 Austin, Texas,
it's almost 4,000
miles away from where I live.
Franklin Barbecue-- it's about
a four-hour wait on line.
I will happily get on a plane,
set up camp on East 11th
and Branch, and wait
in line for the best
barbecue in the country because
Franklin Barbecue is king.
 On a typical busy day,
people will probably
start showing up about 6:00 AM.
We open up the doors at 10:59.
We're pretty much
done by about 2:30.
I'm done probably serving
about 600, 700 people.
I mean, everybody
likes smoky meats.
 Aaron built this 1,000
square foot pit room,
where all the magic happens.
The briskets are
meticulously trimmed
and they are seasoned with just
the right amount of salt and
coarsely ground black pepper.
Franklin Barbecue goes through
about 106 briskets a day.
The briskets are arranged
inside the smoker
so the smoke and
the air and the heat
can properly circulate
into the meat.
Hurry up and wait
for that brisket
because it's not going
to be done for, like,
another 14 hours.
Aaron also features
barbecue pork butts.
He seasons them very simply
with salt and pepper,
and he puts them on
a rotisserie smoker.
It's, like, this
wall of rotating pork
and what's happening
is all that pork
fat is dripping down and just
kind of marinating itself.
That's the beauty
of a rotisserie.
The barbecue pork ribs take a
journey to get into your mouth.
Their seasoned with salt and
pepper and just a little bit
of paprika.
And they're sprayed with a
little apple cider vinegar--
gives it that little
piquant glaze.
After three hours, it gets
basted in barbecue sauce
and then put back into the
smoker for another two hours.
They have a beef and pork
sausage that is basically
smoked for half an hour.
And finally, something
you don't see often
is a smoked turkey breast.
They season it with a
salt and pepper mixture,
and then basically covers it in
butter and wraps it in paper,
and it goes into the
smoker for three hours.
The barbecue comes
out of the smoker,
and it's like on a meat bonanza.
The brisket-- that
slow, low time
just makes it juicy
and smoky and rich.
The pulled pork is
succulent and tender.
The ribs-- the sauce is sweet,
the meat is falling apart.
Smoked turkey-- all
that butter just
melts into that turkey meat
so it's moist and delicious.
Finally, the smoked sausages.
The snap when you bite
into that first one--
I wish I had sausages right now.
The meat platter is just
perfect smoked meat.
