Inside Austin’s Franklin Barbecue | Food Network

Inside Austin’s Franklin Barbecue | Food Network


Austin, Texas,
it’s almost 4,000 miles away from where I live. Franklin Barbecue– it’s about
a four-hour wait on line. I will happily get on a plane,
set up camp on East 11th and Branch, and wait
in line for the best barbecue in the country because
Franklin Barbecue is king. On a typical busy day,
people will probably start showing up about 6:00 AM. We open up the doors at 10:59. We’re pretty much
done by about 2:30. I’m done probably serving
about 600, 700 people. I mean, everybody
likes smoky meats. Aaron built this 1,000
square foot pit room, where all the magic happens. The briskets are
meticulously trimmed and they are seasoned with just
the right amount of salt and coarsely ground black pepper. Franklin Barbecue goes through
about 106 briskets a day. The briskets are arranged
inside the smoker so the smoke and
the air and the heat can properly circulate
into the meat. Hurry up and wait
for that brisket because it’s not going
to be done for, like, another 14 hours. Aaron also features
barbecue pork butts. He seasons them very simply
with salt and pepper, and he puts them on
a rotisserie smoker. It’s, like, this
wall of rotating pork and what’s happening
is all that pork fat is dripping down and just
kind of marinating itself. That’s the beauty
of a rotisserie. The barbecue pork ribs take a
journey to get into your mouth. Their seasoned with salt and
pepper and just a little bit of paprika. And they’re sprayed with a
little apple cider vinegar– gives it that little
piquant glaze. After three hours, it gets
basted in barbecue sauce and then put back into the
smoker for another two hours. They have a beef and pork
sausage that is basically smoked for half an hour. And finally, something
you don’t see often is a smoked turkey breast. They season it with a
salt and pepper mixture, and then basically covers it in
butter and wraps it in paper, and it goes into the
smoker for three hours. The barbecue comes
out of the smoker, and it’s like on a meat bonanza. The brisket– that
slow, low time just makes it juicy
and smoky and rich. The pulled pork is
succulent and tender. The ribs– the sauce is sweet,
the meat is falling apart. Smoked turkey– all
that butter just melts into that turkey meat
so it’s moist and delicious. Finally, the smoked sausages. The snap when you bite
into that first one– I wish I had sausages right now. The meat platter is just
perfect smoked meat.

Author: Kevin Mason

27 thoughts on “Inside Austin’s Franklin Barbecue | Food Network

  1. I've used Franklin's method for smoked turkey and it's come out great everytime. People who don't like turkey like this one.

  2. I get a kick out of the nonbelievers. In truth most of them have never eaten there. 300,000 people a year can't be wrong.

  3. Do they limit the amount of plates/meat per customer?
    Can you choose what cut of meat you want or is just 1 large tray with a little bit of everything?
    How much is plate or individual prices of meat cuts?

  4. Austinite here.

    Franklin's is good, but if you don't want to wait and want to eat comparable BBQ, try these places:

    LA Barbecue
    Louis Mueller's (in Taylor, 30mins from Austin)
    Snow's BBQ (It's a ways north of Austin, but doable and WORTH it)

  5. “I personally chose to go vegan because I educated myself on factory farming and cruelty to animals, and I suddenly realized that what was on my plate were living things, with feelings. And I just couldn’t disconnect myself from it any longer.” -Ellen DeGeneres

  6. “Part of my becoming a vegetarian was that I would look at my burger, then look at my dogs, and I wasn’t able to see a difference.” -Kristen Bell

  7. This place is not better than most BBQ joints. BBQ isn't hard to cook, most people here in Kansas City know this. I wouldn't waste my time waiting in line, I would go to the next BBQ joint.

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