Latest Aaron Franklin Video by Chief Firewood - 7min 41sec

[noboundaries]

It was interesting to me to hear he still tinkers with his processes. I did not expect to hear that.

 

[sawhorseray]

He's great! Read his book and watched a lot of his videos when I had my offset, learned a ton from the guy. Nice post Ray! RAY

 

[Gonna Smoke]

I like him and his videos. Never been there or had his food, but maybe one day...

 

[tbern]

interesting video, didn't realize he was so young. impressive amount of meat they use and that's quite a supply of the firewood they have. like that he counts the wood as an ingredient for the cooking process.

 

[noboundaries]

He is definitely an authentic guy. I don't sense any bull or ego when he speaks. If there were no lines, I'd absolutely try his Q, but without lines, he'd be like every other BBQ place.

 

[jcam222]

Thanks for sharing I enjoyed watching it.

 

[Displaced Texan]

I'm on a "Texas Barbecue" Facebook group. Lots of negative things said about Franklin on there. Probably jealousy.

 

[noboundaries]

I'm on a "Texas Barbecue" Facebook group. Lots of negative things said about Franklin on there. Probably jealousy.

Well, or $34/lb of brisket. I wouldn't be too happy paying that price when I can buy a full packer for 2 lbs of his. And yeah, probably jealousy.

 

[Displaced Texan]

Well, or $34/lb of brisket. I wouldn't be too happy paying that price when I can buy a full packer for 2 lbs of his. And yeah, probably jealousy.

Yeah, one could go broke eating at barbecue restaurants too regularly. That's why we all pick each other's and his brains through his videos and do it ourselves.

 

[noboundaries]

He said "heat and meat" is all that's needed. So true, plus a long rest wrapped in an oven or hotbox.

 

[Fueling Around]

Great video.

I'm on a "Texas Barbecue" Facebook group. Lots of negative things said about Franklin on there. Probably jealousy.

120 briskets a day and 6 cord of wood per week refutes the negative from FB?
I won't spell out my version of F...B... for fear of getting a severe reaction from the mods.

 

[Displaced Texan]

Great video.


120 briskets a day and 6 cord of wood per week refutes the negative from FB?
I won't spell out my version of F...B... for fear of getting a severe reaction from the mods.

Not sure what you mean. I don't say negative things, but I would say he has been successful no matter what the naysayers say.

 

[TNJAKE]

Not sure what you mean. I don't say negative things, but I would say he has been successful no matter what the naysayers say.

The fact he can get mass amounts of people to line up for hours every single day? That's a win even if your Q sucks. I'm gonna say it doesn't suck though

 

[Displaced Texan]

The fact he can get mass amounts of people to line up for hours every single day? That's a win even if your Q sucks. I'm gonna say it doesn't suck though

Looked pretty amazing in the clips.

That's the funny thing, some of those people will say no one's barbecue is worth standing in line that long. They will just do their own brisket and spend 24-48 hours doing it instead lol.

 

[TNJAKE]

Looked pretty amazing in the clips.

I feel I have some Franklin bbq worthy joints around me. I got a bomb pop up stand that makes brisket way better than me. Props to Franklin for the marketing

 

[Fueling Around]

Many here are pretty much in the elite group that will make an edible brisket at home.
I do a pretty decent brisket, but much prefer a chuckie.

Not sure what you mean. I don't say negative things, but I would say he has been successful no matter what the naysayers say.

It wasn't directed at you, but the posters on FB that have nothing better to ....

The fact he can get mass amounts of people to line up for hours every single day? That's a win even if your Q sucks. I'm gonna say it doesn't suck though

If they go through 120 briskets a day, it probably means the food is pretty good?
Word of mouth and worthy reviews would pretty much kill the business, if the food wasn't worth the lines.

 

[TNJAKE]

Many here are pretty much in the elite group that will make an edible brisket at home.
I do a pretty decent brisket, but much prefer a chuckie.

It wasn't directed at you, but the posters on FB that have nothing better to ....

If they go through 120 briskets a day, it probably means the food is pretty good?
Word of mouth and worthy reviews would pretty much kill the business, if the food wasn't worth the lines.

No I agree he's doing it right

 

[Displaced Texan]

Fueling Around gotcha.

 

[noboundaries]

I had to go back and watch the video because I remembered foil not butcher paper when a brisket was unwrapped for slicing. Yep. Foil. Hmmm. He might smoke in paper and rest in foil. I've used both. Prefer foil post stall through the looooong rest.

 

[Smokin Okie]

The fact he can get mass amounts of people to line up for hours every single day? That's a win even if your Q sucks. I'm gonna say it doesn't suck though

And to do that for going on 13 years. Its not a fad nor a trend.