People get there at 8am so they can eat at 1130? Holy hell

They open at 11:00. Depending on what day of the week it is you can get there between 8:00-9:30 and be guaranteed to get BBQ. But you might not get served until 2:00 if you show up later. So if you are going to go, is recommend to go early so you can eat soon after they open.

Not reading the whole thread. Don't have to to realize dustin999 is a ******.

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Look, I have nothing against Franklin, maybe I'm wrong saying he's arrogant. I'm sure he's probably a great guy. He may be the most humble guy in the world.

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You are a big annoying stinky vagina...

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But if people were waiting for 5 hours outside my place of business for me, I'd (1) feel extremely flattered, but (2) probably try to find a way to not make them wait if I could help it.

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Nobody cares about what you would do.

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I live in Austin, never been to Franklins, never will. The thought of waiting from 8:30 until 12:45 for brisket is absurd. It's not about being too good or too strung up. It's about a restaurant owner who is too arrogant to come up with a system that allows people to purchase his food without setting aside a good chunk of a day waiting.

I'm sure it's amazing, line is fun, etc. etc., but no thanks. I won't do it out of principle.

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It's really easy to order ahead and get it to go. It's damn good too.

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Not reading the whole thread. Don't have to to realize dustin999 is a ******.

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Look, I have nothing against Franklin, maybe I'm wrong saying he's arrogant. I'm sure he's probably a great guy. He may be the most humble guy in the world.

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You are a big annoying stinky vagina...

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But if people were waiting for 5 hours outside my place of business for me, I'd (1) feel extremely flattered, but (2) probably try to find a way to not make them wait if I could help it.

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Nobody cares about what you would do.

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Geez, bad day? Are you Aaron Franklin's dad or something?

Fyi, I did watch some of his clips from pbs this weekend, and I agree that he seems like a genuinely good guy. But the line thing sucks, and it's unfortunate because I'd really like to try his bbq. And he'll never change it because the line has become folklore, probably his greatest marketing asset. Maybe I'll try the preorder thing but no way I'm waiting 5 hours.

Dude, just pre-order it as takeout. No line. Win win.

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Nobody cares about what you would do.

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Geez, bad day? Are you Aaron Franklin's dad or something?

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Haha, yeah -- lil fella seems downright pissed. But he does seem like the "expert" on this adventure.

I went to Micklewaite Craft Meat on Saturday and the wait was over an hour and half and they were running out of stuff, so we bailed out after 30mins. However we had to calculate the wait on our own and no one was selling drinks in line. MCM used to be our go to no line spot, I guess not anymore. It's solidly the 3rd best BBQ in Austin, next to Franklin and La BBQ. Also in my experience no place that has BBQ all day can compete in quality of BBQ the sellout places do. The good news for you is you don't have to wait in line, you can eat at Dickeys, or Sonny Bryan or Rudy's.

I'm glad I haven't been on TexAgs much over the last week. This thread would have worn me out.

One thing:

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I feel like there's an element of marketing that goes into the decision to not address the line situation, and the hordes of people outside the store just fuel the hysteria.

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Yes, that's clearly part of it. Aaron has shown that he has mastered the art of barbecue. At the same time, he knows what he's doing to market himself. At this point, he's a Texas icon. There is a level of sustained Hype that comes from the lines. What other product has this kind of buzz on a perpetual basis?

There is no reason for him to "address the line situation." His way works and he's proven that the wait is worth it. If you don't want to wait in line, that's fine - he's still going to sell out.

He knows how to make bbq, ensure quality, and market himself. And while achieving legendary status, he has not jacked up the price or taken shortcuts, ensuring his customers have the highest quality experience he can deliver. You can't be mad at that.

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Geez, bad day? Are you Aaron Franklin's dad or something?

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Sorry. I was an ass. It's annoying hearing people talk about the line all the time, and especially blaming him for the line and saying he's arrogant because of it. CDub is spot on...why the eff would he change anything right now?The majority of the people that want him to change are people who have never been there. I was an anti-line person with zero patience until I tried it last year, and not only was the BBQ incredible, the line was actually fun and part of the overall successful experience. Only thing I'll do next time is take two extra people (to make it 4), some dominoes or cards, and beer.

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Fyi, I did watch some of his clips from pbs this weekend, and I agree that he seems like a genuinely good guy. But the line thing sucks, and it's unfortunate because I'd really like to try his bbq. And he'll never change it because the line has become folklore, probably his greatest marketing asset. Maybe I'll try the preorder thing but no way I'm waiting 5 hours.

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If you order 5lbs, you can skip the line and get it to-go.

Isn't the "order on-line, skip the line" option sold out for 2+ months in advance?

It's not like you can just decide "call it in" like a pizza or something.

You do have to order in advance. There are different options (cold, hot, etc) with different time frames. We ordered 2 cold for a family function recently and placed the order just a couple days in advance. Even reheated (sous vide), it was the best brisket hands down I have ever had.

At what temp and how long did you sous vide? I was thinking 140 for an hour or so, but haven't really thought too much into it.

I wasn't the point man for the reheat, but my understanding was that it was something like 175 for a little over an hour. I think they give you pretty good instructions when you pick it up.

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Reheating Instructions:


Sous-vide method
1. Submerse in a pot of simmering (not boiling) water, for about 1 hour. Best to leave sealed edge outside of water.
2. Reheat to preferred internal temperature (USDA recommends reheating internal temp of 165)
Oven method:
1. Unwrap from plastic and place the brisket in a baking dish. Slice a few pads of butter onto brisket & cover with foil.
2. Place in pre-heated oven at 225
3. Reheat to preferred internal temperature (USDA recommends reheating internal temp of 165)

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http://franklinbarbecue.com/whole-chilled-briskets/

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I feel like there's an element of marketing that goes into the decision to not address the line situation, and the hordes of people outside the store just fuel the hysteria.

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Yes, that's clearly part of it. Aaron has shown that he has mastered the art of barbecue. At the same time, he knows what he's doing to market himself. At this point, he's a Texas icon. There is a level of sustained Hype that comes from the lines. What other product has this kind of buzz on a perpetual basis?

There is no reason for him to "address the line situation." His way works and he's proven that the wait is worth it. If you don't want to wait in line, that's fine - he's still going to sell out.

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Although I hate the line, I agree, that's just part of marketing. You don't build a cult following by catering to the averages, and I guess that's what he's done. He's built a business that makes awesome bbq (or so I hear), and makes people wait hours for it. Some people love it, while others detest the idea of waiting for hours (like me). But he's taken a stand by having a fairly provocative (for lack of a better term) method for providing his product to his customers, and in a lot of ways, its genius, it's newsworthy, and it has put him on the map.

I agree with some of you and will take back what I said before. As long as people are lined up out the door and around the block, why fix it? He doesn't need my business and could care less what I think, I get it.

I see orders start back up on June 1 at 9am (for July), so I may take a stab at getting some brisket and bringing it home. As someone who enjoys cooking a brisket every now and then on the weekends, I'd like to see how far I need to go to reach perfection...

Uh I think his brisket put him on the map, not the fact that he has a line.

I have yet to see one person who has waited in line say it was not worth it. While I saw the line as a barrier to BBQ at first, I now see as a social BBQ experience. A great opportunity to drink beer outside, before noon and meet some people interested in BBQ and beer. When and if the line eventually dies down the experience won't be the same, the food may be as good, but it will be like a football game with no tailgate.

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Same for a whole lot of things. I mean, I can cook a hell of a steak at home. But sometimes, it's just nice to go to a steakhouse and let somebody else do it for me. Is it any better? Depends, but me not having to do it and actually going somewhere different often makes up for it.

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There damn sure ain't a steakhouse, chinese, thai, sushi, french, Italian, indian, or middle eastern restaurant that I'll wait in line for 4 hours just because they are doing the cooking instead of me. Not sure why bbq warrants that kind of behavior. For some reason I blame hipsterism mixed with texas mythology.

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I don't begrudge you one bit for that.

But this could be extrapolated to a whole lot of other things people do - I would never in my lifetime wait in line for an iphone, or camp out in front of a store to hopefully be the first one in on some ginned up sale, or wait in line for some amusement park ride, etc, etc, etc, etc.

I can see the appeal of making a day out of something, specifically to say you've experienced it. We do that all the time for a billion other things - this just seems easy to poke fun at because you can always go to mcdonald's and get a turd starter without waiting. But that's not the point.

I have always maintained that I'd not wait in line like this either, but the other day a few folks met at Killen's in Pearland for lunch. Luckily for me one of the group got there early (his Friday off and he organized this) and got a great spot in line, and I didn't have to wait more than 15 or 20 mins after I was able to break away from work. But the line was out the door, around the corner and through the parking lot. It was like that when I got there, it was like that when I left.

And you know what? After having a mountain of the best brisket I've ever had, the absolute best beef ribs Flinstone style that I've ever had, some damned fine pulled pork and some mac and cheese that I wanted to make love to - I've decided that given the right circumstance, I'd gladly wait in line. They sell beer, we had a good time talking with the folks around us, I met some new people, and ate like a Roman on some absolutely awesome food. It was well worth it.

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Luckily for me one of the group got there early (his Friday off and he organized this) and got a great spot in line, and I didn't have to wait more than 15 or 20 mins

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I'm sure everyone waiting behind you appreciated this...

3rd in line at 7:20 this morning.

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Luckily for me one of the group got there early (his Friday off and he organized this) and got a great spot in line, and I didn't have to wait more than 15 or 20 mins

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I'm sure everyone waiting behind you appreciated this...

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I'm sure they did. Pretentious much?

Inconsiderate much?

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Uh I think his brisket put him on the map, not the fact that he has a line.

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Yup. The line is a visible sign of how good his product is. Franklin didn't manufacture a line to create an image of desirability.

I bet he had NO IDEA a few years ago his restaurant would be this famous.

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Luckily for me one of the group got there early (his Friday off and he organized this) and got a great spot in line, and I didn't have to wait more than 15 or 20 mins

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I'm sure everyone waiting behind you appreciated this...

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I'm sure they did. Pretentious much?

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So me calling you out on doing something extremely rude means I'm pretentious? Okay.

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Luckily for me one of the group got there early (his Friday off and he organized this) and got a great spot in line, and I didn't have to wait more than 15 or 20 mins

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I'm sure everyone waiting behind you appreciated this...

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I'm sure they did. Pretentious much?

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So me calling you out on doing something extremely rude means I'm pretentious? Okay.

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Yeah, because the guy waiting in line never talked to the folks behind him, not once, not a single mention that a couple more people were on the way. Nope, never happened.

Any more assumptions you want to go ahead and throw against the wall to see if they will stick?

This thread is ****ing pathetic. Typical Franklin thread, though.

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3rd in line at 7:20 this morning.

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Yep. Still worth it.

Who cares if one person in line held a spot for lots of people? They come through and ask how much you plan to order early on.

I am hungry. Give details.

Honestly, what makes it better than any other good brisket?

The same thing that makes food of any one kind better than its peers.

I mean is there some spice years unique? Is it more tender?

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Honestly, what makes it better than any other good brisket?

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Because most other "good" brisket is really just adequately cooked brisket and not particularly good at all. His is not only cooked better, but starts as a better quality meat as well.

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Any more assumptions you want to go ahead and throw against the wall to see if they will stick?

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Yes...you are a gigantic d-bag. Pretty sure that's not just an assumption though.

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Who cares if one person in line held a spot for lots of people? They come through and ask how much you plan to order early on.

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The people (amount equal to the number of people that had a spot held for them) who didn't get the chance to eat the awesome BBQ although they were waiting for hours.