Working 24 Hours At The Best BBQ In The World!
Bon Appetit deputy editor Andrew Knowlton spends 24 hours at Franklin Barbecue starting out at 6:00 am and meeting fans of the restaurant who have been waiting since 4:00 am to be the first in line. He spends the rest of the day learning how they barbecue meat so delicious the brisket has sold out every day since Franklin's opened.
Watch Out -- Inside Austin's Franklin Barbecue
Today's Tip : It is recommended that you keep the brisket in an aluminium container that will collect all the flavorful juices. This is done to keep the brisket soaked up in the juices and it helps to keep it absolutely moist.
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