Sitting here at MeatStock, doing the dawn shift, lighting the fire and tending to our 30 day dry aged briskets I'd just laid down, I started thinking about all the different ways I could apply what I do at work to cooking a great brisket. Was this madness? Or worth the musing?
Last week KODA visited Franklin Barbecue. Having tried once before, but arriving way too late to be guaranteed food we opted out - determined to return another time at a more appropriate hour. This time we arrived at 07:15 with the vain hope that we would be first in the line. No chance - how about fortieth?!