Franklin Barbecue
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Epic (and Worthwhile) Brisket Lines
The line at Franklin Barbecue is infamous. It was chosen by Texas Monthly in 2013 (the last time the list, compiled every 5 years, was put together) as the best barbecue in Texas. Pitmaster Aaron Franklin is a finalist for this year's James Beard Award for Best Chef Southwest. Those are only two of the many accolades handed to Franklin Barbecue. Sure there are plenty of great (and many would argue better) places in Hill Country and Austin itself, but while the wait is long, it goes by surprisingly quickly, and the food is worth waiting for, at least once. You do have to get there early. As in very early. Especially if you go on a weekend like we did. We arrived at 7:50 am on a Sunday and took our spot at the back of the 30-40 person line. By the time I got back from picking up coffee at the coffee trailer in back, the line had increased by about 20 people. And from there it went. Some nice things about the wait, though -- There are first come, first served chairs available to sit in (we got some, as did a good portion of people arriving after), and they do open up the building so that you can use the restrooms. All told, the wait was pretty easy, sitting down, enjoying the nice weather, drinking coffee, and reading. We had our food by 11:45 am. And well worth it. The brisket is as good as advertised, and the peppery pork ribs are the best I've ever had (and I live in Tennessee). Just come hungry and don't bother with bread.
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