1. A Texas pitmaster's spare operation in rural Knightdale runs out most afternoons—arrive early or risk finding the doors locked. Brisket and ribs emerge from the smoker with the care of someone who knows the craft, sold by the pound or bundled with two sides into a "meat and 2." On Saturdays, whole hog lechon arrives chopped, a departure that rewards those who plan ahead.

    Michelin Guide
    Bib Gourmand
    James Beard Awards
    2025 · Semifinalist · Best Chef: Southeast · Christopher Prieto

    Address
    403 Knightdale Station Run, Knightdale, NC · Knightdale
    Online
    Website

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