> The reason that chicken is a royal pain in my ass is the execution of the dish in a barbecue setting. Every other barbecue item has a relatively long shelf life—contrary to what some snobs tell you, it doesn't need to be eaten straight from the smoker. At Franklin Barbecue in Austin, Texas, Aaron Franklin takes his brisket out at 3 a.m. to rest while the rest of his menu items cook. The restaurant opens at 11 a.m. and sells out shortly thereafter, which means that brisket you waited on line for hours for has been sitting in a warming box for no fewer than eight hours.
> In a barbecue setting, everything is done and cooked long before you show up. Now chicken? Kept warm, it'll stay nice and juicy for maybe an hour. After that it's all downhill.
> The reason that chicken is a royal pain in my ass is the execution of the dish in a barbecue setting. Every other barbecue item has a relatively long shelf life—contrary to what some snobs tell you, it doesn't need to be eaten straight from the smoker. At Franklin Barbecue in Austin, Texas, Aaron Franklin takes his brisket out at 3 a.m. to rest while the rest of his menu items cook. The restaurant opens at 11 a.m. and sells out shortly thereafter, which means that brisket you waited on line for hours for has been sitting in a warming box for no fewer than eight hours.
> In a barbecue setting, everything is done and cooked long before you show up. Now chicken? Kept warm, it'll stay nice and juicy for maybe an hour. After that it's all downhill.
It sounds like both #1 and #2.