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Pulled pork was great, but the brisket, ribs, and hot links were on another level. The simple seasoning let the meat and smoke shine, but what really took me by surprise was how moist and tender they all were. The links explode with juice upon first bite and the ribs are barely clinging to the bone. The brisket moves and feels different from any other piece of meat I've had. Every ounce of fat and collagen that could be rendered has been. It is a testament to their expert timing and temperature control. This is the reason to come to Franklin. Yeah, that's pretty amazing. The masterpiece really is the brisket - and please don't ruin it with sauce. I admit that the sauce is ALSO amazing, but the brisket really, really doesn't need it. Franklin's unique bark (that's what you call the crispy outer layer of a brisket) drives home the point - a crumbling, tender, flavorful piece of beef that stands on its own. An incredible umami is created by the contradiction of textures and flavors
when you consume the bark and the incredibly juicy and tender beef at the same time. Then comes Thursday, opening day of March Madness. Wisconsin plays at 11:30 a.m. If I am sitting outside in 70-degree weather, drinking beers and streaming the game on the iPad, then I'm not really waiting in line, am I? Exactly. So thanks to the Wisconsin Badgers, Miller Lite and Steve Jobs, I tried Franklin Barbecue and next time in Austin, I will wait. With or without UW basketball as a diversion, I will wait. And wait. As long as there's beer.
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