Franklin Barbecue Menu — Austin, Texas
James Beard Award-winning, post oak-smoked Central Texas barbecue from Aaron and Stacy Franklin. Open for lunch Tuesday through Sunday, 11am until sold out — closed Monday.
How a Visit to Franklin Actually Works
Before you plan around it, here’s what’s real: Franklin only serves lunch, six days a week, and everything is cooked to order in limited quantity — so there are exactly two ways to get it.
Walk the Line
The restaurant opens at 11am Tuesday–Sunday and serves until the day’s meat runs out, which has made the line itself part of the Franklin experience for over a decade. Regulars show up well before opening on weekends especially.
- No line reservation system — first come, first served
- Closed Monday
- Beef rib is only available Friday, Saturday and Sunday
Preorder Ahead
If you can’t wait in line, Franklin runs its own advance ordering system for takeout, so you can lock in your order and pick it up at a set time instead.
- Order through Franklin’s official preorder page
- Whole briskets are also available hot or chilled by preorder, at roughly 5 lbs
- Best for large orders, group lunches, and out-of-towners on a schedule
What Actually Makes the Meat Different
Franklin is specific about where its meat comes from, and it shows up in how the menu is priced. The brisket is always USDA Prime grade rather than the more common Choice grade, which is part of why it costs more per pound than the pulled pork or turkey. The pork ribs and pulled pork come from Duroc-breed hogs, a heritage breed known for richer marbling than standard commercial pork, and the turkey is raised specifically for the kitchen rather than bought as a commodity cut. Every one of those proteins is smoked low and slow over post oak, the same wood most Central Texas barbecue joints build their whole reputation around, which is what produces the dark bark and pink smoke ring the brisket is known for.
Scale Franklin’s Official Sample Tray
Franklin publishes its own recommended “lunch for 2” — a fixed mix of meats, sides and pie that comes out to $120.20. Pick your group size and this scales that exact recipe, swapping to quart-size sides automatically wherever it’s cheaper.
The Story Behind Franklin
Aaron and Stacy Franklin’s interest in barbecue started with backyard cookouts, and in 2009 the couple opened a small barbecue trailer on the side of an Austin interstate with, by their own account, no idea what they were getting into. The full-size restaurant on East 11th Street opened in spring 2011, and within months Bon Appétit had already named it among the best barbecue in the country.
Aaron is a James Beard Award winner for Best Chef: Southwest (2015) and was inducted into the American Royal Barbecue Hall of Fame in 2020. He’s co-authored three books — the New York Times bestseller Franklin Barbecue: A Meat-Smoking Manifesto, plus Franklin Steak and Franklin Smoke — and hosts BBQ with Franklin, an 11-episode series produced by Austin PBS station KLRU-TV, as well as a Texas-style BBQ MasterClass.
The restaurant has been visited by figures ranging from Jimmy Kimmel to Anthony Bourdain to President Obama. Aaron also co-founded Austin’s Hot Luck Fest, and the Franklins run sister spots Uptown Sports Club (a Louisiana-leaning brasserie and bar) and Franklin Backyard, a private event space. In 2020 they launched Franklin Barbecue Pits, a line of backyard smokers, charcoal and rubs now sold nationwide.
Verified Recognition
- James Beard Award, Best Chef: Southwest (2015)
- American Royal Barbecue Hall of Fame inductee (2020)
- Featured in the MICHELIN Guide Texas
- Bon Appétit: among the best BBQ in the country (2011)
- NYT bestselling author, A Meat-Smoking Manifesto
Before You Go
Frequently Asked Questions
What time does Franklin Barbecue open, and when do they sell out?
Franklin opens for lunch at 11am, Tuesday through Sunday, and serves until the day’s meat is gone — typically by around 2 or 3pm. The restaurant is closed on Mondays.
Do I have to stand in line, or can I order ahead?
Both options exist. Franklin has no reservation system for the walk-up line, but runs its own official preorder page for takeout if you’d rather lock in a pickup time.
How much brisket should I order per person?
Franklin’s own published “lunch for 2” allows about a half-pound each of brisket, ribs, pulled pork and turkey, plus sausage, sides and pie. Use the tray scaler tool above to size that same mix up for your group.
Is beef rib always available?
No — beef rib is served Friday, Saturday and Sunday only, at $44 per pound.
Can I ship Franklin Barbecue outside of Austin?
Yes. Brisket and sausage are available for nationwide shipping through Goldbelly, and whole chilled or hot briskets can also be preordered directly for local pickup.
Are dogs allowed?
Friendly dogs are welcome on Franklin’s patio.
Franklin Barbecue
Central Texas barbecue restaurant · Dine-in & takeout
Address: 900 E. 11th Street, Austin, TX 78702
Phone: (512) 653-1187
Website: franklinbbq.com
Hours: Tue–Sun, 11am until sold out · Closed Mon
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