Franklin Barbecue

The story

Franklin Barbecue in Austin, TX – Award-Winning Central Texas BBQ

The story of Franklin Barbecue begins, as many great things do, in a backyard.

Aaron and Stacy Franklin started with cookouts for friends, never imagining what would come next. In 2009, they opened a small barbecue trailer on the side of an Austin interstate. Today, their brick-and-mortar on East 11th Street draws crowds who line up for hours before the doors open. The reason is simple: they serve some of the most celebrated barbecue in the country, earning a Michelin Bib Gourmand for good quality, good value cooking.

The philosophy is straightforward.

Great barbecue starts long before the meat hits the smoker—it starts with the ingredients. Franklin Barbecue sources only naturally raised, premium meats. The brisket is always USDA Prime. Pork ribs and shoulders come from heritage Duroc-breed pigs known for their natural richness. Turkeys are carefully raised for a clean, honest taste. “We choose quality over shortcuts every time,” they explain, “because when the meat is naturally exceptional, the barbecue speaks for itself.”

The menu is built around Central Texas BBQ classics. Brisket is the star, available by the pound or as a whole brisket, hot or chilled. Pork spare ribs, pulled pork, turkey, and sausage—including a jalapeño cheddar version—round out the meats. On Fridays, Saturdays, and Sundays, beef ribs are also available. Sandwiches include the brisket sandwich, pulled pork, turkey, and the Tipsy Texan. Sides are simple and classic: potato salad, slaw, and pinto beans. For dessert, there are small tarts like bourbon banana, pecan, and key lime pie.

Aaron Franklin is a James Beard Award winner for Best Chef and was inducted into the American Royal Barbecue Hall of Fame in 2020.

He is also the co-author of three books on barbecue, including the New York Times bestselling Franklin Barbecue: A Meat-Smoking Manifesto. Stacy Franklin, co-owner and chief operating officer, has built the operations behind the business, including the Franklin Barbecue Sauce line and their backyard pit line. Together, they have created a restaurant that is both a destination and a neighborhood spot.

The restaurant is open Tuesday through Sunday, 11am until sold out—usually around 2 or 3pm. They are closed on Mondays. The atmosphere is casual and welcoming. Bring a chair, or borrow one of their loaners. Friendly dogs are allowed on the patio. For those who cannot wait in line, there is a preordering system for takeout in advance.