202 E. Third St., Royal Oak; 248-584-4227; lockhartsbbq.com
Brisket is done Texas style, which really is the only way to barbecue that cut. This five-year-old establishment, which seemed instantly beloved and was one step ahead of the area barbecue craze, is named for the nation's barbecue capital, after all. Lockhart pit master Steve "Bubba" Coddington was awarded BBQ person of the year, an international award that is a real thing among BBQ people last year, so you know this is the real deal.
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