Film: You Say Texas; I Say Barbecue

[Dave Russell]

There is something very special that happens with salt and pepper and post oak smoke.

I believe you, Dustin, but trust me. There's a few species of hickory that' are killer as well. Around here shaggy bark hickory is very popular, and the smell of it's thin blue smoke is really something else! It does something amazing for meat, especially pork shoulder.

 

[Chris Allingham]

Judge it by the meat, not the line.

It's funny how the popularity of things spins out of control sometimes. People waiting in line for hours for a cronut in NYC. People waiting in line for days for an iPhone or a concert ticket. Sometimes things become larger in people's minds than they really are. But you can say this about anything. In 2000, I was all hyped-up when I visited Arthur Bryant's BBQ in KC and I wasn't that impressed. My imagination of what the experience would be outstripped the reality of it.

I will say that when I visited Franklin's in 2012, I didn't know anything about the guy or his brisket, just that it had been named one of the best by Bon Appetit and that you had to arrive early to get some. I think it was the best brisket I ever ate.

 

[Kristopher G Smoker]

I read an interview from John Lewis (former pit master at Franklin BBQ) where he says, " I did want to add that I’ve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that. This tells me that they have their secrets in Texas. I would love to try any central Texas BBQ joint.