Amid smoke scrubbers controversy, ‘Franklin Barbecue’ book hits stores today

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franklinbarbecuebookAaron Franklin has been giving away his secrets for years.

The co-owner of Franklin Barbecue, who has been in the news recently to speak out against regulations that could shut down area barbecue restaurants, teamed up with KLRU a few years ago for a Web series that spilled the (perfectly cured) post oak logs on how he creates the kind of brisket that people travel all over the world to enjoy from his East 11th Street restaurant.

This week, Franklin, now a semifinalist for the prestigious James Beard Award, goes one step further. With the help of co-author Jordan Mackay, Franklin has written his “meat-smoking manifesto” called “Franklin Barbecue” (Ten Speed Press, $29.99) that outlines every tool, tip, trick and piece of knowledge you’d need to make his barbecue at home, including beef and pork ribs, sausage and turkey.

The secrets to Aaron Franklin's brisket aren't a secret anymore, thanks to his new book, "Franklin Barbecue," which features photography from Wyatt McSpadden.

The secrets to Aaron Franklin’s brisket aren’t a secret anymore, thanks to his new book, “Franklin Barbecue,” which features photography from Wyatt McSpadden.

A warning: There aren’t many typical recipes in the book, but Franklin is the first to admit that his style of cooking isn’t exactly recipe-centric. The book is as good a tutorial as you are going to get on making Central Texas barbecue, which has already boosted it to various bestseller lists.

To celebrate the launch, BookPeople, 603 N. Lamar Blvd., will host its event with the authors at 7 p.m. April 29.

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