You might smell dinner before you even figure out where to park.
On one stretch of Greenville, smoke drifting through the air is the first clue that something serious is happening behind the barbecue counter. Inside, brisket is sliced to order, enormous beef ribs land on butcher-paper-lined trays, and hungry customers face the difficult task of deciding how much meat is too much meat.
The answer here appears to be: quite a lot…