Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] by Aaron Franklin is more than just a cookbook—it’s a deep dive into the philosophy, technique, and passion behind America’s best barbecue. Aaron Franklin, the owner of the iconic Franklin Barbecue in Austin, Texas, shares his journey from backyard grilling enthusiast to the acclaimed pitmaster whose brisket has become legendary. This book is a treasure trove for anyone who wants to master the art of slow-smoked meats.

In this meat-smoking manifesto, Franklin offers an intimate look at what makes truly great barbecue, blending science, craft, and heart. With his accessible and engaging writing style, he teaches you the ins and outs of selecting the right cuts, managing fire and smoke, and perfecting the craft of smoking meats.

What you’ll discover in Franklin Barbecue: A Meat-Smoking Manifesto:

• Barbecue Fundamentals: From choosing the best wood to understanding airflow, Franklin covers the basics that even seasoned smokers will find valuable.
• Recipes: While this isn’t just a recipe book, Franklin shares his methods for mouthwatering brisket, ribs, pork butt, and other barbecue staples.
• Pitmaster Wisdom: Franklin’s insights go beyond techniques—he shares lessons on patience, craftsmanship, and the relentless pursuit of perfection.
• Tips for Beginners: Franklin's approachable instructions make this book an essential guide for both novice grillers and seasoned BBQ lovers alike.

Whether you're aiming to recreate the famous Franklin brisket or simply want to understand the art and science behind great barbecue, this book is indispensable. Packed with stunning photography and Franklin’s trademark charm, Franklin Barbecue is a manifesto for anyone passionate about slow-cooked meats and the rich tradition of American barbecue.

Author Biography:

Aaron Franklin is a name synonymous with excellence in barbecue. Born in Bryan, Texas, Franklin grew up surrounded by the rich tradition of Texas barbecue but didn’t dive into the craft until he was an adult. What started as a backyard hobby quickly turned into a passion, and in 2009, Franklin and his wife, Stacy, opened the now-famous Franklin Barbecue in Austin, Texas.

What sets Franklin apart isn’t just his mastery of the smoker but his obsessive attention to detail. His brisket, cooked low and slow over post oak wood, has been hailed as the best in the country. Franklin’s dedication to quality and craftsmanship has earned him numerous accolades, including a James Beard Award for Best Chef: Southwest, the first barbecue pitmaster to receive the honor.

Franklin is also a champion of the DIY spirit, inspiring a new generation of barbecue enthusiasts with his accessible approach. In Franklin Barbecue: A Meat-Smoking Manifesto, Franklin offers readers a window into his philosophy and techniques, blending the science of smoking meat with the artistry of creating unforgettable flavors.

A self-taught pitmaster, Franklin’s story is one of relentless curiosity, experimentation, and a love for community and tradition. When he’s not tending the fires at his restaurant, Franklin can be found teaching classes, sharing his knowledge with aspiring pitmasters, or working on his next culinary project. He lives in Austin, Texas, with his family.