"It’s remote, 40 miles east of Uptown Charlotte in a tiny spot called Peachland. It has limited availability, with Saturday hours only. And the line, which starts to form at least an hour before it opens at 11 a.m., is a whole thing. But the meltingly tender brisket, gutsy ribs, and specialties like Cheerwine sausage links are worth it. The style is decidedly Texas — even Texas Monthly barbecue editor Daniel Vaughn declared, “A North Carolina barbecue joint shouldn’t be putting out Texas barbecue this good.”" - Timothy DePeugh, Kathleen Purvis