Aaron Franklin explains the telltale characteristics of a finished brisket, when and why you'd wrap your brisket, how long to let it rest and how to slice your masterpiece. And if you're one of *those* who like the sauce, learn a basic Texas sauce to serve alongside your meat.

Music:
"Greenville Girl"
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008

1. Introducing "BBQ with Franklin"
2. BBQ with Franklin: The Brisket
3. BBQ with Franklin: The Cook
4. BBQ with Franklin: The Payoff
5. BBQ with Franklin Outtakes: Brisket
6. BBQ with Franklin Outtakes: Patience
7. BBQ with Franklin: Brisket Wrap Test
8. BBQ with Franklin: The Wood
9. BBQ with Franklin: Fig Sauce
10. BBQ with Franklin: The Smoker
11. Cooking Homemade Beef Jerky
12. Fred Fontaine
13. Livin' in Hominy
14. The Future of BBQ

Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places and of course the food. Ten half hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.