Nowadays, there are as many places to find great smoked meats in and around Franklin as there are to spell “barbecue,”…umm…”bar-b-que”…err…”BBQ.” No matter how you say it, Williamson County is blessed with fantastic ‘cue, from whole hog cookery to Texas-style brisket to an innovative new “Nashville-style” of barbecue that brings an extra level of spice to the porky party. If you are searching for the best BBQ in the county, these local favorites deliver the heat.
Edley’s Bar-B-Que
When Edley’s Bar-B-Que’s founder Will Newman thought about how to stand out in a crowded Tennessee barbecue market, he decided to think outside the box and create a brand new category-buster with Nashville-style hot barbecue. The pitmasters at Edley’s developed a recipe using a fermented red habanero paper mash to amp up the heat in their special sauce that can accompany just about anything on the menu. (Except for Edley’s iconic banana pudding. That would be a travesty!) Try it hot or not at Edley’s two locations in The Factory at Franklin and Berry Farms.
Puckett’s Restaurant
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If Puckett’s was a baseball star, you’d say he was a “five-tool” player. Not many downtown restaurants can pull off a full breakfast menu, down-home Southern classic dishes like Grandma cooked, burgers and sandwiches, meat-and-three standards, and delectable desserts, but Puckett’s excels at all types of food. Adding barbecue to that extensive resume is downright impressive, and Puckett’s special “low and slow” menu features pulled pork smoked over cherry wood, tender baby back ribs, beef brisket, and smoked chicken and turkey. It’s definitely an all-star lineup for Southern comfort food!
Hogwood BBQ
Hidden among Cool Springs strip mall restaurants is a true original. Originally based in Colorado, Hogwood BBQ combines the best of the West with the soul of the South in a menu of original smoked meat dishes. Cheese grits are spiced up with Hatch chili peppers from New Mexico, and the slow-cooked pinto beans are grown at high elevation in Dove Creek, Colorado. The Colorado Sandwich features smoked brisket topped with spicy jalapenos, pepper jack cheese, and a fiery red sauce that’s a boot to the taste buds. For barbecue that’s a little different, take a trip to the Strip.
Jim ‘n Nick’s Bar-B-Q
Cooking barbecue is hard work that takes years to learn and hours to get right. Multiply that effort over more than 60 locations and 40 years of operations, and the consistency of Jim ‘n Nick’s Bar-B-Q is truly remarkable. From the legendary cheese biscuits that are pretty much a mandatory order to a wide array of smoked meats and a sneaky-good fried catfish plate, Jim ‘n Nick’s has something to offer just about every barbecue lover. The company’s commitment to hospitality and excellence makes for a dependable destination for quality barbecue.
Stroud’s Barbecue
Stroud’s Barbecue has been a Middle Tennessee institution for more than 30 years. This locally-owned spot offers the convenience of drive-thru barbecue service as well as dine-in if you’ve got time to sit a spell. In addition to daily plate specials, Stroud’s serves a short breakfast menu and a standard menu of ribs, smoked wings, pulled pork, ham, and chicken. Then there’s the “Specialties” section of the menu where Stroud’s isn’t afraid to get a little delightfully weird. Barbecue nachos? That’s a natural fit for pulled pork. Barbecue baked potato? That makes perfect sense. A barbecue burrito? Now we’re pushing the envelope! If your doctor suggested you eat more salads at your last check-up, Stroud’s even has a barbecue salad on the menu. That counts, right?
Martin’s Bar-B-Que Joint
Long before owner/pitmaster Patrick Martin expanded his restaurant empire to multiple restaurants across four states, Williamson County was always the ancestral home of Martin’s Bar-B-Que Joint. When he first opened in 2006 in a tiny 12-table spot in Nolensville, Martin was already a master in the arcane arts of whole hog cookery. Since then, he has changed locations multiple times in Nolensville and added another Williamson County option in Spring Hill. Every outpost of Martin’s contains at least one massive smoker big enough to cook an entire hog, an overnight process that offers the chance to experience more parts of the pig besides just the shoulders and ribs at most barbecue shops. In addition to these old-school cooking methods, everything else on the menu is scratch-made in-house from Martin’s family recipes.
Judge Bean’s Bar-B-Que
Judge Bean’s Bar-B-Que has changed locations several times through the years, even operating out of a skybox at the old Greer Stadium for a short time. But when Aubrey Beane discovered a spot on Church Street in Brentwood, he finally found a home for his brand of Texas-style barbecue. Although Aubrey passed away a few years ago, his memory lives on in a menu of smoky wings, ribs, pulled pork, and legitimate Texas-approved beef brisket. Even further south geographically are the Tex-Mex offerings like smoked tamales, burritos, quesadillas, and a hybrid “Texas Jumbo-laya” with sausage, cowboy beans, and shrimp. Speaking of shrimp, don’t miss Judge Bean’s signature Diablo, a smoked jalapeno pepper stuffed with shrimp and cheese and wrapped with bacon.
Corky’s Barbecue
The city of Memphis is mighty proud of its dry-rubbed barbecue ribs, and rightfully so. When Bluff City barbecue staple Corky’s Barbecue opened up on Franklin Road more than three decades ago, it represented a barbecue renaissance for Middle Tennessee where we could finally find great smoked ribs without burning a tank of gas. Corky’s offers the choice of wet or dry ribs cooked low and slow over smoldering hickory. The traditional paprika, cayenne, and garlic powder rub creates a lovely crust on the dry ribs, but don’t feel ashamed about asking for some of Corky’s sweet and tangy sauce on the side or slathered on top of your rack.
HoneyFire BBQ
The third and latest outpost of HoneyFire BBQ‘s growing empire is on Old Hickory Boulevard at the edge of Brentwood, but if you make the trip, you’ll be rewarded with some wonderfully over-the-top barbecue delights. Honey-based sauces play nicely with sweet hickory-smoked meats like pork and brisket, or you can go spicy with the Diablo Jones Sandwich featuring pulled pork topped with fried jalapeños and HoneyFire Heat sauce. This location has added some new items that weren’t on the menu in Bellevue or at Assembly Food Hall, so Brentwood visitors will be the first to try HoneyFire’s (over)loaded baked potato mac-and-cheese as well as a smash burger and smoked brisket tacos. Another bonus—spirits lovers will find the largest selection of bourbons and whiskeys of any barbecue joint in the area.
BB’s Bar-B-Q
Some of the best barbecue comes from the most unassuming places, and BB’s Bar-B-Q definitely fits the bill. Little more than a roadside shack, you’ll recognize it by the yellow paint job and the pig on the roof. It’s amazing just how many different dishes they prepare in that small space for carryout-only service, but phone-ahead or drive-thru orders can range from giant baked potatoes stuffed with pulled pork, chicken, smoked bologna, or many other options to smoked meats available by the pound, including pork, chicken, turkey, and brisket. BB’s white beans are a popular side, and be sure to save room for some of the cobbler of the day.
