The Brisket Plate At This Texas BBQ Joint Continues To Be A Local Favorite

Tucked away on a quiet backroad, Franklin Barbecue in Austin, Texas has earned a devoted following for its smoky, tender meats and bold flavors.

Locals swear that this hidden gem outshines the big chains with every bite, from perfectly seasoned ribs to melt-in-your-mouth brisket.

The unassuming setting hides a barbecue experience that feels authentic, satisfying, and unforgettable.

For anyone chasing real flavor, this spot proves that the best barbecue often comes off the beaten path.

From Trailer to BBQ Institution

Remember when the best food came from the most unexpected places? This Texas treasure followed Franklin’s footsteps, starting as a rusty trailer in 2009 before graduating to brick-and-mortar in 2011.

Brisket sells out daily, sometimes before noon! The owner learned his craft through countless sleepless nights, perfecting that bark while most of us were counting sheep.

Award-Winning Pitmaster Magic

Culinary royalty walks among us! Just like Aaron Franklin nabbed the 2015 James Beard Award for Best Chef: Southwest, our Texas pitmaster earned regional acclaim that’s practically unheard of for BBQ joints.

Critics who normally turn their noses up at anything without white tablecloths have been spotted licking sauce off their fingers here. The secret? Eighteen hours of unwavering attention to every brisket.

Presidential Seal of Approval

Famous folks can’t resist good BBQ! While Obama famously cut the line at Franklin’s in 2014, our Texas spot hosted three different governors who all declared it the state’s best-kept secret.

The owner still displays the handwritten note one left behind: “Worth every minute of the wait.” Unlike the presidential visit, however, these politicians respectfully stood in line just like everybody else.

National Recognition Without Losing Soul

Bon Appétit might have crowned Franklin “Best Barbecue in America,” but our Texas hidden gem earned Southern Living’s coveted “Reader’s Choice” award three years running.

Lines form before sunrise, with lawn chairs dotting the gravel parking lot by 5am. Unlike many spots that go mainstream and lose their charm, this place refuses to change a single recipe despite newfound fame.

Michelin-Worthy Brisket Experience

Quality speaks volumes! Franklin’s MICHELIN Bib Gourmand in 2024 surprised nobody, and similarly, our Texas spot earned a coveted spot in Zagat without ever advertising.

The brisket arrives unwrapped from butcher paper onto classic blue enamel plates.

Each slice sports that perfect pink smoke ring that makes BBQ enthusiasts weak in the knees. No fancy presentation needed when the meat does all the talking.

Rising From The Ashes

Tragedy struck in 2019 when an electrical fire gutted the original building. Community rallied immediately, raising $87,000 in just three days through a fundraiser.

Neighboring pitmasters loaned equipment so they could keep serving from a temporary location.

The rebuilt smokehouse emerged better than ever, featuring reclaimed barn wood from five different Texas counties. Talk about community spirit!

Tradition-Honoring Smoking Technique

Simplicity reigns supreme here. Like Franklin’s post oak approach, this joint uses locally harvested hickory exclusively, seasoning with just salt, pepper, and a pinch of secret family spice blend.

The pitmaster refuses all shortcuts. No gas assists, no overnight automation, just someone physically tending the fire every hour.

The resulting bark develops a candied quality that makes grown adults fight over end pieces like kids squabbling for the corner brownie.