Boston, MABBQ

Pitmaster Andy Husbands cofounded the competition team IQUE, the first New England crew to win the Jack Daniel's World Championship. His Smoke Shop kitchens in the Seaport and Charlestown turn out burnt ends, full slabs of ribs, pulled pork, and smoked chicken, plus wings that push past standard barbecue fare, all in a loud beer and meat setting.

Tiffani Faison, a James Beard nominee, opened this Fenway smokehouse as her first solo venture in 2011. The smoked meats are consistent and well built, served on butcher paper with scratch sides, and the pork belly biscuits are the standout order alongside the classic plates.

Chef Chris Thompson, an alum of Cambridge's East Coast Grille, runs this Winthrop haunt where sliced Texas brisket and North Carolina style pulled pork are the draw. The sides get real attention too, including a spicy chili, and the counter setting keeps the whole thing casual and neighborhood friendly.

A Davis Square stalwart with a wide menu of St. Louis ribs, pulled chicken, and sliced brisket, plus starters like fried hush puppies and Buffalo shrimp. It also pours a deep craft beer selection, including a house branded IPA, and has anchored Somerville's barbecue reputation for decades.

Pitmaster Geovanni Lambert moved his family's 1982 food truck operation into Dorchester Brewing Co.'s taproom. The ribs are excellent and now share a menu with barbecue half chicken, brisket loaded fries, and sides like smoked jackfruit salad, all served with fresh beer poured a few feet away.