Forget the driveway grill for a minute. Labor Day weekend can taste better when the day starts with a full tank and ends with smoke on your clothes.
Arkansas has barbecue joints where recipes have lasted for generations and regulars still show up early because they know sellouts happen. At one stop, chopped pork on white bread is enough to build a century of loyalty.
At another, brisket spends hours over the smoker before it reaches the cutting board. The rooms are not all alike, and that is part of the appeal…