Austin’s Franklin Barbecue is finally expanding. Owner Aaron Franklin confirmed to the TM Daily Post that starting tomorrow, April 2, the East Austin restaurant, which usually shuts down every ...

Franklin recommends smoking the meat for 1 1/4 to 1 1/2 hours per pound of meat. Finally, let it rest to seal in all the juices. "You just can't force it — when it's done when it's done.

What happens when you try to recreate the magic of Franklin BBQ at home? I put my smoking skills to work and cooked a feast ...

However, if you don’t feel like tending a fire for 10 hours, you can always have Aaron Franklin send you a brisket to eat without all the work. Authors. Jeremy Repanich.

In that same spirit of simplicity, Franklin has released his first cookbook, “A Meat Smoking Manifesto,” though he prefers to call it a manual. (He says the book’s form and function were ...

Barbecue expert Aaron Franklin demonstrates slicing techniques during Camp Brisket, an intensive two-day course held in College Station, Texas, that sold out in less than five minutes.

The focus for Franklin is on the process of smoking meat, and barbecue nerds like us are the benefactor. – Franklin Barbecue: A Meat-Smoking Manifesto will be released next Tuesday, April 7th.

Fat is a good thing. But you’ll need to trim some of it off. Aaron Franklin of Franklin Barbecue in Austin recommends cutting off as much as 30 percent of the entire weight of the brisket.

This smoked brisket recipe by barbecue expert Matt Horn from his restaurant, Horn Barbecue, in Oakland, California, takes time and patience. But this is one smoked beef brisket that is worth the wait.