The owner of this ultra-casual regional chain has spent almost 20 years perfecting Texas-style beef brisket barbecue and has the science of smoking beef down to a fine art. While beef brisket is the showpiece, there are other regional barbecue influences at work here from Alabama, Georgia, the Carolinas and even Kansas City-style burnt ends. The sandwiches, called stackers for a reason, are piled high with your choice of meat. All full dinners come with three accompaniments and a biscuit. The side dishes include collard greens, sweet potato casserole, barbecue beans, coleslaw and baked cheese grits.