2Fifty

“So much barbecue, so little time” is our mantra when we hit these homegrown temples to meat smoked over wood and fire. It’s hard not to want one of everything, but right now our go-to’s include buttery American Wagyu brisket; smoked turkey that puts all others to shame; and peppery pork ribs. Sides are terrific too, whether a classic mac and cheese, brisket-studded beans, or mustardy potato salad. The rustic counter-service eateries can get jammed, so sometimes it’s wiser to spirit those fragrant bags home.