Smoke Town 스모크타운

The brisket gets nothing but salt and pepper before a long, low smoke, and it tears along the grain when lifted with a fork. Because the seasoning is so restrained, it starts to feel rich after a few bites, and that is where the tangy mustard vinegar, one of four sauces on the table, earns its place. Pulled pork carries more of the rub and tastes sweeter. Being near Camp Humphreys, the dining room plays American oldies.