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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 Texas sandwich has become an instant legend --- piled with saucy chopped beef, the aforementioned sausage, coleslaw and pickles. 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.