Why is Franklin BBQ in austin so good?

[mdlnb]

I've also seen him on the Pitmasters shows, which they have been showing whole past seasons in the past couple weekends.  I enjoy all those TV grilling/smoking competitions.  I've picked up a few ideas from them.  Of course, unlike competition, we like our meat falling off the bone, not necessarily bite through.  Just a matter of preference. Fall off the bone and you can pull the ribs out and make yourself a decent rib sandwich IF/IF you have any leftovers.  The secret to that seems to be to hold back a rack.  You can always bring it out if someone feels slighted and starts crying for more. Otherwise, a nicely wrapped rack makes for a great lunch the next day, when everyone has gone their own ways.

 

[mr roos]

The place sounds awesome. Would love to give it a taste some time

 

[smokedhokie54]

Nobody beats Salt Lick IMO

 

[staroftexasbbq]

Its from Texas. Thats why end of story.

 

[mickhlr]

 
Nobody beats Salt Lick IMO

SmokedHokie54, there's a heckuva lot of places in Texas that beat Salt Lick.  So, it just makes me wonder how many of the really great Texas barbecue joints you've eaten at?  Salt Lick is nothing more than a tourist destination.  It's an experience, and a lot of fun...just not a place to get really good barbecue.  Don't think those little open pits they have there can cook enough to feed the multitude of people that they have there.  They really use gas smokers, and use these little open pits as warmers, which is why their meat is basically tasteless.  And, their brisket is tough and full of fat, because they cook it hot and fast, and don't give the fat time to render into the meat.  Their pork ribs and sausage are fair, but their brisket is at the bottom of the barrel in Texas barbecue.

I got the chance to eat at Cooper's Old Time Pit Barbecue in Llano weekend before last.  It was very good.  Their brisket had a perfect bark, and was very tender and smoky.  Pork ribs and sausage good as well.  Probably the best direct fire smoked brisket I've had anywhere. 

And, I finally got to eat at Snow's Barbecue in Lexington last weekend.  They are only open on Saturdays, and open at 8:00am.  We got there about 9:00, and only had to wait about 20 minutes.  But, by the time we ate and left, the line was probably 2 hours long.  Of course, as some have said, their brisket is absolutely amazing!!  It's actually the best I've ever eaten, and I've eaten a lot of brisket at a lot of great Texas barbecue joints.  This was the first time I've ever eaten brisket for breakfast...and it was so moist and tender, it was like butter...and almost chewed itself.  So far, it's the only brisket I've ever eaten that I thought was better than Louie Mueller's Barbecue in Taylor, TX.  I just haven't eaten at Franklin's or Pecan Lodge yet...but have eaten at most of the others in the Texas Monthly Top 50.  So, I see why Snow's was voted best in Texas in 2008.  http://www.texasmonthly.com/food/lexington-snows-bbq/   And, voted #3 in 2013, behind Franklin's and Pecan Lodge. http://www.texasmonthly.com/list/the-50-best-bbq-joints-in-the-world/snows-bbq/

Just another note on Snow's.  As I've noted, when it comes to barbecue I'm a brisket guy...and in my opinion, brisket is what makes or breaks a barbecue joint in Texas.  However, we watched an Aaron Franklin show where he said he went to Snow's for their smoked chicken halves.  So, we got 4 to go, along with a couple pounds of brisket.  It was great chicken!  Tootsie knows what she's doing, and I could understand Aaron Franklin saying he goes there for the chicken. 

 

[fishorelse]

I've had his brisket and it is truley spectacular. 

 

[dirtworldmike]

I'm no expert but the only good Q here in Ohio is those of us doing it in our own back yards.

Maybe some interesting info I picked up from watching a  couple costumer  interviews of Arron Franklin on You Tube and also one of his pitmasters  The pitmaster said they put their briskets on at 10 am each day and pull them around midnight for service the next day. .

Arron said when they pull the briskets,they let them rest for several hrs. to cool down, then into a 140 degree warmer until they open at 11 am.

So off the pit at midnight. 2 hr. rest till 2 am. then hold them in the warmer for 8-9 hrs.

He also said he thought 203 was the perfect IT. 

 

[q-less]

from a Kansas rancher,  all prime,  and he uses, " post oak" wood fired  tank smoker, long one,  it's always the meat  when it comes to Brisket

 

[jcbigler]

 
from a Kansas rancher,  all prime,  and he uses, " post oak" wood fired  tank smoker, long one,  it's always the meat  when it comes to Brisket

He buys from Creekstone Farms in Kansas, which is a processing facility in Kansas. But they buy their beef from many different ranches across the country. Their actual ranch used to be located in Kentucky under the same name. They are notable because they enforce strict quality control measures, tried to get the USDA to let them test ALL of their beef for mad cow disease (which the USDA denied). And they have a line of all natural, non-hormone and non-antibiotic fed beef (which is what Aaron Franklin buys). It has also been certified Halal.

Last time I heard, he was buying 400 prime grade, all natural briskets per week. That's 200 head of cattle. I doubt any one rancher could supply that many all natural briskets. 

https://en.wikipedia.org/wiki/Creekstone_Farms_Premium_Beef

http://www.nytimes.com/2010/03/24/dining/24beef.html?_r=0

 

[dirtworldmike]

Here ya go.  Shop till ya drop!

http://store.creekstonefarms.com/master-chef-prime-whole-brisket/

 

[noboundaries]

Maybe some interesting info I picked up from watching a  couple costumer  interviews of Arron Franklin on You Tube and also one of his pitmasters  The pitmaster said they put their briskets on at 10 am each day and pull them around midnight for service the next day. .

Arron said when they pull the briskets,they let them rest for several hrs. to cool down, then into a 140 degree warmer until they open at 11 am.  So off the pit at midnight. 2 hr. rest till 2 am. then hold them in the warmer for 8-9 hrs.

He also said he thought 203 was the perfect IT. 

Holding in the warmer for 8-9 hours is the most interesting part of the information posted above.  I'm going to have to noodle that through.  That gives the cooked muscle a LONG time to relax and continue to break down collagen.  Very interesting.    

Although there is a lot to be said about using better grades of beef for more consistent results, it is no guarantee for the backyard smoker if one's techniques are flawed.  Reminds me of an occasional golfer buying expensive clubs and golf balls to "improve their game."  Without solid basics, you still get less than desirable results and may get the opposite of what you expect. 

 

[jcbigler]

Holding in the warmer for 8-9 hours is the most interesting part of the information posted above.  I'm going to have to noodle that through.  That gives the cooked muscle a LONG time to relax and continue to break down collagen.  Very interesting.

From reading Aaron's book and watching his videos, the cook time and holding brisket is so that he can free up the space in the smokers for ribs, pork butt, sausage and turkey. He smokes about 1,500 lbs of meat on a normal day.

 

[bilgeslime]

Never been to Franklin's because of the long line and my arthritics however been to the Original Salt Lick many times. I used to work downtown but Franklins always sold out before noon.

 

[sport45]

I've lived in Texas all my 55 years. I've never been to Franklins or Salt Lick and don't have a hankering to go to either. In my experience the best brisket isn't found at any sticks & bricks establishment. It's cooked under a shade tree in a big portable pit and found at the small town fundraisers, county fairs and other venues of the like. You'll find "legendary" cookers in just about every area if you just ask around.

In Bee County back in the 70's Lonzo Blackwell (rest his soul) would do his magic at your pit or bring his own. He'd show up with a load of mesquite in the back of his old pickup, build a fire and spend the night tossing a shovel full of coals into the pit every now and then as needed to keep it the way he liked. Come lunchtime the brisket, chicken halves, and sausage would all be finished to perfection and no aluminum foil or other wrapping would be involved. There are plenty of cooks out there like him, but he will forever hold a place in my mind as one of the greatest. If he put his mind to it, I imagine he could even tender up this keyboard I'm typing on and make it taste good on a bun. 

 

 

[el ducko]

To find out how Aaron Franklin does it, read his book. He's detail-oriented but not pretentious. ...and he works his buns off. Excellent book. We bought our copy at one of the Austin Costco locations, but you can order it on-line from Amazon: "Franklin Barbecue: A Meat-Smoking Manifesto" by Aaron Franklin and Jordan Mackay. ...sells for about 18 bucks. ...well worth it.

We live in the area. We have never liked Salt Lick that much, but it has good atmosphere and all the TV "celebrity chefs" like that sort of thing. If you want atmosphere, fine- - drive clear out there to Driftwood. Otherwise, try one of the local spots (except County Line, which still isn't very good, even after all these years). Better still, head for Lockhart, about 45 minutes away, down highway 183. Kreutz, Smitty's, Black's- -  all are excellent and legendary.

One item for all of you out there, regarding Central Texas-style brisket- - it's all about the meat. Forget about your Kansas City/Memphis/Carolina sauces and such. Smoke your brisket "low and slow," and for your rub, use black pepper and salt and little else. Sauce, if used, is a side item. ...used to be, if you asked for sauce, they threw you out. Nowadays, they know you're from out of town, smile, and take your money.

And whatever you do, don't order chopped beef. It's a dead giveaway that "You ain't from around here, are ya, Boy."

el Ducko

 

[mickhlr]

el Ducko, you hit the nail on the head!  I totally agree in all areas, as I think most Texan barbecue junkies would.  Salt Lick's brisket is NOT what I'd call brisket.  And, don't think they feed thousands of people a day on those little fire pits.  No, they actually have humongous propane cookers, which equals no smoke.  And, undoubtedly, they cook it hot and fast.  Their brisket is about on par with a Rudy's...or worse. 

I'd add Taylor and Lexington to that road trip as well.  I still think Louie Mueller's has the best beef short ribs anywhere, and it's hard to beat Snow's brisket.

And, it is all about the meat...with salt and pepper.  UNLESS it's at Salt Lick, or a similar joint, where you have to add sauce to make that dried-out stuff edible.  Good brisket requires no sauce!  And, I always look up when I hear someone say, "chopped beef".  LOL!! 

 

[rogerwilco]

 What's the deal with "chopped beef?"  Many very good BBQ joints in Oklahoma feature it as a menu item and supply c/b sandwiches by the platter full to hungry lunch crowds. What am I not seeing?

 

[mneeley490]

I'm just guessing here, but I think "chopped beef" is just a way to disguise the fact that they're serving dry brisket. You chop it up and add some sort of sauce to make it palatable. 

 

[jcbigler]

Chopped beef, I.e. Chopped brisket seems to be something that people outside of Texas do with brisket a lot. I think it comes from the prevalence of pulled pork, so they chop their beef also.

Here in Oklahoma, at most places if you just order brisket they usually chop it. I always have to specifically order sliced brisket to make sure I get it sliced.

I'm not beyond a chopped brisket sandwich, or using it as a topping for a baked potato or breakfast hash, but sliced is always best.

Also, Oklahoma seems to do smoked Bologna, which I find to be disgusting, personally.

 

[dwhite1031]

Salt Lick is to real Texas bbq as Taco Bell is to real Mexican food and Fazoli's is to real Italian food :pot: