At 10 a.m., six days a week, the line starts forming at this East Austin spot. By around 1 p.m., the “sold out” sign is up, and frustrated brisket fans have to come back another day. In just a few years, Aaron Franklin has become one of Austin’s top pitmasters, which is saying a lot in this smoked-meat-crazed part of the country. His following is deserved: slow-smoked for up to 18 hours, the all-natural beef brisket from Montana is incredibly rich and delicious. He also smokes beef ribs, turkey and beef-and-pork sausage, serving them with a sweet-tart sauce spiked with espresso.