Franklin BBQ - I Cooked The Entire Menu At Home 

I’ve been wanting to do this for a while. It was a long cook - but totally worth it. I cooked the menu from Franklin Barbecue. I didn’t include the beef rib (only served on Saturday), or the pies (made by a local bakery) It took a total of 26 hours of smoking.
I kept it as authentic as I could, cooking fully offset with post oak and white oak, the right seasonings and almost the perfect brisket!
In line with the release of this video; Tom Hixson of Smithfield are giving away a brisket and Pro Smoke BBQ are giving away a Thermapen Pro! That’s a nice win for whoever does! Head over to my instagram to find out how easy it is to enter! (UK entries only)
I cooked the majority of this on my Cactus Jack 16” Longhorn smoker - provided by Pro Smoke BBQ. This thing is the closest I’ll get to a real Texas pit.
Big thanks to all of the below;
Follow Wilson’s BBQ - / wilsons.bbq
Follow Pro Smoke BBQ - / prosmokebbq
Follow Tom Hixson of Smithfield - / hixsonmeatld
Follow Good Rub - / good_rub
Follow Sosij - / sosij_uk
Buy the ‘Xapron’ leather apron I’m wearing - prosmokebbq.co...
PROMO CODE: WILSONSBBQ10 at www.tomhixson....
10% off orders over £100
can be entered on the basket section of their website
one use per transaction
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