Aaron Franklin started out as a backyard master and slid right into professionalism when he set up his trailer. Smoked over oak, his delicious Angus brisket is tender, with a peppery crust and thick smoke ring. Pulled pork, pork spareribs, and medium-coarse peppery sausage round out the package.
How popular is this place? They started of as a food truck and moved into a brick and mortar place of their own a few months later. We had to wait in line for 30minutes when we arrived at 1130am. And the big sign that the place is open daily (except Monday) from 11am till sold out.
Minimalist interior, almost like a canteen but everyone was waiting patiently for their BBQ. Menus are sprawled across the walls in big hand written papers and samples of the drinks you could order was on display too. It was a overwhelming and mouth watering sight to see the server bringing out those thick greasy slabs of meat and carving it out per your weight request.
Ribs and sausage plate. I have always been a big fan of the most famous BBQ place in Central Texas, Saltlick but my bite into Franklin’s ribs, my heart wavered a bit. It was moist and soft and almost melted in my mouth and it was just so soft and tender that barely any sauce was needed.
Ribs and brisket (moist) plate. The moist brisket was another tasty piece of meat…..those fats dripping down the slits of your fingers….It was yummy…
Ribs and turkey plate, turkey was not my favorite but at least it was not dry.
Tipsy Texan sandwich was basically pulled pork (alot of meat) chopped, drained in sauce and packed between 2 pieces of bread.
Tried out Topo Chico, a Mexican sparkling mineral water
Farewell dinner at Odd Duck for more pork belly sliders!
We had other stuff ordered too.
The last major discovery before I left……Crispin Cider, with natural honey……Too tasty to be true.