The Specialists: Franklin Barbecue

Post by delucain » Sat, Mar 14, 2015, 4:19 AM UTC

dreamfactory2 wrote: post #14

delucain wrote: post #12

Earlier quoted context omitted.

I'm not an expert, but I've had both (and dozens of others), I smoke my own brisket, and I feel like I have a decent understanding of it. Salt Lick mops their brisket with a mustard based sauce. They smoke their meats indoors over a direct heat, open pit. Franklin uses a "domino rub" of just salt and pepper (for brisket). They're dry smoked (no sauce) in closed, indirect heat, offset smokers (the wood is in a chamber…

Try La Barbecue, smaller queues and now rated higher than Franklins

Post by MBlume » Sat, Mar 14, 2015, 5:41 AM UTC

stackus wrote: post #19

Franklins is tasty but what made it the mega-hit it is today is the wait times. "I waited 2 hours yesterday." "I waited 3 hours and they ran out of brisket!" "I got up and in line before dawn and wasn't even 15th in line!" People talk about the incredible wait times they or a friend have experienced and certainly someone else in the conversation or nearby has a similar story to share. It fuels a Frankslin's must be t…

Post by davidw » Sat, Mar 14, 2015, 8:33 AM UTC

chrissnell wrote: post #4

I think the market is right for a national chain that serves real deal Texas [1] barbecue. Rudy's [2] may be that chain but their expansion still seems really slow. I guess it's just tough to grow pitmasters in new places and still keep the quality up. Rudy's quality is nowhere near as good as Franklin (which is about as good as most of the well-regarded South Central Texas places) but Rudy's has figured out the dist…

Post by tmuir » Sat, Mar 14, 2015, 4:51 PM UTC

kyrra wrote: post #18

chrissnell wrote: post #4

I think the market is right for a national chain that serves real deal Texas [1] barbecue. Rudy's [2] may be that chain but their expansion still seems really slow. I guess it's just tough to grow pitmasters in new places and still keep the quality up. Rudy's quality is nowhere near as good as Franklin (which is about as good as most of the well-regarded South Central Texas places) but Rudy's has figured out the dist…

My friend started a BBQ joint[0] a couple years back, I'll try to add some insight from what I learned talking with him (this is all second hand obviously). (1) Quality of meat, (2) quality of the cooker, (3) wood used, (4) temperature/time spent cooking the meat. For meat quality, as the article calls out, you want to buy from good suppliers. Franklins gets this right, and I believe Rudy's does as well (they have so…