Franklin Barbecue has become synonymous with exceptional Texas barbecue since its inception in 2009. Located in Austin, this humble establishment has redefined the city’s culinary landscape, drawing crowds from across the globe. The restaurant’s unwavering commitment to quality and consistency has earned it a reputation as one of the best barbecue joints in America.
Aaron Franklin, the mastermind behind Franklin Barbecue, began his journey with a small trailer and a passion for perfecting brisket. His dedication to the craft quickly gained attention, leading to the opening of a brick-and-mortar location in 2011. The restaurant’s popularity soared, with lines forming hours before opening and often selling out by early afternoon.
Franklin Barbecue’s success stems from its meticulous approach to smoking meat. Using post oak wood and carefully selected cuts, the team at Franklin creates a product that showcases the essence of Texas barbecue. The brisket, with its peppery bark and tender interior, has become the cornerstone of their menu, attracting food enthusiasts and critics alike.
The Rise of Franklin Barbecue
Franklin Barbecue’s meteoric rise transformed it from a small trailer operation to an internationally acclaimed barbecue destination. The restaurant’s success is rooted in Aaron Franklin‘s dedication to craft, prestigious awards, and its strategic Austin location.
Aaron Franklin’s Journey
Aaron Franklin’s barbecue odyssey began with humble experiments in his backyard. He honed his skills through trial and error, often using makeshift smokers built from old refrigerators or holes dug in the ground.
In 2009, Franklin and his wife Stacy launched a food trailer, serving brisket that quickly gained a cult following. Their commitment to quality and consistency fueled rapid growth.
By 2011, Franklin Barbecue had moved into a brick-and-mortar location on East 11th Street in Austin. The restaurant’s popularity soared, with long lines forming daily before opening.
Awards and Recognition
Franklin Barbecue’s reputation for excellence earned it numerous accolades. In 2013, Bon Appétit named it the best barbecue joint in America.
The pinnacle of recognition came in 2015 when Aaron Franklin won the James Beard Foundation Award for Best Chef: Southwest. This marked the first time a pitmaster had received this prestigious culinary honor.
Franklin’s innovative approach to traditional Texas barbecue techniques garnered attention from food critics and enthusiasts worldwide. His influence extended beyond the restaurant, inspiring a new generation of pitmasters.
The Significance of Location
Franklin Barbecue’s location in Austin played a crucial role in its success. The city’s booming food scene and reputation for innovation provided fertile ground for Franklin’s culinary experiments.
Unlike traditional barbecue hubs like Lockhart, Austin offered a diverse, young demographic eager to embrace new interpretations of classic dishes. This environment allowed Franklin to push boundaries while respecting Texas barbecue traditions.
The restaurant’s central location made it accessible to both locals and tourists, contributing to its status as a must-visit destination for barbecue enthusiasts from around the globe.
Culinary Excellence
Franklin Barbecue’s reputation is built on its exceptional smoked meats and dedication to quality. Their commitment to perfecting traditional barbecue techniques has earned them widespread acclaim.
Signature Smoked Meats
Franklin Barbecue’s brisket is legendary. Slow-smoked for up to 18 hours, it boasts a perfectly rendered fat cap and a deep, flavorful bark. The meat is tender enough to pull apart with fingers, yet holds its structure when sliced.
Their beef ribs are equally impressive. Cooked low and slow, these massive bones are coated in a peppery rub that complements the rich, beefy flavor. The meat easily separates from the bone, practically melting in your mouth.
Franklin’s pulled pork is another standout. Smoked until it’s fall-apart tender, it’s juicy and packed with flavor. The pork shoulder is seasoned simply, allowing the natural pork flavor and smoke to shine through.
The Art of Sausages and Ribs
Franklin Barbecue’s sausages are made in-house using a blend of beef and pork. They’re coarsely ground, giving them a satisfying texture. The casings snap when bitten, revealing a juicy interior with a perfect balance of meat, fat, and spices.
Their pork ribs are a testament to patience and skill. Cooked until they’re tender but not falling off the bone, they offer the ideal bite. The ribs are seasoned with a simple rub that enhances the pork’s natural flavors without overpowering them.
Franklin’s commitment to quality extends to their side dishes. Their potato salad, coleslaw, and pinto beans are made fresh daily, providing the perfect accompaniment to their smoked meats.
The Cuisine Experience
Franklin Barbecue’s menu showcases Texas-style barbecue at its finest. The restaurant offers a range of meticulously smoked meats and classic sides that have earned widespread acclaim.
The Flavor of Texas BBQ
Franklin Barbecue’s brisket stands as the crown jewel of their menu. The brisket features a dark, peppery bark and a perfectly rendered fat cap. Each slice boasts a distinctive smoke ring, indicating the hours of low-and-slow cooking.
The pork ribs are another standout, with a glossy exterior and tender meat that easily pulls from the bone. Pulled pork, a staple of barbecue joints, is juicy and flavorful.
Franklin’s sausages, made in-house, offer a satisfying snap and rich, smoky taste. The turkey, often overlooked in barbecue circles, receives high praise for its moistness and flavor.
Diverse BBQ Offerings
Beyond the main meat selections, Franklin Barbecue provides a variety of sides and accompaniments. Potato salad, coleslaw, and pinto beans complement the smoky meats.
The restaurant’s sauce, served on the side, enhances rather than masks the flavors of the barbecue. It strikes a balance between tangy and sweet notes.
For early risers, Franklin offers breakfast tacos featuring their smoked meats. These have become a popular option for those unwilling to brave the lunchtime queues.
While primarily focused on barbecue, the restaurant also serves a selection of local craft beers and simple cocktails to round out the dining experience.
Barbecue Culture and Community
Franklin Barbecue’s success has woven itself into the fabric of Austin’s barbecue culture, fostering a sense of community among pitmasters and enthusiasts alike. The restaurant’s influence extends beyond its walls, shaping local traditions and inspiring new ventures.
Local Influencers and History
Austin’s barbecue scene has deep roots, with influential figures leaving their mark. John Mueller, known for his bold flavors and temperamental reputation, played a significant role in shaping the city’s barbecue landscape.
Lockhart, often called the “Barbecue Capital of Texas,” has long influenced Austin’s scene. Iconic establishments like Kreuz Market and Smitty’s Market set high standards for quality and tradition.
Taylor and Llano, though smaller towns, have also contributed to the region’s barbecue heritage. Their long-standing joints have inspired many Austin pitmasters.
The Austin BBQ Scene
Franklin Barbecue’s rise coincided with a barbecue renaissance in Austin. New establishments like La Barbecue and Micklethwait Craft Meats emerged, each bringing unique flavors and techniques to the table.
This new wave of pitmasters often collaborates, sharing knowledge and pushing the boundaries of traditional Texas barbecue. Pop-ups and barbecue festivals have become common, fostering a sense of camaraderie.
Austin’s barbecue scene now attracts food tourists from around the world. Local barbecue joints have become cultural landmarks, integral to the city’s identity and charm.
Innovation in Barbecue
Franklin Barbecue revolutionized Austin’s barbecue scene through innovative techniques and equipment. Aaron Franklin’s dedication to perfecting the craft led to significant advancements in smoker design and wood selection.
Evolution of the Offset Smoker
Aaron Franklin’s pursuit of barbecue perfection drove him to redesign traditional offset smokers. He crafted custom-built smokers from 1000-gallon propane tanks, optimizing airflow and heat distribution. These modifications allowed for more precise temperature control and consistent results.
Franklin’s smokers feature improved insulation and strategically placed vents. This design minimizes fuel consumption while maintaining ideal smoking conditions. The larger cooking chambers accommodate more meat, crucial for meeting the high demand at Franklin Barbecue.
The pitmaster’s innovations extend to mobility. Franklin developed trailer-mounted smokers, enabling barbecue enthusiasts to recreate his techniques at home or for catering events.
Exploring New Wood Types
Franklin Barbecue’s signature flavor profile stems from careful wood selection. While post oak remains the primary fuel, Aaron Franklin experiments with various wood types to enhance different meats.
He discovered that a blend of oak and pecan imparts a subtle sweetness to brisket. For pork, Franklin occasionally incorporates fruitwoods like apple or cherry to complement the meat’s natural flavors.
Mesquite, known for its intense flavor, is used sparingly. Franklin found that a small amount can add depth to beef ribs without overpowering the meat’s natural taste.
The pitmaster’s wood experiments extend to sourcing. Franklin emphasizes the importance of properly seasoned wood, working closely with local suppliers to ensure optimal moisture content and flavor.
Customer Experience
Franklin Barbecue has become renowned for its exceptional customer service and the unforgettable experience it provides to barbecue enthusiasts. The restaurant’s commitment to quality extends beyond the food to every aspect of the dining experience.
The Wait Is Worth It
Franklin Barbecue’s popularity has led to famously long lines, with customers often waiting for hours before the doors open. Despite the wait, many patrons consider it an essential part of the experience.
The restaurant has implemented measures to make the wait more comfortable. Staff members provide updates on availability and distribute water to those in line. Some customers bring folding chairs and coolers, turning the wait into a social event.
Once inside, guests are greeted by friendly staff who guide them through the ordering process. The open kitchen layout allows diners to watch as their meat is hand-sliced to order. This transparency adds to the authenticity of the experience.
Franklin Barbecue’s attention to detail in customer service has helped solidify its reputation as a must-visit destination for barbecue lovers. The combination of top-quality food and a welcoming atmosphere keeps customers coming back, despite the long wait times.
Beyond the Smoke
Franklin Barbecue has expanded its influence beyond just serving mouthwatering brisket. The restaurant has become a cultural icon, educating barbecue enthusiasts and shaping the future of Austin’s culinary scene.
Educational Initiatives
Aaron Franklin launched “BBQ with Franklin,” a web series and TV show that demystifies barbecue techniques. The series covers topics from selecting meat to building smokers, making barbecue knowledge accessible to a wide audience.
Franklin also wrote a bestselling cookbook, “Franklin Barbecue: A Meat-Smoking Manifesto.” This book shares insider tips and recipes, allowing home cooks to replicate Franklin’s famous flavors.
The restaurant hosts workshops and classes, teaching aspiring pitmasters the art of smoking meat. These hands-on sessions cover fire management, meat selection, and flavor development.
Franklin Barbecue’s Future Prospects
Franklin Barbecue continues to innovate while maintaining its commitment to quality. The restaurant has experimented with new menu items, introducing seasonal specials that showcase local ingredients.
Expansion plans are in the works, with Franklin considering opening additional locations. However, the team is cautious to ensure any growth doesn’t compromise their high standards.
Franklin Barbecue has also embraced sustainability initiatives. They’ve implemented eco-friendly practices in their operations and are exploring ways to reduce their environmental impact.
The restaurant’s influence extends to the broader barbecue industry. Many former employees have gone on to open their own successful barbecue joints, spreading Franklin’s techniques and philosophy.