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Franklin Barbecue
Austin, United States of America
Recommended by Food Network and 24 other food critics.
4.7
5.5k
Famous for
American Beef Cut, United States of America
Brisket
Recommended by Food Network and 5 other food critics.
"This spot draws a long line, but the wait is worth it. Be it the fall-apart brisket or the smoky ribs, Franklin knows its barbecue."
Food Network , American lifestyle network, magazine, and cooking website
Recommendations
"This spot draws a long line, but the wait is worth it. Be it the fall-apart brisket or the smoky ribs, Franklin knows its barbecue."
"This spot draws a long line, but the wait is worth it. Be it the fall-apart brisket or the smoky ribs, Franklin knows its barbecue."
on Brisket
"The fatty cuts are melt-in-your-mouth tender, and the lean cuts aren't far behind. Blackened "burnt ends" are a highly coveted prize."
"Meat that barely holds its form, but quite literally melts on the tongue as soon as you place it in your mouth. It's extraordinary stuff."
"This is no ordinary Austin restaurant; it's a rite of passage. The barbecue king is worth the wait: pile your tray high with Aaron Franklin's brisket, ribs, pulled pork, and other smoked meats."
"The smoke works its way thoroughly into the ribs, which become a firm and chewy pig candy."
"To come to Franklin’s solely for brisket would be to miss spare ribs of uncommon succulence, monster beef ribs (smoked for 8 hours and available only on Saturday), that could pass for authentic in North Carolina."
"Austin's Top 10 BBQ: Franklin Barbecue - There’s a little sweetness on the pork ribs, a finish like Grade B maple syrup, and you know how good syrup tastes with pork."
"No visit is complete without sampling some of the impossibly tender ribs, which are peppery and have a well-caramelized bark."
"My next favourite was the brisket and this is the cut for which Franklin is famed. Normally an incredibly tough cut of meat, Franklin has managed to make this into something special by turning it into something wonderfully tender and moist as well. With the brisket, you get a choice of the fatty end or non-fatty end, and I would definitely recommend getting the fatty end for that extra bit of flavor."
on Brisket
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User comments
"If you want to try (Central) Texas BBQ, go here."
"I sat in the line for 5 hours... It was worth every frikkin minute... coming from Germany I have never eaten meat like this... And I will never ever make brisket or ribs again myself... I am spoilt for life"