Oak; indirect-heat pit
Three-plus years ago, Adrian Handsborough converted the neighborhood convenience store his mom, Virgie, ran for 35 years and began cooking over oak and pecan in two small barrels. His brisket, only a tad fatty, smokes for ten to fourteen hours; we could cut ours with a plastic fork. Well-seasoned pork ribs boasted a generous meat-fat ratio, and beef sausage came on slow but strong. Host and dining room were both cheery and inviting.