To be a money-making barbecue outfit you've got to succeed at the high volume game, cranking out meat and sides day and night. (NB: We're talking legit American barbecue here; chicken breasts bathed in Heinz barbecue sauce need not apply.) That's why Austin's famous Franklin Barbecue goes through precisely 10,662.24 pounds of brisket per week. And the Lowcountry's legendary Home Team BBQ pushes 100,000 dry-rubbed chicken wings every month. But we're not just talking meat here. The sheer amount of potatoes (for potato salad, naturally), cords of wood, and hours of smoker time can be so outlandish, that Eater is peeling back the curtains — right here, right now — to give you a deep look at the inner workings of the most beloved barbecue restaurants across the country, by the numbers. Just for fun, we also call out the best-selling desserts (banana pudding, anyone?), sides, sandwiches, and more, where applicable. Click your city of interest below and brace for the numbers.
How Much Brisket Do North America's Best Barbecue Restaurants Sell?
Austin's Franklin Barbecue goes through 10,662 pounds of brisket a week, and more