Ate at the 'new' Franklin location today. As you can see on their website they were serving out of a trailer right off I-35 in Austin.
I had the brisket and pulled pork plate. The PP was moist and tasty. Would have liked more bark on mine but...On the table were 3 house sauces. A standard red Carolina style sauce, a vinegar sauce with crushed black pepper and a sweet sauce with molasses and coffee. The Carolina worked well with the PP. The brisket was the star of the show. According to Aaron Franklin, owner and chef, all he uses is salt and pepper. His brisket was very moist with perhaps the best bark I've ever tasted. He exclusively uses local oak for smoking. Overall a fantastic brisket. It was superior to the brisket at the Salt Lick, better than any I've had in Lockhart (Blacks, Kreuz, Smitty's, Chisholm Trail). The other standard meats available are BB ribs, sausage, turkey and chopped beef. I hear the ribs are outstanding as they frequently sell out. His sign out front reads "Open 11:00 AM - sold out". And he sells out of brisket and ribs frequently.
We had a 45 min wait to get into the door but then got up to the counter and were served by Aaron and seated right away. All orders go onto butcher paper with options for standard sides: slaw, potato salad or beans. The volume of meat served was so much I really didn't even eat much of my slaw and pot salad. I've never seen that much food served on a single plate in a restaurant. After our meal, the line was gone so I talked with Aaron a bit. I pointed out the size of the plates and he said 'that's part of who we are'. He's a very pleasant guy who likes to talk Q. If you have the opportunity and time; swing by there.
Paul
I had the brisket and pulled pork plate. The PP was moist and tasty. Would have liked more bark on mine but...On the table were 3 house sauces. A standard red Carolina style sauce, a vinegar sauce with crushed black pepper and a sweet sauce with molasses and coffee. The Carolina worked well with the PP. The brisket was the star of the show. According to Aaron Franklin, owner and chef, all he uses is salt and pepper. His brisket was very moist with perhaps the best bark I've ever tasted. He exclusively uses local oak for smoking. Overall a fantastic brisket. It was superior to the brisket at the Salt Lick, better than any I've had in Lockhart (Blacks, Kreuz, Smitty's, Chisholm Trail). The other standard meats available are BB ribs, sausage, turkey and chopped beef. I hear the ribs are outstanding as they frequently sell out. His sign out front reads "Open 11:00 AM - sold out". And he sells out of brisket and ribs frequently.
We had a 45 min wait to get into the door but then got up to the counter and were served by Aaron and seated right away. All orders go onto butcher paper with options for standard sides: slaw, potato salad or beans. The volume of meat served was so much I really didn't even eat much of my slaw and pot salad. I've never seen that much food served on a single plate in a restaurant. After our meal, the line was gone so I talked with Aaron a bit. I pointed out the size of the plates and he said 'that's part of who we are'. He's a very pleasant guy who likes to talk Q. If you have the opportunity and time; swing by there.
Paul