AF did a PBS series a few years back and it’s probably as good as the master class. He’s also got a bit of YouTube content out there as well that would likely give you all you’d need to know about how to do Aaron Franklin style Texas BBQ. As much as I like the idea of the masterclass series, they look like nothing more than a cash grab to me. I’d rather spend my money on better quality cookware, knives, and high quality cuts of meat.
Looking good! I almost always braise country ribs in a mix of Italian dressing and water, I use a baking dish and cover it with foil. After 90 minutes, I mix the remaining liquid with bbq sauce, vent the foil, and let it finish braising in that. The liquid usually cooks off so I brush the “ribs” with the remaining bbq sauce and let it set up. A friend of mine said he got a pack and didn’t know what to do with them, he’d picked them up by mistake and his wife didn’t care too much for pork. He fixed them that way, in the oven, and his wife went nuts over them.
As long as you have a way to set it, many things can be used for a heat deflector. Something as thin as sheet pan material or a standard pizza stone. It does not have to be anything special. You want to minimize the gap around the deflector and it close to the fire since you will want to put a drip pan on top of it. Sometimes a pan filled with veggies under a turkey or chicken.
Academy sells a round cast iron griddle. Price must have went up because I swore I only paid $14 dollars for it. I first used the tabs to rest on the top of my fire bowl. Then I decided to take a hammer and knock the dadgum tabs off to sit in a cradle lower into the fire bowl.