Franklin Barbecue Book

Thatgrimguy

Botch said:

SoCalTim said:

I think what I want to know, what i've always wondered is, how or what does he do to make the best brisket on the planet?

Serious question, does he buy beef no one else is able to buy? Does he use pits no one else has access to? Does he use a secret technique no one else knows about?

There are quite a few seasoned experienced pitmaster's who run their own restaurants in Central Tx, how is he better than them?

Hopefully someday I'll take the trek to Austin to find out for myself.

I've tweaked my own brisket technique over the years, but I learned this lesson almost ten years ago, before I even became an Egger:
There are variations in cows, in beef, that you have no control over.  Even if you buy all your beef from XYZ farm!
I cooked two briskets, that I bought at the same time, side-by-side in the cooler, at the same time in my old water smoker.  One was my usual "damn good" level, the other sucked!  They were rotated during cooking, the ONLY difference between them must've been the cow they came from.  
You, me, everyone else, even Mr. Franklin, have no control over that.  I cannot accept that any one restaurant can have a consistently "better than" product than anyone else.  I really have to believe its a result of Marketing, and "mostly good" product over the years.  
My two-scent's, for what its worth.  

You are stuck with whatever brisket is in your grocers case. They get first pick from a master butcher from a top class farm. After cooking 100 or so briskets in a day, les say 5-10 sucked so they go into beans or other recipes and they only serve the ones that are top notch.

They also designed the entire cooker around cooking large amounts of brisket at a time. The whole design is for brisket.

And he figured out how to make it fun to wait in line. They run the store very well. The brisket I ate from there was as good as the best ones I make. Completely tender yet still wet even on the flat! Great flavor and no harsh smoke notes. His ribs were the big shocker/winner for me though.

he did have a period where reviews dipped when his beef. Supplier had an issue and he had to find a new larger farm back before the tv show and all.

FearlessTheEggNoob

You might enjoy this read. In the section about franklins it hits upon a couple points previously brought up. Of course it's from the progressive peeps at Texas Monthly so bear that in mind.

https://www.texasmonthly.com/list/the-50-best-bbq-joints-in-the-world/

SoCalTim

I wonder if Aaron even works the pits anymore?

GoooDawgs

Just enjoyed a brisket taco and sandwich at Valentina's.   Incredible - and no line!  I smell great going into this customer meeting now...

lousubcap

@GoooDawgs - way to make 'em jealous.  Be sure to rub it in...

Stucci62

Yes, excellent read too!  Lots of good ideas in there for different ways to prep some things.  Also gives a unique perspective on the BBQ biz in general and what it takes to "make it"

FATC1TY

Good read if you are into stories and how someone’s path to their business and hobby took them. 

Decent tidbits of info too but far from a cookbook. 

One book id highly suggest that’s similar but has some great recipes and techniques that aren’t solely chained to an offset would be 

The Book of Smoke, from Buxton Hall BBQ. Great southern/ Carolina style food