In this first episode of BBQ with Franklin we go straight to the important stuff: the meat

Learn how to trim and season pork spare ribs for the smoker.

Your ribs are trimmed and seasoned, now what? In part 2 of our Ribs episode, Aaron shares the secrets to smoking tender and delicious ribs.

Before you put the brisket on, Aaron explains how to modify and season your smoker.

Aaron Franklin explains the telltale characteristics of a finished brisket, when and why you'd wrap your brisket, how long to let it rest and how to slice your masterpiece. And if you're one of *those* who like the sauce, learn a basic Texas sauce to serve alongside your meat.

our 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.

What types of wood work best for which types of meats? Aaron describes characteristics and wood strategies for your optimal smoke. This episode sponsored by Austin Food & Wine Festival. Video of wood shot on location at Harley's Firewood. Thanks Harley!

Learn how to brine and smoke a turkey with Aaron Franklin.

Stacy Franklin shares a couple recipes that go perfectly with a smoked turkey. Learn how to make smoked garlic mashed potatoes and a grilled green bean shishito pepper side dish. Aaron also explains how to tell when the turkey is getting done and what to do in the last hour of smoking. Hint: it involves butter. Part 3 coming later today.

How to tell when your turkey is finished plus make a beautiful gravy with smoked butter.

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.

If you're one of *those* who like sauce, learn this basic Texas recipe to serve alongside your meat.

Today we're talking about techniques, trends and meats. Aaron Franklin chats with Daniel Vaughn, Texas Monthly Barbecue Editor about what the future holds for the craft of BBQ.

Y'all ready to learn how Aaron Franklin makes beef ribs? Join KLRU and Aaron to learn step by step.

Start with a base of ingredients and build to fine tune a dry rub into specialty rubs good for brisket, pulled pork, pork ribs, and chicken.

Searching for a new sauce? Try Aaron's fig sauce recipe year-round, and if your kitchen is well-stocked, you'll only need to buy the figs!

Yes it's THAT simple! Sausage is a staple in Central Texas barbecue, and there's not much to it. Learn Aaron's method and see the difference between a perfectly cooked sausage and an overcooked sausage.

There are many variables that go in to making BBQ, but you can only change one thing at a time. Check out the results of Aaron's brisket wrap test.

Ever wanted to make your own sausage at home? Learn how Aaron Franklin makes sausage at home in this step by step video

Lookin' for a quick and easy way to preserve your beef? In this segment, 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.

Which cut of pork is the best? Aaron Franklin and Bryan Butler of Salt & Time break it down for you. Now you'll be an anatomy expert at your next pig roast!

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.

Hinges aren't just for doors, they can also make your homemade cooker look like a piece of exquisite craftsmanship. Aaron will show you how to add hinged doors and rotating handles made from horseshoes. Sorry, Mr. Ed!

Fred Fontaine was and still is a BBQ legend in Central Texas. As Wayne Mueller tells us in this episode, he was the first pitmaster to look at a naked piece of brisket and dress it up with the same wrapping process Aaron Franklin uses today.

Competition is great, but when it involves delicious BBQ, it's even better. Listen in as John Markus imparts his competition wisdom onto Aaron before he enters a BBQ competition in Kansas.

You might not be familiar with hominy and, even you are, this ranch style way of cooking will enlighten your mind and your taste buds. Aaron Franklin learns the step-by-step process from Tom Perini, owner of Perini Ranch.

Aaron Franklin shows you the simplest way to Smoke a Turkey for Thanksgiving. Franklin Barbecue style

Aaron Franklin shows you how he smokes a large filet of beef tenderloin - first smoking at a low temperature and later grilling over live flame.

In this episode we discuss the art of FIRE, fire cooking and how to manage fire in your pit.

In this episode we discuss how to keep your smoker clean, and how to season a raw steel pit.

A lot of folks have question about the Franklin BBQ Pit design -- why it is designed the way that it is, what materials and thickness of the steel and why oh why does the firebox door not have a damper.

Earlier this year, Aaron had a chance to sit down with Jeremy Yoder, you may know him as "The Mad Scientist" we talked bbq, bbq and more bbq -- hope you enjoy

When you let Aaron handle the marketing... all we needed was: "Our sauces and rubs are now in Walmart." But nope — we got this video instead. . P.S. We should probably hire a Marketing Manager. Must appreciate bad jokes. Must be local. Remote? Not a chance.

‘Ol Mr. Salt & Pepper is here to say your S&P rub is still amaze-balls, & is of course still a great way to season your barbecue. But nothing stays the same, & change can be good, too. After playing around with “workin’ in the red” to our brisket seasoning for years, we’ve finally settled on a blend that’s here to stay. Don’t worry, it still contains crazy amounts of that “proprietary” black pepper that’s ground to a perfect 16 mesh, & it has the best coarse & kosher salt that we’ve been able to find. But it also has paprika, tomato powder, garlic & onion. So without further ado, please give a warm welcome to the newest member of our BBQ family - the Franklin Barbecue Brisket Rub. If you enjoyed the seasoning previously known as ‘Brisket’, you can now find it renamed ‘Salt & Pepper’. Available in the restaurant & our online store today & every day, & in wonderful retailers near you very soon (we see you Walmart & HEB). Give it a try when you can, we think you’re gonna like it.