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Franklin Barbecue Restaurant Review: In less than two years, Aaron Franklin opened a small trailer dispensing barbecue that then evolved into a brick-and-mortar eatery. Brisket is slow-cooked even by slow-cooked standards for a full 18 hours at a very low temperature. The result is a generous smoke ring and seemingly impossible tenderness. House sausage benefits from a crispy casing and post-oak smoke. The Tipsy Texan sandwich has become an instant legend --- piled with saucy chopped beef, the aforementioned sausage, coleslaw and pickles. Satisfy your sweet tooth with one of the pies (Bourbon banana, pecan, Key lime or lemon chess). Come early, as you’ll definitely encounter a line, and if you're not in it before noon, odds are that the food will be sold out before you order.