Smokecraft Modern Barbecue has oficially opened up their first brick and mortar location. Led by Owner and Pitmaster Andrew Darneille, Smokecraft currently features an open layout of seating (compliant with all COVID-19 requirements) along with a takeout menu. The new restaurant boasts a slew of commercial smokers, where the team is able to smoke up to 2,000 pounds of meat. Some standout dishes include the wagyu brisket, grilled peach and prosciutto crostini and duroc pork belly burnt ends. In terms of libations, Smokehouse is serving up cocktails like the Smoke on the Water with Catoctin Creek rye whiskey, spiced simple syrup, and aromatic bitters, smoked in a glass with wood chips.
From The List Are You On It.