Don’t know Franklin BBQ, but I had post oak BBQ down in Lockhart TX at Black’s BBQ and seriously their brisket and beef ribs were the best I’ve ever had. They only season with salt and pepper, so it wasn’t a secret spice blend that gave it the taste. I talked with one of the owners and he said they just cook on post oak. They’re doing something right because the restaurant has been in the same family for about 90 years. I didn’t think much of the taste of the post oak smoked pork shoulder- I feel that white oak or hickory is better; but the beef smoked on post oak was in another league by itself.
Alright, I'm convinced! I HAVE to try it. Franklins is in Austin TX and is another one that only uses salt and pepper. They start lining up at 6am and are only open until they sell out. I think the ones in Lockhart are the same way.
