Alright, I'm on my way to Franklin. Any guesses on how long the line will be?
And I'm here! The line doesn't seem THAT bad so far.
Eileen from Franklin is walking down the line, taking people's potential orders so they can gauge what will run out when. At my point in the line, I'll get to eat around 2 or 2:30 p.m.
Hi Eileen!
Two groups of people in front of me already left. One person said as they walked away, "That's our whole day already."
What's been ordered so far: 
Bubbly popped somewhere already
Benji Jacobs, the general manager of Franklin, made his walk through of the line, telling people to drink responsibly. The wait "is real."
Aaron Franklin selfie time (it was his suggestion) 
To help protect people from the sun, Eileen ever so helpfully handed out pink umbrellas, which many people took gratefully, including myself. As I'm writing this, my umbrella almost flew into the street because of a random gust of wind. 
The group of girls behind me are from Dallas and are in town for a girls' weekend. To prep for the line, they have two bottles of sparkling wine, juice, and a box of Voodoo Doughnuts. They're also planning a barbecue trek to Lockhart. 
Beer time! Koozies sold out already. 
Meet Gary, who got to the front of the line right at 5:30 a.m. He comes to Franklin Barbecue at least once every three weeks when he's not traveling. He's been coming since the brick and mortar opened in 2011. He comes armed with cocktail ingredients (Deep Eddy sweet tea vodka, lemonade) and mixes up drinks for people, including me. He calls it the perfect summer drink. He loves the line experience, calling it, "tailgating for food, and you know the outcome." 
Line moves forward as the front of the line gets rid of their chairs.
Barbecue puppy Bella, whose owners Matthew and Megan got here at 7 a.m. They're here "half for the barbecue, half for the pie" from Cake & Spoon, which only sells its banana bourbon pie at Franklin. 
New view 
A lot of people are talking about how Obama was the only person who skipped the line.
What people are doing on line: talking to new people, on their phones, just sitting and drinking.
Someone on Aaron: "He just seems so nice."
Doors are open and the line is moving forward more often. The wait will still be around two or two and a half hours from this point. 
People are doing driving by the line often to see how long it is.
Misters are ON. 
Country music is playing over the speakers.
Two kids, 11 and 15 years old from the Rio Grande Valley, are here behind me with their Austin uncle for their first time ever.
New view 
Benji explained that there's still a wait despite the doors being open because people place large orders (there's no limited to single orders so you can go crazy).
The chairs available to borrow from Franklin include two kid-sized ones. 
Barbecue rules (& drunk octopus) 
Aaron Franklin seen walking around the patio, checking in.
Now that we're closer to the front, people aren't bothering with chairs anymore. 
The couple from San Fransico in front of me haven't had barbecue in a very long time.
They just restocked their cooler with Lone Star and Shiner from the nearby CVS (where employees direct customers for much-needed supplies).
From when doors open at 11 a.m., Franklin sells about a thousand pounds of smoked meats within three and a half hours.
People leave their marks all over the front patio, presumably to kill time. 
The line is now completely under the shaded area, which is great when the temperature is currently 88 degrees, but feels hotter.
Oh my god, they're giving out free samples of the chopped brisket sandwich to people still in line. It's heavenly. 
The San Francisco couple offered me a beer and we barbecue cheered.
More scribblings. 
May is bachelor party season at Franklin, and sometimes there are overly drunk friends who get asked to leave.
This kid knows how to wait out the line right. 
So close (and even Franklin Barbecue needs to get mail). 
INSIDE!!! (Find Aaron) 
Score! Koozie time. 
There is one guy eating inside by himself with a giant bottle of Arizona iced tea and a bunch of brisket.
A bunch of people in line ahead of me already picked out shirts, hats, and copies of Franklin's barbecue book. 
They're so happy. 
For the barbecue-loving baby. 
Overheard as he's eating brisket: "Every time I'm here, it's always worth the wait."
The menu: 
Baby Aaron Franklin and the old trailer (among the press clippings inside) 
Get to order an hour earlier than they originally predicted!
Franklin's taking selfies and walking the floor and talking to people.
The gnome 
BRISKET!! 
Mission compete: two Tipsy Texans, a pork rib, brisket, two pies, coleslaw, and bread. 
Line currently while I eat (nothing's sold out just yet) 
Line still going strong (though completely inside now) 
This concludes the Franklin Barbecue live blog, ending on a meaty note. 
Conclusion: the line is actually fun, the time passes by quickly while you're drinking and talking with people, and no, you don't have to show up at 5 a.m. to get a great amount of barbecue. It's worth trying at least once in your life.
