Summer break

Closed Mon Aug 10 – Thu Aug 20, 2026 for our annual vacation. We reopen Friday, August 21 at 11 AM.

Franklin Barbecue Order ahead

Central Texas barbecue · East Austin

The brisket that defined an entire genre

USDA Prime brisket, salt and pepper, post oak, and however long it takes. Aaron and Stacy Franklin have sold out of brisket every single day since 2009 — first from a trailer beside I-35, now from the counter at 900 E 11th.

See the menu Call (512) 653-1187

“Serving the best barbecue in the known universe.”

Texas Monthly
Franklin Barbecue's offset smoker Line drawing of an offset barbecue smoker on a trailer: a firebox on the left with burning post oak, a long barrel cook chamber, and a smokestack releasing smoke. Post oak · salt · pepper
  • 4.6 ★1,797 Tripadvisor reviews
  • Bib GourmandMICHELIN Guide 2025
  • James BeardBest Chef: Southwest, 2015
  • Since 2009Sold out of brisket every day

Planning your visit

About that line

There are two ways to eat Franklin barbecue. One involves a folding chair. The other involves planning ahead.

01

Walk up and wait

No reservations, no list, no cutting — everyone waits. Doors open at 11 AM and the line starts long before that. Bring a chair, or borrow one of ours. Friendly dogs are welcome on the patio while you wait.

02

Order in advance

Preorder online and pick up to go without standing in line. There's a minimum order and a deposit, preorders are to-go only, and dates fill fast — check the preorder calendar before you book your trip.

03

Know when it's gone

Service runs until the meat runs out, usually between 2 and 3 PM. Turkey and sausage tend to go first; beef ribs are Friday, Saturday and Sunday only. Late arrival is a gamble, not a plan.

Start a preorder Ship it nationwide

Aaron & Stacy Franklin

It started with a trailer and a hunch

Aaron's interest in barbecue started with backyard cookouts he and Stacy would throw. In 2009 they opened a small barbecue trailer on the side of an Austin interstate, with — by their own account — no idea what they were getting into. It sold out. Then it kept selling out.

By 2011 they were in a brick-and-mortar on East 11th Street, and Bon Appétit's Andrew Knowlton had called it the best barbecue in the country. The method never got more complicated: post oak, salt, pepper, and the patience to leave a brisket alone. What changed was the sourcing — USDA Prime beef, heritage Duroc pork, turkeys raised for a clean, honest taste. Quality over shortcuts, every time.

Stacy, who started working in her family's snow cone stand at thirteen, runs the operation as co-owner and COO. “I'm a problem solver and make stuff happen,” is how she puts it. Aaron builds the pits — literally; Franklin Barbecue Pits is now its own business — and wrote three books along the way.

Aaron Franklin

Co-owner, pitmaster

James Beard Award for Best Chef: Southwest (2015), American Royal Barbecue Hall of Fame (2020), and author of A Meat-Smoking Manifesto, Franklin Steak and Franklin Smoke.

Stacy Franklin

Co-owner, chief operating officer

Texas-born restaurateur who has built Franklin Barbecue, Franklin Barbecue Sauce and Franklin Barbecue Pits from concept to shelf, and serves on the board of Les Dames d'Escoffier Austin.

The record

  • 2009Aaron and Stacy open a barbecue trailer beside I-35.
  • 2011Move to a brick-and-mortar on East 11th. Bon Appétit calls it the best BBQ in the country.
  • 2013Texas Monthly ranks Franklin #1 in “The 50 Best BBQ Joints.”
  • 2014President Obama cuts the line — then buys lunch for everyone behind him.
  • 2015James Beard Best Chef: Southwest. First barbecue chef ever nominated, or awarded.
  • 2017Fire guts the smokehouse in August. Reopened in three months, rebuilt by spring.
  • 2020Aaron inducted into the American Royal Barbecue Hall of Fame.
  • 2025MICHELIN Bib Gourmand in the Guide's first Texas selection.

What they said

On the record

“It is the best. It is the finest brisket I've ever had. I can't imagine anyone could surpass this.”
Anthony BourdainAnthony Bourdain, to HuffPost TV, after filming the Austin episode of No Reservations
“This is the brisket that's defined an entire genre.”
Nicolai McCraryNicolai McCrary, The Infatuation (Austin), rated 8.9
“Tender and smoky with flavorful marbling and a dark char, it's worth the hours-long wait.”
MICHELIN Guide inspectorsMICHELIN Guide, Bib Gourmand entry
“Serving the best barbecue in the known universe.”
Texas MonthlyTexas Monthly, quoted by Franklin Barbecue

Rated 4.6 out of 5 from 1,797 Tripadvisor reviews — #13 of 2,452 restaurants in Austin. Yelp lists 6,433 reviews.

Hours & location

Find us on East 11th

Hours

Opening hours by day
MondayClosed
Tuesday11 AM – sold out
Wednesday11 AM – sold out
Thursday11 AM – sold out
Friday11 AM – sold out
Saturday11 AM – sold out
Sunday11 AM – sold out

Lunch only. Doors open at 11 AM and we serve until the meat is gone — usually 2 or 3 PM. Closed Mondays. Closed Aug 10–20, 2026 for summer break; back Friday, Aug 21.

Location

900 E 11th St Austin, TX 78702
East Austin
(512) 653-1187
Get directions Call us
  • ParkingSmall on-site lot that fills early; street parking on E 11th is limited. Dedicated spaces for preorder pickup.
  • ReservationsNone for the restaurant. Franklin Backyard (2027 Anchor Lane) is bookable for private events.
  • DogsFriendly dogs welcome on the patio.
  • SeatingDine in or take away, with outdoor tables on the patio.
  • ShippingNationwide via Goldbelly.

Before you come

Questions, answered

Is Franklin Barbecue open right now?

Franklin Barbecue is closed for its annual summer break from Monday, August 10 through Thursday, August 20, 2026, and reopens Friday, August 21. Normal hours are Tuesday through Sunday, 11 AM until sold out — usually 2 or 3 PM. Closed every Monday.

Do I really have to wait in line?

For walk-up service, yes — Franklin does not take reservations, and the line forms well before the 11 AM open. The restaurant's own advice is to bring a chair, or borrow one of their loaners. The alternative is preordering: order ahead at preorder.franklinbbq.com and pick your food up to go without standing in line.

How does the preorder system work?

Preorders are placed online at preorder.franklinbbq.com for pickup at a scheduled time. There is a minimum order and a deposit, and preorders are to-go only — you can't eat them in the dining room. Order windows open in advance and popular dates fill quickly, so check the preorder site for the current calendar before you plan your trip.

What should I order?

The brisket. It's USDA Prime, seasoned with nothing but salt and pepper, and smoked over post oak — ask for moist (fatty) if you want the full experience. Beyond that, the pork spare ribs and the jalapeño cheddar sausage are the two most-praised items, and the beef rib is served Friday, Saturday and Sunday only. Finish with a bourbon banana pie.

What time do you sell out?

When the meat is gone, service ends — typically between 2 and 3 PM. Individual items sell out earlier; turkey and sausage are often the first to go. Arriving late in the service window is a gamble, not a strategy.

Is there parking?

There is a small lot at the restaurant, but it fills early on busy days and street parking on East 11th is limited. Visitors regularly report paying to park nearby or walking in. Rideshare is the low-stress option, and there are dedicated spaces for preorder pickup.

Can I bring my dog?

Yes. Friendly dogs are welcome on the patio.

Do you take reservations or cater private events?

The restaurant itself does not take reservations. For private events, Franklin Backyard at 2027 Anchor Lane in East Austin is a separate bookable space for holiday parties, rehearsal dinners, weddings and corporate lunches — inquire through franklinbbq.com.

Can you ship barbecue to me?

Yes. Franklin ships nationwide through Goldbelly. Note that Franklin gift cards are for use in the restaurant or for preorders only — they are not redeemable for shipped barbecue.

What wood and seasoning do you use?

Post oak, and salt and pepper. That's the whole rub on the brisket. Franklin does not publish allergen information, so call (512) 653-1187 with specific dietary or allergy questions before you order.

900 E 11th St · Austin, Texas

Come hungry. Bring a chair.

Tuesday through Sunday, 11 AM until the meat runs out. Or skip the line entirely and preorder your brisket to go.

Order in advance Call (512) 653-1187