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  • Ah, it's beautiful.

  • I remember cooking my first brisket

  • like it was 16 years ago.

  • It was pretty terrible.

  • [MUSIC PLAYING]

  • From the first brisket in my backyard

  • to 106 briskets every day, I'm also still learning.

  • And I want to share these things with you.

  • [MUSIC PLAYING]

  • Oh my, this looks really nice.

  • So I'm going to teach you exactly

  • like I would train someone at Franklin Barbecue.

  • But I've never really gotten to do this level of detail.

  • That's what I'm looking for on airflow.

  • That smoke is really, really important.

  • That's where that flavor is coming from.

  • Fire is really fun to watch.

  • We're going to learn how to build fires.

  • We're going to learn how to maintain fires.

  • We're going to cook pork butt.

  • We're going to pull it.

  • Steamy pork butts, and guys with glasses, gee whiz.

  • We're going to cook some ribs.

  • And 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.

  • That's very well done.

  • I'm proud of this whole thing.

  • I should find some people to eat this.

  • [MUSIC PLAYING]

  • Sharpie.

  • In a perfect world, this brisket would take me 12 hours.

  • 255.

  • About 9 o'clock, start to ramp up.

  • 280.

  • I work at five-degree increments.

  • Have a plan.

  • Be ready to make mistakes, but also document your mistakes.

  • I really like to keep it super simple--

  • kosher salt and 16 mesh black pepper.

  • I watched that movie "Cocktail" a few times.

  • It's almost like a typewriter going back and forth.

  • There's a lot of wiggle room in this stuff.

  • Learn the basics.

  • But you only learn how to make good barbecue

  • by making bad barbecue.

  • My favorite part about barbecue might actually not

  • be eating it, it's the process and how we get there.

  • You cook with your heart, pour your heart and soul

  • into this thing.

  • And then at the end, share that with people.

  • That's really the art of barbecue in a lot of ways.

  • I'm Aaron Franklin, and this is my MasterClass.

  • [MUSIC PLAYING]

Ah, it's beautiful.

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