http://robbwalsh.com/2010/06/early-morning-at-franklin/ this happens Fri, 27 Jan 2012 05:46:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://robbwalsh.com/2010/06/early-morning-at-franklin/#comment-160 Steve in Austin Mon, 12 Jul 2010 00:10:44 +0000 http://www.robbwalsh.com/?p=1161#comment-160 $13.00/pound for Brisket is ABSURD. Where did this guy get his pricing model, from Rudy's? I'll take the ANGUS Brisket from Black's BBQ in Lockhart EVERY day of the week for "only" $9.95/pound over this overpiced Austin place. $13.00/pound for Brisket is ABSURD. Where did this guy get his pricing model, from Rudy’s? I’ll take the ANGUS Brisket from Black’s BBQ in Lockhart EVERY day of the week for “only” $9.95/pound over this overpiced Austin place.

]]> http://robbwalsh.com/2010/06/early-morning-at-franklin/#comment-159 jim Tue, 15 Jun 2010 18:33:32 +0000 http://www.robbwalsh.com/?p=1161#comment-159 Great shot of the paper wrap. Sticking a half-smoked brisket in a couple of brown paper bags - one end facing north and one south, basically - and putting it back on a low-heat pit for several hours is a great way to make a really falling-apart tender brisket. Great shot of the paper wrap. Sticking a half-smoked brisket in a couple of brown paper bags – one end facing north and one south, basically – and putting it back on a low-heat pit for several hours is a great way to make a really falling-apart tender brisket.

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