1. The meats smoked in salvaged propane tanks behind Eric's are the product of old-fashioned labor—no gas assist, just mesquite and patience—which means the brisket arrives in thick, pungent slices that nearly melt on your tongue. A spacious cafeteria-style room and homestyle patio serve up those slices alongside tender smoked turkey, dry-rubbed ribs with pleasant heat, and sides like cheese-dusted elote that echo backyard barbecue fiestas.

    Phoenix New Times
    The top 50 restaurants in Phoenix right now

    Address
    12345 W Indian School Rd, Avondale, AZ · Avondale
    Online
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