"The candied pork belly’s like butter and the smoked salmon’s a rare treat, but it’s owner Wayne Shelnutt’s brisket that lures longtime loyalists to this truly superior Superior smokehouse, ensuring the line begins to form well before the doors open at 11 a.m. on Fridays and Saturdays. In short, the early bird gets the worm here — and maybe the last helping of ribs, green chile mac and cheese, and peach cobbler." - Rebecca Treon, Eater Staff, Nisa Sedaghat, Ruth Tobias
Wayne’s Smoke Shack/Facebook
