Fodor's Expert Review Podnah's Pit BBQ

Firing up the smoker at 5 every morning, the pit crew at Podnah's spends the day slow cooking some of the best Texas- and Carolina-style barbecue in the Northwest, including melt-in-your-mouth, oak-smoked brisket, ribs, pulled pork, chicken, whole trout, and lamb, all served up in a sassy vinegar-based sauce. Some sides rotate on and off the menu, but the collard greens, barbecue baked beans, and the iceberg wedge, topped with blue cheese and a punchy Thousand Island dressing, are excellent mainstays.