BBQ with Franklin: Brisket Wrap Test

it's kind of the moment of truth isn't it the way all these hours yeah it really is mm-hmm this feels really nice by the way you know when the briskets are done when the meat feels soft and tender and I can feel it just kind of want to fall over yep yes oh that's good look at it's almost breaking apart as you put it down yeah is that's a really these rest for a little bit and slice them up Souter that sounds good I mean I think we're gonna have three different experiences here oh I think so pressing a big piece of meat is almost as important as actually cooking it it lets the meat relax reabsorb its juices and cool down enough to eat you know I'm sorry to follow you everywhere but there's brisket day so I'm just gonna be on your tail I I can't help it which one you wanna try first that one came off first that's you know where let's go and order that all right I want to make the first cut I'm gonna kind of get through there and that's the end cut just gonna save that for later I like to cut on the pole strip watching you sliced brisket is like going to a baseball game and watching a pitcher pitch a no-hitter see that's a good-looking slice moist good fat render marlon cooked out of there well can I pop this in my mouth I wish you would mm-hmm well so this is the fat if you know since a little thicker on a quarter-inch if it'll hold up under its own weight with just the lightest tug break apart that is a perfectly cooked brisket beautiful I'm getting into the salt review very pleasing but there's first of all beef flavor coming through that's the most pronounced flavor down needs to beef which is what I'm always looking for him this is the foiled when pretty moist and the bark really held up a lot better than I thought it would I thought it would get a little more pot roast II you ready to cut the paper one let's do it let's do it slide the whole guy over a little bit this is a brisket that we felt breed more than you than the one that was spoiled yep again little end cut action Oh you know just to see it's more poured the firmness you want for like the real accurate brisket like it's on the money oh it definitely has more integrity on the bite I mean that is such a good-looking piece of brisket right there gorgeous good fat render in there the the flat looks moist the point looks moist and again a brisket under its own weight minimal pulling hey thank you but that bark is there you can tell when you look at something like this that it was hours and hours in the making that's what's great about it yeah you look at it you can't do this if you cook it for two hours six hours it won't look like this you just can't cook a brisket super hot and fast and expect it to form this kind of bark or that well maybe the bark but it might be a little crunchy err that might be kind of earned you know not like a well-formed like seasoning but inside you're not going to have this moistness no I don't think so this one tasted a lot beefier and you could tell that the fat like really cooked back into it at a much stronger flavor had a much stronger aroma to it then ready for the one that I'm really curious about because I don't ever cook brisket without wrapping it and this is kind of what a lot of people really think of this like Central Texas brisket I mean it's heavy on the bark it's heavy on the pepper let's see that looks all right and there's a lot of moisture there there's a good bit of moisture good bit of smoke really let's see this one's gonna be real crunchy right here's our naked brisket Wow as crunchy like it's a it's a party treat at a party I want to stay at until they drag me off it kind of makes you think of original Kansas City burnt ends it does I don't know I was gonna say burden but it's not that part of the brought you in that part of the brisket definitely it's a hair smoker than the other two mm-hmm it's not as beefy has the least amount of beefiness it's better than I thought it would be when I look at this brisket and taste it I think of LBJ I'm thinking of being in a Cadillac with big fins on going 90 miles an hour out on the ranch right whooping and hollering that's just brisket right there I'm thinking of picking up my beagle by the ears I'm opening up a restaurant song brisket saving up money and starting an infamous car collection see were having different thoughts you and me LBJ had an amphibious car click I didn't know they'd Izzy I didn't know I really liked it these have been really different experiences you have here the unwrapped brisket the robust brisket one of the great presidents of the United States brisket right here over here you've got like the brisket you want your whole family to have its honest but very flavorful it's not too aggressive I really like that this was wrapped in the paper that's what I loved about it here this is the brisket in the aluminum foil it's almost like a lady who's putting on her high heels and her lipstick to go out those are the three briskets to me they all have different qualities some are just a little bit more done up so we cooked three briskets we wrapped them all differently the foil one's a little more pot roast II the one that's unwrapped is really crunchy lots of super Texas ease simple flavors nothing overpowering but a lot stronger and then the paper was just right in the middle and let that be a reminder when you're cooking brisket at home you're trying to really figure out how you like to do it only change one thing at a time and you'll get there in the meantime I'm going in you should get I want the president brisket no no that's for me hmm you can take those two back to New York I'm uh I'm people man I love the bark on this unbelievable yeah

Channel: BBQwithFranklin

Views: 1,070,143

Rating: 4.9252429 out of 5

Keywords: DIY, Do It Yourself (Hobby), How-to (Website Category), how-to, pro tips, food, smoking, cooking, Brisket (Food), backyard, Kitchen, Recipe, Cook, Recipes, wrap test, smoker, meat wrap, meat, paper, foil, naked, rub, meat rub, BBQ, Barbecue (Cuisine), Dinner, John Markus, Franklin's BBQ, Austin (City/Town/Village), Texas (US State), KLRU (TV Station), PBS, Public Broadcasting Service (TV Network), Aaron Franklin

Id: lnRRDSYgdmw

Length: 5min 52sec (352 seconds)

Published: Fri May 29 2015

Reddit Comments

[u/buntaro_pup]

my man!

[u/OmegaDriver]

It seems like they both enjoyed the unwrapped brisket the most. You can really tell when the co-host goes "WOW!" while tasting it, after not having that level of reaction to the other two.

[u/sweetgreggo]

I think it says a lot that Aaron joking said he was taking the unwrapped and the guy could have the other two.