How do you go from smoking a terrible brisket for your friends to all of this?
Franklin: When I cooked that first brisket, I was kind of sitting out drinking a beer, playing with the fire and smelling the smoke. I was like, "This is it, man, I’m super into this." And 14 years later, I still do it -- even as little as I actually get to cook these days, I’m still pretty knee-deep in BBQ.
I didn’t know that BBQ existed like it does. I hadn’t been to any of the famous places. I just knew the stuff that I’d grown up with, which is more like the East Texas, scrape-the-fat-off-the-top, gray, thinly-sliced tough meat. The whole time my pipe dream was to eventually open up a place. So we started having backyard barbecues, and I hung out at rock shows all the time, so I started making handbills that said, “Two Sundays from now, I’m having a barbecue,” and they got bigger and bigger and bigger. Before we knew, we had like 100, 150 people showing up for these things.