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(twangy guitar music) - Today were gonna go shopping for a brisket. Were gonna decide whats a good brisket? Whats a bad brisket? Were gonna learn how to trim it, and were gonna finally make a very secret rub. Youre watching BBQ with Franklin. Mhm. This is a brisket. It comes off the cow. This is the point, this parts the flat right here. So this is gonna be the leaner half, this is gonna be the fattier half. The way its situated on a cow is right through here. The lean part goes over the rib cage, the fattier part goes up toward the collar bone, and thats the fattier part. Typically, the problem that most people have is that its kind of a tough, unsavory cut of meat, so it really does need to be cooked low and slow. What were really looking for, you can see the marbling right there. Thats a good sign. That means its gonna cook down well, its gonna have a lot of flavor. And youre also lookin for a thick flat right there. That gives you the idea that maybe this leaner p