If Central Texas is the hub of the state's best barbecue, then this place has become its favorite darling. This food truck-turned-full-fledged restaurant, owned by pit master Aaron Franklin, attracts a daily throng of fans who wait in line upward of three hours in hopes of devouring a paper-lined tray of brisket, sausage, and pork ribs pulled straight from the smoker. Sides of classic potato salad, pinto beans, and coleslaw are simply filler for the main event. Franklin’s continues to receive national acclaim—and even served President Obama this year during an Austin visit. Doors open daily at 11 am, and stays open until the meat sells out, which is usually well before mid-afternoon.