1) Franklin's is really good. Really, really good. In addition to technique, he has access to really good quality meat that most people can't get their hands on. It's all great, but it's the brisket that is really impressive.

2) Preorder. https://preorder.franklinbbq.com/ Look at their online calendar for days and times that are available. Figure out how much you want of what, go get it, wrap it in towels and put it in a cooler, bring it home. Get some friends together who are all interested in seeing what the hype is all about and buy whole briskets plus ribs, sides, etc.

That is what we do and we live in Austin. As a heads up, you will probably still end up waiting for your order once you arrive, but it will be less than 30 minutes.

Blacks in Lockhart is top 50.

Period.

No Saltlick? /s

bobo said:

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No Saltlick? /s

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For byob in a beautiful setting and $25 all you can eat, salt lick is pretty dang good.

bobo said:

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No Saltlick? /s

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I think most people's opinions on The Saltlick are based on their opinions on the sauce.

90sBear said:

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bobo said:

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No Saltlick? /s

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I think most people's opinions on The Saltlick are based on their opinions on the sauce.

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Which renders those opinions completely invalid.

Dia del DougO said:

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90sBear said:

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bobo said:

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No Saltlick? /s

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I think most people's opinions on The Saltlick are based on their opinions on the sauce.

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Which renders those opinions completely invalid.

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Yea, sauce gets ZERO consideration when it comes to great BBQ.

IF it is great, I don't want no sauce interfering with the flavor.

J.R. said:

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Cooper's in Llano is a mystery to me. I've probably been there 75 -100 times as I used to have a lake house in Horseshoe Bay. I really like it for what it is, but I do not think it is anywhere close to many, many places we have here in the great state of Texas for this reason........It's apples and oranges. To me Texas BBQ should be judged on pork ribs and brisket. Neither of those a Coopers are worth eating, IMO. They are not the same style that all the other are judged on. I'd call them, half smoke, half grilled. They just aren't on par with many of the "big boys". Having said that, the Pork Chop is spectacular as is Cabrito when the have it. Oh, and yes, to the tater salad and Blackberry Cobbler. Just my opinion.

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<a href="https://imgflip.com/i/20arpw"><img src="" title="made at imgflip.com"/></a>

Delete

Has anyone been to Kent Black's in San Marcos?

Forest Bueller said:

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Blacks in Lockhart is top 50.

Period.

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https://giphy.com/gifs/dancing-christmas-fresh-prince-of-bel-air-KUmE40U5I2Qla

RioRata said:

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Forest Bueller said:

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Blacks in Lockhart is top 50.

Period.

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https://giphy.com/gifs/dancing-christmas-fresh-prince-of-bel-air-KUmE40U5I2Qla

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Funny

Had Blacks in Lockhart today, had red wagon out on 933 near waco yesterday... like Red wagon better. It could be what i was served at Blacks -it was part of the point and the fat layer between the two muscles was way too thick... this leads me to believe it is a lesser quality cut. The smoke and the bark were excellent but the fat layer and the slightly tougher chew give my vote to red wagon this weekend.