Bad Brad’s motto is “From our smoker to your plate,” summing up their intention to give diners the best barbecue possible. They start every day at 5 a.m., cooking beef brisket and pork shoulder in fruit wood and hickory smoke as long as 14 hours. Get a taste of the meat in one of their many cleverly named sandwiches or choose among sliced or chopped brisket, pulled pork or chicken, or pork sausage.
Tags: Food + Drink, Readers' Choice
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