Last night's "No Reservations" show with Anthony Bourdain featured this BBQ spot. People waited hours in line to eat there. Food looked mighty good. Brisket looked wonderful. Have any of you tried this restaurant?

Yeah, it's one of the best brisket you will eat. Gotta go early case they sell out and the line is long..

all of my friends that have gone have said it is incredible, have yet to make it there

I waited in the rain until they told me the wait was 3hrs.

It looks really good, know a lot of people that have been there, but it will be tough to get me to start waiting at 9am to eat lunch.

never been, but i have always wondered why literally anytime ive driven by theres a line out the door

We took a short vacation to Austin this summer. Mainly an eat-cation more than anything.

Anyway, I found this place on Yelp about four months before we went and put it down as a must try. I am glad we did!

We got there about 9:15am ant there were nine people in front of us. By 10am there were about 30-40 people in line with their lawn chairs and coolers. People were just hanging out drinking beer like they do it every weekend. We noticed the people at the front of the line were your "bbq experts". They were the ones that have tried all of the bet bbq joints in Texas and have been to Franklins on numerous occasions. Time goes by pretty fast if you like to people watch. By 10:50am there are about 200 people in line.

When we got inside, Aaron Franklin was taking your order and cutting your meat for you. I thought this was pretty cool to see, especially on a Sunday and fresh off his BBQ Pitmasters appearances. He was VERY nice and made us feel as if he was truly happy we were there.

We ended up trying all of his bbq. The brisket was the best I have ever eaten. Make sure you get the moist (point) end of the brisket. Don't bother with the sides. They aren't anything to write home about. His focus is completely on the meat. It was completely worth the wait though. And I am not the type of person to wait in line for 2 hours for a meal. I would do it again in a second.

I recommend you look this place up on Yelp and read their reviews and look at the pictures. You will see that I am not the only one who feels this way. You can also get on his website and read the articles they have written about this place. It's a really cool story.

There will be people that get on here and say "I would never wait that long for BBQ" or "I cook better BQQ than any restaurant can cook". They haven't tried Franklins.

Franklin's is good, but it isn't as good as Smitty's or Kreuz in Lockhart in my opinion. Waited in line for 3 hours to try Franklin's. I could have drove to Lockhart from Austin, ate at both places and drove back in the time it took me to stand in line at Franklin's.

I'm with NDN98's comment. I have eaten at every one of Texas Monthly's Top 5 and many more and Franklin's is not better than the Lockhart joints. It was good, esp. after a 2.5 hr wait, but after giving it consideration, I realized it didn't have the flavor that Black's or Smitty's or Kreuz's has. It is a fun experience if you have the time (bring a chair and cooler). I do suspect the next Texas Monthly will have Franklin's highly rated - because they've already been party to much of Franklin's buzz.

My buddy went last weekend. Got in line at 9am with about 30 people ahead of him. Got out of there around 12:30, and said it was worth every minute of the wait.

Been to Franklin's, Snows and Mueller's in Taylor.

All 3 are great and Aaron being the one cutting your meat etc is very cool. In terms of brisket, I would go with Snow's. It just has a unique flavor to me but BBQ is subjective.

You cannot go wrong at any of the 3.

4W

What kind of wood does Franklin's use? I just came across the article in a Dr.'s waiting room. What makes the meat so good, is it the flavor of the meat or sauce? Does he trim the briskets?

I took the drive to Lockhart tonight for dinner and decided on Blacks. I haven't been to Franklins but unless he is some sort of magician it is going to be tough to beat Blacks. I'm a big fella and got the double meat brisket sandwich and couldn't finish the dang thing. Got a ring of Hatch green chili sausage too and it was amazing.

I've heard Black's is the da bomb.

They don't advertise it, but you can also call ahead and order from Franklin's if you want to avoid the line. They ask for 2-3 days notice. I had a friend that was going and had him pick some brisket, pulled pork, and sausage up for me. It was the best brisket & pulled pork I have ever had, and it was a few days old. Granted, I have not been to the other ones mentioned above.

Haven't been able to bring myself to wait in the line yet.

RE Lockhart, I've found Black's to just be too inconsistent.. I love Smitty's and Kreutz... and of course Louie Mueller in Taylor.

My next stops will be Snow's, Franklin and City Market in Luling.

@forgetful_shooting: do a youtube search for "aaron franklin" bbq.... he has lots of helpful stuff out there.... he cooks with white oak wood only... he trims down to 1/4 to 1/2 inch of fat... lots of other details he will subtely share here and there, if you search hard enough.

I had City Market (first time) this past Monday. Maybe it was just a bad day, but the Q was not that good. The sausage lacked spices, was very loosly packed and very, very greasy. The brisket was bland and had very little smoke ring or flavor. I know it's been rated #1 but I just don't see it. Salt Lick and Opies on 71 near Spicewood are LOTs better. Love me some Opies sauce!

I'm looking forward to Black's, Smitty's, and all the others in the Lockhart/Luling/Taylor area. Gonna be my own judge on this BBQ journey east of Wierdville..... I'll try Franklin someday but (I also) won't wait in line with all the choices.

good info thanks Hunstmanda

Blacks is pretty awesome. Its a must stop on our Port A trips... along with Buc-cees