Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ plus be guided through a step-by-step brisket cook experiment using three different methods.

Sausage, often a BBQ afterthought is now finding reason to take center plate. Aaron makes sausage from scratch and visits some folks who are pushing the boundaries of artisan sausage making.

Aaron shows you how to cook a whole hog cook, from snout to tail.

Aaron takes a deep-dive into the realm of BBQ pits, as personal as they are functional. Explore different types of smokers from those at the roots of Texas BBQ to the kinds bought in stores. Aaron builds a smoker out of a 250 gallon propane tank.

When you’re cooking with fire, you’d better have good wood. Aaron covers the major types of wood used in Texas BBQ, gives some tips on building a fire, and shows a twist on using smoke for more than cooking meat.

Aaron takes us to a Texas BBQ joint where they cook their chicken in a unique way and then teaches us how to make sauce from scratch. Meanwhile, John Markus takes us on a whirlwind tour of the regional sauces of America.

Cooking "cowboy style." Also: a Dallas barbecue joint's unique take on Texas traditions.

A barbecue competition in Kansas is visited.

Aaron tours Texas to research and then cook some beef ribs. After a butchering and anatomy class in College Station, Texas, he receives some tips from a legendary Central Texas BBQ family.

Aaron sends out a little leftover brisket to some chefs around Austin to see how they are inspired by brisket. We end with a taste test that turns into a party.