Dining Guide

CLOSED – Hatfield’s BBQ

This tidy cedar cabin only opened in November, but pitmaster and owner Kenny Hatfield has been perfecting his craft for years, barbecuing brisket each Friday for his friends and employees at his nearby flooring store. Hatfield smokes his brisket for eighteen hours over a mix of oak and mesquite in his custom-built pit, which he has affectionately dubbed the Big Nasty, an indirect-heat smoker so large that it sticks out the side of the building. The resulting brisket is flavorful and tender and boasts a thick crust. The pork ribs are coated with a not-too-sugary glaze, and the meat is succulent.