April in Florida does something to your appetite. Longer days, warmer breezes, and that unmistakable scent of slow-smoked barbecue drifting through the air make it almost impossible to resist.
I spent the month chasing that hickory perfume across the Sunshine State, stopping anywhere the smoke looked promising, and somehow my plate kept finding the good stuff.
What showed up again and again? Tender brisket that falls apart with barely a nudge, playful sides that deserve just as much attention, and pitmasters who care about every detail, from the smoke ring to the welcome at the door…