Barbecue in Taos, NM

Black Jack Smoke Shack sits one building over from the pizza kitchen and runs the smoker every day.

Plates come with the meat, sides and bread — no ceremony. Brisket, ribs, pulled pork and hot links are the core of it, plus whatever else is on the board that day. When a meat sells out it is gone until the next smoke, which is the honest tradeoff for cooking it fresh.