Cinder BBQ

“The brisket gets a Texan salt-and-pepper dry rub before going into a Southern Pride smoker overnight. Servings come out unsauced and ready for several bottles on the table: a sweet and spicy BBQ sauce made from Redemption bourbon that goes well with the beef; a sweeter apple cider vinegar that’s “about as good as it gets” on chicken, according to Anderson; and a Carolina vinegar for pulled pork.” - DCist

800 Upshur St. NW, Wash., DC 20011