This roadside barbecue joint in Brentwood, New Hampshire, looks like it was plucked straight out of Hill Country. The red barn-like building is filled with Lone Star State knickknacks: tin signs, old license plates, posters celebrating iconic barbecue joints. Everything — chicken, kielbasa, excellent turkey, sought-after ribs — is smoked low and slow over 100 percent hickory without any help from gas or electricity. That labor-intensive process is what makes the ever-popular brisket and pulled pork so darned good. It’s like a little piece of Texas in the heart of New England.
Special Dishes: Kielbasa, Ribs
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