MasterClass

IMDb TVDB Trailer
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  • MasterClass
  • Documentary

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60
60x1
Introduction
Episode overview
Meet your new instructor: Aaron Franklin, a Central Texas barbecue legend. In your first lesson, the award-winning pitmaster takes you inside his famed restaurant, Franklin Barbecue, explaining the techniques and recipes you’ll learn in the class.
60x2
Fire and Smoke
Episode overview
Building and managing fire is key to barbecue mastery. In this chapter, Aaron demonstrates his technique for constructing clean fires, explains how to analyze smoke, and unpacks the anatomy and science of an offset cooker.
60x3
Smoke: Pork Butt
Episode overview
For your first cook, Aaron takes you step-by-step through his recipe and technique for smoking tender, flavorful pork butt: from seasoning and wrapping through shredding into tender morsels of pulled pork.
60x4
Smoke: Pork Ribs
Episode overview
Though best known for his brisket, Aaron is a stickler when it comes to ribs. Learn his tried-and-true process for trimming, smoking, and slicing saucy, moist spare ribs in this intermediate-level cook.
60x5
Wood
Episode overview
Wood, and the smoke it creates, is the primary flavor agent in barbecue. In this chapter, Aaron takes you through a woodpile, explaining how to assess a piece of wood and how to choose the right pieces for different phases of your cook.
60x6
Grill: Steak and Broccolini
Episode overview
When Aaron isn’t cooking low and slow at Franklin Barbecue, he’s often grilling at home. Here, he shares his method of incorporating direct and indirect heat for seared steaks and .. show full overview
60x7
Beef Quality and Selection
Episode overview
Is grass-fed beef superior to grain-fed? Fresh better than frozen? Aaron shares his tips for assessing beef quality and how to buy the best meat for your needs.
60x8
Prep: Brisket Trim
Episode overview
In the first of our five-chapter series on the Texas barbecue staple, Aaron shares his signature method for shaving and shaping briskets for an even and consistent cook.
60x9
Smoke: Brisket Part I
Episode overview
Phase one of our brisket smoke involves building a fire, applying slather and rub, and cooking the meat undisturbed. Learn Aaron’s technique for seasoning evenly and developing clean flavors in the critical first hours of your cook.
60x10
Smoke: Brisket Part II
Episode overview
In the second phase of our 12-hour brisket smoke, Aaron shares his techniques for spritzing, getting a derailed cook back on track, and pushing through the stall while maintaining a clean and steady fire.
60x11
Smoke: Brisket Part III
Episode overview
Learn Aaron’s technique for wrapping brisket, checking for tenderness, and assessing when to pull and rest your meat in the final phase of our brisket cook.
60x12
Finish: Brisket Slice
Episode overview
Aaron walks you through his detailed, cut-by-cut process for slicing your brisket to minimize waste and maximize balance and flavor.
60x13
Prepare: Sauce
Episode overview
Learn how to make the MasterClass-exclusive recipe for the balanced, tangy-sweet sauce Aaron uses in his lesson on ribs.
60x14
Offset Smokers
Episode overview
Years of working exclusively on offset smokers has given Aaron a sense of what to look for—and avoid—when buying and modifying the cookers. Learn Aaron’s tips so your smoker functions at its peak.
60x15
Aaron’s Journey to Pitmaster
Episode overview
Aaron’s journey began with a botched brisket cooked on a $99 smoker. Follow the unlikely path Aaron took to become a pitmaster, and learn what sparked the birth of the most famous barbecue joint in the country.
60x16
Bonus Chapter: How Brisket Became King: The History of Central Texas Barbecue
Episode overview
In this bonus chapter, Aaron traces the roots of barbecue culture in Texas from European immigrants to World War II vets, highlighting how brisket—a tough, difficult-to-cook cut of beef—became the region’s signature smoked meat.

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