Franklin Barbecue in Austin, Texas, is legendary for its melt-in-your-mouth brisket—and infamous for its 4-hour lines. But with insider tactics, you can savor its smoky perfection without sacrificing half your day. Here’s how to hack the system like a seasoned Texan.
1. Pre-Order Online (The Secret Backdoor)
Franklin’s offers bulk pre-orders (5+ lbs) for pickup. Split a $130 brisket with road-trippers or freeze leftovers. Pro tip: Order via email 3 weeks ahead and grab your feast at 8 AM—no lines, no stress.
2. The “Late Lunch” Loophole
Arrive at 1:30 PM (30 minutes before closing). Most meats sell out by noon, but sides like coleslaw, potato salad, and pies linger. Pair these with leftover brisket ends ($10/lb), a crispy, fatty delicacy locals adore.
3. Hire a Line Stand-In
Services like Skip the Line ATX ($25/hour) will queue for you. Book them to hold your spot until 30 minutes before opening (8 AM), then swap in. You’ll pay a premium but gain hours for exploring Austin’s murals or Barton Springs.
4. Rainy Day Hack
Texas weather is unpredictable. Show up on a drizzly morning—die-hard BBQ fans often bail, cutting wait times by 50%. The pitmaster uses post-oak wood regardless, so flavor won’t suffer.
If Franklin’s Sells Out: 3 Backup BBQ Gems
1. La Barbecue (4 miles east): Franklin’s protégé, same quality, half the wait. Must-try: Beef ribs with espresso rub.
2. Mickelthwait Craft Meats: $12 pulled pork sandwiches and house-made jalapeño-cheese grits.
3. Interstellar BBQ: 2024 James Beard semifinalist; smoked turkey with peach glaze.
Build Your Own Meat Marathon
• 10:00 AM: Grab Franklin’s pre-order, eat brisket tacos in the parking lot.
• 12:00 PM: Hit Cooper’s Old Time Pit BBQ in Llano (90 mins west) for pork chops.
• 3:00 PM: Detour to Snow’s BBQ in Lexington (Saturdays only)—#1 in Texas Monthly’s 2023 list.
Pro Tips
• BYOB: Franklin’s allows beer in line. A 6-pack buys camaraderie and spot-saving favors.
• Foil Trick: Wrap leftovers in foil + towels; they’ll stay warm for 4+ hours.
• Sauce Strategy: Franklin’s sauce is vinegar-based. Bring your own bold molasses sauce for contrast.
