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• Archive: https://archive.is/RvONc 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.16 video lessons (4h 36m)IntroductionFire and SmokeSmoke: Pork ButtSmoke: Pork RibsWoodGrill: Steak and BroccoliniBeef Quality and SelectionPrep: Brisket TrimSmoke: Brisket Part ISmoke: Brisket Part IISmoke: Brisket Part IIIFinish: Brisket Slice Prepare: SauceOffset SmokersAaron’s Journey to PitmasterBonus Chapter: How Brisket Became King:...