Dining Guide

Porky’s Pit

Corrugated metal walls and friendly service give a country feel to this joint near the bay. Your meat won’t have a crusty “bark,” because they don’t rub it with a thick layer of seasoning before it hits the smoker, but you will find a rosy smoke ring and subtle smoky flavor from the mixture of mesquite and pecan they cook it with. The brisket, ribs, and chicken were moist and the sides were homemade. We want to go back on a weekend to check out their mesquite-smoked barbacoa.