I showed up at Franklin Barbecue around nine in the morning, and honestly, I thought I’d be early. There were already thirty people stretched out in folding chairs along the sidewalk, chatting and laughing like they were tailgating before a big game.
The smell of smoke was faint but unmistakable, drifting from somewhere behind the building and making my stomach growl even though I’d just had breakfast.
I’d heard the stories about the lines, the sold-out signs, the people who fly in just to taste the brisket, but standing there with a coffee in hand, I realized this wasn’t just hype.
This was a ritual, a pilgrimage even, and I was about to understand why Franklin Barbecue has become one of the most famous BBQ joints in the entire country.
Jalapeño Cheddar Sausage That Steals the Show
While the brisket gets most of the attention, the jalapeño cheddar sausage quietly competes for the title of best thing on the menu. Each link is packed with chunks of real cheddar that ooze out when you slice into it, mixing with the spiced pork and creating a rich, gooey bite that’s hard to beat.
The jalapeños add just enough heat to keep things interesting without overwhelming the flavor.
The casing snaps when you bite into it, giving way to juicy, flavorful meat that’s perfectly seasoned. It’s the kind of sausage that converts people who claim they’re not sausage fans.
The balance of cheese, spice, and smoke makes it a standout, and many regulars order extra links to take home.
Even if you come to Franklin strictly for the brisket, don’t skip the sausage. It’s a testament to the kitchen’s range and attention to detail.
Every element is crafted with the same care, and the jalapeño cheddar variety is proof that Franklin doesn’t rely on one signature dish alone.
The Line Is Part of the Experience
Waiting in line at Franklin isn’t something you endure. It’s something you participate in.
People bring camping chairs, coolers, and plenty of patience, settling in for what could be a two to four hour wait depending on when you arrive. The vibe is surprisingly social, with strangers striking up conversations about where they’re from, what they’ve heard about the food, and whether the brisket really lives up to the legend.
Staff members walk the line periodically, giving updates on what’s still available and taking informal tallies of orders. It’s a smart system that keeps everyone informed and prevents disappointment at the counter.
Some folks arrive as early as seven in the morning to secure a spot near the front, while others roll in closer to opening and accept a longer wait.
The atmosphere feels more like a community gathering than a chore. You’ll meet people from all over the world who’ve made Franklin a bucket list stop.
By the time you reach the front, you’ve made friends, swapped BBQ tips, and built up an appetite that makes that first bite even more rewarding.
Brisket That Redefines the Standard
The brisket at Franklin is what draws people from across the globe, and it doesn’t take more than one bite to understand why. Each slice is impossibly tender, with a deep smoke flavor that comes from hours over post oak.
The bark is dark, almost black in spots, with a caramelized crust that adds texture and richness. Inside, the meat is rosy and glistening, so moist it practically melts on your tongue.
What sets Franklin’s brisket apart is the balance. It’s smoky without being overpowering, fatty without being greasy, and seasoned simply enough to let the quality of the meat shine through.
Aaron Franklin’s technique, honed over years of obsessive practice, results in a product that’s consistent, flavorful, and worth every minute of the wait.
Even the lean cuts are juicy, which is rare in the BBQ world. You don’t need sauce, though they offer several varieties if you want to experiment.
The brisket stands completely on its own, earning its reputation as some of the best in Texas, if not the country.
Turkey That Stays Moist and Flavorful
Turkey can be tricky in the BBQ world. It dries out easily and often ends up playing second fiddle to brisket and ribs.
At Franklin, though, the turkey is a revelation. It’s incredibly moist, with a subtle smoke flavor that doesn’t overpower the natural taste of the bird.
The meat is tender, slicing easily and holding together beautifully on the plate.
What makes Franklin’s turkey special is the technique. Smoking poultry requires a different approach than beef or pork, and the kitchen nails it every time.
The result is a light, flavorful option that balances out heavier meats and gives you a break from the richness of brisket and sausage.
It’s also a great choice if you’re ordering for a group and want variety. The turkey pairs well with all the sides and sauces, and it’s just as worthy of praise as the more famous menu items.
Don’t overlook it just because it’s not the headline act.
Pork Ribs with Perfect Bark and Tenderness
The pork ribs at Franklin are another example of meticulous smoking technique paying off in a big way. Each rib is coated in a flavorful rub that forms a dark, slightly crispy bark on the outside while the meat inside stays tender and juicy.
They’re cooked just right, pulling cleanly from the bone without falling apart, which is the hallmark of properly smoked ribs.
The flavor is deep and smoky, with a subtle sweetness from the rub that complements the pork without masking it. You can taste the quality of the meat and the care taken in the preparation.
Unlike ribs that rely heavily on sauce, these stand up on their own, though a drizzle of Franklin’s house sauce adds a nice tangy kick if you’re in the mood.
Ribs often sell out by mid-afternoon, so if they’re on your must-try list, it’s worth arriving earlier in the day. They’re a perfect complement to the brisket and sausage, rounding out a full BBQ experience that showcases Franklin’s skill across different types of meat.
Pulled Pork That’s Tender and Juicy
Pulled pork is a Southern BBQ staple, and Franklin’s version delivers everything you’d hope for. The meat is fall-apart tender, with a mix of textures from the crispy bark pieces mixed into the soft, juicy interior.
It’s smoky, slightly sweet, and full of flavor that doesn’t need much help from sauce, though a little drizzle never hurts.
The pork is smoked low and slow until it practically shreds itself, and each bite is moist and satisfying. It’s comfort food at its finest, the kind of thing that makes you want to close your eyes and savor the moment.
Whether you order it on its own or pile it onto a sandwich, it’s a solid choice that rounds out the menu.
Pulled pork often gets overlooked in favor of brisket, but at Franklin, it’s worth ordering. It’s another example of the kitchen’s ability to master every type of meat they touch, and it’s a crowd-pleaser that works for just about any palate.
Simple Sides That Complement the Meat
The sides at Franklin aren’t trying to steal the spotlight, and that’s exactly how they should be. You’ll find classics like coleslaw, potato salad, and beans, all made fresh and served in portions that complement the meat without overwhelming your plate.
The coleslaw is crisp and tangy, cutting through the richness of the brisket and sausage. The potato salad is creamy and lightly seasoned, a comforting addition that feels like home cooking.
Some folks say the sides are just okay, nothing fancy or groundbreaking. That’s fair, but it’s also missing the point.
Franklin is a meat-focused operation, and the sides are there to support the main event, not compete with it. They’re well-executed, reliable, and exactly what you need to balance out a plate loaded with smoked meats.
If you’re looking for innovative or bold sides, you might be disappointed. But if you want simple, classic accompaniments that let the BBQ shine, Franklin delivers.
They’re the perfect supporting cast.
Desserts Worth Saving Room For
After loading up on brisket, ribs, and sausage, dessert might seem like an afterthought. But Franklin’s key lime pie is a sweet finish that’s worth the extra stomach space.
It’s tangy, creamy, and perfectly balanced, with a graham cracker crust that adds just the right amount of crunch. The pie is refreshing after all that smoky, savory richness, and it’s a surprisingly light way to end a heavy meal.
Other dessert options rotate, but the key lime pie is a consistent favorite. It’s the kind of dessert that doesn’t try too hard, relying on quality ingredients and classic preparation to deliver something simple and satisfying.
If you’re ordering for a group, grab a couple of pies to share.
Even if you think you’re too full, trust me, you’ll find room. The pie is that good, and it’s a nice reminder that Franklin’s attention to detail extends beyond the smoker and into every part of the menu.
Address: 900 E 11th St, Austin, TX 78702
Dear Reader: This page may contain affiliate links which may earn a commission if you click through and make a purchase. Our independent journalism is not influenced by any advertiser or commercial initiative unless it is clearly marked as sponsored content. As travel products change, please be sure to reconfirm all details and stay up to date with current events to ensure a safe and successful trip.
