| In less than two years, Aaron Franklin opened a small trailer dispensing barbecue that then evolved into a brick-and-mortar restaurant. Brisket is slow-cooked even by slow-cooked standards for a full 18 hours at a very low temperature. The result is a generous smoke ring and seemingly impossible moistness. House sausage benefits from a crispy casing and post-oak smoke. The Tipsy Texas sandwich has become an instant legend---piled with saucy chopped beef, the aforementioned sausage, coleslaw and pickles. Come early, as you’ll most likely encounter a line. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
