This Texas Restaurant Is So Popular, The Wait Is Always Worth It
Picture this: hundreds of people happily standing in line for hours just to eat lunch. Most restaurants would call that a disaster, but at Franklin Barbecue in Austin, Texas, it’s just Tuesday.
I learned this the hard way during my first visit when I showed up at noon thinking I’d grab a quick bite. The line wrapped around the block, and I quickly realized I was witnessing something special – a barbecue joint so legendary that people plan their entire day around it.
Franklin Barbecue: Austin’s Line You’ll Gladly Join
Nestled on East 11th Street in Austin, Franklin Barbecue has earned a reputation that stretches far beyond Texas borders. This unassuming spot serves up Central Texas brisket that has food lovers making pilgrimages from across the globe.
The operation runs like clockwork: doors swing open at 11 a.m. sharp, and the smoky magic continues until every last morsel sells out, typically by mid-afternoon.
The simple storefront might fool you, but step inside and you’ll understand why this place consistently ranks among America’s best barbecue joints.
Check out franklinbbq.com to plan your visit and prepare for an experience that goes way beyond just grabbing lunch.
Why The Wait Is Worth It
Franklin Barbecue doesn’t just serve food – it serves up pure barbecue poetry. The brisket melts like butter, the ribs fall off the bone with a gentle nudge, and the jalapeño-cheddar sausage packs just enough kick to keep things interesting.
San Antonio Express-News and countless other publications have crowned Franklin as Texas’ barbecue champion, and the crowds prove it daily.
I’ve witnessed marriage proposals in that line, birthday celebrations, and even business deals sealed over shared anticipation.
The hype isn’t manufactured marketing – it’s earned through years of consistent excellence that keeps people coming back despite the wait.
How The Line Works, From First Light To Sold-Out
Here’s the reality check: serious barbecue seekers start lining up well before the 11 a.m. opening time. Some dedicated fans arrive as early as 8 a.m. to secure their spot in barbecue history.
Service kicks off promptly at 11, but don’t expect to waltz in at 2 p.m. and find a full menu. Most days, the last of the meat disappears between 2 and 3 p.m., sometimes earlier on weekends.
My advice after multiple visits: earlier arrival equals better selection and less heartbreak. The difference between showing up at 10 a.m. versus noon can mean the difference between brisket bliss and settling for whatever’s left.
What To Order When You Reach The Counter
The star of the show is undoubtedly the fatty brisket – order it by the pound or grab a sandwich if you’re flying solo. Pork spare ribs and pulled pork round out the holy trinity of Franklin favorites.
Weekend warriors should definitely try the beef rib, available Friday through Sunday and weighing in like a prehistoric drumstick. The turkey surprises skeptics, and those sausages pack serious flavor.
Don’t sleep on the sides: potato salad, coleslaw, and pinto beans complement the smoky meats perfectly. Save room for pie if you can manage it – your taste buds will thank you later.
Smart Ways To Skip The Longest Waits
Franklin’s official preorder system at preorder.franklinbbq.com offers curbside pickup for those who prefer planning over standing. You’ll pay a premium, but sometimes convenience trumps the traditional experience.
Can’t make it to Austin? Franklin ships nationwide through their Goldbelly partnership, bringing that smoky goodness directly to your doorstep. The shipping option links right from their main website.
I’ve used the preorder system during busy conference weeks in Austin, and while you miss the camaraderie of the line, you definitely don’t miss the flavor. Sometimes smart planning beats barbecue purist pride.
The Experience: Old-School Austin, All About The Pit
Franklin embodies Austin’s historic East Side vibe with zero pretension and maximum authenticity. The dining area keeps things simple – picnic tables, butcher paper, and the intoxicating aroma of oak-smoked meat.
The “when it’s gone, it’s gone” philosophy defines true Central Texas smokehouse culture. No reserving portions or special orders – just honest barbecue served until the last bite disappears.
Standing in that line creates an unexpected community. Strangers become friends, sharing stories and building anticipation together.
The wait becomes part of the experience, not just an obstacle to endure before the main event.
Logistics That Matter
Franklin Barbecue sits at 900 E. 11th Street in Austin, closed Mondays but firing up the pits Tuesday through Sunday starting at 11 a.m. The restaurant runs until sellout, so late lunch plans require flexible expectations.
Pro tip from someone who learned the hard way: calling ahead won’t help much since they don’t take reservations for walk-in service. The line moves at its own pace, and that’s part of the charm.
Planning a late afternoon visit? Expect a limited selection as the day winds down. The early bird definitely gets the brisket at Franklin, so adjust your schedule accordingly for the full experience.
What’s New: Franklin’s Event Space
Franklin recently announced plans for a dedicated East Austin event venue, expanding beyond the original restaurant while preserving its beloved service model. The new space will host private gatherings and special functions for groups.
According to the Austin American-Statesman, this addition addresses growing demand for Franklin’s barbecue at corporate events and celebrations. The venue complements rather than replaces the original experience.
For readers planning group events, this development opens new possibilities for enjoying Franklin’s legendary barbecue without subjecting your entire office to the traditional line experience.
Sometimes innovation and tradition can coexist beautifully in the barbecue world.