Culinary Arts


Aaron Franklin

Lesson time 02:57 min

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.

Aaron Franklin
Teaches Texas-Style BBQ
Aaron Franklin teaches you how to fire up flavor-packed Central Texas barbecue, including his famous brisket and more mouth-watering smoked meat.
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[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.


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

Absolutely an interesting fellow. No wonder he is popular and yes indeed I did learn some very useful things!

Love everything about this course. How it's organized, explanation, demonstration and BBQ!

Aaron is a very good teacher. I would like to see more classes from him. It would be nice if he could let everyone know meat temperatures during the brisket cook. He seems to be guarding it a bit. Loved the class.

Hi this is JK Song from Seoul Korea. I loved Aaron Franklin class because I hope to do business Texas BBQ in Korea. Thank you for your passion.



I just finished this lesson and am very pleased; information was fantastic, superb video and Aaron shows that is is truly a master at his craft. Now I can’t wait to try another brisket!

A fellow student

Loved the whole course, and gave me a new way to prepare ribs and brisket. Excellent content, and learning to go into a cook with a plan!

Ignited M.

This course was awesome! This course was what I was waiting for. Even if you don't like BBQ, watching and listening a master of his craft provides you the mind, the actions, the emotions and everything that goes to becoming a master of his craft. It definitely gave me more fire and inspiration to keep going and some things that I didn't know that I could apply in my business and life. It provides the strategies from a master of his craft. If BBQing is what you want and you have defined this as a craft you want to do, now you have the strategies and you know what's involved straight from the mouth from one that is where you want to be. Use this course and start taking massive action towards this craft now.


I'm only 3 lessons in and I feel like I have learned so much, want to run out and buy some ribs or a pork butt, then later a brisket! The lessons so far are great and I feel like I'm in the back yard right along side, looking forward to the rest of the lessons!

Imad S.

Hi you good people, I need to apologize in advance for what I am about to say. I know no everyone came here with peaceful intentions of becoming better at the grill and I truly assume that Aaron is good at heart. Having said that I need to speak my mind. I am deeply disappointed at the makers of for offering such a course. Everything about this page is about personal growth, whether it is about a craft or the mind and spirit in general. Everything about it is progressive and positive. The advocation and celebration of meat consumption is not. I am absolutely aware of the fact that meat consumption will remain the norm for years to come but to use this massively recognized and respected platform to spread a culture that is scientifically known to be an absolute catastrophe for our health, our environment and especially for animals is just shy of barbaric and disrespectful. I know it's a long shot and I am quite sure to be causing condescending smiles and even laughter with this request but: I kindly ask you to withdraw this course from your site as it contradicts any form of progressive direction and vision it so clearly tries to portray. In 5 to 10 years you will either be one of the pages and companies that went with where the money was or one of the few big - players who put values before the dollar long (or not so long) before the masses followed and started asking questions about who played which role in this topic. If anything, you have the chance to find the best of all vegan chefs and help spread sensible information combined with progressive thinking and empathy. Please be on the side of sense and compassion, just as you are with every other course you so wonderfully offer. (I don't know whether there is another course regarding this topic) Sincerely yours, Imad

Paulína S.

this is so amazing! Need to admit i didnt know him before and i have a crush on him now :D sadly i do not have smoker or a good grill of that matter (just a little sad one) work we do use big green egg. the same as the beauty he has but damn its a great gadget! So fingers crossed...i might talk my chef into trying something:)

Joel Kirk R.

My wife, bless her heart, told me I better take this course and learn how it's done... because I'm in charge next time! Let's see how that goes!

Keith S.

Hi y'all, Anyone else having problems trying to download the Lesson PDF? I get nothing. No download or even acts like it wants to download. Thanks in advance.

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.