If you've ever had the pleasure of eating at Franklin Barbecue in Austin, Texas, you may have walked away vowing to purchase a smoker to attempt replicating the food that people spend hours lined up ...

Summertime barbecues are a high-steaks affair (get it?), and brisket is the crown jewel of any serious smoker's repertoire. This cut, taken from the breast or lower chest of the cow, is rich, deeply ...

Spend any amount of time smoking anything, and you know time management is crucial, especially with meats like brisket and ribs. So we spoke to Aaron Franklin, pitmaster extraordinaire and owner of ...

1. Using the wrong cut of meat. Proper Texas-style brisket is made with the “Packer” cut from a cow. Many grocery stores will only sell the “flat” cut, which has the fatty point cut off the meat. “You ...

Franklin’s brisket was a smoldering heap of pure pleasure. Pitmaster Aaron Franklin of Franklin Barbecue in Austin, Texas — currently one of the most celebrated BBQs in the Lone Star State — brought ...