Franklin’s only serves lunch – opening at 11 and closing whenever the food runs out – and the lines can get lengthy. (The brisket has sold out every day since Franklin opened.) And with Franklin’s being touted as “the new American standard in barbecue,” it’s easy to see why. The natural beef comes in from Montana, the brisket is slow smoked in an all oak stove for up to 18 hours and the salt and pepper rub is to die for. Get there early, grab a beer and stake your claim.