Aaron Franklin
“I just want to make the best brisket I possibly can. That's it. That's the whole thing.”
Aaron Franklin grew up in Bryan, Texas, where his parents ran a small BBQ restaurant. After working in the music industry, he returned to his roots and opened Franklin Barbecue in 2009 trailer on I-35. Within two years, the lines stretched around the block. In 2015, he became the first pitmaster to win the James Beard Award for Best Chef: Southwest. His book, "Franklin Barbecue: A Meat-Smoking Manifesto," is considered the definitive text on Central Texas BBQ technique.
Philosophy
Simplicity is the hardest thing to achieve. Salt, pepper, post oak, time — that's the whole recipe. The challenge is executing it perfectly, every single day.
Technique
Post-oak offset smoker, 12–18 hour cook at 250–275°F. Wraps in butcher paper at the stall. Rests for at least one hour before slicing.
Recognition
- James Beard Award — Best Chef: Southwest (2015)
- Texas Monthly Top 50 BBQ Joints
- Time Magazine — 100 Most Influential People (2015)