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.
| Name | First Aired | Runtime | Image | |
|---|---|---|---|---|
| S60E01 | Introduction |
May 14, 2019
|
3 | |
| S60E02 | Fire and Smoke |
May 14, 2019
|
30 | |
| S60E03 | Smoke: Pork Butt |
May 14, 2019
|
25 | |
| S60E04 | Smoke: Pork Ribs |
May 14, 2019
|
35 | |
| S60E05 | Wood |
May 14, 2019
|
8 | |
| S60E06 | Grill: Steak and Broccolini |
May 14, 2019
|
20 | |
| S60E07 | Beef Quality and Selection |
May 14, 2019
|
9 | |
| S60E08 | Prep: Brisket Trim |
May 14, 2019
|
35 | |
| S60E09 | Smoke: Brisket Part I |
May 14, 2019
|
20 | |
| S60E10 | Smoke: Brisket Part II |
May 14, 2019
|
17 | |
| S60E11 | Smoke: Brisket Part III |
May 14, 2019
|
19 | |
| S60E12 | Finish: Brisket Slice |
May 14, 2019
|
17 | |
| S60E13 | Prepare: Sauce |
May 14, 2019
|
10 | |
| S60E14 | Offset Smokers |
May 14, 2019
|
5 | |
| S60E15 | Aaron’s Journey to Pitmaster |
May 14, 2019
|
16 | |
| S60E16 |
Bonus Chapter: How Brisket Became King: The History of Central Texas Barbecue
season finale
|
May 14, 2019
|
8 |
No artwork of this type.
