Many local barbecue snobs turn up their noses at Rudy's because it's a chain (albeit Texas-based) with hokey interiors, but plenty of Austinites count this as their "go-to" choice for a laidback BBQ lunch. Takeout is brisk (and popular with large groups), but many diners chow down at the vinyl-covered picnic tables. Three kinds of brisket—regular, extra moist, and extra lean—are cooked with dry spices over wood fired with oak (not mesquite). The peppery "sause" (available bottled) is added at the table. Aside from brisket (we recommend the extra moist), there are pork and baby back ribs, turkey breast, pork loin, prime rib. Sides are uniformly good, especially the creamed corn, which has a cult following.