Episode 6: “Franklin Barbecue: A Meat-Smoking Manifesto”
August 14, 2023
On this episode of, “Cooking through the Collection,”my husband and I try to up his “brisket game” with Aaron Franklin’s, “Franklin Barbecue: A Meat-Smoking Manifesto”.
Check it out from your public library: https://worldcat.org/en/title/884298205
or support the author and indie bookstores by purchasing at BookShop.org: https://bookshop.org/p/books/franklin-barbecue-a-meat-smoking-manifesto-a-cookbook-jordan-mackay/12838115?ean=9781607747208
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If you make the recipe, please let me know!
Music: Sweet Love by DayFox on Pixabay
Transcript – Coming Soon
Ingredients
- 1 (12-14 pound) whole brisket
- About 1/2 cup Brisket and Beef Rib Rub (page 137) – we used our own
- Spray bottle or mop brush with white vinegar and water
Chris’ Rub
- 3 Tablespoons freshly ground Black Pepper
- 3 Tablespoons Papa Joe’s Salt (https://papajoessalt.com/)
- 1 Tablespoon superfine granulated sugar