Lenox Bar-B-Q has been around since 1946 and it’s still worth a visit. The legend goes that when original owner Leonard McNeill ran the place he developed a rotisserie smoker from a Rainbo bread baking oven, and Lenox still uses a rotisserie to smoke its meat. Their sandwich of brisket is chopped fine and mixed with the homemade barbecue sauce. The sauce is a mix of ketchup, mustard, Worcestershire, spices and thickened with flour. It’s a unique sauce that works well with the smoky meat. The sliced brisket wasn’t bad either, as long as it came from the fatty end. Slices from the flat were dry slabs of not so flavorful meat, while the point meat was moist with well rendered fat. Like the rest of the smoked meats, the briskets emerged from the Oyler rotisserie smoker.
Method: Wood-fired rotisserie smoker with pecan and oak
I walked through the front door, or at least I thought it was the front door. I was part way through it, when I turned around to walk back into the parking lot to make sure. It was definitely the front of the building, and this was the only door, but it led directly into …