Franklin Barbecue

Every Tuesday through Sunday on Austin’s historic East Side, 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. Within four hours it’s all sold out, including up to 2,000 pounds of brisket. This is one of the food world’s most sacred pilgrimages, as well as the only way to get a taste of this legendary ‘cue — until now.

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 it was so successful that they moved into a brick-and-mortar the following year. Franklin simply seasons his ‘cue with just salt and pepper and smokes it over post oak in the true Central Texas style, and he’s 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.