12 towns where locals still smoke meat over 1900s pits and grind blue corn by hand
The smell hits you first. Oak smoke drifting through Lockhart at 6am, carrying the scent of brisket that has been cooking since midnight. Fourth-generation pitmasters tend fires their great-grandfathers built in 1900. No sauce. No shortcuts. Just meat, smoke, and time. Across America, 12 small towns preserve food traditions like this. Not for tourists. For … Lire plus









