Franklin Barbecue - worth the wait? (Austin, Belton: money, business, place)

[TexasHorseLady]

Originally Posted by TheMoreYouKnow

You're giving Aaron a lot more credit than he's due, Texas had countless great BBQ joints run by people who were selling amazing brisket long before Franklin was born. He may have taught a lot of the Austin area guys but he learned from old school guys himself. A lot of people in the Austin area believe that great TX BBQ started with Franklin's which just isn't the case, I don't care how long the lines are. The

Bingo!

[ScoPro]

That would be Yankees & Californians late comers who think he invented good BBQ.

Aaron learned a lot from old names (Bad Boy John Mueller for one), but he's apparently more consistent with larger quantities. And he put Austin on the good BBQ map for sure. Before him, almost nobody claimed the Capital City as a BBQ destination.

But as I said, many of said older places have declined - Coopers, Snow's, Taylor Cafe, Kreuz (sp?), Mueller's... the ones I've ytied in recent years ain't what they used to be.
Yeah, there's plenty of little hole in the wall joints that can cook fine brisket/ribs, whatever, but it's highly doubtful they can do it like Franklin volume-wise for years on end. Gotta give the kid credit for that. Heck, my nephew (a cop in Kerrville) can do about as well as Franklin with brisket in his part-time catering service.

Having said all that, I'd just as soon drive down to Lockhart for Black's BBQ, rather than wait in line at franklin.

[Austin97]

Originally Posted by ScoPro

That would be Yankees & Californians late comers who think he invented good BBQ.

Aaron learned a lot from old names (Bad Boy John Mueller for one), but he's apparently more consistent with larger quantities. And he put Austin on the good BBQ map for sure. Before him, almost nobody claimed the Capital City as a BBQ destination.

But as I said, many of said older places have declined - Coopers, Snow's, Taylor Cafe, Kreuz (sp?), Mueller's... the ones I've ytied in recent years ain't what they used to be.
Yeah, there's plenty of little hole in the wall joints that can cook fine brisket/ribs, whatever, but it's highly doubtful they can do it like Franklin volume-wise for years on end. Gotta give the kid credit for that. Heck, my nephew (a cop in Kerrville) can do about as well as Franklin with brisket in his part-time catering service.

Having said all that, I'd just as soon drive down to Lockhart for Black's BBQ, rather than wait in line at franklin.

i think the biggest thing is using very high quality meat. I suspect in the past people just bought cheap brisket.

[metalmancpa]

I waited for 2.5 hours from getting in line to getting to the counter. I have no comparison to brisket as I've never had any good brisket, and I have had what I've considered good pork ribs and good pulled pork.

It was worth the wait. The moist brisket melted in my mouth. The lean brisket was a tad less buttery but not by much. The ribs fell off the bone. The pulled pork was soft. All tasted amazing.

The pecan and bourbon banana pies were great and I'm not a pie eater. That's what I ate.

For this Bostonian, Franklin Barbecue lived up to the hype. Can't say if LA BBQ or others are equal, but it was an experience that I and my palette very much enjoyed.

[ScoPro]

Originally Posted by Austin97

i think the biggest thing is using very high quality meat. I suspect in the past people just bought cheap brisket.

Yep, he has his own source for beef - and it ain’t HEB.

[Snowpacked]

Originally Posted by Austin97

i think the biggest thing is using very high quality meat. I suspect in the past people just bought cheap brisket.

That would be Bill Miller. I doubt any respectable smoker is buying off the shelf cuts of meat.

[TexasHorseLady]

Originally Posted by Snowpacked

That would be Bill Miller. I doubt any respectable smoker is buying off the shelf cuts of meat.

Exactly.

[m1a1mg]

Originally Posted by metalmancpa

I waited for 2.5 hours from getting in line to getting to the counter. I have no comparison to brisket as I've never had any good brisket, and I have had what I've considered good pork ribs and good pulled pork.

It was worth the wait. The moist brisket melted in my mouth. The lean brisket was a tad less buttery but not by much. The ribs fell off the bone. The pulled pork was soft. All tasted amazing.

The pecan and bourbon banana pies were great and I'm not a pie eater. That's what I ate.

For this Bostonian, Franklin Barbecue lived up to the hype. Can't say if LA BBQ or others are equal, but it was an experience that I and my palette very much enjoyed.

At the end of the day, this is all that counts. Food is the most personal of choices, make your own decisions and be happy.

And no beans in chili.

[metalmancpa]

Originally Posted by m1a1mg

At the end of the day, this is all that counts. Food is the most personal of choices, make your own decisions and be happy.

And no beans in chili.

The plates people were eating for lunch were huge. I bought in bulk to take back to daughters apt - 1.5lbs brisket, 1lb ribs, 1.5lbs pulled pork. Lunch plates in house were packed with meat and sides. Seeing the lunch plates my bulk didn't seem so bulk.

Whatever Aaron has figured out for Franklin, it works. A ton of meat is being made and consumed in a short period of time (hours). It was obvious to me the meat was quality, not some 2nd tier meat to save a few bucks. I don't care how good you cook it, but lesser meat will be noticed. Once opened the line flows, those working there are pleasant, and it appears everyone is happy with the food.

[ScoPro]

Glad you were able to have a positive experience at a new Austin icon.