From Aaron Franklin's MasterClass

Introduction

Meet your new instructor: Aaron Franklin, a Central Texas barbecue legend. In your first lesson, the award-winning pitmaster takes you inside his famed restaurant, Franklin Barbecue, explaining the techniques and recipes you’ll learn in the class.

Topics include: Introduction

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Meet your new instructor: Aaron Franklin, a Central Texas barbecue legend. In your first lesson, the award-winning pitmaster takes you inside his famed restaurant, Franklin Barbecue, explaining the techniques and recipes you’ll learn in the class.

Topics include: Introduction

Aaron Franklin

Teaches Texas-Style BBQ

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Preview

[CRICKETS] [MUSIC PLAYING] AARON FRANKLIN: My favorite part about barbecue might actually not be eating it. I think it's the process and how we get there. Even as a kid, I could sense the amount of love that went into this food. And that's the premise of barbecue. It's like, you cook with your heart. You pour your heart and soul into this thing. You make it as good as you can. And even if you fall short, it almost doesn't even matter so much as the spirit that's behind it and the soul that that represents. I feel incredibly honored to be able to run a restaurant that people line up for hours and hours and hours. It's just a piece of meat, and it's just fire. Nothing special. But it's the journey of how you get to the end, and then it's the conversations that you have to have at the end of it. That's barbecue for me. It is part culture, it is part process, it is part food. It's real soul food. It really means something. Really, what I want to be able to teach through MasterClass is the way that I think about barbecue. I've never really gotten to do this in this level of detail. When I go through the restaurant, and we've got new cooks starting out, we sit there, we stare at fires. I'm like, pick up this log. What does it feel like? What do you think it's going to do? I quiz people. So I'm going to teach you exactly like I would train someone at Franklin Barbecue. How do you pick up a piece of wood? How to look at a fire, how to pick up a piece of meat and know exactly what it's doing-- that's what you're going to learn. In this class, we're going to look at firewood. We're going to learn how to build fires. We're going to learn how to maintain fires. We're mainly going to talk about long-cooked barbecue, but we're also going to talk about grilling, because that also requires live fire cooking. We're going to cook pork butt. We're going to pull it. We're going to cook some ribs. I'm going to show you guys how to cook a brisket from start to finish, really get down to the details of how to trim, how to wrap it, and then at the end, slicing it. And just be prepared to make mistakes. It's totally OK. It's just about learning. I'm Aaron Franklin, and this is my MasterClass.

The art of smoke and fire

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.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Love the pace and the way he started from the basics. More general bbq classes would be amazing too. Most people don’t have full on smokers

This was great along with the book really good information. I enjoyed the personal connection and the encouragement to be original.

Details are what I was after, details are what I got.

I have been a fan of Franklin for quite some time and really enjoyed hearing his story, seeing his techniques, and taking in his advice. Cant wait to try out some of the methods learned here. Would strongly recommend this class to anyone interested in learning more about Texas style smoking!

Comments

A fellow student

When Aaron said he would teach this course like someone at his restaurant, I got chills! I’m so amped to continue the lessons!

Shane E.

Only 3 lessons in with Aaron and I can't say enough about Masterclass and Aaron's classes in particular. I'm so amp'd to adjust what I've been learning over the past 18 months about smoking. More amp'd to be getting my Yoder 640S after cutting my teeth on a small electric bluetooth which actually turned out dang good brisket. But I still feel a bit 'unworthy' because I have no "firebox" to tend to. Regardless, I know I'll have some of the best "home brisket" in AZ.

Corey P.

I can't wait. I know I'll drive my family crazy, but at least they'll eat well while I learn...

Greg K.

I've actually been there waiting in line but I ran out of time and never got in. I had to go fly. I'm looking forward to this class. I love to cook, and now that I"m retired (190 days ago but who's counting lol) I'm ready to grill.

Jordan G.

Excellent from someone who absolutely loves cooking bbq and taking the classes to advance my skills. The first sentence spoke to my heart.

Frank D.

Aaron did an exceptional job with this class. His attention to detail is really quite remarkable. I have cooked several brisketes but never really took the time to truly observe what the meat was doing, I never trimmed my briskets with such thought about how it was going to react to the heat and presatation. Excellent class, I am going to rewatch this class. My brother in law lives in Austin, so I am very fimiliar with Franklins BBQ, I personally have never been there, but it's on my bucket list.

A fellow student

I can get any of the videos to load.... literally sitting next to my router so sped is not the issue... Thoughts?

Brenk J.

I'm just starting the class, so apologies if he covers this (but I'm guessing he doesn't): I have an XL Big Green Egg. After doing a bunch of research, I've cooked about a half dozen briskets - all with really mediocre results. I'm wondering if one problem is that the heat and smoke for an Egg come from underneath the meat, instead of to the side, like the offset smokers Franklin uses. Any advice or insight on that? Thanks.

David P.

I started cooking low and slow 35 years ago when I moved to Texas, Ive gone through cheep smokers, mid priced and a Pitts and Spitts offset smoker. Reading the books I never could recreate good brisket. After the first two lessions i realised I was cooking Carolina, Georgia style, Ive made pulled pork that I literately had long time vegetarians eating and the Party were had at the end of every Texas legislative session Ive entered many competitions , worked on teams to improve my skills and never could make anything that resembles what comes out of Franklin's restaurant every day. The lesson on fire was so eye opening, Ive come up with cheats to get my coal bed made and used a fire bucket to get the wood going but every other smoking cookbook wants you to maintain a fire between 185 and 225. No wonder dinner was always late. Such a great class , I'm going to sign up for the year even though I'm now disabled and have sold off all my smokers and grills at least Ill know where to recommend the many BBQ cooks I know that make ok backyard food to up their game.

Steve C.

So happy that Aaron did this Masterclass, he is a true pitmaster and artist and I for one am thrilled to be able to receive all of his detailed knowledge about one of my favorite things to do - each class is so well thought out and he is so well spoken and detailed. I'm in heaven thank you Aaron for stepping up the game for everyone. BBQ forever!!