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Halved chicken and turkey breast in the smoker.
Smoked for twelve hours and as tender as medium-rare roast beef, the brisket is as good as any in town. Brisket is a cut that's prone to dryness, which makes PM's preparation all the more impressive, given that they slice the meat about a quarter of an inch thick, not paper thin, allowing a smaller margin for error. Continue reading Ian Froeb's review of PM BBQ. Photos by Jennifer Silverberg.