When picked up, the brisket nearly fell apart as the juices flowed all over my hand. The flavors of the natural cut and simple salt-and-pepper rub blended together beautifully, while the texture of a charred outer layer and juicy center created a stunning contrast. The ribs were also extremely delicious, with the meat falling off of the bone – but on this day and in this place, brisket was king.
Around me I noticed that most people declined the use of forks, instead opting to use their bare mitts to pull apart the meat and shove it, along with the dripping juices, straight into their Texan pie holes.
Now, I'm no expert in barbecue and I don't claim to be (although after watching BBQ Pitmasters and chatting with locals, I've become more knowledgeable), but I do know when something lives up to the hype. Without a doubt, Franklin BBQ lives up to the hype. Sure, the line is ridiculously long (it was probably worse on the day I went than it normally is), but they do as much as possible to make you comfortable while you wait. You also get to meet a lot of nice people who might be as crazy, if not crazier than yourself for standing in line this long to get a slab of beef.
However, it goes without saying that this is no regular slab of beef: it's an insanely...delicious...slab of beef! It's the King of Austin!
And in the wise words of a country music legend, don't forget:
"A man can be a drunk sometimes, but a drunk can't be a man." ~ George Jones