Franklins BBQ, Austin TX

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Franklin's In Austin

Postby FR8 Train » Thu Mar 31, 2011 11:16 am

I just saw today where they have moved into their permanent structure (used to be a trailer off the interstate). Good for them. They have great brisket. I hear they still have a problem with selling out really fast after opening. They turn a lot of business away, seems like they should just start cooking more. Not sure what their pit restrictions are, but I bet that has something to do with it.
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Re: Franklin's In Austin

Postby Pflugerbill » Tue May 10, 2011 2:02 pm

Where'd they move to?
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Re: Franklin's In Austin

Postby 3 star redneck » Tue May 10, 2011 2:26 pm

Whats the location, mite have to check them out this week end
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Re: Franklin's In Austin

Postby FR8 Train » Tue May 10, 2011 2:38 pm

900 E. 11th St

Better get there early, this place has big lines and they sell out quick.
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Re: Franklin's In Austin

Postby Pony Express » Tue May 10, 2011 5:22 pm

Ifin I remember correctly, thats a very rough part of town
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Re: Franklin's In Austin

Postby cowboydon » Wed May 11, 2011 9:01 pm

Thats why we are moving to the suburbs - Elgin has no such issues !! Yeah go ahead and keep austin weird.
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Re: Franklin's In Austin

Postby Qshack » Fri May 27, 2011 4:00 pm

If by "issues" you mean 14 dollar a pound brisket, then, yes, Austin has Franklins, and Elgin doesn't.
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Re: Franklin's In Austin

Postby CJATE » Fri May 27, 2011 11:30 pm

FR8 Train wrote:I hear they still have a problem with selling out really fast after opening. They turn a lot of business away, seems like they should just start charging more.



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Re: Franklin's In Austin

Postby Damon54 » Tue Jun 07, 2011 12:33 am

My 2nd visit to the new location was on a Sunday. Got in line @ 10:30 and made it to Aarron at the chopping block to order at 12:00 w sausage having already sold out.

Not that I value my Sunday time all that highly but once I have invested that much effort in a line I had to order 4lbs to justify the morning.

But it really is that good and I'll be darned if I know how he does it.

Keep Austin weird cracks me up. I believe the guy with the rights to that slogan is a little Asian chap and pretty sure it is the whitest city in North America west of Mopac.
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Franklin's In Austin

Postby atcNick » Tue Jun 14, 2011 4:40 pm

I just saw this place on a show on the cooking channel. Man, their brisket looks really good. They say they use just salt and pepper, smoke it all day, then wrap it in brown butcher paper and put it back on the smoker at 8pm. When they were slicing it it looked super tender and juicy! I'm all about some good Q, but is it really worth standing in line for an hour and a half??


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Re: Franklin's In Austin

Postby FR8 Train » Tue Jun 14, 2011 4:56 pm

I've only been once and only waited like 20 mins. It was back when they were serving out of a trailer. And it was definately worth 20 minutes.
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Re: Franklin's In Austin

Postby Damon54 » Wed Sep 28, 2011 1:49 am

They have been breaking in a new pit that is in the 10,000lb range. The claim is that it will increase capacity by 130% when at full utilization. They are still in break in period and continuing to learn how best to use this pits capability of 40 briskets.

If all goes well they hope to shorten their line and perhaps offer dinner. This should also help them get back to catering!
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Franklin's In Austin

Postby atcNick » Wed Sep 28, 2011 8:41 am

Cool! How did you get this info?


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Re: Franklin's In Austin

Postby eltex » Wed Sep 28, 2011 11:17 am

There have been a few online articles about him and his new pit lately. if i remember correctly, he got a new pit a while back, but after numerous attempts, couldn't get great BBQ out of it, so he ditched it. as silly as it sounds, he has to take this new pit, and do it right. if it doesn't make bbq as good as what he has now, he will lose that 'omg, this is super' feel that he has now. that will cut the lunch lines down, and won't help in the long run. he has to get it perfect. i feel that too many bbq joints sacrifice quantity over quality. Kreuz is often an example. sure, they have a huge place and giant pits, but really, the bbq from the old joint is usually better.

http://austin.eater.com/archives/2011/0 ... or-day.php

I've eaten at Franklins, and it is possibly the best bbq around, though the lines make it almost not worth it. no matter what you are serving, waiting one and a half hours in 100F+ :angryfire: degree temperatures is just tough. Here is the problem, even with the new smoker. His B&M joint is only so big, with seating for just so many people. He personally cuts all the meat, and chats up the customers as they order. To speed up the line, he will likely need a 2nd cutter, or at least a helper to do some of the meats, while he keeps cutting the brisket. This will speed the line, but all the fast moving customers will need seating. He doesn't have much seating to spare now, even with the line moving so slow. Pushing people through 50% faster would make a serious crunch on table space.

All that being said, if the line is at 30 min, and not 90min like it is now, I will take my brisket and eat on the sidewalk if I had too. He can always hire a specialist or something, to help streamline seating. Maybe converting the patio area to accommodate more. A wall converted to a bar/bench with stool seating might add 10-20 seats for minimal effort.

I just ate at Southside here in Elgin last night. Let's just say that Aaron Franklin is the top BBQ joint for a reason. Most other places just can't compete with his level of quality and consistency right now.
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Franklin's In Austin

Postby atcNick » Wed Sep 28, 2011 11:41 am

I really want to try it to see what "the best' tastes like.


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