Atlanta has some damn good bbq. You just have to be brave and go to the 'hood to get it. :-)
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NC/SC bbq is awesome. I went to a pig-pickin on Saturday. One of the good things about this part of the country.
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Beale Street in Memphis. now that's BBQ
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I've had my share of Memphis BBQ and it is damn fine.

cle_smoker
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I worked at a bar in NC that did these about once a month. We had a guy that came in with a slow cooker made from a 55-gallon drum mounted on a trailer. He'd start cooking the night before, and it was sooooo good... :-)
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Sounds familiar. You gotta love it!:-)
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Man i love Pig Pickin's, I go to one at least once a year on the start of dove season, and when i get lucky my uncle will host one when we are in NC visiting him.
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MMMMMMMM. :-)
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Sweatman's between Eutawville & Holly Hill SC -

http://southcarolinabarbecue.blogspo...y-hill-sc.html


And any place in Selma Alabama is good! :-)
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I can't think of one place on Beale Street that has really good Q. Now there are several places in Memphis that are top notch... Central BBQ being my favorite, but on Beale the only place that is even decent IMO is The Pig and that is only for there sauces. Sorry for the run on sentence!!
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Rendezvous' dry ribs are pretty tasty, but don't remember having any pork on Beale Street its self
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Thats an understatement!
I will never eat another "wet" rib because of this restaruant:-):-)
And for those that think I am lying, they deliver nation wide...:-)
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Don't see anyone representin' Texas with any specifics, so here goes...Snow's, in Lexington...only open on Saturdays, they close when they run out of meat, which lately has been by 10:30 in the *morning*: http://www.snowsbbq.com/
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Ribs for breakfast!! :-) :-)
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Here's a couple of good ones in TX

Coopers

The Salt Lick
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Risky's Downtown Ft. Worth:-):-)
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What kind of wood did you use? I had some in Seattle a while back that was cooked over Alder.

Speaking of wood, what is the favorite? Hickory, Pecan, Mesquite or something else?
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Here's the funny thing. That one was done in a Weber kettle. :-)

Split the kettle into 1/3-2/3. 1/3 had a pile of briquettes with a wall of firebricks separating it from the drip pan on the 2/3's. Lit it using a modified Minion method (a couple lit coals over a pile of unlit charcoal). Used 100% hardwood briquettes (Rancher's, the really popular ones from the WSM crowd) with chunks of mesquite and apple. Temp probe in the brisket, and a temp probe in the top vent. Top vent open all the way, the bottom vent nearly closed off (got it to hold around 225-250*F). A bit more cumbersome and hand's on than using a regular smoker but the results speak for themselves.

:-)

Personally, my (current) favorite wood is mesquite and apple in a combination. Though, what I really want to use that I haven't gotten to use in ages is dried guava woot. I'm originally from Hawaii and that's what my dad used mostly for his smoking. Imparts a unique taste to the meat.
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memphis in may bbbq fest is not an event to miss in memphis
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Hey Senior Chief, I find with brisket that apple is a really nice wood for it, followed by hickory. :-)
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