This is the best interview I’ve read yet with Aaron Franklin.

Apparently the pit boss has taken a few days off and sequestered himself in New York City for a respite from the pit.

Eater, the national website, catches up with him and he dishes on the following while hanging out at April Bloomfield’s joint The Spotted Pig:

* How his barbecue is like the old Czech meat markets of barbecue lore

* Why he likes to use oak wood for his fire

* How long it takes to cook one of his briskets

* The effect the Bon Appetit article had on his business

* Status update on the new smoker

Lots more news from Aaron Franklin http://eater.com/archives/2011/06/28/aaron-franklin-interview.php

All Franklin Barbecue coverage here:

http://www.scrumptiouschef.com/food/search.cfm?search=franklin+barbecue