Austin Barbecue God Aaron Franklin Brings His Brisket to Hill Country

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Franklin's brisket was a smoldering heap of pure pleasure.


Pitmaster Aaron Franklin of Franklin Barbecue in Austin, Texas -- currently one of the most celebrated BBQs in the Lone Star State -- brought his beef brisket to Hill Country Barbecue Market yesterday evening, and the line of supplicants snaked through the restaurant to the front door.

The brisket was served from 6 p.m. till it ran out, sometime before 9 p.m. Franklin smoked the briskets, as he does in Austin, for a whopping 15 hours -- a more usual amount of time for Texas brisket would be eight or 10 hours -- and the blackened beef cuts turned out meltingly tender and smoky as hell, with a texture somewhere between brisket and pot roast. The flavor was unforgettable, and my companions and I wrapped up slices glistening with fat in white bread with raw onions, pickle chips, and jalapeños, which is the usual method of eating it, and washed mouthfuls down with Shiner Bock beer.


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Soon after 6 p.m., the line extended to the front door and beyond.


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