Barbecue throwdown

Spokane 7 Barbecue is serious business, and by barbecue, we are not talking burgers or flank steak over gas on the deck this holiday weekend. We are talking “real” barbecue: hunks of pork and brisket, chicken and ribs, smoked low and slow for hours. The woods used are chosen specifically for the flavors they impart to the meat: hickory, oak, apple, cherry, alder, birch or mesquite. Such carnivorous gravitas might have started in the Deep South, but it has certainly spread. Here in the Inland Northwest, nine different pit masters – all with passionate fans – will each tell you their barbecue is barbecue the way God intended. We decided to test those claims in a straight-up throwdown. Carne a carne.

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