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If you want ridiculously good brisket, pork butt, or ribs, it’s all about using smoke and fire to cook the meat low and slow—and I’m excited to share exactly how we do it at Franklin Barbecue in the Central Texas tradition. It takes time, it takes care, but the result is so worth it. I hope you’ll join me in my MasterClass on Texas-style BBQ. masterclass.com/bbq | Franklin Barbecue
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To make great Central Texas barbecue, you need art, science, and a whole lot of care. But once you learn the low and slow process, you’ll be rewarded with ridiculously good smoked meat that you can enjoy with your family, year-round. I got into barbecue because I love building community over shared meals. I hope you and your loved ones will join me in learning the barbecue tradition that’s been passed down by generations. | Franklin Barbecue
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