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Always a line at the Franklin BBQ, even though it's in the middle of nowheresville. I hear he wraps his briskets in parchment to finish them.
Met Franklin and ate there a few times when I was living in ATX. And Aggie(Gig 'em) is right, always a long line, but rumor is he does it on purpose for promotion. I prefer Blacks down in Lockhart, TX, usually not a line.
City Market in Luling, too. Man, you see some real beefeaters there, utility workers and roughnecks, eating like there's no tomorrow and eating like cooked meat is a nice option, but only when you have the time.
Looks much better than breakfast at London Ritz!
I read the book from cover to cover. Aaron Franklin wraps his brisket with pink butcher paper. I have tried it and it works well. The book is more a philosophical tome on the preparation of Texas Hill Country style BBQ than a cookbook.I do need to make pilgrimages to Lockhart and Luling for BBQ. They are between 2 and 3 hours from where I live west of San Antonio.