Aaron Franklin describing how he trims a brisket at Brisket Camp 2015

Comments · 808

• SU

  @surfhappens202 · 5 years ago

  There is a class on Meat Science at Texas A&M. That is the most Texas shit I have ever seen.

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• MU

  @mumble97 · 4 years ago

  this might be a stupid question but why does that guy have a helmet, chain belt, and a sword like he is some kind of bbq paladin

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• BO

  @boydreed4865 · 10 years ago

  "The guy has a James Beard Award, is considered maybe the best pitmaster in the country, and has lines around the block every single day at Franklin Barbecue.  But yeah, I'll take the advice of some YouTube naysayers who aren't collectively qualified to hold his apron over his advice when it comes to brisket."  - said no thinking person, ever.

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• FA

  @fav13andacdc · 11 years ago

  Some say he's still trimming the same brisket...

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• EM

  @EMSG2138 · 5 years ago

  Is that guy wearing a CHAIN for a belt? Damn....ninja-level achieved.

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• TO

  @tomm.w.2033 · 11 years ago

  they should have 3 or 4 GoPros around the table...a 360 demonstration...

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• LB

  @lbcelica · 4 years ago

  I trim 4-8 briskets every couple of days at work. I’m good for my level of experience, but just learned something new. Watching at 4am from LBC, CA.

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• JB

  @jbusername217 · 11 years ago

  I like how he gives examples and reasons for all the different types of rounds you'll encounter. Very thorough and great presentation! +1

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• FR

  @freddysalazar324 · 10 years ago

  waited 5 hours at his restaurant. best brisket I have ever eaten in my life.

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• GU

  @GuitarDreamer · 6 years ago

  This is equivalent to getting guitar lessons from Stevie Ray Vaughn

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• VI

  @vigil3232 · 6 years ago

  I've eaten at Franklin's. I waited in that line for hours. It actually was the best, and I'd do it again. He has proven he knows what he is talking about. He's legit.

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• TS

  @TS-nb9ko · 6 years ago

  I did a brisket just like he said absolutely delicious.i will never coat mine with the bark seasoning again.this Texas brisket with just salt and pepper.was the best I ever made.thanks to you sir.thank you

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