If Central Texas is the hub of the state's best barbecue, then Franklin Barbecue is the gold standard. This trailer-turned-full-fledged restaurant owned by pit master Aaron Franklin attracts a daily throng of fans who line up for 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 tangy coleslaw are simply filler for the main event. It has received national acclaim
as the best barbecue in the country and there are few—if any— who would dispute it. Franklin's opens daily at 11 am and stays open until the meat sells out, which is usually well before afternoon hours set in. For the record, it has sold out of brisket every day since its existence.