Whole Brisket + Texas BBQ Sauce

At Franklin Barbecue, we’ve been humbled for years by praise that’ll make you blush. Honors, awards, and even a few nice things posted on the internet — we’ve been fortunate to be on the receiving end of lots of kind words. They’re neat and all, but what really gets us going — what really keeps us tending to the pits all night long — is the obsessive dedication to our very next customer. We take pride in giving our very best, every single day, to make sure every person who eats Franklin Barbecue is filled with happiness and satisfaction.

We use only the best Black Angus cattle, raised and grazed in the good ol’ US of A. We ain’t messin’ around! It’s important to us that our animals are humanely treated and that our meats are always antibiotic-free. We cook each day on carefully selected post oak grown right here in Central Texas, and we like to think our pit crew is the best in the biz. Details matter, and we bust our tails every day to stay on top of them at Franklin Barbecue. We think you’re going to tell with every bite!" – Aaron & Stacy Franklin

Pitmaster Aaron Franklin and his wife Stacy first started selling their barbecue from a trailer on the side of an Austin interstate in 2009, and nowadays folks start lining up before dawn, whiling away the hours until the doors of Franklin Barbecue swing open at 11 and they can indulge in barbecue that’s been crowned America’s best. Franklin has mastered the fine art of smoking meat in a way that few others have. One forkful and you’ll understand why this is the most sought-after barbecue in America, and why Franklin was awarded the 2015 James Beard Award for Best Chef: Southwest.