A Meat Lover’s Guide to the Best Barbecue Joints in the Bay Area
"Smokin’ Woods has garnered a dedicated following for its best-in-class smoked brisket and — if you’re lucky enough to snag one — its meaty, prehistoric-sized beef ribs, which routinely sell out by dinner time. But the menu also offers smoked boneless chicken thighs, beef links, and salmon if the dark stuff isn’t really your scene." - Lauren Saria, Dianne de Guzman, Eater Staff
Bill Addison
