Feeling Overwhelmed at a BBQ Joint? A Pitmaster Has You Covered
Walking into a great barbecue restaurant can feel like one of life's greatest pleasures — and one of its most paralyzing decisions. Between smoked briskets, fall-off-the-bone ribs, spicy sausages, fried sides, and house-made sauces, the menu can stretch on longer than a Texas highway. Even seasoned barbecue lovers sometimes freeze at the counter, unsure of where to start.
Fortunately, award-winning pitmaster Erica Blaire — known online as Blue Smoke Blaire — has some clear-headed advice for anyone who's ever stared blankly at a barbecue menu. According to Blaire, there are three specific items that are almost always worth ordering, no matter where you find yourself eating. These aren't just personal favorites — they're strategic choices that can tell you a great deal about the kitchen, the craft, and whether this spot is worth a return visit.
Whether you're a casual weekend griller, a road-tripper hunting down regional smoke pits, or simply someone who wants to eat smarter the next time you walk into a barbecue restaurant, here's what Blaire says you should put on your tray every single time.
1. Always Order the Brisket
If there's one cut of meat that separates a truly skilled pitmaster from the rest, it's the brisket. Erica Blaire is emphatic on this point: brisket is the ultimate test of a barbecue kitchen's talent, patience, and technique.
Brisket is notoriously difficult to prepare well. It comes from the chest area of the cow, a section that works hard and carries a lot of connective tissue. To transform a tough, thick cut into something tender, juicy, and deeply flavorful, a pitmaster must manage the fire and the smoke for hours — sometimes more than 12 to 16 hours — with no shortcuts. The process requires consistent temperature control, an understanding of when the meat needs more smoke and when it needs to rest, and an almost intuitive sense of timing.
When brisket is done right, you'll know it instantly. The bark — that dark, spiced outer crust — should be firm but not burnt. When you slice into it, the fat should have rendered beautifully, leaving the meat moist from the inside out. A proper smoke ring, that pinkish hue just beneath the surface, is another hallmark of careful, slow cooking.
Blaire recommends brisket as a kind of barometer for the entire restaurant. If the brisket is dry, over-seasoned, or lacking in smoke flavor, it signals that the kitchen may be cutting corners elsewhere. On the other hand, an exceptional brisket — one that practically melts on your tongue — is a clear sign that you've found a pitmaster who truly knows their craft. In short, the brisket doesn't lie.
2. Ribs Are Always Worth the Splurge
Barbecue ribs are iconic for a reason. Whether you're talking about St. Louis-style spare ribs, baby back ribs, or beef short ribs, a well-smoked rack is one of the most satisfying things you can eat. And according to Blaire, they're always worth ordering — even if they cost a little more than other items on the menu.
What makes ribs such a reliable order? For one thing, they're highly visible on the plate, making it easy to judge quality at a glance. Good ribs have a deep mahogany color, a slightly caramelized exterior, and meat that pulls cleanly from the bone without simply falling off in a mushy heap. That last distinction matters more than many diners realize — ribs that fall off the bone have typically been overcooked or steamed rather than smoked low and slow.
Blaire notes that ribs also showcase a pitmaster's seasoning philosophy. The dry rub applied before smoking is where the chef's personality really shines. Some go heavy on black pepper and salt; others incorporate brown sugar, paprika, garlic, and cayenne for a more complex, layered flavor profile. Tasting the ribs gives you a direct window into that culinary vision.
Because ribs are a larger investment — both in cooking time and price — most serious barbecue restaurants treat them with extra care. That makes them a generally safe bet, especially at spots that have built a reputation for quality. Don't skip them just because they cost a few dollars more. In the world of real barbecue, ribs almost always deliver.
3. Don't Sleep on the Smoked Pastrami
This is perhaps Erica Blaire's most surprising recommendation, and also her most enthusiastic one. When a barbecue restaurant offers smoked pastrami, she says, you should order it without hesitation.
Pastrami sits at a fascinating crossroads between two great culinary traditions — the Jewish delicatessen and the Southern smoke pit. Traditionally made from cured beef brisket that's been rubbed with a blend of black pepper, coriander, and other spices before being smoked and steamed, pastrami carries bold, complex flavors that few other cuts can match. When a pitmaster puts it on their barbecue menu, it's typically a signature item they're genuinely proud of.
Blaire considers smoked pastrami one of her personal favorites precisely because of how much effort and expertise goes into making it properly. The curing process alone takes days. Then comes the rub, the smoke, the steam — each step requires attention and skill. When it's executed well, the result is something extraordinary: deeply savory, peppery, tender, and fragrant with smoke.
Finding smoked pastrami on a barbecue menu is still relatively rare, which is exactly why you should seize the opportunity when you spot it. It's a bold creative choice by the kitchen, and in Blaire's experience, spots that offer it tend to be the kinds of places that take everything they serve seriously.
The Bigger Lesson: Let the Menu Tell a Story
Beyond the specific dishes, Blaire's advice points to a broader approach to eating at barbecue restaurants: pay attention. Every item on the menu is a reflection of the pitmaster's priorities, skills, and philosophy. By zeroing in on the brisket, the ribs, and the smoked pastrami, you're not just eating well — you're reading the room.
Great barbecue is never accidental. It requires hours of preparation, years of experience, and a genuine love for the craft. The next time you walk through the door of a smoke-filled barbecue joint, let these three items be your guide. They'll help you eat better, tip smarter, and appreciate the incredible tradition of American barbecue that much more.
Final Thoughts
Whether you're a first-timer or a lifelong barbecue devotee, having a strategy for what to order makes all the difference. Pitmaster Erica Blaire's recommendations — brisket, ribs, and smoked pastrami — are more than just personal preferences. They're thoughtful, experience-backed choices that reveal the quality and character of any barbecue restaurant. So the next time you find yourself staring down a sprawling smoky menu, you know exactly where to start.