3351 NE 32nd St., Fort Lauderdale; 954-530-5334; EatBBQNow.com
“Pig Out,” reads the Edison-bulb sign above the order counter at this Galt Ocean Mile restaurant owned by Scott Kennedy and Steve Chin. No problem: Brisket is our spirit animal. The Texas-style beef brisket comes lean or fatty-cut (both are juicy), plated with sides that include creamy baked mac ‘n’ cheese and a jalapeno-cilantro potato salad. Worth the trip alone is the smoked pastrami, rimmed with coriander and cracked pepper and so moist it flakes apart in your mouth. Pig out, indeed.
Readers’ choice: Smoke BBQ
Readers’ choice runner-up: Mission BBQ, Davie