Stacy's Smokehouse BBQ
Phoenix
Stacy Phipps's no-frills smokehouse is a breath of fresh (or is it smoky?) air. The decor, in true barbecue-joint tradition, is nonexistent, but the beef ribs and chicken are outstanding.
1650 East Indian School Road; 602-230-6724
Bulldog Barbecue
North Miami
Equipped with a menu of both traditional (brisket, baby back ribs) and newfangled (pulled-pork sliders, Old Bay smoked shrimp cocktail) dishes, this hot spot sets out to prove that bikinis and barbecue are not mutually exclusive.
15400 Biscayne Boulevard; 305-940-9655
Rolling Bones BBQ
Atlanta
This Old Fourth Ward joint is set in a former gas station. Inside, there's barbecue with a Texas-style slant. That means brisket, hot links, thick Texas toast, and tomato-based sauces. Who says first-rate regional barbecue doesn't travel well?
377 Edgewood Avenue SE; 404-222-2324
The Joint
New Orleans
New Orleanians cannot live on po'boys alone. To that end, there's this funky Bywater spot filled with wood benches, two types of sauce on every table, a great jukebox, and stellar barbecue.
801 Poland Avenue; 504-949-3232
Zingerman's Roadhouse
Ann Arbor, Michigan
This eclectic eatery—part of a deli and mail-order empire—is known for its regional American dishes. So it's no surprise that their barbecue (whole hog, chicken, brisket), pit-roasted over Michigan hardwood, is well worth a road trip.
2501 Jackson Avenue; 734-663-3663
Fette Sau
Brooklyn
Pulled-pork and rib aficionados congregate at Fette Sau ("fat sow" in German), which features communal tables, a mural of butcher's cuts, and a fine selection of craft beers and whiskeys to go along with all the smoked meats.
354 Metropolitan Avenue; 718-963-3404
Formaggio Kitchen
Cambridge, Massachusetts
On Saturdays from 11:00 a.m. to 2:00 p.m., head directly to this Cambridge institution, because 'cue trumps cheese as the order of the day. Smoked lamb, pork, and beef are finished on the grill in front of the store.
244 Huron Avenue; 617-354-4750
Slows Bar BQ
Detroit
At this sleek Corktown neighborhood favorite, be sure to try the Yardbird sandwich (pictured), which is piled with juicy smoked pulled chicken tossed with mushrooms and cheddar and topped with applewood bacon. Traditionalists will find comfort in an order of St. Louis-style spareribs or Texas-style beef brisket.
2138 Michigan Avenue; 313-962-9828
The Pit
Raleigh, North Carolina
Legendary pitmaster Ed Mitchell presides over this restored downtown spot. He starts with whole free-range North Carolina-raised pigs, pit-cooks them overnight using charcoal and wood, then chops up the meat and adds a splash of spicy vinegar sauce to finish. The result is barbecue nirvana.
328 West Davie Street; 919-890-4500
Martin's Bar-B-Que Joint
Nolensville, Tennessee
Take a 25-minute drive from Nashville to owner Patrick Martin's music-filled joint, which is quickly becoming a destination spot. The Big Daddy Sampler Platter includes a slab of ribs, sliced beef brisket, pulled pork, smoked half chicken, 12 smoked wings, and three side dishes.
7215 Nolensville Road; 615-776-1856