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.
01 - Introduction
02 - Fire and Smoke
03 - Smoke: Pork Butt
04 - Smoke: Pork Ribs
05 - Wood
06 - Grill: Steak and Broccolini
07 - Beef Quality and Selection
08 - Prep: Brisket Trim
09 - Smoke: Brisket Part I
10 - Smoke: Brisket Part II
11 - Smoke: Brisket Part III
12 - Finish: Brisket Slice
13 - Prepare: Sauce
14 - Offset Smokers
15 - Aaron's Journey to Pitmaster
16 - Bonus Chapter: How Brisket Became King: The History of Central Texas Barbecue
Product Details: https://bit.ly/35tiSPa
File size: 7.11GB
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