Welcome to the highly competitive sport of purchasing barbecue! What? You didn’t know that was a sport? Tell it to the people who line up hours before Franklin opens at 11:00am, hoping to score some beef brisket before it runs out—something that reportedly has happened every day since they started serving barbecue out of the back of a trailer in 2009.
Franklin moved into an unassuming brick building in 2011, instantly becoming an Austin institution. So what’s all the fuss about? The hormone- and antibiotic-free meat is considered some of the very best in a state that’s know for its barbecue. Worth it? It depends on your patience for such things, but most people say yes.