Eight Things You’re Doing Wrong When You Go Out for Barbecue
When it comes to smoked meats, there are right ways—and wrong ones. Smoked-meat master Aaron Franklin tells how to avoid common missteps.
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When people line up for hours to get barbecue, you know that place is doing it right. At Franklin Barbecue in Austin, it can take more than three hours—the restaurant is only open from 11 a.m. to 3 p.m.—for customers to get a plate of the fat-laced, pepper-crusted brisket and the meaty ribs and sausages that chef Aaron Franklin has been painstakingly smoking since he opened his original barbecue joint in a trailer in 2009.
He is most famous for his brisket: On a typical day, Franklin goes through about 2,500 pounds of meat, 1,600 pounds of which is brisket.