Photography by Stephen Elledge

On E. 11th Street, in the eclectic city of Austin, Texas, there are people lined up to get their barbecue fix at Franklin Barbecue.

“We open at 11 a.m. and are usually closed by 2 p.m.,” says Stacy Franklin, co-owner of Franklin Barbecue with her husband, Aaron Franklin, who also serves as the master barbecue chef. “We stay open until we are sold out. We are trying to expand capacity here by adding more pits. That way, we can stay open later, and we will be equipped to serve more of our loyal customers.” 

Seen as a “community food,” barbecue really does bring people together. 

“It is one of those things that you can make at home, but most people wind up eating at a restaurant,” Stacy says.

Aaron, a mere 33 years old, has a wealth of knowledge and hands-on experience, starting at an earlier age. His parents owned a barbecue restaurant for a few years when he was a boy. Stacy explains that sometime in 2002, “Aaron decided he wanted to smoke a brisket. That is really where it all began.” 

Every summer, this loving couple would have backyard barbecues and serve brisket to their friends. 

“Our friends were very encouraging, and so Aaron kept doing it,” Stacy says. “He did a lot of experimenting with smoking until he got a feel for it.” 

From the looks of the lines forming outside Franklin Barbecue daily, it is apparent that Aaron acquired extraordinary expertise from his many trials. His unique style and way of wanting to please as many of their customers as possible has led to a demand so great that this barbecue team is working on the supply sector increasing.

The Franklins’ last backyard barbecue attracted “around 100 people.” With the enthusiasm and support from their friends, this talented barbecue artisan was employed at John Mueller’s BBQ on Manor Road for a while. While Aaron did not barbecue there, he got a feel for cutting and serving the meats. 

John Lewis, the assistant pit master at Franklin Barbecue, “has really helped us out a lot.” Aaron is extremely humble and sincere. He gives his thanks to Lewis for many of the cooking techniques and sauces he created.

Opening Franklin Barbecue as a trailer in December 2009, the Franklins say they “really did not expect the business to become so busy, so quickly.”

As soon as sites such as Shaggybevo.com and Full Custom Gospel BBQ started talking, word spread very quickly.

“We started with one large smoker, then we filled that up quickly,” Stacy says. “Aaron started working on making another smoker (which takes some time). We then filled that one up and started talking about looking for a building in the fall of 2010. We found our building in December of 2010 and opened in March of 2011.”

From its succulent aroma to its endless fans, Franklin Barbecue has been touted as the No. 1 barbecue in Texas, “if not the country,” according to Bon Appetit magazine (July 2011). 

As Stacy observes, “Bon Appetit did say, ‘in our opinion.’ I think that is really important to remember. Everyone has an opinion about barbecue. I think what put us on the map is our brisket. It is fork tender, peppery and moist. It is pretty darn good. The food that goes first is the pork spareribs. They fall off the bone.” 

Sounds beyond tempting. In fact, it sounds too good to be true. Be that as it may, people from all over the country visit Franklin Barbecue when in Austin, either for business or pleasure. 

That observation says it all. Franklin Barbecue has transformed into a “must see and taste” in Austin. 

Although Aaron and Stacy are both from Texas, they did not meet until 2002, their magical year, in the city that would transform their hard work and business knowhow into a barbecue bonanza.

Aaron moved to Austin from Bryan in 1996. Stacy moved from Amarillo in 2002.

“Aaron was an unemployed musician, and I waited tables,” Stacy says. “Aaron’s passion for barbecue led us to talking about opening a restaurant for years and years. Finally, we purchased an old camper and gutted it, then started creating a kitchen area inside.” 

Not having much money to start their venture, the Franklins saved money for more than a year. Anytime they had extra money, this dedicated duo bought something for the trailer such as a hot water heater or a refrigerator. 

They emphasize, “we figured out how much it would cost us daily just to keep the business afloat. I think it worked out to 32 customers a day. That seemed feasible, so we went for it.”

Austin is extremely pleased that the Franklins turned their dreams into a reality. It is a reality that many people share every day. 

While it is still difficult to meet the current demand, the Franklins “spend a full day making enough food to serve for three hours before we sell out. It is not the type of thing that you can just crank out a lot of and have excellent-quality barbecue.”

There is a fine line between making more food and “making sure every brisket we serve is up to our standards.”

Their new smoker is almost finished, and that should double the smoking capacity. “Hopefully, we will be able to make enough food to be open for an early dinner.”

Yet, the Franklins admit they really want to have enough food “where people do not have to stand in line for two hours to get it.”

When asked about future expansion, Aaron does not see the barbecue going beyond the restaurant they have now. 

“You never really have barbecue figured out,” he says. “Things are always changing: the fire, the wind, the meat and adding more smokers.” 

Learning how to cook on different smokers is also part of the equation. Evidently, the more meat you put on a smoker changes how a smoker cooks.

“Barbecue is definitely not a hobby anymore,” Aaron says. “If I had more time, I would probably be experimenting with meats that I have never smoked.”

The menu not only is mouthwatering, but also somehow makes you crave barbecue regardless of the time of day. 

Having plenty for those out there with a sweet tooth, the Franklins admit their pies are really good. Melissa Brinkman from Cake and Spoon makes fresh pies for the Franklins every day. 

The main meat dishes, side dishes and desserts are a testimony to the adage that “the whole is greater than the sum of its parts.”

Aaron describes it best: “Barbecue is such a labor-intensive food. Add to that a lot of care to make it really special. Somebody spent some time, and it tastes really, really good.”

If a picture can paint a thousand words, stop by and see for yourself. But be prepared to wait, and be ready to come back again soon. Once is not nearly enough.

Franklin Barbecue is located at 900 E. 11th St., Austin, Texas, 78702. Hours are Tuesday through Sunday from 11 a.m. – sold out. For more information, call 512-653-1187, or visit www.franklinbbq.com, www.twitter.com/franklinbbq or www.facebook.com/franklinbbq.com.