Our Expertise

With over 15 years of dedicated barbecue craft, Franklin Barbecue specializes in traditional Central Texas-style barbecue using only the finest locally-sourced ingredients. Our signature brisket is smoked for 12-16 hours using premium post oak wood, maintaining temperatures between 225-250°F to achieve the perfect bark and tender interior. We also excel in smoking pork ribs, pulled pork, sausage, and turkey, each prepared using time-honored techniques passed down through Texas barbecue masters.

Our team has mastered the art of fire management, meat selection, and the precise timing required for consistent, exceptional results. We source our beef from premium suppliers, selecting only Prime and upper Choice grade briskets weighing 12-16 pounds for optimal marbling and flavor development.

Certifications & Qualifications

• Texas Department of State Health Services Food Service Establishment Permit (Current)
• City of Austin Food Service Establishment License (Current)
• ServSafe Food Protection Manager Certification
• HACCP (Hazard Analysis Critical Control Points) Trained Staff
• Texas Parks and Wildlife Department – Commercial Food Vendor License
• Member, Barbecue Industry Association
• Certified in Traditional Central Texas Barbecue Techniques

Awards & Recognition

Franklin Barbecue has received numerous prestigious accolades from leading food authorities and publications:

• James Beard Award Winner – Outstanding Chef (Aaron Franklin, 2015)
• Food & Wine Magazine – Best Barbecue in America (2013, 2016, 2019)
• Texas Monthly – #1 Barbecue Joint in Texas (2013, 2017, 2021)
• Bon Appétit – Top 10 Best New Restaurants in America
• Travel + Leisure – America’s Best Barbecue Restaurants
• Austin Chronicle – Best Barbecue (2012-2023, consecutive years)
• Thrillist – Best Barbecue in Every State (Texas Representative)

Featured in over 200 national media outlets including CNN, Food Network, Anthony Bourdain’s “Parts Unknown,” and Netflix’s “Chef’s Table: BBQ.”

Our Track Record

Since opening in 2009, Franklin Barbecue has served over 2 million customers, maintaining consistent quality that has resulted in daily sell-outs and wait times that have become legendary. Our commitment to excellence is demonstrated through:

• Daily Consistency: Smoking 1,000+ pounds of brisket daily using the same meticulous process
• Zero Compromises: We close when we sell out rather than compromise on quality
• Local Impact: Sourcing from 15+ local Texas ranchers and suppliers
• Industry Influence: Aaron Franklin’s techniques have been adopted by pitmasters nationwide
• Educational Outreach: Conducted over 500 barbecue workshops and demonstrations
• Publishing Success: “Franklin Barbecue: A Meat-Smoking Manifesto” became a New York Times bestseller

Client Testimonials

“Franklin Barbecue serves the best brisket I’ve ever had. The attention to detail and commitment to traditional techniques is unmatched.” – Daniel Boulud, James Beard Award-winning Chef

“This is what barbecue should be – simple, authentic, and absolutely perfect. Franklin has mastered his craft.” – Anthony Bourdain, Celebrity Chef & Author

“The gold standard for Central Texas barbecue. Every bite demonstrates why Franklin Barbecue has earned its reputation.” – Patricia Sharpe, Executive Editor, Texas Monthly

“Worth every minute of the wait. Franklin Barbecue represents the pinnacle of American barbecue craftsmanship.” – Andrew Zimmern, Travel Channel Host

“A pilgrimage destination for barbecue lovers. The quality and consistency are simply extraordinary.” – John T. Edge, Director, Southern Foodways Alliance

Professional Affiliations

Franklin Barbecue maintains active memberships and partnerships with leading culinary organizations:

• James Beard Foundation
• Southern Foodways Alliance
• Austin Food & Wine Alliance
• Texas Restaurant Association
• Central Texas Barbecue Association
• Slow Food Austin