Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay

  • Brisket and beef rib rub (page 137)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Spice / herb blends & rubs
    • Ingredients: pepper; kosher salt
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Notes about Recipes in this book

  • Brisket and beef rib rub

    • Foodo on July 04, 2017

      Awesome. Followed his directions as best I could and came out with my first brisket melt in your mouth FANTASTIC! Tried it again a few months later and another success!

  • Brisket

    • josh_opyug4 on February 14, 2026

      Recipe makes immaculate Texas brisket. This is my standard recipe forever now. Wow your friends with BBQ perfection.

  • Turkey breast

    • twoyolks on September 20, 2024

      The smoked turkey was fine. I'm not convinced wrapping it with butter actually did much of anything.

    • andy_zcd23f on May 23, 2026

      This turned out great, super moist. I dumped the buttery juices on the platter then placed the turkey slices on that. It turned out better than expected

  • Regular barbecue sauce

    • meginyeg on April 16, 2023

      This was ok. I thought it was a bit too cumin forward in flavour. But its quick and relatively easy to make.

    • andy_zcd23f on May 23, 2026

      Really good, next time I might reduce the amount of cumin a bit.

  • Espresso barbecue sauce

    • HalfSmoke on February 19, 2017

      This is a terrific sauce for brisket, although I'd probably not use it for much else. Don't skip adding the brisket drippings. The drippings, espresso, and soy sauce give it a deep umami flavor. Definitely not sweet, so not your typical BBQ sauce, but a great accent for beef.

  • Vinegar sauce

    • meginyeg on April 16, 2023

      We liked this. I used a locally made Haberno hot sauce. It was tasty. We will make this.

  • Potato salad

    • twoyolks on May 16, 2016

      This is a pretty good potato salad. It's definitely strong on the tangy side which contrasts nicely with rich barbecue.

  • Cole slaw

    • twoyolks on July 28, 2015

      This was so incredibly tangy as to be virtually inedible.

    • CarbonToe on January 23, 2016

      This recipe appears to be missing sugar

    • Stephenn31 on February 12, 2023

      Very tangy. Excellent in small portions and cuts richness of the meat but harder to eat in larger portions

    • meginyeg on April 16, 2023

      Tangy but went well with the fatty smoked pork shoulder.

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  • ISBN 10 1607747200
  • ISBN 13 9781607747208
  • Linked ISBNs
  • Published Apr 07 2015
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award.

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.

In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

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