Best Authentic BBQ
Am seeking the real deal.....true black smoked brisket with fat attached, and great ribs, smoked for hours
where to go ???
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There are several places that could fit that description, and they're mostly close enough in quality that it's a judgment call to pick one over the others. If you say where you're based and willing to travel, the board could give suggestions on which ones are worth checking out first.
I'll second what bgut1 said, though; Local Smoke is pretty good.
Local Smoke in Cookstown is my go to as well, though I don't frequent nearly enough now that I am living in the DC Metro Sunday night-Wednesday night. Weekends however when I am at Joint Base McGuire-Dix Lakehurst however always require a lunch on Saturday or Sunday there. I will however say that their brisket doesn't have nearly as much bark as I like to do on mine, but theirs is still damn good! -mJ
I'm not sure how true that still is. Some areas of the country have way more barbecue places, and if there are 1000 places that do vinegar pulled pork some will be better than everyone else, but I suspect the average NJ barbecue place is on par with the average place anywhere else. With the way information has spread in the past 20 years a skilled chef in NJ can make great barbecue in any number of regional styles. I'm no chef, but I'm competent with a smoker, and in my backyard can make at least 10 solid dishes of varying styles.
Having said that, a hound in the south or west can end up with some pretty superlative barbecue, in the same way that one here knows where to go for a great cheese steak.
...and yes, I have eaten barbecue in the south and the west. I'm not just talking smack because I live here.
Thing is BBQ is unlike most other restaurant offerings in that the amount of time it takes to prepare makes in difficult to serve to order. Given that BBQ can take from a couple hours for chicken to 10 or 18 hours or more for pork or brisket makes it difficult for a commercial BBQ operation to succeed.
To operate a catering business or cooking for a competition is one thing; Target times for serving are fairly easy to meet. Being able to serve quality product from lunchtime through late dinner is an entirely different issue. Many of the best BBQ shacks in the south start selling at lunchtime and simply close up shop when the goodies run out. This is not an acceptable business practice for the northeast.
BBQ places around here have to balance being able to cook the requisite amount of product to satisfy demand while being able to serve consistent quality from lunch thru dinner and from day to day. Not easy, especially when starting out and the demands for product are not easily predicted.
I gotta give credit to the places that make a go of it, and try to support local BBQ joints as the best incentive for them is to foster local competition.