Oh that's pretty cool, thank you FHKChe07. I learn something new everyday. I can walk down my neighborhood streets with an open beer as long as I am not in the yellow section of CBD in Dallas?

Yup. Although there are other reasons why you can't drink in public. Like at an elementary school..

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We walk our dogs every night around the neighborhood with a couple beers

I've had Black's many times downtown and I can say very easily that it's not in the same realm as Franklin's. It's solid BBQ but just not the same. La BBQ is the only place I've had that's close.

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I've had Black's many times downtown and I can say very easily that it's not in the same realm as Franklin's. It's solid BBQ but just not the same. La BBQ is the only place I've had that's close.

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My friend said the same thing about La BBQ

La BBQ is legit but sadly becoming almost as long of a wait as Franklin's.

Will be interesting to see the impact of John Lewis opening his own place in Charleston has long term on La Barbecue.

Oldarmy1 lost all credibility on this thread. Obviously hasn't been to Franklin's.

Well, guess I'll brave the line tomorrow to see for myself.

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P.S. Terry Blacks BBQ downtown is better.

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They must have gotten better. I'll need to make a return trip.

I thought Terry's was good on my visits but it didn't come close to the top places in Austin, or even approach the levels of their uncle Kent's BBQ.

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I've had Black's many times downtown and I can say very easily that it's not in the same realm as Franklin's.

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My opinion as well.

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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

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Funny. There is a YouTube video with him (John Lewis) standing in front of a Franklin pit saying "we just use salt and pepper."

So he was lying at some point.

What does Franklin have to gain from lying about his rub?

My Grandfather won the BBQ cook-off in DFW for 4 straight years in the 70's and I swear to you he gave the family a dozen different "exact" recipes. If La Barbeque owner is actually willing to give exact ingredients and specifics on his process then I say it's the exception not the rule.

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Oldarmy1 lost all credibility on this thread. Obviously hasn't been to Franklin's.

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I told you how to skip the lines and get Franklin's. It's great but having a bunch of juicy beef isn't the ultimate palate test for me. I've enjoyed Franklin's multiple times and put in an advance order every couple of months. It's darn good.

I hadn't tried Terry Blacks until moving to the Austin area, so can't speak to history. But the bark and flavor is to my liking. No need to start a civil war over a piece of meat, although I'm pretty passionate about BBQ.

Is that lot next to Franklin BBq fair game to park or am I going to get towing AIDS?

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Is that lot next to Franklin BBq fair game to park or am I going to get towing AIDS?

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You can park there free.

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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

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Funny. There is a YouTube video with him (John Lewis) standing in front of a Franklin pit saying "we just use salt and pepper."

So he was lying at some point.

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Right around the 45 second point...

Probably not being honest in the video. Keeping the lore going.

Frankly, who cares? It's awesome.

I just can't imagine a chef giving out their exact recipes.

The only pitmaster who I know that uses Salt & Pepper is Wayne Mueller at Louie Mueller BBQ. I've seen him mix one part salt & 9 parts course black pepper.

Aaron Lewis rub that he says Franklin uses is very similar to what my German grandfather used and its the same thing I use when I cook for family & BBQ circuit. Rub Brisket down with Yellow Mustard, Lawry's seasoned salt, black pepper, white pepper, garlic powder, onion powder and pickle juice. Then let the Brisket set in cooler or frig 24 hours.

Frontier talk!

Paul Kirk is another guy who uses about the same method & rub as John Lewis

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I just can't imagine a chef giving out their exact recipes.

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Why not? The secrets aren't in the ingredients typically. It's in the execution, and being able to repeat that every single time.

In addition to Htown's comment, how many of Franklin's customers are going to try to replicate it at home? 1%? 2%? Even if they cook it at home and forego his restaurant there are still 50+ people that will take their place in line on any given day. Not everyone that likes good meat is as hardcore as we are. Plus, having those videos and the book out there builds goodwill. It's advertising, in a sense. Just my thoughts....

I hope not. Last couple trips to LA BBQ, we were in line at 10:30, food by 11:30. They've recently moved so maybe that made a difference.

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Rub Brisket down with Yellow Mustard, Lawry's seasoned salt, black pepper, white pepper, garlic powder, onion powder and pickle juice. Then let the Brisket set in cooler or frig 24 hours.

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Would you mind sharing ratios for this rub? I want to try it.

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Would you mind sharing ratios for this rub? I want to try it.

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Here is the recipe that John Lewis shared in the TM interview:

8 parts coarse ground pepper, 3 parts Lawry's, 3 parts kosher salt, and one part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on.

I have tried this one, and it tastes great. However, I also tried it side by side with S&P only, and I couldn't tell a bit of difference in the taste or even appearance of the brisket. I think that, given that much time in the smoke, you lose most of the spice flavors that aren't salt or pepper.

Rub Brisket with Yellow Mustard & clauseen pickle juice. When you apply the rub sprinkle on a heavy coat. I don't rub it in, just sprinkle on a heavy coat.

9 parts coarse ground pepper, 2 parts white pepper, 5 parts Lawry's Season Salt, 3 parts parts garlic powder, and 2 parts onion powder.

I let mine sit in cooler or Fridge at least 24 hours before smoking. I smoke with Post Oak wood & wrap in heavy duty butcher paper. I like to smoke no higher than 220 degress and pull the Brisket at 190 degrees internal temperature.

When I wrap my Brisket in heavy duty butcher paper I add apple juice & Worcestershire sauce. Have a spray bottle with apple juice & Worcestershire sauce

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Rub Brisket with Yellow Mustard & clauseen pickle juice. When you apply the rub sprinkle on a heavy coat. I don't rub it in, just sprinkle on a heavy coat.

9 parts coarse ground pepper, 2 parts white pepper, 5 parts Lawry's Season Salt, 3 parts parts garlic powder, and 2 parts onion powder.

I let mine sit in cooler or Fridge at least 24 hours before smoking. I smoke with Post Oak wood & wrap in heavy duty butcher paper. I like to smoke no higher than 220 degress and pull the Brisket at 190 degrees internal temperature.

When I wrap my Brisket in heavy duty butcher paper I add apple juice & Worcestershire sauce. Have a spray bottle with apple juice & Worcestershire sauce

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I'm doing this...drooling at work.

I like to add some cajun mustard to the mustard mix - about 1/4 of the total volume. Not sure if it makes a bit of difference, but I like it. Outside of that, pretty much the same ratios and what not. I don't wrap the brisket during the cook though, or haven't in a long time anyway.

so is Aaron Franklin lying on his youtube videos by saying that he just uses salt and pepper and that he's pretty serious about that?

Someone is lying - either Franklin everywhere or Lewis in that TMBBQ interview.

I personally get some pretty darn good results with only Salt and Pepper.

I'd believe Aaron. He seems pretty genuine and is forthcoming about everything else he does.