Pitmaster Burt Bakman started out smoking brisket in his backyard with Tootsie, his Texas-style smoker. He called his increasingly popular pop-ups “Trudy’s Underground Barbecue” which eventually evolved into the opening of his own brick and mortar, Slab. Burt’s mission was to make Los Angeles barbecue great, in the style of Franklin Barbecue. Well, he succeeded in his goal – this is by far the best barbecue in L.A. Slab’s signature meat is a juicy, fatty brisket, perfectly moist and melting in your mouth, dissolving on your tongue like butter. Be sure to try a slice of it on its own, but (pro tip!) if you go during “sandwich happy hour,” you can get the normally priced $14 brisket brioche sandwich for only $5. Get the elote as a side, but skip the potato salad.
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Anders Husa & Kaitlin Orr