In many circles, the mark of a great pit master is his—or her—ability to stick to tradition. For good reason, too. It’s hard to improve on hog cooked over real wood and dressed with a simple sauce. Across the South, though, are joints that dish up something different from the barbecue most of us know and love. Some of them are rogue defenders of their own styles, and others hold down... Read more on GardenAndGun.com