In 2015 Esaul Ramos left San Antonio for Austin and became the lead pitmaster at La Barbecue. Now he’s back in his hometown with a barbecue joint of his own. 2M Smokehouse opened last year and quickly gained traction. Ramos could have done a La Barbecue copycat, but he went a different direction. The tender, fatty brisket is certainly familiar, but at 2M Smokehouse you can get it folded into locally made flour tortillas (top them with pico de gallo or spring for the house-made pickled nopales). The smoked turkey and pork ribs are both admirable, but instead of regular sausage, get the poblano-and-Oaxaca-cheese version. It’s another of the signature recipes that make this spot unique.
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