Set in a renovated old railroad post office building on Congress Street, Salvage really focuses its energy on two things: Texas brisket and North Carolina-style chopped pork. These folks smoke brisket, mild and hot sausages, chicken and St. Louis ribs over Maine red oak. When their pork butts come out of the smoker, each one is cut up with a butcher’s knife and dressed with peppery vinegar sauce, just as it's done in parts of the Tar Heel State.
Special Dishes: St. Louis Ribs
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