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  1. Franklin's has a very high quality standard. also they absolutely did a huge expansion from a food truck style to the building - just on the # of smokers they were using/briskets smoking/etc looking at the last TMBBQ top 50 list's top 10: Goldees: opened B&M Interstellar: did they open in the strip mall? Truth: B&M in Brenham --> B&M in Houston Burnt Bean: opened B&M L&L: Food Truck --> B&M in 2024 Cattleack: i think they opened at the B&M? not sure Franklin: Food Truck --> B&M Evie Mae: Food Truck --> B&M Snows: always been what it is today Panther City: Food Truck --> B&M DFW has Daynes, Hurtado, Zavalas that i think all went Food Truck or pop up to B&M? off the top of my head/looking at top 50 list 2M opened as a B&M but did popups? Sunbird was food truck now B&M Eaker was food truck in Houston, moved to Fredericksburg and opened a B&M then made top 50 Guess Family was food truck to B&M Stanleys and Slow Bone opened as B&M i think Pecan Lodge for me is the biggest example of the flip over to large B&M that just never worked out quality wise. they had huge issues with like quadrupling their pit space when they moved and someone told me their lease required them to do B&M hours vs a "sell out when you sell out" model here is the prior top 50: https://www.texasmonthly.com/food/the-list-the-top-50-barbecue-joints-in-texas/
  2. saw a daytripper video that pitched an interesting idea: "if i'm going to come to Texas once to eat BBQ, what's the one place i'm going to visit in case i never get a second chance" the other guy started out talking about Lockhart (because it has "options" - dude, it isn't 20 years ago lol) and they both settled on Louie Mueller BBQ. Chet talked about starting at Louie Mueller's and then to some of the Austin places (original Southside, then Brothertons, Franklin, Terry Black, Valentinas, etc) the top 2 comments last night were Coopers in Llano, which absolutely says "i haven't been there in 20 years" - it's not good. for me, if i am going to one spot with an out of towner and don't have to wait in line, it has to be Franklin - i fully trust that Franklin isn't going to serve their C stuff and it's more traditional than L&L which not everyone appreciates (heathens!) BUT idk how the answer to this for a like 1 day trip isn't Austin area. start at Valentinas for a Real Deal Holyfield or Briscuits or Kerlaches (soooooo underrated) if you want to stay in Austin proper. have your main lunch at Leroy and Lewis and enjoy Cosmic if it isn't a trillion degrees outside. You can jump over to Terry Blacks or Mickelthwait to share an additional bite. check the line at Franklin. swing by Distant Relatives or KG BBQ for a great twist on BBQ. grab a crunchwrap or crispito at CM Smokehouse. if you have time think about venturing out to Interstellar for a late bite. so many options in what is a pretty small area all things considered ...my big takeaway from this thought exercise is i need to schedule a 1 day BBQ trip with some buddies soon. hell, i'd do a trip with people in this thread haha
  3. @Etexhorn13 hit the first major difference with what is likely a substantial increase in overhead. Margins shrink with increased overhead making even more important to sell everything. What happens if you smoke a brisket for Thursday and it doesn't sell? Sell it as sliced brisket on Friday, repurpose it into chopped beef or chili, or vacuum seal it and sell it whole for takeout. Small places, like the one in Mart (pop. 2500) are in a real bind because they likely don't have the ability to move many whole briskets. Chili and chopped beef can't be sold for high price per pound as sliced brisket (the place in Mart didn't have either on the menu). There are serious quality issues with briskets held for multiple days. Dozier's made the mistake a few years ago of selling older brisket to Daniel Vaughan and were called out on it. To his credit, ChampKind admitted that they didn't cook on the day off and sold older brisket. He also committed to start cooking on the day off. Vaughan returned a couple days later and the food was much better. TM Article I don't know how much better it is to sell from a food truck, but I suspect it is better to build a customer base from a food truck first and then weigh opening a brick and mortar. Victorian's Barbecue established a reputation in Houston in a food truck and then moved to the middle of BFE and opened a brick and mortar. I wish them luck, but it's going to be tough. On the way back from Mart on Saturday, we stopped at the Temple location of Pustka Family Barbecue. They ran a food truck in Hutto for several years. A couple years ago, they move to their new brick and mortar location in Temple. When we pulled up at 2:00 there was no one in the parking lot. Sign on the door of the building said indoor dining and order at the trailer. Talked the the owner and his dad for a few minutes. Because of City permits and such, they are unable to operate out of the building and everything is still being prepared and served from the trailer. They made the mistake of trying to start a restaurant in a building that was not previously a restaurant. They do a great smoked chicken, but unfortunately they didn't have any. I ordered a half pound of moist brisket and a couple ribs to take home. Even reheated the food was pretty good. The ribs were seasoned well and cooked perfectly. If I were inclined to start a barbecue business, catering seems like the best bet for success. While waiting in line at Interstellar Barbecue, I chatted with the couple that owns Clutch BBQ in Houston. They do catering and the occasional pop-up and seem fairly successful at it. They discussed the possibility of opening a restaurant and I told them they were crazy.
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