Great brisket does not rush, and neither should your first bite.
At this Tennessee barbecue stop, the meat spends hours over Southern white oak until the bark darkens, and every slice carries a deep smoky flavor. The real challenge begins when the menu gives you too many ways to order it.
You can keep things classic with a platter, stack brisket into a sandwich, or take home a full pound and pretend it will last until tomorrow…