Pitmaster and two-time James Beard Foundation Best Chef finalist Esaul Ramos gives a Tex-Mex spin to the more traditional brisket-centered barbecue common in South Texas. Unexpected touches, like serrano peppers and Oaxaca cheese in the sausage and chicharoni macaroni, make this your not-so-average BBQ joint.
Like most authentic Texas BBQ joints, the atmosphere is welcoming and unassuming, with the meat taking center stage. The brisket and pork ribs are legendary, but the side dishes deserve their own spot in the limelight. Adding unique Mexican twists to traditional BBQ sides, such as pickled nopales (prickly pear cactus), is a big part of what sets 2M Smokehouse apart from other BBQ spots in town.