These days, if you go to a new small-town BBQ place somewhere out in Texas, there’s a good chance the person who opened it learned to cook from watching you on YouTube.
Franklin: It’s crazy. I don’t go out to eat a lot of BBQ, believe it or not. But I’m starting to hear from friends or people who do keep up with BBQ, like, "Man, I went to this other place… really good! Super Franklin-style. Like, really, really Franklin-style. Like, I went to the counter, and it smells like Franklin brisket."
Yeah, some moron put a bunch of videos on the internet. I try not to think about it, because I don’t really want to know. But really, when we made the videos, we made them to teach them how to cut brisket, so when we sold the whole brisket we could just email them a link. There wasn’t anything on the internet -- the first thing that popped up was a restaurant that took the back of the knife and scraped all of the fat off the flat, cut the point off, threw it away, and then cut the lean part with no bark on it. And we work too hard to cook these briskets to have them go out like that. I was thinking of it as like, we’ve been so lucky here and so many people show up, and we’ve been so fortunate to build a ramshackle little joint and be so successful that this was kind of like our little community service in making these videos. The better everybody is, the better everybody is, and we have more good BBQ to eat.