There’s no shortage of gimmicky names on the Austin food truck scene. Names like Cutie Pies, G'Raj Mahal and Kebabalicious populate the trailer universe, making trailer food almost as fun to discuss as it is to taste. Some trailer owners take a more subtle tack. Simply named after owner Aaron Franklin, Franklin Barbecue proves that you don’t have to have a cutesy name to find success in this business.
Even without an ultra-catchy name, Franklin Barbecue has drummed up a lot of interest in—and demand for—its product. Picture this: two large smokers waft the scent of beef brisket into the air in a small shaded courtyard with picnic tables. Behind the window of a little blue and white trailer, a friendly fellow, who turns out to be Mr. Franklin himself, chops up still-steaming brisket to fill each order. He puts a heap of juicy brisket atop a soft bun, along with onions and pickles, while chatting it up with the visitors whose mouths are watering staring at the meat (I know mine was!). This is Texas barbecue done right.The sandwich was every bit as good as it looked. Not only was the brisket moist and break-apart tender, but it was packed with smoky flavor. It was also hearty, the kind of sandwich that puts meat on your bones. It contained so much brisket that pieces were falling out of the bun. The rub was thick and peppery and added a great texture to the edge of the brisket. I poured a generous amount of Franklin’s espresso sauce on top of the sandwich. The sauce had a pungent, molasses-like flavor that was a little off-putting at first but grew on me with each bite.
Along with the brisket sandwich, I ordered baked beans as a side item. The beans themselves had a good consistency but were not remarkable otherwise. The best part about them was that there were pieces of brisket trimmings interspersed in them, which added a great flavor and complemented the sandwich. I thought the brisket trimmings were a nice alternative to using bacon. Franklin offers other sides too: potato salad, cole slaw, etc. But make no mistake, the brisket is the main attraction.Word of Franklin’s mouth-wateringly good barbecue has spread. At 11 a.m., when Franklin opens, a line of 30 to 40 customers has already formed. By 11:15, you’re looking at a 45-minute wait, and by one o’clock – well, you’ll be lucky if you can get some brisket at all. The demand only promises to keep growing, as Franklin has gotten plenty of local and even some national media attention.
Franklin Barbecue truly speaks for itself, no gimmicks needed. Thanks to its incredible brisket, Franklin is now at the top of the expert panel’s trailer ranking, followed closely by Flip Happy Crepes.
