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

All Franklin Barbecue coverage here:

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