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Franklin BBQ

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3 hours ago, futureman said:

worst bbq in texas

I mean it's ok if you prefer your smoked meat to have a petroleum taste to it.

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5 hours ago, conVINCEd said:

Snow’s

Any of you give Tootsie the Corona, I swear I will hunt you down. 

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So, short of me scanning the Texas BBQ thread which isn’t an option at the moment, if you’re ordering from one place on that list which one would you go with?


Snow’s

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I've heard Aaron say the flat is his favorite part and takes pride in it, because it's harder than the point to get really good, which I know is pretty common with you top dogs. And I know you'll consider me a tourist, or a yankee, or a traitor, or a cocksucker for usually going straight for the fatty pieces of a brisket first, but damn the lean pieces of that brisket were so much better than I've had before. The whole thing was outstanding, but that stood out to me. 

I do like John Mueller's bark more.  Just that extra pepper and maybe a little thicker than Aaron's? I'm not sure. But this tasted like a highly cared for brisket. That fucker was amazing.  

Franklin.jpg

 

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29 minutes ago, BBQ2Bayou said:

And I know you'll consider me a tourist, or a yankee, or a traitor, or a cocksucker for usually going straight for the fatty pieces of a brisket first,

wut 

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Treated myself and the family to Franklin tonight - got lots of brisket, some turkey and sausage. Sure, the turkey and sausage were really good, but the family all went on about the brisket - better than they remembered.
Daughter hadn’t had Franklin in 3 years, and had forgotten how amazing it is.
The boy said “you know, I’m always happy when we get Coopers....but this is what it’s supposed to be.” He ate two huge servings.
My wife shook her head and said it’s just the brisket she judges all the rest by.
Hell, it’s become cool to call it overrated and shit, but come on. It’s the stuff.

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I guess I'm lucky I'm not in Austin because my wallet would dry up with being able to order online with a lunchtime pick-up, with just a few days notice.

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On 4/23/2020 at 9:56 PM, BBQ2Bayou said:

I've heard Aaron say the flat is his favorite part and takes pride in it, because it's harder than the point to get really good, which I know is pretty common with you top dogs. And I know you'll consider me a tourist, or a yankee, or a traitor, or a cocksucker for usually going straight for the fatty pieces of a brisket first, but damn the lean pieces of that brisket were so much better than I've had before. The whole thing was outstanding, but that stood out to me. 

Spoiler

 

I do like John Mueller's bark more.  Just that extra pepper and maybe a little thicker than Aaron's? I'm not sure. But this tasted like a highly cared for brisket. That fucker was amazing.  

Franklin.jpg

 

 

Bryan Bingham and @ChampKind are also well known lovers of the lean. 

 

 

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idiots, all of them.  lean brisket is fine.  fatty brisket is better.  it’s science. 

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On 4/23/2020 at 10:46 PM, Brisketexan said:

Treated myself and the family to Franklin tonight - got lots of brisket, some turkey and sausage. Sure, the turkey and sausage were really good, but the family all went on about the brisket - better than they remembered.
Daughter hadn’t had Franklin in 3 years, and had forgotten how amazing it is.
The boy said “you know, I’m always happy when we get Coopers....but this is what it’s supposed to be.” He ate two huge servings.
My wife shook her head and said it’s just the brisket she judges all the rest by.
Hell, it’s become cool to call it overrated and shit, but come on. It’s the stuff.

Yeah, it's still the best I've had. 

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26 minutes ago, futureman said:

idiots, all of them.  lean brisket is fine.  fatty brisket is better.  it’s science. 

amazing brisket is amazing. 

don't care if it is fatty or lean

i am in for all of it!

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What are the wait times like these days?  I may be popping in later this week from out of town for my first in-store experience. 

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What are the wait times like these days?  I may be popping in later this week from out of town for my first in-store experience. 
Wait times.....in-store experience....hahaha.

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Just now, Yev Kassem said:

What are the wait times like these days?  I may be popping in later this week from out of town for my first in-store experience. 

are you coming from 2019?

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1 hour ago, Both Tacos said:
1 hour ago, Yev Kassem said:
What are the wait times like these days?  I may be popping in later this week from out of town for my first in-store experience. 

Wait times.....in-store experience....hahaha.

 

58 minutes ago, 4th&Five said:

are you coming from 2019?

giphy.gif?cid=4d1e4f2995808468b70867a17a

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I put my order in just afternoon midnight Wednesday/Thursday for pickup yesterday. The wait in the line of cars down E. 11th to pick up was like an hour long. And they weren't handing out free Lone Star. Still delicious though.

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Picked some up Friday at 11. In and out in 5 minutes. 

Doing it again tomorrow.

They should make this their permanent business model. 

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18 hours ago, Deej said:

Picked some up Friday at 11. In and out in 5 minutes. 

Doing it again tomorrow.

They should make this their permanent business model. 

Agreed, though apparently their margins are tight even at $30 a lb. 

Last week I asked them to divide my four lbs of brisket into two 2lb portions so I could drop half of it off at a friend's and they declined with the explanation "we don't have staff for that."  They aren't slicing it and wrapping it until you get there, anyway.  Considering the size of my purchase ($200), I would have thought they could have come up with a better excuse. 

On the bright side, brisket still rocked although I do prefer Louie Mueller's peppery bark. 

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Agreed, though apparently their margins are tight even at $30 a lb. 
Last week I asked them to divide my four lbs of brisket into two 2lb portions so I could drop half of it off at a friend's and they declined with the explanation "we don't have staff for that."  They aren't slicing it and wrapping it until you get there, anyway.  Considering the size of my purchase ($200), I would have thought they could have come up with a better excuse. 
On the bright side, brisket still rocked although I do prefer Louie Mueller's peppery bark. 
I guess packaging to go orders takes more staff and time than dining in?
Is Franklin still cooking as much meat now as he did before this change?

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I read an article from a few weeks ago where he said they were cooking about half the number of briskets a day that they were before the shutdown.

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10 minutes ago, Both Tacos said:

Is Franklin still cooking as much meat now as he did before this change?

no way, josé

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no way, josé
Due to demand going down or just packing up that many to-go order taking more time and just not enough hours in the day to get it all done?

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I doubt any restaurant anywhere is doing as much business as they were pre-lockdown.  

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Posted (edited)
8 minutes ago, Both Tacos said:
12 minutes ago, futureman said:
no way, josé

Due to demand going down or just packing up that many to-go order taking more time and just not enough hours in the day to get it all done?

I'd guess both, but his pre-corona setup was certainly far more conducive to selling huge amounts of food with less time dedicated to each order.  Even if demand were the same as before, servicing each to-go order takes longer-- probably a LOT longer.

Edited by utee94

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