On his YouTube channel BBQwithFranklin, Aaron Franklin talks about the future with barbecue with special guest Daniel Vaughn, the barbecue editor for Texas Monthly. Both barbecue techniques and specific cuts of meat are subject to trends: The duo agree that "going back to the old ways of doing things" is the future of the craft (in Vaughn's words), as serious pitmasters invest in "steel cookers and piles of wood" instead of electric cookers.
Potential menu items of the future? Beef ribs (which according to Franklin, are a money-loser) and non-traditional dishes like pulled pork and babyback ribs. Go, watch: