ニューヨーク・タイムズのインスタグラム(nytimes) - 1月28日 12時50分

At @franklinbbq in Austin, Texas, people pull up at dawn and spend their breakfast hours waiting for lunch. Rain or shine, 6 days a week, hundreds wait 3 to 5 hours (or longer) to eat some of the most celebrated smoked #beefbrisket in America. @franklinbbq first opened in 2009, operating out of a trailer, and has since sold out of meat every day. The hours reflect this trend: 11 a.m. to sold out. The line, though, has become a thing unto itself — a kind of pregame party for meat. “Kanye West wanted to cut the line and we didn’t let him,” @franklinbbq’s general manager Benjamin Jacob told @ニューヨーク・タイムズ. “Everybody’s equal.” @tamirhasacellphone photographed this spread of brisket and ribs while on #nytassignment in Texas.

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