Wiley’s: Beef Brisket
Wiley McCrary spent six years honing his brisket skills, balancing the multifaceted textures and flavors for an unbeatable outcome. His brisket is ranked one of the top in the nation, and it is no wonder why.

“The trouble with brisket is that some people treat it like a roast beef,” explains McCrary. “And it certainly is not. It is a delicacy unto itself when cooked correctly.” And a delicacy it is. The beef is smoked with cedar and hickory for 12 to 14 hours before a dry rub is applied, enhancing the flavor while keeping in all the juices. The end result is meat so deliciously tender that it melts like chocolate in your mouth.

McCrary recommends some old-fashioned macaroni and cheese as a side to his brisket rather than your average mashed potatoes. Even better is his Dutch crust sweet potato casserole, which is reportedly so decadent many diners say it should be a dessert rather than a side.