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If the line wrapped around the building doesn't clue you in, you'll know you've arrived at Cattleack when the heady scent of wood smoke drifts along in the breeze. Pitmaster Todd David and his wife, Misty, highlight the classics, using oak and hickory wood for their barbecued meats, which change daily. Brisket and pork ribs are must-orders, but their specials, like a pork steak or wagyu pastrami brisket, are a close second. The meat is flavorful enough on its own, but bottles of their bright and tangy sauce are on every table. Of course, no barbecue spot worth its salt shirks the sides, and here, greens and burnt end beans or street corn are two winners. When they ask if you want cornbread, the answer is always a resounding yes.