima say 10 day brine brisket will be salty af.

@Jay7878. Жыл бұрын

Love this series, always an instant click. There is 100% something else going on with A.F'S briskets vs the rest. I feel you are getting close. 1. I thought you were going to bust on the pickle juice brine 2. Even though I don't belive A.F. is doing this, I read of a meat tenderizing technique that uses vibrations for a period of time to break down fibers in the meat, allegedly making it more tender. Could be worth a shot. 3. Get some post oak somehow.

@SmokeTrailsBBQ Жыл бұрын

I was thinking of doing a pickle juice brine for fun. Now I want this meat vibrating machine you speak of

@jeffhruska8626 Жыл бұрын

@@SmokeTrailsBBQ the vibrating machine is a sonic cleaner.

@CoolJay77 Жыл бұрын

@@SmokeTrailsBBQ I use pickle juice brine on chicken breasts. It would be intetresting to try it on brisket. One has got to figure out how much to dilute it and for how long to brine, in order to get the right texture also not to impart the pickle juice flavor.

@SmokeTrailsBBQ Жыл бұрын

@@CoolJay77 or just figure out how to make a pickle juice brine that tastes like a commercial one? How much flavor could cucumbers really add. It's probably all in the salt, garlic, dill, vinegar ratio

@CoolJay77 Жыл бұрын

@@SmokeTrailsBBQ When I marinate 6 oz chicken breasts I add a small ratio of pickle juice to the marinade in order to tenderize the meat, and I am not interested in getting a pickle juice flavor. I had experimented using distilled white vinegar at different ratios instead of pickle juice, it did not work and left me befuddled. I could not get the proper texture using vinegar without getting a noticeable vinegar flavor. It left me to think that, it must be enzymes in the pickle juice that play a role. Unless it has to do with the chemical additives in the commercial pickle juice.

@zshawnmunden5260 Жыл бұрын

Ok so you rub the slice in the juice on the table. Don't you think that screws up the experiment? Of course it taste salty you got bark juice all over it.

@Mike-in-Texas Жыл бұрын

It amazes me that all these people think Franklin's wet or dry brines his briskets. If it was 1 or 2 briskets, sure he could do that but they cook dozens of briskets every day and they simply do not have that kind of storage area. Not just that, but the time it takes to do this, no business would invest that kind of time. If he does any "tricks" its in the seasoning or tallow. Personally I think its added flavor in the tallow.

@rc6149 Жыл бұрын

You still thinking he only uses salt and pepper 😆 🤣

@CTP-bbq-HundHutte Жыл бұрын

Lmao best one yet

@rustyshackleford2723 Жыл бұрын

They do everything you say, all the time....They not spending that much prep time

@BigAlsBBQ Жыл бұрын

That's a really interesting video but would they have room to wet brine the amount of briskets they cook or does that meant they have a secret prep site, Area 51 of the brisket world. Actually that's what you should call your garage "Brisket Area 51"

@chrishabgood8900 Жыл бұрын

At that volume I doubt it.

@JewManGuru Жыл бұрын

If Franklin does this, it would have to be off site. Do you realize how much refrigerator space he’d need.

@sajlr2164 Жыл бұрын

Franklin confirmed that he absolutely doesn’t wet brine.

@SmokeTrailsBBQ Жыл бұрын

Where?

@rc6149 Жыл бұрын

So you believe he uses just salt , pepper and good wood 😆

@sajlr2164 Жыл бұрын

@@rc6149 Huh? All I said was Franklin confirmed he doesn’t wet brine and you extrapolated that I think they only use SP and wood? Smh.. hope you didn’t hurt head jumping to that dopey conclusion. 🤕🤕

@sajlr2164 Жыл бұрын

@@SmokeTrailsBBQ I’ll have to search for it but it’s in a video, where he is giving a tour of his smoke pits and answering questions. Someone asked him about wet brine and he said explicitly “we don’t wet brine our briskets”. It’s an old video but if I find, I’ll inbox it to you.

@SmokeTrailsBBQ Жыл бұрын

@@sajlr2164 thanks man!

@AquaBlueKC Жыл бұрын

Something tells me Franklin doesn't have enough time to brine but maybe I'm wrong

@Will_Dorsey Жыл бұрын

I don’t think it’s possible for Franklin’s to be using a 10 day wet brine with how much product they move on a daily basis. Think of the amount of room required to store all of the brisket for 10 days.

@robfreeman5783 Жыл бұрын

One thing about Aaron I've noticed is he's a penny pincher. He's only willing to put money where it really matters - prime beef, the labor and equipment for wood smokers, the time and space. That's about it, doesn't mess with spending much $ on things like rubs and brines. I'm guessing they just salt briskets a lot and let them sit around a while before and after cooking absorbing it. The problem with wet brining for 10 days is the sheer amount of space and refrigeration that it takes. I believe he cooks about a 100 briskets per day, 6 days per week, and so for them to be brined for 10 days it would require space for (check my maths??) almost 1000 briskets being wet brined and refrigerated at any one time. That is on top of all the pork shoulders, ribs and turkeys. How many fridges is that? We could probably rule out this method from looking at satellite photos of the restaurant lol

@renegadepitbbq Жыл бұрын

Why not just ask Jirby BBQ what Aaron is doing? He worked for Aaron, knows his process, and he doesn't seem to be to concerned about violating any Non Disclosure Agreement.

@rc6149 Жыл бұрын

Umm, because that's how he makes his money also.