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I'm planning to wait in line like an idiot for bbq the Friday before the bama game. Really looking forward to the experience and trying some Franklins.

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I may ask you to bring me a chilled vaccuum packed brisket. I'll bring the sous vide!

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Speaking of which, do we have a preliminary bottle share weekend for this season?

Can someone let me know about this mythical costal inlet that is so close to Austin that I can go fishing on a half day?

Is it one of this things that you can only see if you really believe?

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Thurs morning could be worse.... Guys directly in front of me.... I got red cups from the cvs.....they're sharing. One is a c/o '13 Ag.

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Looks like a mighty ****ty time!!! Franklin's lines are stupid and why the eff would anyone want to put themselves through that when they can make world famous stupid-awesome brisket themselves...lines suck and you're a dumbass if you sit in one for anything...blah blah blah. Looks like you're having the same awesome experience everyone else has when they wait in the terribly awful lines. Insert "people who hate Franklin's because of a line yet have never been are ****hheads" emoticon.

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So if I took my laptop and worked in line I won't look like a weirdo or is that pretty common?

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I wouldn't recommend it, but it's Austin for **** sake...weird doesn't exist.

I'm satisfied with just the BBQ game. But I got a couple of bottles of 2014 Bourbon Barrel Temptress I'm pretty pleased with.

So these guys can have a keg and it's legal? I have never been to Franklin's so I do not know, but does the line wrap around the sidewalk or something? Do open container laws just get ignored right around there?

This seems fascinating. I remember waiting for a table at Salk Lick a few years ago, and it is BYOB there as well but you are on their property in the woods.

They are byob (but also sell...which I've never actually seen before).... and it too was on their property.

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I have never been to Franklin's so I do not know, but does the line wrap around the sidewalk or something?

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The line has a twitter account

I posted the timing I observed on the other TM BBQ thread earlier. You might find it interesting.

As a reminder, I went to Franklin last Wednesday. Arrived at 7:24 and were 3rd/4th in line.
Wednesday is generally the slowest day (along with Tuesday).

Here are stats from that day:

6:15 - 1st in line
7:00 - 2nd in Line
7:24 - 3rd/4th
7:30 - 5th-10th
7:45 - 11th
8:00 - 25th
8:10 - 32nd (First person not under cover)
8:30 - 43rd
9:00 - 85th
9:45 - 122nd (They were estimated to get food at 1:30)
9:55 - 130th (Line reaches the corner)
10:15 - 139th
10:25 - 145th (Still no "Last Man Standing" sign. They said they still had about 40 pounds of meat left)

The line ended up maxing out at about 160.

Today's Line picture ends about where #145 was on the trip posted above FYI

It is not illegal to drink in public in most of Texas.

https://www.tabc.state.tx.us/laws/public_consumption.asp

Just in downtown CBD areas that have applied for it.

Don't want to wait?

www.bbqfastpass.com

Pricing starts at $50 (for weekdays).

I like that kid's ambition and he is booked for the rest of this month.

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My name is Desmond and I'm a middle school student - and a black belt in kung fu

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Met a buddy in Austin last Sun to go to jester king. He picked me up an extra pound of brisket. It was even better than I remember it being when I last had it ~3 years ago.

haha this thread went as expected. Y'all complainers keep complaining from home. I'll enjoy the social experience of meeting new people, drinking some cold beer, and eating the best brisket in the world.

Oh, and some updates about Franklin from an article posted yesterday:

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Aaron Franklin is currently converting the original Franklin Barbecue trailer to a to-go operation to implement at the restaurant, which may help ease lines.

And, for those who wonder why Aaron Franklin doesn't expand his operation, the answer is quality control. "I'd rather keep it small, keep it as manageable as we can, and just keep it good," Franklin told me in May, adding that the restaurant cooks 2,000 pounds of meat a day. "I don't think we could comfortably make any more. We cook 24 hours a day. We just can't squeeze any more out of it, and I don't really want to."

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Don't want to wait?

www.bbqfastpass.com

Pricing starts at $50 (for weekdays).

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This kid will do well in life.

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Don't want to wait?

www.bbqfastpass.com

Pricing starts at $50 (for weekdays).

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What kind of horrible patent would let their kid sit on the street surrounded by strangers in the dead of the morning?





Oh yeah, a great one.

I wouldn't be upset if cut everything else out and just stuck with the brisket and threw in some beef ribs. I wonder how the # of lbs breaks down between the different meats he smokes.

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I wouldn't be upset if cut everything else out and just stuck with the brisket and threw in some beef ribs. I wonder how the # of lbs breaks down between the different meats he smokes.

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Then you would miss out on some of the best pork ribs in the world...IMO

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I wouldn't be upset if cut everything else out and just stuck with the brisket and threw in some beef ribs. I wonder how the # of lbs breaks down between the different meats he smokes.

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Then you would miss out on some of the best pork ribs in the world...IMO

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I am going to have to go back...I thought they sucked

Today's Line:

On a semi-unrelated note, they just started running Franklin's PBS show here in San Antonio. Looks pretty interesting. He seems pretty forthcoming on his technique.

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On a semi-unrelated note, they just started running Franklin's PBS show here in San Antonio. Looks pretty interesting. He seems pretty forthcoming on his technique.

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His new book lays out every single step of his process - he doesn't hold back on anything.

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On a semi-unrelated note, they just started running Franklin's PBS show here in San Antonio. Looks pretty interesting. He seems pretty forthcoming on his technique.

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I think Franklin's BBQ is the best I've ever had but not sure about the forthcoming statement. His former pitmaster (John Lewis of La Barbeque fame) basically threw him under the bus a couple years ago in this interview. Check out the comments section too...pretty cool. Lewis helps some folks out by giving tips.

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I did want to add that I've never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that.

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TM Interview - John Lewis

I forgot what show I saw where he was going through what he does to prepare his bbq and all he uses is salt and pepper.

I don't know why but that just blows my mind. His restaurant is revered by so many people and he is just putting salt and pepper on beef and cooking it.

I don't get it...... Oh, and I have never had his bbq.

It has a lot to do with the quality of the meat as opposed to the seasoning.

Not going to read through the entire thread but buy a freaking vowel and submit an online order. Then you just show up 15 minutes before opening time, skip the line, and pick up your dang BBQ.

P.S. Terry Blacks BBQ downtown is better.

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It has a lot to do with the quality of the meat as opposed to the seasoning.

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Where does this prime brisket meat come from?

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It has a lot to do with the quality of the meat as opposed to the seasoning.

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Where does this prime brisket meat come from?

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Cows

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It has a lot to do with the quality of the meat as opposed to the seasoning.

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Where does this prime brisket meat come from?

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Cows

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Brilliant. Now take all the seats sir. "Cows" is what your kid says when she's pointing out the window.

If he's saying it starts with the quality of the meat the generic "cows" isn't what he's getting. If his BBQ is better and "it has a lot to do with the quality of the meat" that suggests he isn't just going down to HEB and picking up slabs of untrimmed brisket or using the same cows the other guys are using.

So what is he using?

Lighten up, Francis.


he uses all natural prime angus beef from Creekstone Farms.

Happy?

Yes.

Thanks farmer Dan.

I love when I see new alerts from this thread. Always delivers.