No. 6 in the world · November 2026
Franklin Barbecue
No. 6The one to order off the fire
The fatty brisket by the half pound, with a beef rib if there are any left
What it burns: Post oak, in big offset smokers, overnight
Aaron Franklin turned a trailer into the line that made brisket a pilgrimage; the bark, the rendered fat and the 12-plus hours of smoke are the benchmark Texas still argues with.
Cook it at home
Texas-style brisket in a home oven (or a smoker)
About 10 hr, mostly hands-off (plus an overnight dry brine) · 8 to 10 people. Real Texas brisket is post-oak smoke for 12 hours. At home, a covered grill with wood chunks or even your oven gets you the salt-and-pepper bark and the jiggly, rendered fat. The secret is low heat and a long rest.
Is this your place?
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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