After going to Franklin's barbecue in Austin Texas and having an amazing
experience my nephew Angel was always asking me Guga you should have taken
me. And I don't blame him I really should have, and ever since then it's always on
the back of my mind to make it up to him and today's that day and I'm cooking him
a Franklin barbecue experience the best way I can. And the best part he will not
be waiting seven hours in line like I did. So let's do it!
This is a sterling silver 14 and a half pounds choice grade packer brisket which
I got from my meat dealer and it is absolutely gorgeous. If you are
unfamiliar with brisket there are two muscles we have the flat and the point
as you can see the point has a tremendous amount of fat and there's no
way you will all render during the cooking process, so you want to do some
trimming. I like to take as much of the hunk chunk fat out and on the point
section which is the most lean part of the brisket leave about a quarter inch
so you have a nice balance with the lean and fat. Point has a really good amount
of intramuscular fat so I try to remove as much as I can. When trimming I look
for two things remove the fat that will not render and try to give my brisket a
nice shape for airflow. Once I'm done this is what it looks like.
As you can see the top fat from the point was completely removed, and the flat I try to
leave a quarter inch all the way around. And that's how I like to trim my brisket.
For the seasoning I'm keeping a pretty simple Texas style and we are only using
two ingredients coarse black pepper and coarse salt. When I open the pepper up
you can see it's a nice coarse ground that will give you a nice spark in the
end. You could also use a freshly ground black pepper mill but that's not what
they do in Texas and I want to keep it original. And if I put both in my hands
you can see the difference between them. And if you are wondering at Franklin's
they use the coarse one and not freshly ground black pepper. For the salt it is
also course you don't want to use fine table salt it is much harder to judge
table salt as it is too fine and most of the time
when using it you will over salt it. I'm gonna be using a 50/50 mix just put them
together combine everything and your brisket seasoning is ready. Some people
like to use Worcestershire sauce yellow mustard and I've even heard that a lot
of people use olive oil as well. For today I'll be using Worcestershire
sauce. The Worcestershire sauce it's not to give additional flavor it's just to
ensure that my seasoning will stick.
I want my brisket very flavorful so I'm
letting it dry brine overnight so that the salt can penetrate deeply into the meat.
The second thing I had there in Franklin's was beef ribs and men was it good, but
since I have these short ribs here in the house I'm gonna cook them up just
like they do, and the first thing I like to do is to remove the fat. This fat will
not render under the cooking process and if I leave it on my seasoning will not
penetrate, so I like to remove it. And as you know short rib has a really good
amount of intramuscular fat. You don't need the additional layer on top so I'll
be removing almost all of it. Once I was done this is what it looks like.
Then I treated it the exact same way I did with the brisket. A little bit of
Worcestershire sauce and seasoned it well with coarse salt and coarse black
pepper. Keep in mind you want to season every single part including the edges.
And just like the brisket I'll be letting it dry brine overnight in my
refrigerator so that the salt can penetrate deeply into the meat. The very
next morning I took the brisket out and as you can see there is no longer any
trace of salt, and it is fully seasoned. I'm gonna be cooking this brisket at 275
degrees Fahrenheit. Once I have a nice beautiful color on it I'll be wrapping
it with aluminum foil to tenderize it. I'm doing the exact same thing with the
short rib. Once it's wrapped I only know when it's tender if I poke
through it and it feels like butter, that's when I know they'll both be done.
if you are curious about temperature before wrapping I'm shooting for
about a hundred and sixty-five degrees Fahrenheit, but I never go by temp I go
by look and feel. I'm also gonna be cooking some amazing sausages for us to
try. But now I say it is enough talking and it is time to make some amazing American
barbecue so let's do it!
Alright everybody as you can see we have our beautiful Franklin's barbecue
experience here. I got the real judge he was there with me, Emilio. And I know that
and take you and you've been asking me for it. Emilio.
So this one is for you, because I didn't take you. Ahhhh okay. Yes I felt bad everybody
of not taking Angel. We have brisket flat, point, sausages and also dinosaur ribs.
Alright which one we are gonna go for first? Oh boy. This is the best part. This should be the
best part is the fattiest part of the brisket. I'm gonna go this way over here.
This one is the fatty one Angel. Im ready!
I already had mine. Cheers oh you already had yours.. ha, ha, ha
Mmm-hmm super fatty, smoky flavor that salt and pepper is wonderful I think you
I think you hit the spot man because one of the things that I like about Franklin's
remember that there was the smoked flavor but it wasn't like overwhelming.
Exactly it was not too powerful. Yeah the other places that we went to you can
have the smoked flavor for hours is still in your mouth in your mouth this
one is just perfect. It has a nice mild smoke. Yeah it does. Yeah I agree with you.
Okay sausage time yeah. This sausage from my
brother Emilio everybody Cheers!
That's a nice sausage Emilio. mm-hmm What kind of sausage is that Emilio? This is
Joe's Pork. Pork sausage? Pork sausage yea. Mmm that's awesome some nice blend spices in there really
enjoy that one. Yeah really good. You didn't even have to fly over there. I make it for you you dont have to go!
We waited six hours. Six hours on the line everybody six hours.How long did i wait today?
You just got here. Ha, ha. There you go! I just wanna keep eating. Emilio just wants to go.
We have to do it a break for the camera so
we can film it. Okay enough talking dinosaur ribs yes we haven't that yet.
I wish Oscar was here with the Dinosaur ribs that's what he calls it. Go for
an Angel. Dinosaur ribs everybody. Cheers!
They're like meat butter.t's like meat butter.
Emilio you're ok? Um hum
Wow. That is amazing. That's actually really good.
OK I have my favorite which one's your favorite Angel? Emilio what's your favorite?
I gotta go for this one.
This is amazing everybody absolutely incredible. Oh fall off the bone.
Now I will say this I have a tremendous amount of respect for Franklin it was a
wonderful experience there's no way that I can compare myself
to a true master like Franklin if you have never been to his restaurant I
recommended it a hundred percent, doing the line staying there,
is it worth Emilio? Oh yea. It's worth it everybody it's something that you will
not do it all the time but it's an experience that we will never forget
this. Unforgettable. Actually when we were on the line we were like
Man I hope this is really worth it. But as soon as we gave it the first bite... Oh
We forgot that we were there for seven hours. It was like barbecue paradise.
Yea it was good huh?
but I made for you! Uh huh. Franklin I love that guy, so good!
Yeah no but I made it too. But I made it for you. Isn't it good? It's amazing but I don't know what
Franklin is like. Hey you see this inspired me to make you today's dinner yeah.
Alright fine. Anyway guys I hope you enjoyed this
video if you do enjoyed this video make sure to give it a thumbs up. If you're
not a subscriber be sure to subscribe for future video, remember if you're
interested in anything I use everything is always in the description down below.
Thank you so much for watching I will see you guys on the next one. Take care
everybody. Bye bye