Once a backyard barbecue enthusiast, Aaron Franklin is now a prestigious James Beard Award winner and the owner of the legendary Franklin Barbecue restaurant, where people line up for hours for his famous smoked brisket. Now, this Texas barbecue master shares his precise and meticulous method of slow smoking, which results in truly juicy and flavorful ribs, pork shoulder, and brisket. You will learn how to properly prepare the meat, select the right temperature, and handle an offset smoker like a true pitmaster.
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