A photo posted by Killen's Barbecue (@killensbbq) on Aug 19, 2016 at 10:40am PDT

Chef Ronnie Killen, who trained at Le Cordon Bleu, opened his smoke shack in 2015 in a former school cafeteria and began turning out mouthwatering brisket, peppery pork and beef ribs, homemade pork and beef sausages, and bone-in pork belly. While there's usually a line (get there early; Killen's only serves until the eats run out), you won't be disappointed, especially on weekends when your wait time includes a free cold brew. A ticket dispenser sits next to the door, and everyone in line is expected to take a number so you don’t stand in one spot for an hour or more waiting for the doors to open. Smoked in pecan, oak and mesquite woods, meat is served by the pound and on plate specials. Classic sides include peppery pinto beans, potato salad heavy on the mustard, creamy mac ‘n’ cheese, baked beans, coleslaw and the ultimate Southern comfort food, creamed corn. For dessert, don’t pass up the rich bread pudding made with croissants, banana pudding, pecan pie and seasonal cobblers. There are plenty of paper towels on hand to clean up. And iced tubes packed with beer are ready to help you wash it all down.