Famed Austin pitmaster Aaron Franklin tells Jimmy Kimmel how to smoke a brisket

Aaron Franklin, celebrity Austin pitmaster, explains the art of the brisket

(Image credit: Jimmy Kimmel Live)

Franklin Barbecue has drawn long lines of meat-eaters since its opening in downtown Austin in 2009, and owner/pitmaster Aaron Franklin told Jimmy Kimmel on Tuesday's Kimmel Live that people typically wait six hours for a bite of his barbecue. Barbecue in Texas means sausage and brisket, and Franklin was on Hollywood Blvd. to talk about the art of the brisket, for Kimmel, Guillermo, guest Cobie Smulders (How I Met Your Mother), and the crowd gathered outside the roped-off grilling station.

The process of smoking a brisket is long and a bit messy, but it isn't rocket science: You need a brisket, a sharp knife, a smoker, spices — Franklin says he uses a 50-50 mix of salt and pepper — and at least 14 hours. Watch below for some pointers, a bit of history, and a tantalizing look at meat you cannot eat from where you are sitting right now. —Peter Weber

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Peter has worked as a news and culture writer and editor at The Week since the site's launch in 2008. He covers politics, world affairs, religion and cultural currents. His journalism career began as a copy editor at a financial newswire and has included editorial positions at The New York Times Magazine, Facts on File, and Oregon State University.