Food of the Gods

[Shaun @ Tru6]

One of customers who happens to live in Austin, TX apparently liked his window frames. Got a whole Franklin BBQ brisket, smoked yesterday, today. Heated it up at 250F for 1 hour with some butter. Phenomenal. It's easy to see why Aaron Franklin has earned his reputation as a BBQ artist and master.

[Gogar]

heck yeah

[pete3799]

I'm drooling here......

[Tobra]

Boy, you need some pickles and white bread for sammiches

Late peaches getting ripe, I wish that tree was bigger.

[ckissick]

This is why I don't understand vegetarians.

[Eric at Pelican Parts]

Oh man, I'm so jealous..... I miss Texas!!

Beautiful!

I make a pretty tasty brisket on my Traeger. Maybe we can work a deal--my brisket for your cerakote!

[Danimal16]

Geez Shaun, keep up the torture!!!! (THAT IS SOME GOOD RIGHT THERE!)

[Danimal16]

Originally Posted by ckissick

This is why I don't understand vegetarians.

Cattle eats vegetation, cattle are vegetable based, bbq is vegetarian! Problem solved.

[Shaun @ Tru6]

Originally Posted by madcorgi

Beautiful!

I make a pretty tasty brisket on my Traeger. Maybe we can work a deal--my brisket for your cerakote!

That would work well except that my brisket is a close second to Mr. Franklin's.

[wildthing]

Now I need to get some.

[rattlsnak]

Im in Austin right now... Where does he live???

[onewhippedpuppy]

That looks delicious. How did he ship it to you? Just curious how someone ships a brisket from TX to MA.

Originally Posted by Shaun @ Tru6

That would work well except that my brisket is a close second to Mr. Franklin's.

Oh, my! The gauntlet is thrown! That looks awesome. How long, and what kind of rub goes on it?

[Bill Douglas]

Wow. cool customer.

[Tobra]

Originally Posted by onewhippedpuppy

That looks delicious. How did he ship it to you? Just curious how someone ships a brisket from TX to MA.

Same way Omaha Steaks does it, check out the first pic.

[Shaun @ Tru6]

Originally Posted by rattlsnak

Im in Austin right now... Where does he live???

https://franklinbbq.com/

Lines are typically hours long but they alert people in the back when that day's brisket is running out. But if you go, please post pics and experience Marc.

[Shaun @ Tru6]

Originally Posted by madcorgi

Oh, my! The gauntlet is thrown! That looks awesome. How long, and what kind of rub goes on it?

Thanks. I always say I make the best brisket in Boston but that doesn't really say much. 14 hours, salt and pepper, Weber Smokey Mountain and oak.

[Shaun @ Tru6]

Originally Posted by onewhippedpuppy

That looks delicious. How did he ship it to you? Just curious how someone ships a brisket from TX to MA.

Thermochill box overnighted.

[WPOZZZ]

Needs ketchup.