Beef was more plentiful in Texas compared to the Southeast and this gave rise to its dominance in barbecue preparations there. The American BBQ pit master has done a fantastic job on their brisket. It is moister than any other barbecue joint I have tried in Boston. Served in quarter inch slices and awaiting (or not) your choice of self-serve sauces, including mild, hot, and mustard-based. There are other options on the menu as well including pulled chicken, and grilled items such as chicken, turkey tips, tenderloin and salmon. For the reluctant New Englander they even have fried haddock. But the real surprise – the aforementioned new idea – and star of the menu has to be the chicken wings. They are large and meaty, coated with the house dry rub and smoked. They are offered two ways, wet and dry. Wet means they simply toss the dry wings in a hot wing sauce. They are pretty good but the dry wings on their own are unique and outstanding. Juicy, redolent with smoke and evenly coated with the rub, these were the best wings I have ever had. Thankfully, every table has an under-mounted roll of paper towels. You’re going to need them if you dive into the ribs or wings. They have most of the sides you would expect too. Coleslaw, collard greens, baked beans, mashed potatoes, grilled corn and of course, and corn bread.— John C.