This is very good barbecue. Pit-master Bryan Furman left his job as a welder to raise his own hogs and source local ingredients for homemade sides. The result is smoky heaven: melting brisket, falling-off-the-bone ribs and perfect Carolina-style pork. The portions are more than generous; prepare to leave as stuffed as one of Bryan's hogs.
B's is about 8 miles south of downtown.