Wend your way to Buzz Mill coffee roasters, walk out the side door to a spare, picnic-table-populated yard, and get in line at the Blue Ox trailer for some pretty darn amazing ’cue. Maybe the acquisition of Aaron Franklin’s old pit is the secret; whatever it is, the brisket is succulent (the fatty slice better than the chewy lean), and the pulled pork and espresso-rubbed pork loin swoon-worthy. If we have a gripe, it’s that the meat could be smokier. But that’s balanced by exceptional moistness (loved the breakfast-style sausage). Even the German-style potato salad exceeded the norm. On Sundays, it’s flapjacks for breakfast or brunch.