This newly opened barbecue joint inside a renovated school cafeteria already sees lines rivaling those outside Franklin Barbecue in Austin—though Aaron Franklin doesn’t serve inventive ’cue like Ronnie Killen’s bone-in pork belly or sides like his creamy mac ‘n’ cheese, so expect the line at Killen’s to only grow over time. Get there around 9 a.m. if you plan to have lunch. The line starts moving when Killen’s opens at 11 a.m.; the barbecue usually lasts until 2 or 3 p.m. on weekdays, and goes much faster on the weekends.