Lately, pitmasters have been reexamining the accepted barbecue wisdom and, as with dietary advice and family bromides, they have found it wanting.
Use cheaper cuts from cattle fattened with corn and antibiotics? Nope, top pitmasters these days buy “all-natural” and prime-grade beef. Serve meats straight from the smoker? Forget it. Cooks have discovered the rewards of resting and holding meats for hours. Search for the best barbecue only in backwoods burgs? Urban upstarts have all but buried that notion.
Now there’s Smokehouse Live, a sprawling Leesburg operation that, in its own way, both embraces and rejects much of the passed-down wisdom.