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The line outside this Austin BBQ shop starts forming before most people have had breakfast, which tells you something. Inside, corrugated metal and cement floors keep things honest while the board above the counter does all the talking: brisket, ribs, sausage, pulled pork, turkey. The brisket comes sliced to order, weighed, wrapped in butcher paper, and set on a blue tray. The Michelin Guide gave it a Bib Gourmand, which is a polite way of saying the wait isn't the punishment it sounds like.
The awards strongest first
- Eater The All-Time Eater 38
- The New York Times 2017 · 2 stars · Restaurant Review
- AAA Approved
- Michelin Guide Bib Gourmand
- Texas Monthly The 50 Best BBQ Joints in Texas
- The New York Times The 25 Best Restaurants in Austin Right Now
- The 50 The 50 Discovery
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Brisket
“But brisket is the foundation on which Franklin Barbecue was built, brisket as it is seasoned and barbecued by the owner and chief pitmaster, Aaron Franklin.”
The New York Times, 2017 -
Key lime pie
“Don't skip dessert, as the key lime pie is a treat.”
AAA -
Pork ribs
“Pork ribs, sausage, turkey, and pulled pork, along with a handful of sandwiches and classic sides (think cole slaw salad and pinto beans) are what's on offer, but you won't ever go wrong with the brisket.”
Michelin Guide -
Beef ribs
“His buttery-tender brisket, juicy sausage and weekend-only beef ribs remain consistently exceptional.”
The New York Times
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