about the pit
I built Franklin Pits for those BBQ purists who want to take their craft to the next level. Each pit is skillfully made by hand in the good ol' US of A. They are built to last. They are built with purpose. They are the result of everything I’ve learned and all the happy accidents I’ve made over the years. But my pits don’t cook on their own. They need you. They need your hard work, your passion, your patience and your craft. Give them that, and they’ll reward you every single time.
Aaron is the co-author of New York Times bestselling book, Franklin Barbecue: A Meat Smoking Manifesto, Franklin Steak, and Franklin Smoke. Aaron’s interest in barbecue started with the backyard cookouts that he and Stacy Franklin, would throw.visit franklin barbecue
They had no idea what they were getting themselves into when they opened up a small barbecue trailer on the side of an Austin, Texas interstate in 2009. Today, crowds stand in line for hours for a taste of his mouth-watering brisket. Franklin Barbecue has been celebrated by everyone from Jimmy Kimmel to Anthony Bourdain to President Obama. Aaron is the recipient of the James Beard Award for Best Chef and has also been inducted into the American Royal Barbecue Hall of Fame for 2020.