Is This the Best Barbecue in America? See Franklin’s Brisket

Franklin Barbecue in Austin, Texas, is not just a restaurant—it’s a barbecue institution. Located on East 11th Street, this small joint has managed to gain national fame for one thing: its world-famous brisket. Long lines, early mornings, and even celebrity visits have made Franklin Barbecue a must-visit for food lovers from all corners of the country. This article explores why Franklin Barbecue has become a BBQ hotspot and what makes it so special.

About Franklin Barbecue

This was started by Aaron Franklin and his wife Stacy in 2009 from a small trailer. What began as a modest food truck soon exploded in popularity due to the incredible taste and texture of their brisket. By 2011, they had opened a permanent location, and the lines outside never stopped growing.

Aaron Franklin, the mastermind behind the pit, is now a James Beard Award-winning chef, and his name is synonymous with perfect Texas barbecue. Even food legends like Anthony Bourdain and President Barack Obama have visited Franklin Barbecue.

Visit their official website: Franklin Barbecue

What’s on the Menu?

Though the brisket steals the spotlight, the rest of the menu holds its own. Here’s a quick breakdown:

• Brisket: Juicy, smoky, and tender, it is cooked low and slow for up to 18 hours. This is the dish that defines Franklin Barbecue.
• Pulled Pork: Moist and flavorful, perfect with a dab of their house-made BBQ sauce.
• Turkey: A surprising favorite, it’s juicy and spiced just right.
• Pork Ribs: Coated in a dry rub that gives a crispy edge, they fall right off the bone.
• Sausage: House-made and perfectly smoked.
• Sides: Think slaw, potato salad, and baked beans that complement the smoky meats beautifully.

They also offer meat by the pound, sandwiches, and a daily selection of desserts.

The Franklin Brisket Experience

The brisket at Franklin Barbecue is not just food—it’s an experience. Cooked over post oak wood, each slab goes through a meticulous process of trimming, seasoning, smoking, and resting. The result is meat so tender and flavorful that many visitors describe it as life-changing.

Each slice has a perfect balance of bark (the crust), fat, and smoky interior. The meat is so juicy that it melts in your mouth, and the smoky aroma stays with you even after the meal ends.

Why the Long Lines?

Every morning, hundreds of people line up outside Franklin Barbecue, with some arriving as early as 6 AM even though the restaurant doesn’t open until 11 AM. Why? Because the food is so good that it’s worth the wait. They usually sell out of brisket and other meats by early afternoon.

Locals bring lawn chairs and coolers, turning the wait into a social event. Tourists add the stop to their food pilgrimage. Some even say the wait is part of the charm.

If you’re planning a visit, make sure to check the latest details on their official site Franklin BBQ Hours & Menu.

The Franklin Method

Aaron Franklin’s techniques are no secret. In fact, he published a book titled Franklin Barbecue: A Meat-Smoking Manifesto that gives step-by-step details of how he smokes his brisket. He believes in using simple ingredients—salt, pepper, and meat—but focusing on timing, temperature control, and wood smoke.

For food lovers who want to try it at home, Franklin also runs a YouTube series and has shared multiple tips on how to smoke meat the “Franklin way.”

Cultural Impact

Franklin Barbecue has become a cornerstone of Austin’s food culture. It’s regularly featured in food magazines, documentaries, and cooking shows. Food critics from The New York Times and Bon Appétit have praised its authenticity and quality. In many ways, Franklin Barbecue has helped redefine what people outside Texas understand about true BBQ.

According to Texas Monthly, Franklin Barbecue has set the gold standard for what barbecue should taste like. It has inspired countless pitmasters and influenced new BBQ joints around the country.

How to Make the Most of Your Visit

Here are some quick tips if you’re planning to visit Franklin Barbecue:

1. Arrive Early: Lines start as early as 6 AM. Aim to get there by 8 AM if you want to secure your order.
2. Bring Essentials: A chair, water, sunscreen, and good company will help pass the time.
3. Order Big: Since it’s a long wait, most people order a bit of everything. Leftovers taste even better the next day.
4. Group Orders: If you’re with friends, take turns in line so everyone can rest or explore nearby.

Is It Worth the Hype?

Absolutely. While there are many great BBQ spots in Texas, Franklin Barbecue offers a unique combination of flavor, technique, and experience. It’s more than just a meal—it’s a culinary event. Whether you’re a brisket lover or a curious traveler, the moment you taste Franklin’s barbecue, you’ll understand what the hype is all about.

Conclusion

Franklin Barbecue in Austin, Texas, is not just another place to eat—it’s a place to remember. With its perfectly smoked brisket, down-to-earth service, and legendary lines, it offers something few restaurants can: a story worth telling. If you’re ever in Austin, don’t leave without experiencing this iconic barbecue spot. Just bring your appetite and a little patience—you’ll need both.

Suggestions:
For a deeper look at Texas BBQ culture and other top barbecue spots, visit the Texas Monthly BBQ guide.

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