At Franklin Barbecue, 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 tenderness. Come early, as you'll definitely encounter a line.
Read GAYOT.com's restaurant review of Franklin Barbecue
Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
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