From Our Editors
For some folks, 15 hours is the perfect amount of time to marathon watch a TV show or crab walk home from work. The pitmasters at D & A Smokehouse, however, put that time to slightly better use. 15 hours is exactly how long it takes for them to slow-smoke their pulled pork to perfection. Other meats, such as brisket and St. Louis ribs, require slightly less time—14 and 5 hours— respectively—only hitting the smoker after they've been smothered in D & A's secret spice rubs. Chicken wings, meanwhile, are brined in house-made sweet tea, and make a perfect accompaniment to craft beers available by the draft or bottle. And, in true old-school barbecue joint fashion, cooks also heap plates full of sides such as baked beans and house-made, gluten-free slaw to accompany the meaty main dishes.