clock menu more-arrow no yes

Filed under:

Watch Aaron Franklin Explain The Science of Smokey Meats

The Eater National mothership features Franklin Barbecue's Aaron Franklin talking the science of barbecue with PBS today. Ever wonder why brisket and other tough cuts turn into tender, moist perfection after cooking low and slow? Turns out the collagen in the meat melts into gelatin, which means barbecue is more or less meat Jell-O. Learn more fun meat facts, and get some insight into the depths of Aaron Franklin's obsession with everything from smokers to wood, below.

Franklin Barbecue

900 East 11th Street, , TX 78702 (512) 653-1187 Visit Website

Sign up for the newsletter Sign up for the Eater Austin newsletter

The freshest news from the local food world