The BEST brisket rub? | Franklin VS Goldee's Brisket Rub Comparison

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The BEST brisket rub? | Franklin VS Goldee's Brisket Rub Comparison

Рет қаралды 21,915

Жыл бұрын

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Buy Franklin BBQ rub here: shop.franklinbbq.com/
Buy Goldee's BBQ rub here: goldeesbbq.com/
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Пікірлер: 95

@SmokeTrailsBBQ Жыл бұрын

Thank you Helix for sponsoring! Visit helixsleep.com/smoketrails to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep

@rob5724 Жыл бұрын

Great video, I'm glad you decided to go ahead with the video on the "extra" rubs, that BBQ joints put on their briskets other than just SPG; especially the “Texas style" rub compression between two of the greatest BBQ joints in all the world. I think your videos are an inspiration to all of us who have picked up the hobby of "meat, heat salt, and fat." I don’t know if I have ever said this before but from one Army veteran to another veteran, thank you for you service.

@stevensmithwick1883 Жыл бұрын

Really like how this gentleman breaks down everything. Great content.

@slideoff1 Жыл бұрын

Love your shows, you Da Brisket King!

@SmokeTrailsBBQ Жыл бұрын

Thanks!

@danielcustar2713 Жыл бұрын

Great video and review! Thanks for comparing

@SmokeTrailsBBQ Жыл бұрын

thanks for watching man!

@danielfong9243 Жыл бұрын

Used franklins on my last brisket last week and it was good. i too have the goldees run that im trying on my next brisket. Smell between the two is noticeable.

@SmokeTrailsBBQ Жыл бұрын

yep very different rubs for sure.

@charlieellenburg3465 Жыл бұрын

Thanks for the video. Competition is getting close

@patstock21483 Жыл бұрын

Using franklin's on my next brisket along w s/p...I've only used meat church holy cow to this point on brisket and I love that. So looking forward to the change

@SmokeTrailsBBQ Жыл бұрын

nice, let me know how it goes

@CoolJay77 Жыл бұрын

Great comparison considering both BBQ spots are highly acclaimed. Time to make your own and share the recipe. You had made seasoned salt before, you could build on that adding umami, black peppers and different coarseness of salts.

@MrDplewis2 Жыл бұрын

I live about 25 miles from Goldee's. I plan a visit in about a month when it warms up.

@SmokeTrailsBBQ Жыл бұрын

nice! I've never been

@austinj70 Жыл бұрын

We also need to remember that everyone’s taste is a bit different. The Franklins rub for me is plenty salty without the need for extra, which is just my preference. I do however throw down a nice layer of pepper beforehand

@user-ur8vm8ii4z Жыл бұрын

Keep up the good work bro

@SmokeTrailsBBQ Жыл бұрын

Cheers man!

@VillanuevaMedia Жыл бұрын

I have both rubs yet to try the franklin rub on my brisket. The goldees rub is very good on beef ribs etc.

@SmokeTrailsBBQ Жыл бұрын

Good call, I'll have to try it on beef ribs

@markacyr Жыл бұрын

Apologies for not going back and looking. I promise to do that now. But I wanted to ask if you did a Lawry’s versus Franklin’s comparison. I remember MadScientist BBQ did. If so, what’s the recommended coating / layers with Lawry’s? Presumably no additional salt. Pepper?

@SmokeTrailsBBQ Жыл бұрын

Yea Jeremy did a comparison. I don't think I did a direct comparison. I believe Jirby has a video where he shows how to layer with pepper, salt and lawry's - that's your best bet. Definitely need to add extra salt.

@RipitRon Жыл бұрын

Here is my recommendation 1) Heavy coat of Franklins Rub 2) Dry brine 24 hrs 3) heavy coat of 1-1/2 parts by weight of black Pepper to 1 Part salt Then do your comparison between the two. I have tried both of these rubs and I find this combo works very well and is more indicative to real Franklins Brisket which I have eaten at both places and still feel that Franklins brisket is better than Goldees

@JustMe-fk5md Жыл бұрын

If I remember correctly at Goldees they use basically the same ingredients on their briskets, except it is not all combined. They layer it in one of the videos they showed.

@SmokeTrailsBBQ Жыл бұрын

Good to know!

@JustMe-fk5md Жыл бұрын

@@SmokeTrailsBBQ check out this video. This is one of the videos that shows it kzfaq.info/get/bejne/gp5goMuVt8DLoGQ.html

@JustMe-fk5md Жыл бұрын

@@SmokeTrailsBBQ kzfaq.info/get/bejne/aq5niKaXutjIaJc.html

@Coronadosergio055 Жыл бұрын

Nice video bbq sensei

@SmokeTrailsBBQ Жыл бұрын

cheers!

@donnybondeson318 Жыл бұрын

I enjoyed the Goldees rub. Haven’t tried Franklin’s yet, but appreciate your comparison of the flavors. Did the Franklin’s rub come close to what you tasted at the actual restaurant??

@SmokeTrailsBBQ Жыл бұрын

Yes, in particular at Franklin's I noticed there was barely any pepper flavor on the brisket and it tasted kind of citrusy. So it matched the flavors from this rub + a light coating of pepper added.

@Will_Dorsey Жыл бұрын

Could you do a video combining the two? Sounds like they would complement each other well!

@jirbybbq Жыл бұрын

Nooooo nonono

@Will_Dorsey Жыл бұрын

@@jirbybbq why not???

@cmundhe Жыл бұрын

@@jirbybbq 😂

@VillanuevaMedia Жыл бұрын

@@jirbybbq haha

@hankt2792 Жыл бұрын

@@jirbybbq lol

@ryangies4798 Жыл бұрын

I’m skeptical that either Goldees or Franklin are using these commercially made rubs at their restaurant. I think Jirby has said it’s “close” which I imagine would be Aaron’s response too. There are lots of books written on developing rubs. I’d personally like to know more about these “spice extracts”.

@pageup213 Жыл бұрын

They won't be, plus there's way more that goes into their whole process than their rub. Still, if the rubs are decent for the home cook these may still be worthwhile, else, become a chef and figure out how to make BBQ as good the pro's.

@ryangies4798 Жыл бұрын

@@pageup213 I'm aware of many if not most of the processes used by pros and pitmasters. Each process builds upon the next. As far as using these rubs to get restaurant quality or flavor, it's not in the same league. I'm fine with branding but Jirby coming out and saying "it's close" is pretty silly.

@alfromtx245 Ай бұрын

I've never been to Franklin's, but I live pretty close to Goldee's and I've been there twice. The first time, I bought their brisket rub and used it on a couple of briskets. The finished product was close. However, they use post oak and I used (I think) hickory. So the wood selection would contribute to some of the difference.

@ryangies4798 Ай бұрын

@@alfromtx245 There are perhaps hundreds of variables as to how Goldees or Franklin's make their food. It might come down to the wood but I'd think if that was the one and only difference, then we'd start seeing BBQ joints pop up all around the globe that match those joints. Just sayin'

@alfromtx245 Ай бұрын

@@ryangies4798 Certainly there are many variables that contribute to the finished product. I do think there are quite a few people who can get restaurant quality BBQ at home, but who don't have an interest in running a BBQ joint. But I definitely get your point.

@kaivonmortazavi8656 5 ай бұрын

I really enjoy your content. I just tried the Goldee’s and it was simply too salty for my taste - perhaps on my first bite I got a piece of brisket that was hit with too much salt that was not mixed/distributed in the rub. Don’t know but it killed my taste buds for the night and I vowed never again - I usually do a taste test on any new rub I try but I just went with it given that its Texas #1 brisket joint. My mistake, I tried a bit out of the jar a day later and 70% of the taste was Salt.

@garyfernandez8358 Жыл бұрын

Can you please put the link on the holding chest you are using when your briskets hit 190

@SmokeTrailsBBQ Жыл бұрын

It's from an older video. texas bbq secret revealed

@SmokeTrailsBBQ Жыл бұрын

General overview of how to make it: kzfaq.info/get/bejne/Y5yflrWTqrubmaM.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq

@brandtmiles2373 Жыл бұрын

I wonder what volume of tomato powder they're using ratio-wise. I've made my own rubs with shitake powder and tomato powder and the tomato powder inevitably dries the F outta my proteins. Anyhoo, would LOVE to see you create your own rub, Mr. Steve - because in my mind you are the TRUE Mad Scientist pitmaster. Thanks for all your content.

@SmokeTrailsBBQ Жыл бұрын

Thanks man, making a rub's on the radar but I don't just want to churn one out for cash. I want to make something backed by alot of experimentation so might take me a while. I'm not sure how much tomato powder they are using but I think the bigger factor is how fresh it is. The first franklin bbq spice I bought I could taste the tomato powder way more, second one I bought I could barely taste it. So not sure how consistent tomato powder is flavor-wise.

@texasfan8892 7 ай бұрын

What’s crazy is that Goldees is only 3 years old and was essentially formed by former employees of other top bbq restaurants that had to slow their operations due to the pandemic.

@oso8595 6 ай бұрын

When you dry brine do you cover the briskets?

@SmokeTrailsBBQ 6 ай бұрын

Yes

@joshuacruse5333 Жыл бұрын

Where did you get the cutting board?

@SmokeTrailsBBQ Жыл бұрын

I don't know my wife probably got it from homesense years ago lol

@blainemitchell Жыл бұрын

Did you take the Franklin Masterclass? How does that compare to this rub or has he moved on from those videos?

@SmokeTrailsBBQ Жыл бұрын

Yes, he just uses s&p in his masterclass. He's since confirmed that he has used lawry's, his bbq spice rub and probably other things at some point

@BrosGrimPunk Жыл бұрын

The CAL POLY students make a killer rub called "Ranchers Rub". It's basically the only one I use now along with Blazing Star. I can't help but going back to just salt and pepper for briskets though. #calpolymeats

@CoolJay77 Жыл бұрын

Which Cal Poly?

@BrosGrimPunk Жыл бұрын

@@CoolJay77 San Louis Obispo

@SmokeTrailsBBQ Жыл бұрын

nice, do they sell it?

@BrosGrimPunk Жыл бұрын

@@SmokeTrailsBBQ yeah, but they only sell it on campus. Open Thursday through Saturday.

@mattsmith4042 Жыл бұрын

Where did u get a souvee cabinet?

@SmokeTrailsBBQ Жыл бұрын

i built it out of an old freezer chest

@mattsmith4042 Жыл бұрын

@@SmokeTrailsBBQ anyway you could show me how u did that?

@rupman27isback Жыл бұрын

Have you tried the Goldee's all purpose rub? I want to know the difference in taste.

@SmokeTrailsBBQ Жыл бұрын

Yea it's pretty good. Both a very pepper heavy and would go good on brisket

@rupman27isback Жыл бұрын

@@SmokeTrailsBBQ thanks man.

@BPFnSC Жыл бұрын

What about a combo of the both?

@SmokeTrailsBBQ Жыл бұрын

Maybe?

@louisalmeida4894 3 күн бұрын

Did Goldee’s taste like what they sell at the shack?

@HungryFreelancer Жыл бұрын

Do you let your briskets come down from 190 before doing the heated rest? If so, what do you let them come down to?

@brandtmiles2373 Жыл бұрын

I know you're not asking me, lol, but I have a bbq joint in Missouri and though I'm small and low-volume, I smoke about 10 briskets a week -- I pull at 190⁰ like Steve, and wait for the internal to go down to around 165⁰-160⁰ before holding at 150⁰. That way the brisket and continually go down another 10⁰ without the hold trying to bring the internal UP to 150⁰ -- hope that makes sense. Works every time for me. Lemme know what works for you.

@HungryFreelancer Жыл бұрын

@@brandtmiles2373 thank-you! That’s very helpful

@SmokeTrailsBBQ Жыл бұрын

I don't personally. But mainly because I don't want to wait hours before putting it in the holder. Just a convenience thing. If your resting it down first just be aware that it's going to need more time to hold than one that started at 190 and gradually went down to 150 over a few hours. Best way to know for sure is just probe into it after 15 hours. If it's still tough, just keep holding until it's tender.

@HolisticPatriots Жыл бұрын

I have both but my Franklin's bottle it almost empty. The Goldee's bottle has hardly been used. That tells you which one I prefer.

@SmokeTrailsBBQ Жыл бұрын

different strokes. I do like the Goldees alot.

@SmokingDadBBQ Жыл бұрын

Tasty

@SmokeTrailsBBQ Жыл бұрын

yes!

@MAGAMAN Жыл бұрын

When going to the "which mattress is right" on the helix site, the second question was "what's your email address". At that point I knew this was a garbage company and closed the site. My email address has nothing to do with which mattress I would use.

@MAGAMAN Жыл бұрын

Also, don't buy a memory foam mattress, that stuff wears out in a few years. Buy a memory foam topper for a regular mattress and just replace it when it wears out. That will only cost you about $100 (before bidenflation) insted of $800 - $1000+ for these crappy Helix mattresses.

@jacksaloman9513 9 ай бұрын

Thought Franklins just used salt and pepper?

@dondgc2298 9 ай бұрын

That’s what he always claimed. Turned out it’s not the truth. He finally admitted it recently while making it sound like he hasn’t been flat out lying for years.

@tvideo1189 Жыл бұрын

Unfortunately you left out Black's rub. You would have had a winner then.

@NOLA2828 10 ай бұрын

Black's rub ? Do you mean Hardcore Carnivore Black ?

@MrMarkJ512 Жыл бұрын

Very misleading title considering the actual Franklin brisket rub is only S and P 🤦

@SmokeTrailsBBQ Жыл бұрын

There's a recent Texas monthly article where he explicitly says he uses this rub on his briskets.

@427SuperSnake1 Жыл бұрын

Franklin has been lying for a long time now. I still remember his only Salt and Pepper BS. He never ever used just S&P at his restaurant..

@grillaz4E Жыл бұрын

Franklin is the king, 👑👑👑👑 everybody started using his techniques

@SmokeTrailsBBQ Жыл бұрын

Thank you Helix for sponsoring! Visit helixsleep.com/smoketrails to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep

@maphro Жыл бұрын

I'm interested in those helix mattresses but live in China. just waiting until I move to Canada then buy one

@icanfartloud Жыл бұрын

But I thought traditional TX BBQ dry rub was just salt and pepper....jk, Lol...Btw, Franklin's notoriety is a marketing coo that had the benefit of taking over a location in Austin where the true BBQ master was, Ben's Long branch. Ben's was known state wide and his restaurant was in the location for over forty years. Everyone from the governor to Dallas Cowboys used Ben's for catering. Unfortunately, the location was a crime ridden area at night for most of his stay so he usually closed by sunset. As Austin grew, the location benefitted by the remaking of the neighborhood by the city. Franklin's took over the location at just the right time. It used social media and such to create its "buzz". Trust me, there are places in Austin and the surrounding area that are better. The "long lines" and the "sold out" status of Franklin's is do to limitations of the size of the location. Sure, its good brisket. I have lived in Austin for fifty years, Franklin's is more marketing than substance. And anybody can fall prey to social media marketing especially when the point is to give a new perception of the new "wrong side of the tracks" part of Austin. The city needed a mascot in that neighborhood, so Franklin's won the distinction. If Ben, owner of Ben's Longbranch, had family members that recognized the benefit of hard work and dedication to what Ben achieved, you would have never heard of Franklin's.

@SmokeTrailsBBQ Жыл бұрын

@@icanfartloud Thanks for the history! Had no idea. Speaking of underrated BBQ joints, Stiles Switch is where it's at! Can't believe they don't rank higher.