3 Stacks Smoke & Tap House
The black crust and rosy meat of the beef short rib beckoned. This meat had the best smokiness of the bunch and was the most consistently moist and pull-apart tender cut over the three visits. While they were well cooked and plenty tender, the sliced brisket pieces were missing something– maybe a bit more smoke or even a little salt, but it fell short of the beef ribs. Why they elevate the cost is beyond me, but the flavors were more intense and satisfying on the brisket burnt ends, and the fat was admirably rendered. The sliced turkey and the smoked sausage were both boring without being off-putting.
Method: Gas-Fired and Wood-Fired Rotisseries
Pitmaster: Trace Arnold
Jason Hall may be the owner of 3 Stacks, but Trace Arnold is the personality. You may have seen Trace manning the Ultimate Smoker & Grill during one of their cross-country road trips. The rig is essentially a traveling billboard for hire that also happens to be able to cook 2,000 pounds of meat. You …