Why a BBQ joint can be evaluated based solely on brisket.

Barbecue lovers across America are often keen to discuss the strengths of their favorite regional barbecue styles, but aside from unique specialties and sauces, how can you assess if a barbecue restaurant is truly top-notch? To answer this, we consulted barbecue expert Robbie Shoults, a celebrity chef, a third-generation proprietor of Bear Creek Smokehouse, and the owner of High Horse 1898, along with the historic Marshall Mercantile building.

Shoults emphasized that one specific dish can reveal a restaurant’s expertise. “I consider brisket to be the pinnacle of barbecue, and if they know how to smoke brisket properly, then the rest of their offerings should also shine,” he stated. Brisket is cut from the front end of the cow, between the shanks and chuck. It can be acquired as a whole beef brisket or in separate cuts: the first cut (flat) and the second cut (deckle).

Given that brisket is notoriously tough to cook correctly, there are numerous pitfalls that can lead to a disappointing dish. However, Shoults assures that if you’re at a restaurant that handles it well, you will see evident signs: look for a beautifully dark bark on the outside and a pink ring around the meat, nestled just beneath that blackened exterior.

Certainly, your palate can also indicate if a BBQ joint understands the complexities of brisket. Robbie Shoults notes that a well-prepared brisket should be bursting with flavor, exhibiting a moist and tender texture. However, if you’d prefer not to pay ahead to determine whether a restaurant lives up to its reputation, Shoults offers additional tips. A quick glance at the exterior can provide clues: “From the outside, does the restaurant appear to be billowing smoke?” Shoults inquires. “A great barbecue spot will have noticeable smoke escaping from somewhere!”

A lack of visible smoke is indeed a red flag that may suggest the food will also lack that essential smoky flavor. “Another aspect to observe from the outside is the busyness of the parking lot,” Shoults adds. If it’s not a grand opening that everyone is buzzing about, a crowded parking area at a well-established restaurant could indicate that they are serving up quality dishes. If you’re heading to a BBQ truck or a small eatery without a designated parking lot, pay attention to the presence of long lines. Additionally, if you’re trying to gauge a barbecue restaurant from a distance, Shoults recommends the time-honored strategy of checking online reviews and ratings.

Aside from Robbie Shoults’ invaluable suggestions, there are several other strategies to ascertain whether your smoked meat experience at a barbecue restaurant will be satisfying. If you’re already browsing for reviews, be sure to visit the restaurant’s website to check their menu. While it’s clear that you should review their offerings, this can also provide critical insight into what you can expect in terms of quality.

Examine whether the meats and other ingredients are sourced locally and assess if the menu is primarily centered on barbecue. A restaurant distracted by preparing a wide range of other dishes might lead to subpar BBQ, which demands considerable attention to detail. An establishment that focuses predominantly on perfecting smoked meats is likely to be a superior choice.

If you’ve traveled or moved to a new area, take Anthony Bourdain’s advice on finding restaurants by consulting the locals. Whether you strike up a conversation with the bartender for recommendations, explore local food writers’ opinions in magazines, or seek out recommendations on social media, fellow diners can lead you to cherished barbecue spots that have smoke wafting from the roof and brisket with the ideal dark bark.