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BBQ with Franklin: The Brisket

As a regular South By Southwest attendee every year, a staple of each trip to Austin, Texas is Franklin BBQ. Aaron Franklin opened the place in 2009, and it's become a BBQ authority in the United States. Bon Appetit declared the place the best BBQ joint in the country in 2009. Here - Aaron Franklin gives us the lowdown on the simple approach to making an excellent brisket. 

He gives the rundown on the necessity for a thick flat, a good bit of marbling on the meat, and the definition of the "deckle".

Half salt and half pepper are also staples of Aaron Franklin's brisket method, and it's paired with an even but conservative coating that he goes into specifically - and his resistance to over seasoning the meat. 

The video finishes with his thoughts on bringing the brisket to room temperature before putting it into the smoker. 

For meat lovers everywhere - Franklin's Youtube channel is a mecca of essential information and tips and getting your meat perfect. 

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