Austin’s Franklin Barbecue tops Texas list again in 2026

Southern Living magazine has rated Franklin Barbecue in Austin the finest barbecue restaurant in Texas for the fourth year in a row.

Southern Living's 2026 list of the finest barbecue restaurants in every state put the East Austin restaurant at the top. This list was based on reader voting that showed off the best places to eat in the southern United States.

Aaron Franklin, the pitmaster, has made the restaurant famous for Central Texas barbecue. Many people think it is one of the best barbecue places in the area. Franklin Barbecue started off as a small trailer in 2009 at 900 E. 11th St. and has since grown into a full-fledged restaurant.

Franklin has grown slowly and carefully, even though it is well-known and respected across the country. He has claimed that he will not open more than one restaurant location. His goal is to maintain high food quality and consistency.

People know the restaurant for its brisket, which has made people line up for hours to have a taste. Over the years, the popularity has also drawn attention from famous people.

Anthony Bourdain, a famous chef and author, visited the restaurant during an episode of his show "No Reservations." He stood in line and tried the brisket. He referred to it as "supernatural," a term that has since solidified its association with the restaurant's renown.

Franklin Barbecue offers various smoked meats, including pig ribs, beef ribs, turkey, and sausage, in addition to brisket. Customers can also choose from standard side dishes, including potato salad, coleslaw, and pinto beans.

Dessert is another excellent thing about the restaurant. They offer five kinds of pie that they make themselves, and it has become a popular way to end the dinner.

Southern Living's yearly list includes barbecue places from all throughout the country, not just Texas. This year's rankings also feature Swadley Bar-B-Q in Oklahoma City and Jack Stack Barbecue in Kansas City.

Franklin Barbecue's long run at the top shows that it is still very popular and important in Texas' competitive barbecue scene, where history, technique, and flavor are still crucial.