Fourteen hours of slow smoke. A crust of black pepper and salt. The sacred alchemy of a Texas brisket. Barbecue here transcends the backyard grill to become a regional religion with fiercely defended doctrines. We journey through the four great schools of smoke, exploring the patient craft of the pitmaster and the vinegar-sharp tang of Carolina pulled pork. The backyard smoker is an altar of community, and the sauce is a matter of intense local pride.
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