Why Franklin Barbecue's BBQ Brisket Sells Out Daily | TODAY
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- čas přidán 14. 12. 2016
- In this episode of Hot Dish, we spotlight the BBQ brisket at Franklin Barbecue in Austin, Texas, that sells out every day.
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Why Franklin Barbecue's BBQ Brisket Sells Out Daily | TODAY
line starts from 6am to 7am depending on day of week...if you get there at 10am you will not get any BBQ
Wade Rogers this
Wade Rogers This is correct. We got there at 8:30am and it felt like we were late. Didn't get to eat until noon. Recommend you bring a beverage or two while you wait.
You can still get BBQ at 10. If you arrive at 6, or arrive at 9, it won't matter how long you wait.
The video is incorrect tho I agree, Opens at 10, line starts at 6 (but no real reason to go at 6)
But Franklin opens at 11.
Had the pleasure of standing in line for 3 hrs just to try Franklin BBQ brisket when I came from So Cal for the SC-Texas game 2 yrs ago and it was well worth it. Franklin BBQ was my bucket list BBQ joint if I ever made it to Austin. Mission accomplished.
cool just stay in California pls.
LINE AT 10AM?! HAHAHAHA. WHOT?! U CRAZY?!?!?! 4AM ON A GOOD DAY.
lol do people bring chairs and sleep in them or something? I can't stand in line for 7 hours... I can sit though
@@jkxss I'll be honest with you bro they do
Its 4AM now? I use to go around 10. Then it became 8. I think the last time I went which was probably 2 years ago I was in line by 7:30.
I used to go there when it was a truck and only went twice when they moved into the current location. It's too long of a wait for me but it is the best brisket I have ever had.
@Ken Top 10 questions scientists still couldnt answer
@Ken he never said that he was a truck...
@@dizzyfizzy4203 yea he had a food stand truck locally before he opened his location
Outstanding Q deserves long lines.
Friends say its worth waiting for at least once. Also the people are very kind.
I opened a BBQ food truck in Eastport Maine this year and we run out of food everyday around 2 as well..
Name? I'll come check it out
Do a how to brisket video.. or what temp shoukd I cook my brisket if Im burng red oak from the central coast of california
Pre-order and avoid the line!! They do that now on their website. But you have to do it a bit in advance.
When I went I got there at 6:30 am and was first in line. By 10 am the line was wrapped around the block
I'm not a culinary expert, but that looks great. Beautiful crust.
It's called bark. Woof-woof.
1:35 Wow. People from Texas are tall.
everyone is texas is bigger
It's probably from all the meat in barbecue cuisine
Demon Bamboo Vergo im 6'2 n still not as tall as i wish 😛
it was a play on that saying mate...
lul every freshmen in high school that ive seen is 5'10 + average,probaby a minimum of 5'8. Seniors at my school are like 6'0 - 6'7
Lived in Austin since 1988 and never been to Franklins BBQ. Need to try in this spring
the moment when you have to eat to wait in line to eat :D
You've gotten terrific info these.
No bad feelings but snow’s bbq in Lexington Texas is way way better ... I was star struck when I met Ms Tootsie ... Charisma and knowledge.
its really really good. but, its only worth waiting for 3 hours one time. after that, we have gone elsewhere and got very good brisket with almost no wait. its like Katz's, you need to go once..
Is 3 hours and 5 minutes worth the wait?
@@SuperJourneyer i’d like to know too sir
What's so hard to figure out, this guy needs a larger location, and more production..
He said he will never build another place because he won't get the same results. It's this place and this place only for the rest of his life.
He could add on to the current location...
Gregory Pappas there's absolutely no room. it's near sixth street in downtown austin. I guess he could build "up."
Maybe buy a nearby property, I'm just saying, seems like a gold mine...
He should, like I previously said, buy a nearby location then, you know?
The waiting in line is all part of the experience. I showed up at 8 am on a tuesday and was 8th in line. Met a buddy there and everyone was drinking and having a good time. Telling stories about where we were from and where we've been. You should definitely experience it once. The brisket is incredible. Ribs are good. Sausage, ehh. Turkey, ehh.
Austin allows drinking in public like that?
@@AaronSaucyDog you're on the restaurants property so I believe that's what makes it okay.
@@alwaysfrozenneverfresh3531 thanks that’s good stuff to know!
*gets arrested for Public intoxication and trespassing*
Dirty Dining I would never eat at Vietnamese restaurant because it's so dirty and dirty people working
Line starts at 5-6 am. I was there recently at 7 am and was 30 back.
I see a lot of bbq places packed in TX it's like the stores they open are not big enough for huge crowds.
Location and great free publicity comes a long way. Most BBQ joints in TX use the same ingredients and offer the same plates. Cheaper places like Lockhart city. No lines at the BBQ capitol of Texas, with have 4 different places to eat brisket. San Antonio and the surrounding towns offer a great selection of Tex-Mex dishes. TEXAS FOOD IS GREAT!!!
Love roast beef brisket, used prepared roasted beef at work
Ha that's insane. Keep it up. Hope to come by and try it some day. Looks delicious
I love his videos bbqwithfranklin.
It's almost 4am and I want this so bad
Food is good but if y'all don't like the wait come to Lockhart tx barbeque captiol of Texas we have 4 different places to eat brisket. Only 25 mins away highway 183 south.
Doing simple math here, if 300K eats per year...and each will spend $25 average thats 7.5M in sales and maybe make around 20%profits? . Wow Franklin is doin some damage...
Plus his merchandise sales, appearances on tv, his new masterclass, and other speaking or cooking engagements on the side. Dude is balling and you probably would never know it.
Plus he’ll ship you a 3 pound brisket for $250. Jus reheat.
Hey do u know how to make carolina sauce???had and love it!!!!!
Line start around 4:30 am to 5 pm. And they shut off the line before they even open because by that time the line is so big that they already reached their capacity before opening. Its like trying to good seats for the first showing of a new star wars movie.
Actually, a Franklin's worker, skilled in estimating, determines the approximate location in line where meat will likely be sold out. The last person in that estimate gets handed the "Last Man Standing" sign and if you're behind the sign there's no guarantee of getting meat. It has nothing to do with capacity, because many take it with them.
I think he's talking about product capacity not seating capacity.
Aaron Franklin wearing a Discord T-shirt? Wow! I like him & Franklin's even more now. Discord bands (Minor Threat, State Of Alert, Teen Idles, Artificial Peace, etc...) are my favorite. Franklin's is definitely one of the best BBQ joints in the world. I've been to most of the best in Texas (thus, in the world), and if you juggle Snow's, Franklin's, LaBarbeque, Micklethwait's, and Cattleack around I won't argue with anyone.
Gonna make the trip from Pa one day! I gotta try that brisket!
no
10am LOLLLLL line starts WAY earlier
this guy was in the movie "Chef"!
no, the movie "chef" was in this guy
So cool. I wish they could ship it, internationally:-)
oh my god, he and his restaurant was in the movie. I cannot wait to visit when COVID-19 is over.
I haven’t watched this video yet but I’m guessing because they make good brisket
i'm no businessman, but if i had a company that sold out daily, i would up production to meet demands.
it his schtick though. Its all about long lines and not alot of bbq. Makes it seem bigger than it is. and people buy into it
which is why hes soo famous now.
@@DrNickRiveria people buy into it for a reason, it's good.
@Htx457 im not talking about opening up other locations. He can easily by now have BBQ all day or at least by 6pm or something. Also i never said his BBQ isnt good. It is good, but not standing in line for 4 hours good. Most of the people that wait in that line are tourists and transplants that dont know any better. Im from Central Texas and ive eaten at alot of places that are way better and you dont have to wait for so long. also Im not talking about schticks or gimmicks as a bad thing. theyre actually a good thing. Its an excellent business strategy and it worked. While his bbq is good not great, he manged to convince everyone that its the greatest bbq ever made. Thats how you do it.
@@DrNickRiveria "schtick"? Seriously? Come to Austin and check it out before you start trying to say something you know nothing about.
Having eaten at hundreds of BBQ spots all over the country I can guarantee that Franklin's is probably the best brisket in the world. It is the best I've ever had for sure. 10/10. His pulled pork is 9/10. His sausage is 8/10. His turkey is 7/10. (Big Bob Gibson's is the best. It's in Alabama.) His pork ribs are also 7/10. I make better. Mine are a solid 9. Of course I use brown sugar and honey and he just used salt and pepper with a few minor mods. So they are very different. Aaron likes to let the meat speak for itself. With beef that's a good idea. With pork, not so much. It needs help to compensate for the gaminess.
Post pics
What about chicken?
I can guarantee I make better ribs than you.
@@chriswalls5831 1 out of 7
@@briangleason5597 lmao. This guys food is better than Franklin
Good god that is exquisite brisker
I'd rather just throw my own brisket in my own smoker. Takes a half hour to prep the coals and season the meat, then just throw it in and forget about it for 12 hours. You can even monitor the temperature on your phone. Much better than waiting in line for 4 hours.
More satisfying too! I've got three briskets and one pork butt under my belt (Literally under my belt! LOL!) There's something so awesome about serving your family and friends with a nicely smoked chunk of meat, and saying "Yeah, I cooked this for 14 hours".
Forget about it for 12 hours? Monitor on your phone? Son, have you ever had Texas BBQ? Use wood, not charcoal and maintain the temp the old school way...of course that is just how the best Que is done.
@@jefft022 That may be true that it's not "Texas BBQ" but it probably still is a darn fine brisket. So you have to decide if you want to wait in line or do it yourself HOWEVER you do it.
Oh. One of those monitor on the phone guys. Lame.
@@METRIKVX If you're using a smartphone to monitor your BBQ, you shouldn't be BBQing. Some things don't need technology.
Not putting down Franklin's, but on my multiple trips to Austin, TX La Barbecue has been a better experience to me than Franklin's.
Daniel Anchondo that's because John Lewis helped develop La BBQ and Franklins brisket and menus to what they are today. If you ever get a chance go to Charleston SC and try his new place. You will see the similarities. Both La BBQ and Franklin owe their success to him.
Snow's is like 50 miles away from ATX. La BBQ's got it going on. The new Chipotle sausage is supposed to be the bomb. I'll be going back soon.
La Barbeque is one of the best. I can't pick a favorite between Snows, Frankilins, Micklethwait, La Barbeque and Cattleack. And driving "50 miles" or hundreds of miles in a single day to have great smoked meat in Texas is not an issue. I'm passionate about the meat, so driving from Louie Miller to Snows to La Barbeque to Smittys or Kreutz Market in a single Saturday is just part of the fun.
You should try Valentinas the next time you're in ATX. He has a traditional BBQ menu and then Mexican menu, using only fresh home made tortillas for brisket tacos, smoked fajita tacos, smoked pork with fidello and beans(Fridays only), and on and on. It is really good
@@Th3Gr3mlinz You should try Micklewait's. The most amazing sausage I have ever tasted. Everything is good, but the sausage...wow! I agree with you La BBQ is awesome.
THAT IS THE DUDE IN CHEF!
It’s really good.
He was on food paradise on travel channel
On my list. Let's go brandon!
That cover title looks like the best brisket the middle if the brisket is brown and looks good. The smoke rings are present. Idk what rubs they use they say they only use salt and pepper and i believe it but what they dont tell you us that they might add waterered down bbq sauce they add seasoning to the water before mixing it with bbq sauce. They must use brown sugar to make the meat that brown..
I always chuckle when I drive by Franklin and see the line. Franklin is good, don't get me wrong, but not more than 15 minutes wait good. There are 4-5 other places within 20 miles of Franklin that just as good and in my opinion Scotty BBQ is better. And there's hardly any line and is cheaper.
Nick Solares did a video about that actually. He suggested Iron Works, La Barbeque and House Park Barbeque(Which by the way, is the oldest BBQ pit in Austin and quite cheap, like your example)
M Bayrak - 7/10/17...Had Iron Works today for the first time. Dissapointed. The brisket was good, but not great. Lacked smoke flavor and some was dry & lean. They use a gas-fired/wood combo smoker which never produce as good a quality of smoked meat as an indirect-heat, wood only smoker does. I would not put Iron Works anywhere close to "the greats" like Snows, Micklethwait, LaBarbecue, Franklins or Cattleack.
The issue with Franklin is similar to many other super popular tourist restaurants. You read about them, watch countless videos, wait on line for hours, and the food never lives up to all the hype. If people waited for 5 minutes to eat at Franklin, thy would have a completely different opinion about the taste.
You ever go to Disneyland? Talk about long waits ... and you don't even get brisket at the end of it!
"Not more than 15 minutes wait good."
Short of a piece of fresh fruit, practically all food worth eating should be more than 15 minutes wait good. You probably have to wait 10 minutes to get freaking McDonald's half the time
For you, maybe you like one of the other places just as much. For others, it may be about the experience of trying it. Even just once. Franklin's is not just a tourist trap. It's people doing one thing, and doing it as well as they possibly can, with as much integrity as they possibly can. And that is always worth the time.
How much is the food
One of the few instances something lives up to the hype.
He secretly adds msg to his rub that’s why lol
MSG is the secret ingredient to good BBQ?
Best in the World.
Got there at 9am, stood in Line for 3 hours. After 2.5 hours, I was hangry and thought I was wasting time. Then I put the most gorgeous piece of beef in my mouth and realized it was worth the wait and then some. I travel a lot and have had brisket from all along the east coast and many places in TX, and Franklin BBQ by far has the best brisket. By far!!! Ate 3/4 pounds by hand. No sides, no non-sense, just beef. I selected the phatty cuts. I was sandwiched in line by introvert hipsters who were nose deep in laptops and star wars books. If you're going to stand in line for 3 hours, its wise to stand in line with extroverts.
Shout out to Smokey Joe's BBQ trailer at the exxon station by the airport. Brisket was good there as well.
How does he keep up the consistency?
Briskets aren’t hard at all. The simpler, the better.
One day. I will try that brisket. One day.
People lining up like its a sacred place.
Is the video blank to anyone else? Just sound?
yup happens from time to time just hit that refresh button.
Anyone know what they spritz it with on the smoker?
Apple cider vinegar.
@@dwaynesbadchemicals Thats what I use!
what is that they spray on the briskest?
Applejuice
HawkeyeNation19 really lol?
Either apple juice or apple cider vinegar. This is pretty standard fare for bbq.
If you get in line at 10am your about 4hrs to late..
Because it tastes great!
American food! yeaaahhh!!!
Starving Austin, TX producer here check em out after the vid maybe
Where should I get BBQ in San Francisco?
About 1,750 miles South East
Tommy's Joynt
1101 Geary Blvd, San Francisco, CA 94109
It's probably the best in in the entire bay area, in my opinion.
Memphis Minnie’s
Mcdicks
Cause it yummy to me tummy
Hey buddy, how can we get that here in South Africa?
Please reach out.
BenMW1234 😂😂😂perfect comment
BenMW1234 the problem is , his brain is not functioning well aka zulu mentality.
Learn how to make it yourself
@@joeyquiroga3102 dude south africa is mostly white.
Come to the Midwest and try Jack Stax, very good brisket.
Just buy your own smoker. No waiting. Just smoke it and eat it. Saves a lot of money if you can get your own smoker.
lol got a used Weber and I just throw some wood on the briquettes. The whole experience of bbq is cooking, experimenting, and being outside. You’re right, they’re paying more money for a lesser experience.
what's the secret to such pull apart w/ fork moistness? constant spritzing, injection, way longer cook time (if so, how to avoid overcooking it)? At home, i tried with a 8 lb brisket, sit out to reach room temp, coat w/ a dry rub, then charcoal snake cook in grill at 225 for 5 hours to a meat temp of 160 degrees, then wrap in foil, then a few more hours to 190. removed and let sit 1 hour. It was medium toughness, nothing at all like this vid of Franklin. Any tips to share with me since we're confined at home?
all the slicing shown in the video is from the point not the flat so that helps in terms of visual. 190 is to low to pull brisket. typically needs to be 200-205. go by tenderness not temp or time
203 is my magic number
Man this makes my mouth water. I love meat but with global warming the first thing that pops in my head is more cows and more methane. It's a tough line when you adore gastronomy...
man made climate change is a myth. eat up!
@@rakashaagain Man-made climate change is real, but it's fossil fuels way more than cow methane.
How do people have enough time line up for hours before the place opens?
I am hungry...
Hello hungry im dad
The reason why i know this was good brisket first i put some bbq sauce on the plate barely touched it..... Second went to a bbq joint near by and was recommended by staff because i was too late the smoke tasted like turpentine the smoke was harsh not sweet meaning the smoke was more of burn third it gave me crisis that if i crave this bbq i have to travel 3kmiles round trip and i would do it in heartbeat lasty after i ate close to a pound of brisket and ribs i got hit with the most intense itis ever
Yum
You can make brisket like this at home with a weber smokey mountain. They're not doing anything special. You're just wasting your time lining up at 5AM in the morning for something you can easily make yourself.
Agreed. Also, the amount of backyard cooks on here chiming in is hilarious.
Brisket looks amazing and the sides look like garbage
Salt and pepper, post oak and time. Nothing so special that requires more than 15 minutes or so. I have driven 90 miles to get Hard 8 bbq, but only had to wait in line 10 minutes.
RIGHT ON FRANKLIN 😋🤑🤑🤑🤑💯
beautiful!
LOL line starts at 10AM. Nice try. Lines start at like 6:30/6:45AM
Where’s the part where they explain why he runs out everyday? Title was a little misleading.
could it be....because it tastes good? NAH THAT CAN'T BE IT.
Were they casted in chef
What’s the guy spraying on the meat? How often? Just curious.
Jeff Young it’s apple cider vinegar
He’s got a youtube channel just look up Franklin’s bbq brisket he has tutorials on how to do it.
109 briskets a day. Each brisket about 9lbs . Charges $25 per lb. Basically 50k a day on brisket.
I bet it's more than $25/lb now... Maybe even $25 half lb. Brisket has gone way up.
I will only wait 5 minutes then I'm gone.
You won't when you smell the brisket
e.i mccool so you have never been to a nice restaurant in your entire life
Then go eat at burger King then hahahaha
I get into line at 5:30
Do you really? I want to go December 28th or 29th when we will be in Austin for Christmas. It doesn't open until 11am.
Um people get In line that late
Ymmmm looks great where is this located
Great bbq
If they sell out daily maybe they should buy more brisket...
Genuis
Problem solved
Millers in Belton Texas is better, just my opinion.
45,000lbs of brisket a month ... whaaaaaaaat ?!?!
@ $25/lb, $1,125,000???
Rick Alva just on brisket to he does sausage pork ribs etc all over priced and don’t even mention the sides. The guy makes bank
Ah there is more than just salt and pepper. Beef callow is what is believed Franklin uses when he wraps the meat and throws it back in the smoker and again when it rests all those hours.
Yeah, but it’s the beef tallow that’s made from the very same brisket. So, accurate statement that it’s just salt, pepper, meat and fire.
While this might be the number one place ofr BBQ in Austin...I would gladly go to the number 2 place and eat BBQ that probably taste just as good and THERES NO LINE!!!! WOOOHOOO!
Nothing tastes as good as something that used to have a face.
I like watching animals die after i club them
This meat can eat vegans
you should relearn your measurements, half inch? nonetheless amazing BBQ.
Because it taste good
Why is it strange just selling daily
Is it worth the wait? Honest answers...not the tourist answer.
If their brisket is that good, then I will never try it. Because it would just ruin every other brisket ever, even if it's not true that they are the best, it would be nice to have a pretty good brisket somewhere and think "Wow, imagine this isn't even the ultimate brisket!", and hey, if you are on death row in Texas, might as well ask for Franklin's Brisket as your last meal (though depending on your crime, they may not give you any!), it would at the very least extend your life by 10-12 hours! :)
@Vincent his brisket is the best, you could travel around TX and try others but, they won't be as moist or flavorful, since most don't sell out everyday( so they mix fresh with old brisket onyour plate)
The best, bar none.
This guy's the reason they made cowspiracy. 45,000 lbs of brisket a month 😂
cowspiracy in Texas? #nope