Manimal Smokehouse 매니멀스모크하우스

A stack of firewood in a narrow lane between buildings marks the way to this second-floor Texas-style barbecue room near Noksapyeong. Brisket pulls apart in soft, juicy fibers, and with seasoning lighter on salt than typical American barbecue, the beef and wood smoke come forward. It often sells out, and waits are common. Ribs carry heavier smoke with moderate sweetness. Smoked chicken is moist, and cowboy beans eat like a loose bean stew. A group platter puts brisket, ribs, chicken and spicy sausage on one tray. Stuffing warm bread with meat, mac and cheese, and coleslaw puts smoke, cream and cold cabbage in one bite.