Texas-style BBQ with a Mexican twist in Northeast Minneapolis. Pitmaster Joe Rolle smokes brisket, ribs, and elotes that draw lines around the block.
Thick-cut smoked brisket with bark on every slice, served with pickles, onions, and white bread. The best brisket in the Twin Cities, full stop.
Corn on the cob kissed by the smoker, slathered in cotija, chili, lime, and crema. The side dish that steals the show.