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


Comments from our joint finder app.
Always insane
Jack Niland @ Franklin Barbecue, 2014-04-20 09:59:32
Oh my God, the brisket... Change your life stuff. Sausage was amazing, as were the ribs.
Peter Einhorn @ Franklin Barbecue, 2014-04-07 09:00:53
Took out a full brisket and rack of ribs yesterday. Amazing as usual and still the best in the world. I also had a great breakfast this morning.
Brad Golub @ Franklin Barbecue, 2014-03-30 11:14:04
Actually lives up tithe hype. Brisket ad turkey is moist with a amazing crust. Sweet smoky sauce
Jeevan Gowda @ Franklin Barbecue, 2014-03-23 14:13:11
Arrived 0830, about 25 in line ahead of me, I was served at 1130. Worth the wait? Yes. Would I do it again? No. Tip.... Bring a chair, a cooler and plan to hang out for a few hours. Fun experience.
Eddie Pyeatt @ Franklin Barbecue, 2014-03-19 22:47:32
George Loyd @ Franklin Barbecue, 2014-03-18 11:11:42
bravob1 @ Franklin Barbecue, 2014-02-22 14:29:12
Made it! Finally had Franklins. #9 in line, the line, the crowd were all fun. Franklin wasn't cutting but the guy who was did great. Can't believe how moist the entire briskest were. Wrappings were soaked as was the cutting table. Ribs were best I ever had. Meat held together but fell off the bone. Moist with great peppery taste. The brisket? I always order moist, didn't need to say that. Thick slices with rendered fat all through it. Flavor all the way through. Hard to describe how perfect it was. Made me mad that someone can make a brisket that good! One of the best I've ever had.
Hank Mangum @ Franklin Barbecue, 2014-01-31 14:21:52
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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…

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…

January 1, 2010

It’s been a while since I’ve found an honest “sugar cookie” on my brisket, but as I waited for my order to be filled, owner and pitmaster Aaron Franklin handed me a preview morsel from the fatty end of the brisket and the flavor was transcendent. If I lived in Austin, I would come here every day if I could be guaranteed a bite like that one. Drew and Brad, the boys over at Man Up…

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