Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

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... http://www.youtube.com/watch?v=sMIlyzRFUjU

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.  http://franklinbarbecue.com/

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

Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    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 nice...here 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.
  • yzzi
    yzzi Posts: 1,843
    Thanks for posting. Quirky guy, but makes for a good video.
    Dunedin, FL
  • Chubbs
    Chubbs Posts: 6,929
    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.

     

    -SMITTY     

    from SANTA CLARA, CA

  • danv23
    danv23 Posts: 953

    The DudeThis 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 SobchakNihilists! *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

  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    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!
  • Griffin
    Griffin Posts: 8,200
    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_Que
    J_Que Posts: 223
    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 know all the rules, but the rules do not know me.

    Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975
  • 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".

     

    -SMITTY     

    from SANTA CLARA, CA