TES OF BARBECUE of a food truck in Columbus, the meat at RayRay’s Hog Pit comes from local farms and is smoked 12 to 16 hours. Top it off with on one of the homemade sauces for extra flavor, though the meat stands alone if you prefer your ribs dry.
OKLAHOMA-Tulsa BURN CO BBQ
at Pendleton’s Smokin Pig BBQ. Smoked to perfection, crisp, and topped with a flavor-packed dry rub, it falls apart in your mouth. Round out your meal with an order of jalapeno grits or sweet potato fries, and you’re sure to leave full and happy.
TENNESSEE-Knoxville SWEET P’S
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Through a no-frills design and simple decor, the owners at Burn Co BBQ want to make the space feel like a backyard cookout at your neighbors. They aim to make the spot all about company and, mostly, the food. They smoke their meats daily and offer a menu of everything from pulledpork to smoked bologna to venison sausage.
brisket, coleslaw, pickles, and sausage.
TEXAS- Austin FREEDMANS
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The menu at Sweet P’s Barbecue & Soul House in Knoxville offers classics, from Tennessee beef brisket to pimento cheese dip to banana pudding. Sweet P’s doubles as a concert venue, hosting free performances by local artists.
Freedmen’s in Austin offers an upscale twist on bbq, thanks to rustic decor, a menu of fancy cocktails, and a Sunday brunch complete with barbecue Benedict. Other recommendations are the grilled cabbage slaw, house-made sausage, and smoked banana pudding.
TEXAS- Autstin FRANKLIN BARBAQUE
TEXAS- Grapevine MEAT U ANYWHERE
Texans flock to Austin for some of the best smoked meat in the state. Arguably more famous than the food itself, the line can stretch four to five hours long. It’s worth it for the fatty brisket and juicy pulled South Carolina-Pendleton pork. Regulars also love SMOKING PIG BBQ the Tipsy Texan, a sky-high You can’t beat the brisket sandwich bursting with
Come for the slow-smoked jalapeno cheddar sausage stay for the overflowing brisket sandwiches, and incomparable breakfast tacos. Locals recommend you splurge on one of the spot’s “prime time” meats, such as peppered tenderloin or bone-in pork loin chop.