Witt Pit BBQ is a small-town success story. The brisket has great smoke and flavor, as well as a nicely pronounced bark. The lean slices can be a tad dry, but the fatty beef slices are excellent. Giant spare ribs are on the menu, too, and pitmaster Randy Witt does an admirable job of getting the meat tender without drying it out. The same can be said for the superb smoked chicken, with its juicy meat and crisp skin studded with cracked black pepper. When it comes to dessert, there’s not much to improve. The peach cobbler has an addictive crunchy topping that’s closer to a cookie crumble than the chewy dough found on many cobblers, and the fluffy banana pudding drizzled with caramel is a good take on a classic.