Aaron Franklin teaches you how to fire up flavor-packed Central Texas barbecue, including his famous brisket and more mouth-watering smoked meat.
Once a backyard hobbyist, Aaron Franklin is now the James Beard Award-winning owner of Franklin Barbecue, where the line for his famous smoked brisket is hours long. Now the Central Texas barbecue specialist teaches you his meticulous low and slow process for mouth-watering ribs, pork butt, and brisket. With perfectly seasoned cuts and optimal temperatures, you'll learn to handle an offset smoker like a true pitmaster.
In his masterclass, you'd learn lessons such as;
- Introduction
- Fire and Smoke
- Smoke: Pork Butt
- Smoke: Pork Ribs
- Wood
- Grill: Steak and Broccolini
- Beef Quality and Selection
- Prep: Brisket Trim
- Smoke: Brisket Part I
- Smoke: Brisket Part II
- Smoke: Brisket Part III
- Finish: Brisket Slice
- Prepare: Sauce
- Offset Smokers
- Aaron’s Journey to Pitmaster
- Bonus Chapter: How Brisket Became King: The History of Central Texas Barbecue
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