Order the juicy, butter-tender brisket that’s smoked for 12 hours at Barnacle, a full-service, sit-down barbecue restaurant with a large horseshoe-shaped bar. Also good: the homemade coleslaw and Tater Tots. Open daily for lunch and dinner except Mon.
The secret to great barbecue brisket is patience. The best brisket is smoked low and slow; Barnacle’s Texas brisket ($18) is hand-rubbed by ’cue master Colman McCarthy and smoked at 200º F for 10 hours. That’s all it takes for succulent, slightly salty, and butter-tender BBQ. There are no gimmicks—there’s sauce, but just a touch, so as not to overwhelm the meat. As a side, we recommend the delicious house-made Tater Tots.