Is Aaron Franklin still in business?
Franklin Barbecue is a barbecue restaurant located in Austin, Texas, founded in 2009 by Aaron Franklin. The restaurant has attracted a national following….
| Franklin Barbecue | |
|---|---|
| Customers waiting in line outside Franklin Barbecue in 2019 | |
| Restaurant information | |
| Established | 2009 |
| Owner(s) | Aaron and Stacy Franklin |
How many Briskets does Aaron Franklin make a day?
We cook 106 briskets a day.
How old is Aaron Franklin?
44 years (December 17, 1977)Aaron Franklin / Age
Who owns Loro in Austin?
Loro is an Asian smokehouse and bar brought to you by award-winning chefs Tyson Cole and Aaron Franklin.
Does Aaron Franklin inject his brisket?
“As many barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled food.” However, not everyone uses the injection method. Aaron Franklin of Franklin Barbecue uses an offset smoker with the addition of a water pan and spritzes the brisket with a liquid.
Where did Aaron Franklin learn BBQ?
The man behind Franklin BBQ grew up about two hours from Austin in Bryan-College Station, Texas, where he spent time with his grandparents at a local barbecue joint called Martin’s.
Who is the best BBQ chef?
As a four-time world barbecue champion, Myron Mixon is the winningest man in barbecue. The chief cook of the Jack’s Old South Competition Bar-B-Que Team, the Mayor of Unadilla, GA, and Chef/Partner in Myron Mixon’s Pitmaster BBQ in Old Town, Alexander, VA; Miami, FL; and Hoboken, NJ.
Who is Loro owned by?
Loro is an Asian smokehouse and bar brought to you by award-winning chefs Tyson Cole and Aaron Franklin. Our menu features grilled and smoked meats with Southeast Asian and Japanese-inspired sauces, sides, and a bar that boasts craft beer, boozy slushees, and batch cocktails. We keep it casual and communal.
Who started Loro in Austin?
Having proven their joint concept a big success in South Austin, partners Tyson Cole and Aaron Franklin are readying to take their take on the Asian smokehouse beyond Austin’s city limits.
What does Apple Cider Vinegar do for brisket?
Open the pit each hour to spritz the brisket with Apple Cider Vinegar. This will help keep the meat moist during the smoking process and break down some of the tougher portions of meat. Don’t flip the brisket or take a long time doing this, though, because you don’t want to lose your heat.
Should I smoke my brisket at 225 or 250?
According to some pitmasters, you should always aim for a smoker temperature of 250 degrees when making smoked brisket. At this temperature, the meat will cook more quickly than it would at 225 degrees, but it will still have the time it needs to achieve a nice tender texture.