"This upscale barbecue spot serves bonafide Central Texas barbecue based on family recipes from co-owner Bryan Rodgers. ‘Meat butter’ best describes the velvety texture of Smokin’ Oak’s tender brisket; other standouts include pulled pork, chicken, sausage, and pork spare ribs, smoked until the inside is tender and the outside is pleasingly crisp. All of the above go great with traditional sides like mac and cheese, collard greens, and cornbread as well as smoky whiskey-based cocktails from the well-stocked bar." - Rachel Pinsky
