This is the kind of legendary BBQ joint that can only exist in Texas. Run by Aaron Franklin, Franklin Barbecue has been selling out daily since it opened in 2009 (at the time, in a trailer). The line, which starts forming around dawn—for lunch—is easily a few hours long. The now well-known way around it is to pre-order online for pick-up— which you can do up to six months in advance—provided you are ordering between 5 and 30 pounds of meat. As for the food itself: Suffice it to say there is nothing lean about the menu or the meat. The slow-smoked brisket is insanely tender; it’s regularly described as “melt-in-your-mouth” good. Same goes for the pulled pork and ribs.

You may also like