How this started
For years, this has just been the thing he does on weekends — up before sunrise, feeding a fire, waiting the better part of a day for a brisket he’s not in a rush to get right, because he already knows how.
Enough people who’ve stood in Franklin’s line, driven out to Snow’s before dawn, and waited on the Valentina’s trailer have said the same thing after tasting his: this might be better.
He’s not chasing a restaurant. The plan is smaller and better — a pop-up at a local brewery, maybe a few competitions, brisket done the way he’s always done it, for people who show up to eat it.