Ep 5. Fire & Smoke

BBQ With Franklin is a show that follows Franklin Barbecue’s Aaron Franklin as he teaches viewers how to make delicious barbecue. In episode 5 of season 1, titled “Fire & Smoke,” Franklin walks viewers through the ins and outs of building and maintaining a fire for a traditional Texas barbecue.

The episode begins with Franklin explaining the importance of finding the perfect wood for your barbecue. He explains that different types of wood impart different flavors in the meat, and recommends experimenting with different types of wood to find what works best for you. Franklin also emphasizes the importance of using a clean-burning wood that won’t taint the flavor of the meat with harsh chemicals.

Next, viewers are taken to the woodpile where Franklin shows off the different types of wood he uses for his barbecue. He explains that he prefers a mix of oak and pecan, as these woods burn cleanly and impart a mild, sweet smokiness to the meat. Franklin also demonstrates the proper way to split wood, and stresses the importance of ensuring that your wood is properly seasoned before using it in your barbecue.

The episode then shifts to Franklin’s backyard pit, where he demonstrates how to build and light a fire. Franklin explains that you should always start with a small fire, gradually adding more wood as needed to maintain the temperature of your pit. He also recommends starting your fire with small kindling, and using a chimney starter to avoid using lighter fluid, which can taint the flavor of the meat.

As the fire begins to burn, Franklin explains the importance of maintaining the temperature of your pit. He recommends using a digital thermometer to monitor the temperature, and adjusting the amount of wood you add to your fire accordingly. Franklin also demonstrates how to adjust the air flow in your pit to control the temperature.

The episode then moves on to the meat, as Franklin explains how to prepare and season a brisket. He recommends using a salt and pepper rub to accentuate the natural flavor of the meat, and explains that the key to a good brisket is to cook it low and slow, allowing the meat to absorb the smoky flavor of the wood.

As the brisket cooks, Franklin explains the science behind the smoke, and how different compounds in the wood combine to create the distinctive smoky flavor of Texas-style barbecue. He also offers tips on how to keep your brisket moist, such as wrapping it in butcher paper or aluminum foil halfway through the cooking process.

Finally, Franklin demonstrates how to check if your brisket is done. He explains that the meat should be tender and juicy, with a thick black crust or “bark”. He also offers tips on how to slice the brisket properly, and serves it up with a variety of traditional Texas-style sides, such as beans, coleslaw, and potato salad.

Overall, “Fire & Smoke” is an informative and engaging episode of BBQ With Franklin that offers a wealth of tips and insights on how to build and maintain a fire for traditional Texas-style barbecue. From choosing the right wood to monitoring the temperature of your pit, Franklin’s advice is practical and easy to follow, making it a great resource for anyone looking to improve their barbecue skills.