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Franklin Barbecue
900 E 11th St
Austin, TX 78702
(512) 653-1187

Other dishes @ Franklin Barbecue


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Brisket

Franklin Barbecue

Serious Eats
It quite literally melts on the tongue as soon as you place it in your mouth.
Zagat
...some of the 'finest brisket in the entire state of Texas'...
Bon Appétit Magazine
First of all, he uses Meyer Angus beef, which is humanely raised in Montana without hormones or antibiotics. The fires in his pits are started using only post oak wood and butcher paper drenched in the tallow that covered the previous day's brisket. [...] Franklin swears he uses only salt and pepper to season it. Judging by the complex flavors of the finished product, I think he's withholding a spice or two, but he promises it's all about time and the temperature of the pits. Whereas most places smoke brisket for seven hours at a blazing 500, Franklin cooks his for about 18 hours at 250 to 270. [...] When you get to the counter, Aaron Franklin will be waiting, knife in hand, ready to slice up his brisket. (Order the fatty end.) Grab a table, a few beers, and lots of napkins and dig in. Take a bite, and don't tell me you're not convinced you've reached the BBQ promised land.
Roll with Jen
...uber tender with a perfect non-powering smoky taste, but what impresses me the most is how there isn't a clear line of demarcation in the meat. The flesh and fat are marbled perfectly.
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Derek K.
Too dry and overcooked.. Like jerky!
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Raphael H.
Holy moly this was fatty as hell. Grease will get on your hands, on your face and you'll feel it when you sleep at night. Skip it and go for something else.
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