In a land where pig is prime, brothers Nick and Bryce Dampf offer a true taste of Texas barbecue here in North Carolina. What started out as a backyard hobby evolved into pop-ups and then, eventually, a career commitment to cooking low and slow. Sides and dessert are not the focus, so focus instead on melting, tender slices of beef brisket, snappy sausages and a righteous, fast-selling beef rib – all sold by weight and verified signatures. Bring friends, a serious appetite and a bit of patience, as lines form quickly. Keep an eye on the restaurant’s social media for specials.