I’ve spent years chasing great barbecue across the Midwest, and I can tell you that finding truly exceptional brisket north of the Mason-Dixon line is about as rare as a snowstorm in July. Most places serve up dry, flavorless meat that makes you wonder why they even bothered with a smoker.
But then I pulled up to Ray Ray’s Hog Pit in Westerville, and everything changed. This unassuming spot doesn’t look like much from the outside.
There’s no fancy dining room, no white tablecloths, just a walk-up window and the intoxicating smell of wood smoke drifting through the air…