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In this episode of Hot Dish, we spotlight the BBQ brisket at Franklin Barbecue in Austin, Texas, that sells out every day. Even Al Roker, TODAY's resident BBQ aficionado, is obsessed!
Franklin Barbecue isn't just any normal Texas BBQ joint. it's an institution and a destination restaurant, drawing in locals and travelers who are obsessed with the pink, smoke-ringed brisket. A long line forms at 10 a.m., the doors open at 11 a.m. and the meat sells out by 2 p.m.
When he first started out in 2009, owner Aaron Franklin only made two briskets per day and sold them out of a trailer. He now sells 106 briskets every day — that's 45,000 pounds a month!
Simply seasoned with just salt and pepper, the brisket is smoked low and slow for 12 to 16 hours over a post oak wood-burning fire. The result is the juiciest, most glorious brisket in Texas — nay, the country. Watch the video to find out more about this amazing BBQ brisket that has a huge cult following that includes Al. He's equally obsessed with Franklin Barbecue's Espresso Barbecue Sauce — and lucky for you, we have the recipe.