Franklin Barbecue

900 E. 11th
Austin, TX 78702

Phone: 512-653-1187
Hours: Tue-€“Sun, 11 till meat runs out.
Twitter: @FranklinBbq

Opened 2009
Pitmaster Aaron Franklin
Method Post oak; indirect-heat pit
Pro Tip Waiting in the long line can be fun; even more fun is ordering ahead of time. The minimum is five pounds, but best of all is getting a whole brisket (around $100; try your luck at least two weeks in advance). Pick it up at ten-thirty and waltz through the impatient masses with your bounty.

TMBBQ Rating: 5

Texas Monthly BBQ Top 50

More Reviews

May 21, 2013

The best barbecue joint in Texas is only four years old. This is an unusual development, but one that will surprise no one familiar with Franklin Barbecue, which, since opening in 2009, in a trailer off Interstate 35, has built a cult following for its meats. Has any other restaurant in Texas history had a consistent two-hour wait, outside, in the elements, year-round, six days a week? Franklin’s current location is a cozy old brick…

September 13, 2011

The music was blaring, and my regard for the speed limit was waning. I’d just finished a hearty breakfast of brisket and brisket at Snow’s in Lexington, and I was racing time to get a spot in line at Franklin Barbecue on a Saturday morning. I’d heard from the Twitterverse that lines were still sane one hour before opening at ten, but I hadn’t factored in the start of another semester at UT. Hungry folks…

October 30, 2010

Just before the Texas Monthly Barbecue Festival, I met up with John Morthland at Franklin Barbecue to talk barbecue and get some breakfast. I knew I’d be stuffing myself silly in an hour or so, but I can’t rightly pass a chance to get some of Aaron Franklin’s brisket when I’m mere minutes away. A line had already formed fifteen minutes before opening on Sunday morning, but the line moved quickly once the gate was slid open. With…


Comments from our joint finder app.
WOW!!! Worth the damn wait...
@ Franklin Barbecue, 2015-02-25 18:47:29
Everytime I eat at Aaron's it solidifies his dominance on the BBQ scene. He even talked to me about his BBQ shows you can watch on YouTube! Go Aaron! You DA MAN!
paul_umlove @ Franklin Barbecue, 2015-02-20 20:01:27
Cold rainy January day. Great way to get brisket. Got there at 10:am doors opened at 11:am and eating the best brisket on the planet at 12:00 great way to start the day.
Kevin Wiggins @ Franklin Barbecue, 2015-01-22 18:44:47
what do you do when you drive by ad there's only a 45 minute line? you getting line
Stephen Powell @ Franklin Barbecue, 2015-01-20 20:33:55
The best ever!
Jan Zwerver @ Franklin Barbecue, 2015-01-20 15:47:57
Was the brisket worth the 5 hour wait? Absolutely. The most perfect brisket I've ever had. Just the right amount of crust, amazingly moist, and heavenly with every bite. Tried the pork ribs; nice and tender. Sausage links and potato salad were okay. The Franklin experience is something every Texan should do.
Rahul Yaratha @ Franklin Barbecue, 2014-12-01 18:36:40
Best bbq I've ever had
Dylan McShan @ Franklin Barbecue, 2014-08-14 03:35:04
Forgot to check in this afternoon, so here's my Franklin's review: we arrived late today-- about 2ish. The line had dwindled, but we figured we'd take a chance. We were the last people in line, about ten people in front of us was the "last woman standing," aka: the last person guaranteed food. We said a prayer and took our chances. As we entered the building, they closed the door behind us and posted the "sold out" sign on the door. We were the Friday caboose. We made friends in line and as the cutting board became closer and closer, the prospect of Franklin's brisket became more and more hopeful. And then it was our turn.... And there was food. Beautiful, perfect brisket. Enough for us to order to our hearts content. It was perfect. The brisket was tender and juicy and flavorful. The burned ends and edges were perfection. And the staff. The staff was simply AMAZING. Since the tables were still pretty full, we sat with new friends. We chatted with new people, we made friends. We snapped selfies and broke brisket with former strangers. It was one of the best BBQ experiences. Love all the sauces, the brisket was beautiful, the sausage delicious, and the leftovers copious. Can not wait to return.
dirkelps @ Franklin Barbecue, 2014-08-09 01:37:48
More Buzz →


March 1, 2010

Just before the Gettin’ Sauced event, I stopped in again at Franklin Barbecue to try the ribs and pulled pork. I knew the brisket was stellar from previous visits (I stole a bite or two from the Patron Saint on this trip too), so I wanted to check on the other meats.

The ribs were just as good as the first visit. A well-formed bark was covered with a rub heavy in black pepper. The meat came easily from the bone with just a little tooth tug, and the flavor was incredible. The pulled pork equaled the ribs in flavor. The mixture of moist fat, smoky bark, and tender meat came together for a taste explosion. This was some of the best pork I’ve eaten. It seems there’s nothing Aaron Franklin hasn’t mastered.

01/2010: I stopped in at Franklin Barbecue on my way back from San Antonio one Sunday morning about a month ago. I’m just now getting to write about it, but the flavor of that brisket lingers in my mind still. It was 10:45 when I stepped up to the locked chain link gate and Aaron, the owner, was arranging picnic tables in the front, getting ready for his eleven o’clock opening bell. I sat there like a sad puppy dog until he unlocked the gate and happily invited me in for a few slices off the brisket he was just pulling from the pit.

We chatted for a bit as he unwrapped and sliced the meat, but I cut the conversation short knowing he had to get back to work, and I had to have some alone time with this beautiful beef in my front seat (too cold for picnic tables). I took a few bites, and the flavor was incredible. I had ordered the fatty cut on my previous visit, but lean cuts are more suited for brunch. The heavy black-pepper rub helped create a crispy crust on the meat that also packed a wallop of smoke. Although this was lean brisket, the meat was incredibly moist and perfectly tender. After a few luxurious slices, I wrapped it back up and headed out onto Interstate 35 back to Dallas.

As the radio played, I contemplated if this was the finest brisket that I’ve ever eaten as it called to me beneath the thin, greasy, and now transparent yellow paper. As I eyed the interstate with one eye, the other was watching as I carefully unwrapped the meat for another go. As the salty flesh passed my lips, I realized how an appropriate song can add so much to a special moment.

Now there are songs with a manufactured timeliness, like playing Brad Paisley’s “Alcohol” during an all-night kegger. Of course it fits when everyone’s already consuming the item in the title. But then there’s the true timeliness of a song that you hear as you’re driving in the car, after suffering through years of mediocre smoked beef, and a perfect sugar cookie from a perfect slice of brisket melts on your tongue, and, as it traces down your throat, you hear Eddie Money shout “I think I’m in love!” That’s timeliness.

(This review originally appeared on Full Custom Gospel BBQ.)


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