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BBQ with Franklin on YouTube

Yall probably have already seen these videos but Aaron Franklin (owner of Franklin BBQ in Austin) has a series of YouTube videos on cooking BBQ.  Pretty good tips and tricks for relative noobs like myself.

Here's one...

A few things I took away from his videos:
- He only uses salt and pepper in his rub
- He doesn't ever use a meat thermometer (that would confuse me as to when to pull the meat)
- Fat side up
- He cooks at 250 degrees

Obviously he knows what he's doing, his BBQ joint is supposed to be one of the best their is.

Thoughts from his video series?  I still have yet to master the art of a perfect brisket.  I'm trying again tomorrow though.


  • SmokeyPittSmokeyPitt Posts: 9,820
    I have watched those and I enjoy them.  I used his recipe for a BBQ sauce in this vid and I really like it.  To be honest...I'm not sure how well it would go with brisket but it is great on Chicken and Pork. 

    One thing I have noticed is while the video serious is great he can be a little vague and self contradicting at times.  The BBQ sauce is a good example.  He says something like "you absolutely do not need a bbq sauce, nor should you if the BBQ is good enough".  Then immediately says "...but a sauce is kinda is how to make one" :)

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • He puts a water pan in with the meat.  Does anybody else do that? I never have on the BGE.
  • yzziyzzi Posts: 1,793
    Thanks for posting. Quirky guy, but makes for a good video.
    Dunedin, FL
  • ChubbsChubbs Posts: 6,920
    Seen the series. I like the videos, but he does contradict himself. Water pan is not needed in egg because the egg holds in moisture better than the smokers he is using.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • We always use liquid in the drip pans for our long cooks.



    from SANTA CLARA, CA

  • danv23danv23 Posts: 781

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • SteveWPBFLSteveWPBFL Posts: 1,323
    He's achieved Wiki-like celebrity because he loves BBQ, has paid his dues, and has his process boiled down to the most simple important elements. Plus, he appears to be a very likable pitmaster!
  • GriffinGriffin Posts: 7,656
    We followed his method with the salt and pepper back in July. Now convinced all a good brisket needs is salt and pepper. Wasn't crazy about his sauce. Too much butter, too sweet, not enough heat.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • J_QueJ_Que Posts: 218
    We always use liquid in the drip pans for our long cooks.

    Interesting comment Smitty. Over the years I've heard many a poster on the forum say "You don't need" liquid with the egg. I know you compete, so I'm curious if you have found that you get higher scores with liquid in the pan? 
    I knew all the rules, but the rules did not know me.
  • Having liquid in the drip pan does a few things that help. IMO   Having drippings burn under your cook over a period of time cannot help flavor in the Egg.  We have always scored well using this method.  

    We do not cook the briskets in liquid as in the "Travis method".



    from SANTA CLARA, CA

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