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    Aaron Franklin. Here is why he is in a league of his own.

    Posts: 28,920
    in EggHead Forum
    http://luckypeach.com/the-specialists-franklin-bbq/

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 3,865
      That's amazing.
      NOLA
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    • Posts: 28,920
      If you take the time to read the article, it really says a lot about the man. He more than deserves his success. 

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 786
      Thanks for sharing this great article on Franklin, @SGH.  Looking forward to meeting you in Salado this weekend.  Can't wait to try your SRF briskets!  I've never had SRF before.
      Kelley 
      Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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    • Posts: 34,722
      A man and his craft-and clearly pays attention to the details.  Thanks for the read. 
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 28,920
      @EggObsessed
      Looking forward to meeting you as well. Hope that the brisket doesn't dissappoint!! If it flops, I'm going to blame Nola!!

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 20,889
      wow!  I love to cook but just reading that was exhausting.  I wonder how anyone can keep that pace for life.

      Also I would guess managing a bbq business has got to be one of the harder food genres.

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 1,600
      Great piece !
      Charlotte, Michigan XL BGE
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    • Posts: 5,234
      Very good read. The man is dedicated to his craft and it shows. I would love to be his apprentice. 

      Louisville, GA - 2 Large BGE's
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    • Posts: 33,625
      Thanks for posting Scottie!  Very cool.
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 15,582
      great article.  must be intimidating to read if you're running your own bbq joint around here and wondering why your brisket isn't like Franklins
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    • Posts: 4,974
      Great article. His attention to detail is through the roof. 
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 23,161
      Ozzie_Isaac said:
      wow!  I love to cook but just reading that was exhausting.  I wonder how anyone can keep that pace for life.

      Also I would guess managing a bbq business has got to be one of the harder food genres.
      The kitchen never shuts down (except on Mondays when they aren't open). They are basically cooking something 24/7 outside of that. Crazy. This is why there are so few good bbq places. Even down here. It's barely humanly possible to do it on a large scale with 10/10 product. He's the only one I've never had an even near miss with. Everyone else has good days and bad. He does not seem to






      Keepin' It Weird in The ATX FBTX
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    • Posts: 4,484
      Nice article.  I am looking at getting a half side of beef from a farm out in western Kansas at $1.70 to $200 a pond.  Aaron seems to have his craft down and its all in getting that pit seasoned just right.  The best places in KC are the ones that have been here a while and have been using the same pit and only using wood.  I would like to get down there sometime and try it.  It would be on of the few times I would stand in line for hours for food.
      XL, WSM, Coleman Road Trip Gas Grill

      Kansas City, Mo.
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    • Posts: 3,827
      Definitely a young man's occupation.  Good read ... thanks Scottie.

      Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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    • Posts: 14,414
      edited March 2015
      Scottie, have you been? If you can get up early enough, get down there on Sunday. The wait is worth it no matter what anyone else says. If you can get into line around 7, you'll get served by 11:30/noon.
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    • Posts: 9,867
      Great read!  What a work schedule. 
      ------------------------------
      Thomasville, NC
      My YouTube Channel - The Hungry Hussey
      Instagram
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      My Photography Site
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    • Posts: 893
      It's always amazing to read a piece that explains the minutiae that a true master of their craft navigates on a daily basis. Having been lucky enough to try some of his brisket I can't say I'm surprised. 

      Thanks SGH, great read! You may have just inspired me to take run #2 at a brisket. 
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    • Posts: 2,158
      www.texasmonthly.com/lists/franklin-barbecue<br><br>Wasn't sure how to add a link - but here's another great article on Mr Franklin.
      I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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    • Posts: 28,920
      Eggcelsior said:
      Scottie, have you been? 
      I haven't got to make it to his bbq joint. Have always wanted to go there. Hopefully will get to do so soon. 

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 6,239
      There could be a documentary called "Aaron Dreams of Brisket," if Mr. Franklin had time to dream. As above, I was exhausted just by reading his routine.
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    • Posts: 23,161
      By they way- 35,000 lbs of brisket a month X $20 per lb is $8,400,000 a year...in Brisket alone. He's making $3-$4mm a year himself of selling meat. Wow.

      Add in the TV shows. appearances, his products that are now sold in HEB grocery stores. Our loveable little hipster that started selling bbq in a 30 year old trailer has grown up!


      Keepin' It Weird in The ATX FBTX
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    • Posts: 1,803
      Inspirational.  

      Whatever it is, if it's worth doing, it's worth doing like Aaron Franklin does his thing.  Too bad that too much of the time, I just don't have the luxury or the will or the discipline or the time or the inclination to muster up that kind of focus.  Lots of excuses though!

      Thanks for sharing it, @SGH !
      It's a 302 thing . . .
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    • Posts: 1,570
      I found it interesting to see that he did the ribs in the 275 - 310* range.  I would have liked to know if the other meats were cooked in that temp range too.
      Cooking on an XL and Medium in Bethesda, MD.
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    • Posts: 146
      For those wanting to try his BBQ, get there early.  Like 8 or 9am.  I've tried several time arriving at 10 only to be told they would likely be out of brisket by the time I got to the front of the line.  I did get to go a fund raising there and the food is really good.  And Aaron seems "real".  But if you don't want to wait for two hours you might try La Barbeque (with Franklin's ex-pitmaster) or John Mueller Meat Market (brother of Leann, who owns La Barbeque, sold Franklin his first pit).  Heck, even Rudy's has great brisket if you know what to order.
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    • Posts: 5,234
      I would love to go, but I haven't been to Texas in many years. 

      Louisville, GA - 2 Large BGE's
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    • Posts: 18,489
      EggObsessed said:
      Thanks for sharing this great article on Franklin, @SGH.  Looking forward to meeting you in Salado this weekend.  Can't wait to try your SRF briskets!  I've never had SRF before.
      Your chili with SRF gold brisket..... Holy Moly! 
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    • Posts: 18,489
      This article was interesting look into what it takes to do it on a large scale. Lots of nuggets of good info. One question though; towards the end of the article, he mentioned wrapped in paper. I assume he's talking about parchment paper. Do any of you wrap in paper to rest? 
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    • Posts: 28,920
      DoubleEgger said:
      This article was interesting look into what it takes to do it on a large scale. Lots of nuggets of good info. One question though; towards the end of the article, he mentioned wrapped in paper. I assume he's talking about parchment paper. Do any of you wrap in paper to rest? 
      He is using pink butcher paper. 

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,920
      If I remember correctly, the pink butcher paper is 40lb weight paper. It works like a charm. 

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,920
      @DoubleEgger
      Here is a link to it.
      http://www.amazon.com/Pink-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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