This Texas Roadside BBQ Spot Has Brisket Locals Guard Jealously
Austin’s Franklin Barbecue has earned legendary status among barbecue lovers, and for good reason.
This bustling spot on East 11th Street serves up some of the most mouthwatering brisket you’ll ever taste, with lines forming hours before the doors open at 11 AM.
What makes this place so special that locals keep coming back, willing to wait in those famously long lines for a taste of smoky perfection.
The aroma alone is enough to make your stomach start a countdown.
Napkins are provided, but you might need a fork and a bib too.
And once you take that first bite, you’ll understand why people plan their day around it.
The Line That Tells A Story
People start gathering before dawn, camping chairs in hand, ready to claim their spot for what many call the best brisket in Texas.
The line at Franklin Barbecue isn’t just a queue; it’s become part of the experience itself.
Friendships form as strangers bond over their shared mission to score some of that legendary smoked meat.
Most folks arrive around 7 or 8 AM, even though the doors don’t open until 11.
Some dedicated fans show up even earlier, especially on weekends when the place gets particularly packed.
The wait might seem crazy at first, but everyone around you will tell you it’s absolutely worth every minute.
Smart visitors bring sunscreen, comfortable shoes, and maybe a good book to pass the time.
The atmosphere stays friendly and relaxed, with staff occasionally checking on the crowd.
Once you finally make it inside and taste that perfectly smoked brisket, you’ll understand why people willingly dedicate their morning to standing in line.
Brisket That Dreams Are Made Of
Aaron Franklin and his team have perfected the art of smoking brisket over post oak wood, creating a product that tastes like pure heaven.
Each slice reveals a beautiful pink smoke ring and a dark, peppery bark that crackles with flavor.
The meat practically melts on your tongue, with just the right balance of fat and lean cuts working together in perfect harmony.
What sets Franklin’s brisket apart is the attention to detail throughout the entire smoking process.
Every brisket spends around 12 to 14 hours in the smoker, absorbing that gorgeous oak flavor.
The result is meat so tender you barely need teeth to enjoy it, with a depth of flavor that keeps you thinking about it long after your meal ends.
My first bite completely changed how I understood what brisket could be.
The seasoning stays simple, letting the quality of the meat and smoke shine through without any fancy tricks.
Whether you prefer fatty or lean cuts, the folks behind the counter will hook you up with exactly what you’re craving.
Limited Hours Mean Fresh Everything
Franklin Barbecue only opens four days a week, operating Tuesday, Wednesday, Saturday, and Sunday from 11 AM to 3 PM.
This limited schedule might seem inconvenient, but it guarantees that everything coming out of those smokers is absolutely fresh.
When the meat runs out, they close up shop, sometimes even before that 3 PM closing time rolls around.
Operating on this schedule allows the pitmaster team to focus on quality rather than quantity.
Each morning starts with preparing the smokers and getting those briskets ready for their long, slow cook.
By keeping the hours tight, they ensure every customer gets meat at its absolute peak rather than something that’s been sitting around.
Planning your visit around these hours becomes essential if you want to score some of that famous brisket.
Weekdays generally see slightly shorter lines than weekends, though the place stays busy regardless.
Arriving early gives you the best shot at getting your order before they sell out, which happens more often than you might think.
The Retro Vibe That Feels Like Home
Walking into Franklin Barbecue feels like stepping into your favorite uncle’s backyard cookout, except the food tastes even better.
The space keeps things simple and unpretentious, with a retro aesthetic that focuses on what really matters: incredible smoked meat.
Red picnic tables, basic decorations, and a laid-back atmosphere create the perfect setting for digging into some serious barbecue.
Nothing about this place tries to be fancy or put on airs.
The focus stays squarely on the food and the craft of traditional Texas barbecue done right.
You’ll find yourself surrounded by happy customers, all experiencing that same moment of joy when they take their first bite.
This no-frills approach actually enhances the whole experience rather than detracting from it.
You’re not paying for white tablecloths or elaborate presentations; you’re investing in expertly prepared meat that speaks for itself.
The casual environment lets everyone relax and simply enjoy some of the finest barbecue Texas has to offer without any pretense getting in the way.
Pulled Pork That Holds Its Own
While brisket gets most of the glory, Franklin’s pulled pork deserves serious recognition in its own right.
The pork shoulder gets the same careful attention as the brisket, spending hours in the smoker until it reaches fall-apart tenderness.
Each bite delivers smoky, savory flavors with just enough fat to keep everything moist and delicious.
The pork comes out with beautiful bark pieces mixed throughout, adding texture and extra flavor to every forkful.
Unlike some places that drown their pulled pork in sauce, Franklin lets the meat shine on its own merits.
You can always add sauce if you want, but honestly, the pork tastes so good it hardly needs any help.
Ordering a combination plate lets you sample both the famous brisket and this underrated pulled pork.
The two meats complement each other perfectly, giving you a fuller picture of what Franklin Barbecue can do.
Don’t make the mistake of skipping the pork just because everyone raves about the brisket; give yourself the gift of trying both.
Sides That Complete The Feast
Great barbecue deserves equally great accompaniments, and Franklin delivers on that front too.
Their sides might not steal the spotlight from the meat, but they play their supporting role beautifully.
Classic options like coleslaw, potato salad, and pinto beans round out your meal without overwhelming your palate.
The coleslaw brings a cool, crisp contrast to the rich, smoky meat, helping cleanse your palate between bites.
Potato salad offers creamy comfort with just the right seasoning to complement rather than compete with the main attractions.
Those pinto beans, cooked low and slow with bits of brisket mixed in, taste like they came straight from a Texas grandmother’s kitchen.
One summer afternoon, I watched a regular customer order extra beans just to take home for later.
The sides at Franklin prove that even the supporting cast deserves attention and care in their preparation.
While you’ll definitely want to save room for plenty of meat, don’t skip these classic accompaniments that help make the meal complete and satisfying.
The Award-Winning Pitmaster Behind It All
Aaron Franklin has become something of a barbecue celebrity, and his dedication to the craft shows in every bite.
His journey from backyard hobbyist to James Beard Award-winning pitmaster reads like a Texas fairy tale.
What makes Aaron special isn’t just his skill, but his genuine passion for sharing great barbecue with anyone willing to wait in line.
He’s written books, hosted television shows, and earned countless accolades, yet the quality at his restaurant never wavers.
Aaron still oversees operations, ensuring that every brisket meets his exacting standards before it reaches your plate.
His commitment to traditional methods and quality ingredients has inspired a whole generation of barbecue enthusiasts across the country.
Meeting Aaron during one of his visits to the dining area feels like chatting with an old friend rather than a famous chef.
He genuinely cares about whether people enjoy their experience and appreciates every customer who chooses to spend their time at his restaurant.
That combination of world-class skill and down-to-earth personality makes Franklin Barbecue more than just a restaurant; it’s a reflection of one person’s dedication to perfection.
The Price Point That’s Actually Reasonable
Considering the quality and reputation, Franklin Barbecue’s prices fall into a surprisingly reasonable range.
The restaurant carries a moderate price tag, typically costing around the same as a decent sit-down meal elsewhere.
You’re paying for expertly crafted food made with premium ingredients and unmatched skill, which makes the value proposition pretty solid.
Meat gets sold by the pound, so you can control your spending based on how hungry you are and what you want to try.
Most people find that half a pound of brisket plus a side or two makes a satisfying meal without breaking the bank.
Groups often order family-style, getting a variety of meats and sides to share, which stretches the value even further.
Some visitors worry that the famous reputation means sky-high prices, but that’s not the case here.
Aaron Franklin has kept pricing fair, focusing on accessibility rather than exploiting his restaurant’s legendary status.
When you factor in the hours of work that go into each piece of meat and the unmatched flavor you’re getting, the price feels downright generous for what you receive.
Location In Austin’s Vibrant East Side
Franklin Barbecue sits at 900 East 11th Street, right in the heart of Austin’s increasingly hip East Side neighborhood.
This area has transformed over the years into one of the city’s most interesting districts, filled with art galleries, coffee shops, and creative spaces.
The location puts you within easy reach of other Austin attractions, making it simple to build a whole day around your barbecue pilgrimage.
Getting there is straightforward whether you’re driving or using rideshare services, with the address being well-known to locals and GPS systems alike.
Parking can get tight during peak hours, so arriving early serves the dual purpose of securing a good spot in line and finding a place for your car.
The surrounding neighborhood offers plenty to explore if you want to wander around before or after your meal.
East Austin’s creative energy seems to seep into Franklin Barbecue itself, contributing to the restaurant’s innovative yet traditional approach.
You’ll find yourself in a part of town that celebrates both heritage and progress, much like the barbecue philosophy that Aaron Franklin champions.
The location adds another layer to the whole experience, connecting you to Austin’s vibrant food culture and community spirit.
The Impressive Rating That Speaks Volumes
With a rating of 4.7 stars based on nearly 7,000 reviews, Franklin Barbecue has earned its reputation through consistent excellence.
These aren’t just casual ratings either; they come from barbecue fanatics, food critics, tourists, and locals who’ve experienced countless other options.
Maintaining such high marks across thousands of reviews proves that this place delivers on its promises day after day.
Reading through customer feedback reveals a pattern of people expressing genuine amazement at the quality of the food.
Sure, some folks mention the long wait times, but almost everyone agrees the payoff makes it worthwhile.
The consistency impresses people most, with visitors returning months or years later finding the same incredible quality they remembered.
Numbers don’t lie, and these ratings reflect real experiences from real people who’ve made the journey to East 11th Street.
When thousands of customers take time to leave positive feedback, you know something special is happening in those smokers.
The rating serves as a reliable indicator that you’re about to experience something genuinely exceptional, not just another overhyped restaurant riding on marketing alone.
Other Smoked Meats Worth Your Attention
Beyond the legendary brisket and tasty pulled pork, Franklin Barbecue offers several other smoked options that deserve consideration.
Their ribs come out with meat that pulls cleanly off the bone, coated in that same beautiful bark you find on the brisket.
Smoked sausage brings a different flavor profile to your plate, with a satisfying snap when you bite through the casing.
Turkey breast might not sound exciting, but Franklin’s version changes minds with its moist texture and smoky depth.
Each meat receives the same careful attention and long smoking time, ensuring quality across the entire menu.
Ordering a sampler platter lets you explore the full range of what these pitmasters can do with different cuts and proteins.
During my third visit, I finally branched out beyond brisket and discovered how good everything else tastes too.
The variety means you can visit multiple times without having the exact same experience, though you’ll probably keep coming back to that brisket.
Whether you’re a barbecue purist or someone who likes to try everything, Franklin’s diverse menu has something to make your taste buds dance with joy.
Why Locals Keep This Treasure Close
Austin residents have a complicated relationship with Franklin Barbecue, loving it fiercely while watching tourists discover their beloved spot.
Locals understand that the quality justifies the attention, even if it means longer lines than they’d prefer.
Many have developed strategies for visiting during slower times or calling ahead to gauge wait times before committing to the journey.
The restaurant represents Austin’s food culture at its finest, showcasing what happens when passion, skill, and tradition come together.
Residents take pride in having such a renowned establishment in their city, even as they joke about keeping it secret from visitors.
That pride stems from knowing that Franklin Barbecue earned its reputation through genuine excellence rather than clever marketing or gimmicks.
Some locals have made Franklin part of their regular routine, treating themselves to that perfect brisket on special occasions or lazy weekend mornings.
The restaurant has become woven into the fabric of Austin’s identity, representing the city’s commitment to doing things right.
While they might grumble about sharing their treasure with the world, deep down, Austin residents know that some things are simply too good to keep entirely to themselves.