The (K&N) Rudy's in Austin knows how to stage their cooking so they have the staples are in stock all day, they do run out of specialty items at times. They are pretty much cooking almost 24 hours a day and keeping their smoke chamber at temp all the time helps in knowing how to maintain that model. Unfortunately most don't know how to do it.

In the time that I lived in Austin I never did get to try Franklin's, between running out too early and actually working I never had the time to make that "special trip" to try it out. Never did make it to Snow's in Lex for the same reasons.