BBQ With Franklin - The Brisket

Your brisket is trimmed, seasoned and the fire is ready to go. Now what? Pull up a chair and let Professor Franklin take you to class and learn about fire management, optimal cooking temperature, wrapping, and why you should beware of the stall.

Myron Mixon's Smoky BBQ Chicken

Myron Mixon, "The Winningest Man in Barbecue" and Mayor of Unadilla, Georgia, shares  a mouthwatering BBQ Chicken recipe he has absolutely perfected. This well renowned pit-master shares some jewels with us to perfect his barbecue, giving it an extra kick of flavor.

Reverse Seared Tri-Tip by Malcom Reed

One of the best ways to cook Tri-Tip

Fire up a smoker to 275⁰, insert a meat probe to monitor temp, and take it off the smoke once it hits 115⁰. then place it over roaring coals  till it reaches an internal around 125⁰ but you can cook it to your desired doneness.

BBQ with Franklin: Beef Ribs

A step by step guide to the way Aaron does his tender & juicy beef ribs 

Hot N Fast Brisket

Don't want to or can't  wait 12-16 hours for your brisket try a Hot N Fast brisket.

How to make Juicy Ribs for beginners

A great video for beginners by PitmasterX showing how to get tender and juicy ribs. 

Preparing chicken wings 

There are many ways to go about cutting and cooking your chicken wings. You just need to find the one works best for you

BBQ with Franklin: Pulled Pork

In this video Aaron shares the secrets of TEXAS-style pulled pork. What to look for in the cut of meat, how to season and how to cook.

Texan Style BBQ Sauce (for chicken)

BBQ sauce comes in many different varieties and is easy to make at home. Aaron Franklin shows you how to make a quick batch for some delicious BBQ chicken.

BBQ with Franklin: Beef Jerky 

Aaron Franklin shows you how to make your own delicious beef jerky. Whether you're out on the trail or in need of an on-the-go snack, this smoked beef jerky recipe will satisfy the most intense meat cravings.