Pitmaster IndexAaron Franklin
Pitmaster & Owner
Aaron Franklin
Franklin Barbecue17+ years activeBryan, TX
Signature:Brisket — specifically the fatty end, sliced thick, with a bark that shatters and fat that melts on contact
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.
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
Influences
John MuellerLouie Mueller BarbecueSnow's BBQ