Franklin Barbecue

The notion of putting everything I know about barbecue into a book is a daunting one. Not because I know so much I m still learning but because of the nature of barbecue itself. It s because the printed word definitive, exacting, permanent is in many ways antithetical to the process of cooking barbecue, which is, for lack of a better word, loosey-goosey.

So many people want to have a recipe, but with all of the variables in barbecue wood, quality of fire, meat selection, type of cooker, weather, and so on there is no magic recipe. It just doesn t operate with absolutes of temperature, time, and measurement. In fact, there are no rights or wrongs in barbecue (well, that may be a stretch), no just one way, and certainly no simple black and white. You re much better off with general knowledge of what you want and an arsenal of tricks to have up your sleeve.

So unlike most books that you may flip through a few times and then place on the shelf to display with the others, I hope this one will live a good portion of its life out in the field, be it in the kitchen or out by the smoker. These recipes aren t really recipes but more of an idea of how I go about cooking barbecue and some guidelines.

Now, this book is not a survey of barbecue traditions across the country. While I ve been all over the United States and have eaten lots of great barbecue, there s really only one tradition that I know intimately: my own. My style is steeped in the tradition of Central Texas, but it s also got some wrinkles that I discovered along the way.

So, with the greatest respect to all of the other styles around the country, in this book, all I discuss is what we do. Yes, I am wedded to the tradition of great Central Texas barbecue and the principles it holds brisket, oak, open flame but I m also always willing to try something new or look into new designs that might make things cook faster and better. And my hope is that by being hyperdetailed and specific about my

COAUTHOR'S NOTE
INTRODUCTION

BEGINNINGS
THE SMOKER
WOOD
FIRE +SMOKE
MEAT
THE COOK
SERVING+ EATING

RESOURCES
ACKNOWLEDGEMENTS
INDEX

AARON FRANKLIN is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including Best Barbecue in Texas from Texas Monthly and Best Barbecue in America from Bon Appétit. Franklin is also the host of the PBS series BBQ with Franklin. He and Stacy live in Austin with their daughter, Vivian.

JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award winning Secrets of the Sommeliers. He lives in San Francisco.

Aaron Franklin makes the finest barbecue I ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all in a book that, fortunately, you don t have to wait for.
Anthony Bourdain 

I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn t come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone from me to you to your neighbor who can t grill a chicken breast will be able to make award-winning barbecue. He s not a genius anymore; he s a god.  
Andrew Knowlton, restaurant and drinks editor, Bon Appétit

The most refreshing barbecue book to come along yet. Rather than preaching about one true way, Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn t just a book about barbecue;
this book is Central Texas barbecue.  
Daniel Vaughn, barbecue editor, Texas Monthly, and author of The Prophets of Smoked Meat

  Pure genius! Aaron Franklin has distilled years worth of barbecue knowledge into this book. In it, he exposes the sacred insights of a top pitmaster information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that just perfect point of doneness. This book is a game changer: read it, and your barbecue will improve overnight!
Adam Perry Lang, chef, restaurateur, and author of Serious Barbecue

A complete