The basics: Fusion maestro Richard Hales, of Sakaya and Blackbrick Chinese fame, dips his hand into the barbecue world, eschewing his usual cuisine-merging for strict Texas-style eats. His slow-smoked brisket might be the best outside of the Lone Star State, and the massive sandwiches he’s plating up are enough for two meals. Hales downplays the importance of his sauces, preferring to let the white oak-induced char and the quality of the meat speak for themselves. But try a little of his Miami Little Haiti Habanero Sauce, and you’ll know he’s just being modest.
What the pitmaster says: “I think Society BBQ is great,” says Coco Cuig, owner at Pitmaster at Mad Butcher in Wynwood. “They use the same smoker we do—it’s real clean, real slow-smoked and perfect, and that’s not easy to do.”