Aaron Franklin cooks about 2000lbs of meat every single day, split among Brisket, Pulled Pork, Pork Ribs, Turkey, and Sausage. They open at all 11am and they close when they sell out (usually about 2:30pm), but don’t think you are just going to roll up at 1000 and expect to get fed.
THE LINE
The line at about 1000
There are reports that people will show up as early as midnight, but I think most will show up around 5-7am to be able to eat when the doors open. The good news is there is pretty ample parking for it’s location. I showed up around 0830 and was told that I could expect to eat around 1245-1:00pm based on my place in the line (4-5 hours of waiting for BBQ). The staff has someone who will move down the line asking how much people plan to order, this allows them to let people in the line the odds of actually getting BBQ.
Once you see this, you know that you have almost reached the promised land.
The line is a big part of getting some Franklin BBQ in your belly. It is central Texas so you have to expect it to be hot, cause it’s gonna be hot. The good news is that the staff does a phenomenal job of managing the line! Kind souls over the years have deposited folding chairs to the restaurant that can be used for free by early arrivals. There are also folding umbrellas that are available to patrons for a little relief from the sun. The staff is constantly checking on the line to make sure people are doing well, letting them know bathrooms and water are available and they also open up beer sales before they start selling meat.
Experiencing the line is a big part of the Franklin BBQ experience though. I saw people bring coolers filled with beer, one group brought champagne and orange juice and were making mimosas on the fly. I also saw pastries, ebooks, real books, Nintendo Switches, etc. There is also lots and lots of coffee. Legends coffee has a standout near the parking lot and they do a good job cranking out Java. I didn’t bring a chair, but someone in line noticed it and leant me an extra one they had, I was happy to say thank you with a little coffee. Another woman and her daughter gave me extra bottled water they had. A community of BBQ diehards quickly forms and everyone is pulling for everyone else’s survival and I benefitted from the kindness of strangers. Cutting is strictly forbidden but you are allowed to move freely in and out of the line.
I had my food at 1:15pm, 4 hours and 45 minutes after arriving. The Franklin BBQ crew were pretty spot on with their estimates!
Pro Tip: A minimum of 5lbs of meat (~$100) can pre-ordered 2 weeks in advance, this leads to just a 10 min pickup. Even though you miss the experience of the line, you get a lot of time back!
THE MEAT
Brisket, Ribs, Pulled Pork and Sausage
I got 1.5lbs of Brisket, .25lbs of Pork Ribs, .25lbs of Pulled Pork, a sausage link, I didn’t do the turkey. I had a lot of Brisket left over! If nothing else, I can say that the meat was cooked perfectly. The flavor profile is decidedly Texas, it is big bold flavors, very pepper heavy. I could understand why the Brisket had the reputation that it did, the pork rib was great, but I thought the pulled pork and sausage were unremarkable. I wouldn’t order the sausage again.
I am not sure that any food is worth waiting 5 hours for, but I had a great time doing it, and got to meet some amazing people.
I did buy a precooked brisket that has been vacuum sealed to bring back home. I figure if I survived a 5 hour wait for BBQ, I am going to have as many family and friends as possible benefit from it!
If nothing else, I can say this, the meat is perfectly cooked. Aaron Franklin is a master at his craft and I am thankful I got a chance to experience his mastery first hand. I want to end by saying his staff is fantastic, they were gracious and kind all the way through the process, it was Texas hospitality at it’s finest.
UPDATE:
Franklin BBQ recently suffered a fire in their pit room Franklin BBQ fire and it looks like they will be shut down for a good while until they can get parts of the restaurant rebuilt and renovated, which is being hampered by the current hurricane. I feel lucky I got a chance to eat there before this disaster and wish them a speedy recovery.