Franklin Barbecue

Beautiful Fall weather in Austin

Saving the Best for First

Franklin Barbecue is currently known to be one of the best barbecue places in the state if not the country.  Bon Appetit magazine recently featured it in it's 20 most important restaurants in America issue where it ranked #17.  It was also featured on Anthony Bourdain's No Reservations which is how I actually found out about the place last year.  Tony had to stand in line just like everyone else. Doesn't matter who you are, you will stand in line with everyone else which actually adds to the whole barbecue experience. So I took a trip down to Austin last Fall to check this place out.  I have heard from my cousins who live in Austin that the line gets pretty long really fast so I needed to get there early.

The line at 9 AM

I left Dallas at 5 AM so I could get down to Austin by 8:30 and get in line.  I got there about 8:15 and their were already about 14 people waiting outside the front door already forming a line, the place opens at 11 AM.  I got my place in line and eventually started talking to the guy next to me who works for Dell computers and he was saving a place for three of his other buddies who also work for Dell. His buddies got there just before 10 AM and introductions were made and shortly after that an employee started going through the line asking for what each person was going to order (They don't actually take your order).  They do this because they only smoke so much meat and need to calculate where in the line and who gets to hold the "cut off" sign.  The sign basically states: "If you are behind this person we cannot guarantee you will be served". While one employee asks you what you are going to order another employee sells beer and sodas in line, at this point we are still one hour away from opening.  By the way you can bring your own beer and drink it in line which many people do and did on the day I was there. So, it's now 11 AM and they start letting people in to order.

The line at 10:30 AM

When you first step in the place you still have a little way to go before you get up to the counter.  While in line I killed some time taking in the decor which is not what you would think of a barbecue joint.  Turquoise walls and 50's dinner style tables and Ikea-like chairs with "do not save seats" signs on all of the tables which helps to not disrupt the "pace" of the line and the diners finding seats.  They also have a fairly large patio that runs most of the length of one side of the building.  After another 20 minutes in line I finally made it up to the counter and the pit master. I ordered one link of sausage, 1/4 lb of brisket, and two ribs and no sides because I still had two other barbecue destinations to visit that day. Had to save some room. The pit master cut me a couple of burnt ends as I ordered so I savored those pieces of meat candy while he was building my order.

Funky dining room at Franklin's

So my line buddies from Dell invited me to sit with them and we all dove in! I featured Franklin as my first place to write an "opinion" on because I think it's the best in Texas.  They did all three parts of the "Holy Trinity" of barbecue to perfection.  The brisket was moist and well marbled with a simple salt and pepper rub that melted in your mouth.  The ribs again with just a salt and pepper rub were cooked perfectly with meat that was tender to the bite but didn't fall of the bone and they had great flavor with a well pronounced smoke ring.  The sausage had a great blend of meats and was well packed in a really good "hot link" style natural casing that snapped when you bit into it.  My mouth is watering just writing about it.

The Tipsy Texan

Now one of the guys from Dell order what is called the Tipsy Texan to take back to a coworker back at the office. The Tipsy Texan is a barbecue sandwich made up of mostly sliced brisket, some sliced sausage, coleslaw, and pickles.  If I didn't have other places to hit that day I would have taken one to go.  In fact I'm planning another Fall BBQ trip this November and will have to go back for a Tipsy Texan.

Line com-padres from Dell 

As for sides I can't speak for them because I didn't get any.  It's more about the meat when you wait two and a half hours in line for barbecue. All-in-all it was well worth it.  The food is great, the experience was genuine Texas barbecue, and I got to meet people who are true BBQ fans because they all waited in a line for at least an hour plus.  I highly recommend it but get there early, they always sell out by 1 PM.

Franklin Barbecue

900 E. 11th Street 

Austin, TX 78702

Phone 512-653-1187

Open Tue - Sun (Closed Mondays)

Hours: 11 AM - Sold out

http://franklinbarbecue.com/

My sampling

Line as I was leaving