At the Summerhill restaurant, Ginsburg uses wood smokers to produce tender chopped beef, jalapeño cheddar sausage, and smoked chicken. On Sundays, you can purchase hot smoked salmon which is incredibly tender and definitely not something you find at most barbecue restaurants in Atlanta. You can’t go wrong when it comes to the creative sides, but the beet and jalapeño slaw is a standout.

The creation of husband and wife chefs Cody Taylor and Jiyeon Lee (the latter was a pop star in a former life), Heirloom Market features smoked meats with a Korean twist. The smoked brisket is injected with miso, the pulled chicken is marinated in gochujang sauce, and the pork is spicy Korean-style. Besides the meats are the drool-worthy sides like the macaroni and cheese punched up with kimchi, fried sweet potatoes tossed in a soy-ginger sauce, and kimchi coleslaw.

Asian-influenced barbecue is a delicious combination at this Poncey-Highland eatery. Siblings Howard and Anita Hsu grew up in the restaurant industry and know how to make bellies happy with creative dishes like coconut lemongrass wings, barbecue nachos topped with pulled pork, charred corn, and queso fresco, and pimento cheese wontons served with a Thai chili sauce. When it comes to meats, you can’t go wrong with the Curb Market spare ribs (in Wu Tang sauce) or the house-smoked brisket.

D.B.A., is found in Virginia-Highland. The menu offers classic St. Louis ribs, brisket, and pulled chicken. The real treats, though, are the creative sandwiches. If you’re looking to load up, try the Archie Bunker with smoked pulled pork topped with macaroni and cheese, barbecue sauce, and cheddar on Texas Toast.

The brainchild of Steve Hartsock, Socks’ Love is a bit OTP in Cumming, but worth the drive. The restaurant is currently open for takeout and serves up a mix of Hartsock’s favorite things. In addition to brisket, you’ll find smoked sausage, turkey, and pulled pork. Don’t forget the sides! The “OMG” macaroni and cheese is made with rigatoni noodles that soak up the cheesy sauce. The one thing you won’t find on the menu? Brunswick stew.

Rodney Scott opened his first Whole Hog BBQ in Charleston, South Carolina, in 2017, and after four successful years, the renowned pitmaster ventured down to Atlanta and opened up his third and largest Rodney Scott Whole Hog BBQ location last summer. When visiting, tease your palate with a light and crunchy bag of pig skins, grab the Loaded Tater Truck for your side, and most importantly, treat your tastebuds to one of Rodney Scott’s mouthwatering pit-cooked meat plates.

Anna Phelps took the plunge to become a Black woman pitmaster in 2013 without any prior professional cooking experience. Now — even in the wake of the beloved founder’s retirement — Anna’s BBQ restaurant has hours-long waits so people can chow down on brisket, turkey ribs, and pulled pork. The casual space offers some indoor seating but there’s also a patio out front with plenty of outdoor seating, too.

When Hartsock thinks of comfort food, he thinks of ribs that fall off the bone. “I almost don't want to say fall off the bone, because a lot of people don't really shoot for that. I mean, there's a fine line between fall off the bone and overdone, and I think Fat Matt's nails it,” says Hartsock. The barbecue joint in Morningside has been open since 1990 and is an Atlanta institution. Make sure to get the ribs

Grand Champion started in Roswell and now has two other locations (with a third on the way) in the Atlanta area. The Hogfather sandwich is a delight with 14-hour smoked pork, slaw, and North Carolina sauce and the beef short rib plate (available on Friday and Saturday only) is great if you’re feeling extra carnivorous. Most importantly, though, don’t leave without a side of macaroni and cheese.

The original location is in Candler Park, but this famed local BBQ joint also has locations at The Battery, The Works in the Upper Westside, and in Brookwood Hills. Obviously, the brisket is legendary, as are the many ways you can get it. Try the “Burger,” brisket topped with bacon, pickles, onion, melted pimento cheese, and jalapeño mayo on a brioche bun, or the plate served with two sides (one of those sides better be the Fox-a-roni, a hearty combo of mac and cheese and Brunswick stew).