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traveylin's avatar
traveylin
Explorer
Feb 26, 2014

best brisket in Texas

Last Friday the personal assistant was sent out of the all day state licensing meeting at 1030 to get bbq lunches for the board in Austin Texas. Sent to Franklin's BBQ. The place opened up at 1100 and the line was already a block long with many people having prepared ahead by bringing folding chairs. Seating for new entrant to the line was at 230. Without pulling off the road, I searched for a Popeye chicken.
Getting background info from internet, there is a cult that believes Franklin is the best in the country, that justifies a 3 hour wait for lunch any day of the week for brisket....Sorry.....any establishment that makes its customers wait that long is guilty of abuse,, that cannot be countered by secret seasonings.
Great brisket is available in Lockhart (Blackies, Smitties) and Luling(Market), and many other restaurants in and around Austin.

pops
  • elle8's avatar
    elle8
    Explorer
    Mar 06, 2014
    on my way to texas at the start of the season ,,so i was reading about brisket ,,,as i read , i saw a post on seafood ,,,,someone mention greatest seafood was in fla . sorry lived there ,,,,best seafood ever is in new england ,,,,go to maine and youll never forget their seafood
  • 3_for_the_road's avatar
    3_for_the_road
    Explorer
    Mar 04, 2014
    I certainly agree with "brisket on the road". Can't beat it while RVing in a nice setting. Can't comment on the best in Texas, but agree that it's hard to beat what you cook for yourself after you iron the kinks out. I'm a Big Green Egg fan and travel with a "small" and use a XL at home. Doesn't matter what you cook with as long as you and the family enjoy what's put on the table.

    Barry
  • sherpaxc's avatar
    sherpaxc
    Explorer
    Mar 04, 2014
    I had Franklins last weekend. I didn't wait in line. Just pre order it for a pick up, take it home, and eat it there. It's the best in Texas. Hands down. Nobody is making them wait in that line. They are waiting in that line because the food is that good.
    Luling (Market) is right up there with it.
  • Ron3rd's avatar
    Ron3rd
    Explorer III
    Feb 28, 2014
    Super_Dave wrote:
    I make a simple version.

    1 cup mayo
    2 - 3 cloves finely minced fresh garlic
    1/2 Tbsp lemon juice

    Mix and allow to set in frig for at least an hour before using.

    If you want a smokey aioli, add some hickory bbq sauce to the mayo as well.


    Thanks, didn't know it was that simple.
  • Super_Dave's avatar
    Super_Dave
    Explorer
    Feb 28, 2014
    I make a simple version.

    1 cup mayo
    2 - 3 cloves finely minced fresh garlic
    1/2 Tbsp lemon juice

    Mix and allow to set in frig for at least an hour before using.

    If you want a smokey aioli, add some hickory bbq sauce to the mayo as well.
  • Ron3rd's avatar
    Ron3rd
    Explorer III
    Feb 28, 2014
    Super_Dave wrote:
    Garlic aoili. Awesome change of pace from bbq sauce!


    Got a recipe for the Aoli?
  • Ron3rd's avatar
    Ron3rd
    Explorer III
    Feb 28, 2014
    Dave, what's the white topping on that sandwich? Coleslaw?

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