franklin barbecue

In Defense of Gassers

Jun 14, 2013 By Daniel Vaughn

For one night last week, Franklin Barbecue was transported from Austin to New York. Texas Monthly brought Aaron Franklin and his kitchen manager, Braun Hughes, to cook a little barbecue in the pit of Hill Country Barbecue Market in Manhattan. Tickets for the event sold out in less than a…

BBQ News: 06/07 – 06/13

Jun 13, 2013 By Daniel Vaughn

– Making the most recent Texas Monthly Top 50 BBQ joint list has been big local news for a few barbecue joint across Texas. Among those is Fargo’s in Bryan, The Granary and Two Bros. BBQ Market in San Antonio, Hatfield’s in Rockport, Hays…

BBQ Anatomy 101: Know Your Brisket

May 31, 2013 By Daniel Vaughn

IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been…

BBQ News: 5/23 – 5/30

May 30, 2013 By Daniel Vaughn

–A deal was announced yesterday that “would be the biggest takeover of an American company by a Chinese concern.” That deal was for the Shuanghui Group to purchase Virginia based Smithfield Foods which is the largest pork processor in the world. -Tune in to…

Interview: Aaron Franklin of Franklin Barbecue

May 29, 2013 By Daniel Vaughn

Aaron Franklin Owner/Pitmaster: Franklin Barbecue in Austin; opened in 2009 Age: 35 Smoker: Five steel offset smokers made from 1000 gallon propane tanks that are 5/16” thick. Wood: Post oak. Some seasoned, some green. Last week, I sat down with Aaron Franklin over a tray of ribs and brisket at…

Franklin Barbecue

May 21, 2013 By Texas Monthly

The best barbecue joint in Texas is only four years old. This is an unusual development, but one that will surprise no one familiar with Franklin Barbecue, which, since opening in 2009, in a trailer off Interstate 35, has built a cult following for its meats. Has any other restaurant…

A Q&A With Katy Vine

Jan 21, 2013 By Alexandra Scoptur

The senior editor on writing about Aaron Franklin and John Mueller, eating brisket five days in a row, and mastering a barbecue pit.

Of Meat and Men

Jan 21, 2013 By Katy Vine

John Mueller was the heir to one of the great Texas barbecue dynasties. Aaron Franklin was an unknown kid from College Station who worked his counter. John had it all and then threw it all away. Aaron came out of nowhere to create the state’s most coveted brisket. Then John rose from the ashes.