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September 20, 2024
Aaron Franklin, the owner and pitmaster of Franklin Barbecue in Austin, Texas, is renowned for his mastery of the art of smoking brisket. With lines that stretch for hours and accolades from barbecue enthusiasts around the world, Franklin’s brisket has become legendary. But just how many briskets does Franklin cook in a day?
According to Franklin himself, the answer is quite astounding. In an interview, he revealed that on a busy day, his team could cook up to 106 briskets. This is no small feat considering the amount of time and effort that goes into preparing each brisket. From trimming and seasoning to the long hours spent in the smoker, Franklin and his team are dedicated to producing the best brisket possible.
Franklin’s commitment to perfection and attention to detail have made Franklin Barbecue a destination spot for barbecue lovers from near and far. The demand for his brisket is so high that people are willing to wait in long lines just for a taste. Franklin’s expertise and passion for his craft have not only made him a barbecue icon but also a respected authority in the barbecue community.
“It’s not just about cooking brisket,” Franklin once said. “It’s about cooking the best brisket.”
And judging by the number of briskets Franklin and his team cook in a day, it’s safe to say that they are indeed achieving their goal of cooking the best brisket.
How Many Briskets Does Franklin Cook a Day
Aaron Franklin, the renowned pitmaster and owner of Franklin Barbecue in Austin, Texas, is known for his expertise in smoking delicious brisket. As the demand for his mouthwatering briskets continues to grow, many wonder just how many he cooks in a day.
Franklin’s Daily Brisket Production
On an average day, Franklin Barbecue smokes around 106 briskets. However, during busy times such as weekends or holidays, this number can increase significantly. Franklin and his team wake up before dawn to start the preparation process, ensuring that every brisket receives the same level of care and attention to detail.
From trimming and seasoning the meat to managing the fire and smoke, Franklin and his team dedicate hours to each brisket to achieve the perfect smoky flavor and tender texture. The briskets are slow-cooked over post oak wood in custom-built smokers, allowing the meat to absorb the rich flavors and develop its signature bark.
The Franklin Barbecue Experience
Due to the high demand, Franklin Barbecue uses a limited supply system, meaning they cook only a specific number of briskets each day. Once they sell out, they close for the day, regardless of the time. This has led to long lines forming outside the restaurant as customers try to get their hands on the coveted smoked brisket.
The experience of waiting in line has become part of the Franklin Barbecue tradition, with customers arriving early in the morning, armed with folding chairs and coolers filled with refreshing drinks. The anticipation builds as they exchange stories and share their love for barbecue while waiting for their turn to savor the prized brisket.
Quality over Quantity
Despite the limited daily production, Franklin is committed to maintaining the quality of each brisket. He believes that it’s better to serve fewer excellent briskets than to compromise on taste and consistency by increasing the quantity.
Franklin’s attention to detail and dedication to his craft have earned him numerous accolades, including being named the “Best Barbecue Joint in Texas” by Texas Monthly magazine. His commitment to excellence is evident in every bite of his mouthwatering brisket, making the wait well worth it for BBQ enthusiasts.
Franklin’s Brisket Journey
When it comes to cooking brisket, no one does it quite like Franklin’s BBQ. Owned by Aaron Franklin, this renowned barbecue joint in Austin, Texas has gained a cult-like following for its mouthwatering smoked meats.
Franklin’s brisket journey started over a decade ago when Aaron Franklin and his wife Stacy opened up a small food trailer serving barbecue. Back then, they were only cooking a few briskets a day to sell to the locals.
As word spread about the incredible flavor and tenderness of Franklin’s brisket, the demand started to grow. They quickly realized that they needed to up their production to meet the needs of the ever-growing line of hungry customers.
Today, Franklin’s BBQ cooks an impressive number of briskets each day. On average, they smoke around 106 briskets for their lunch service alone. To achieve the perfect texture and flavor, the briskets are cooked low and slow for up to 16 hours over post oak wood.
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The process of cooking briskets at Franklin’s is a true labor of love. The pitmasters carefully trim the meat, apply a special blend of seasonings, and then place it in their custom-made smokers. Throughout the cooking process, the briskets are meticulously monitored to ensure they reach peak perfection.
Franklin’s commitment to quality has earned them countless accolades and recognition in the barbecue world. Their brisket has been named the best in Texas multiple times and even won the prestigious James Beard Award.
So, the next time you find yourself in Austin, Texas, make sure to stop by Franklin’s BBQ and experience the incredible journey of their perfectly smoked brisket.
The Art of Smoking Brisket
Smoking brisket is considered an art form by many barbecue enthusiasts. It requires careful preparation, patience, and a deep understanding of the cuts of meat and smoking techniques. One of the most renowned masters of the craft is Aaron Franklin, owner of Franklin Barbecue in Austin, Texas.
Preparation
Before smoking a brisket, it is important to select the right cut of meat. Brisket comes from the lower chest of the cow and consists of two parts: the point and the flat. The point is fattier and more tender, while the flat is leaner. Aaron Franklin prefers to cook the whole brisket, allowing the two parts to cook together and merge their flavors.
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Once the brisket is selected, it is time to prepare the meat. Franklin starts by trimming excess fat to ensure an even cooking process. He then applies a simple dry rub made of salt, pepper, and sometimes other spices to enhance the flavor. This rub forms a flavorful crust, known as the bark, on the outside of the meat.
Smoking Technique
Aaron Franklin smokes his brisket low and slow, using a combination of oak and pecan wood. He maintains a consistent temperature of around 250°F (121°C) throughout the cooking process, allowing the meat to slowly absorb the smoky flavors and become tender. The whole process typically takes around 12-16 hours.
Franklin emphasizes the importance of maintaining moisture during the smoking process. He sprays the brisket with a mixture of apple cider vinegar and water every hour or so to prevent it from drying out. This helps to ensure a juicy and flavorful end result.
Throughout the cooking process, Franklin constantly monitors the temperature and appearance of the meat. He knows exactly when the brisket is ready by its color, tenderness, and the way it jiggles when touched.
Franklin’s Daily Brisket Count
As for the number of briskets Franklin cooks in a day at his restaurant, it can vary depending on the day of the week and demand. On average, he smokes around 100 briskets per day, making Franklin Barbecue a popular destination for barbecue enthusiasts from all over the country.
In conclusion, smoking brisket is a labor of love that requires skill, patience, and attention to detail. Aaron Franklin’s dedication to the craft has made him a true barbecue legend, and his mouthwatering briskets continue to delight diners in Austin, Texas and beyond.
The Secret to Franklin’s Perfect Brisket
Franklin Barbecue, located in Austin, Texas, is renowned for its mouthwatering brisket. Aaron Franklin, the pitmaster and owner of the restaurant, has perfected the art of cooking this delicious cut of meat. His brisket is so tender and flavorful that people wait in line for hours just to get a taste.
So, what is the secret to Franklin’s perfect brisket? It all starts with the quality of the meat. Franklin sources his briskets from local farms that raise high-quality, pasture-raised Angus beef. He believes that the quality of the meat is crucial to achieving a tender, juicy brisket.
Once Franklin has the perfect brisket, he follows a meticulous cooking process. It begins with a generous seasoning of salt and pepper, which he applies to the brisket the night before smoking. This overnight seasoning allows the flavors to penetrate the meat and enhances its natural taste.
The next day, Franklin fires up his custom-built smokers, which use a combination of oak and pecan wood for a distinct flavor profile. Maintaining a consistent temperature is key, and Franklin carefully tends to the fire throughout the cooking process. He believes that slow and low is the way to go when it comes to smoking brisket, cooking it at around 275°F (135°C) for up to 14 hours.
During the smoking process, Franklin wraps the briskets in foil to create a steam effect, which helps to keep the meat moist and tender. This technique, known as the “Texas crutch,” ensures that the brisket doesn’t dry out during the long cooking time.
After hours of smoking, Franklin checks the tenderness of the brisket by inserting a probe into the thickest part. When the probe slides in like butter, he knows it’s done. He then lets the brisket rest for at least an hour to allow the juices to redistribute, resulting in a moist and succulent final product.
Finally, Franklin slices the brisket against the grain to maximize tenderness and serve it with his famous tangy barbecue sauce. The result is a smoky, melt-in-your-mouth brisket that keeps customers coming back for more.
Whether you’re a BBQ enthusiast or simply a fan of delicious food, experiencing Franklin’s perfect brisket is a must. Just be prepared to wait in line – it’s definitely worth it!
Q&A
How many briskets does Franklin cook each day?
Aaron Franklin, the renowned pitmaster, cooks around 15-20 briskets every day at his famous barbecue restaurant in Austin, Texas.
Why does Franklin cook so many briskets?
Franklin serves a large number of customers at his restaurant, and brisket is one of the most popular dishes on the menu. Cooking a large quantity ensures that there is enough to meet the high demand.
How long does it take Franklin to cook a brisket?
Cooking a brisket is a slow and meticulous process that requires patience. Franklin smokes his briskets for around 12-16 hours at a low temperature to achieve tender and juicy meat.
What kind of wood does Franklin use to smoke his briskets?
Franklin primarily uses oak wood to smoke his briskets. Oak wood provides a mild, smoky flavor that complements the richness of the meat.