Having survived a pit-room fire that had fans wailing and rending their garments, Franklin has reopened and is now back to serving the best barbecue in the known universe. It has merited visits from celebrities (Anthony Bourdain) and presidents (Barack Obama), not to mention tens of thousands of mortals, who willingly line up for one to three hours to savor meltingly tender brisket with a smoke-riddled crust that makes grown men and women weep. And if you’re not a beef aficionado, know that Aaron Franklin’s pulled pork and pork ribs are also excellent, as is his turkey and sausage. Finish with an individual bourbon-banana pie and head home for a nap.
Method: Post oak; indirect-heat pit
Pitmaster: Aaron Franklin
Pro-tip: Waiting in the long line can be fun; even more fun is ordering ahead of time. The minimum is five pounds, but best of all is getting a whole brisket (around $100; try your luck at least two weeks in advance). Pick it up at ten-thirty and waltz through the impatient masses with your bounty.
Four years ago, Franklin Barbecue was our hands-down pick for best barbecue in the state (i.e., the world). A couple of years later, Aaron Franklin published a best-selling cookbook and won a James Beard award for best chef in the …
The best barbecue joint in Texas is only four years old. This is an unusual development, but one that will surprise no one familiar with Franklin Barbecue, which, since opening in 2009, in a trailer off Interstate 35, has built …
The music was blaring, and my regard for the speed limit was waning. I’d just finished a hearty breakfast of brisket and brisket at Snow’s in Lexington, and I was racing time to get a spot in line at Franklin …
Just before the Texas Monthly Barbecue Festival, I met up with John Morthland at Franklin Barbecue to talk barbecue and get some breakfast. I knew I’d be stuffing myself silly in an hour or so, but I can’t rightly pass a chance to …
Just before the Gettin’ Sauced event, I stopped in again at Franklin Barbecue to try the ribs and pulled pork. I knew the brisket was stellar from previous visits (I stole a bite or two from the Patron Saint on this trip …
It’s been a while since I’ve found an honest “sugar cookie” on my brisket, but as I waited for my order to be filled, owner and pitmaster Aaron Franklin handed me a preview morsel from the fatty end of the …