Drawing from his childhood memories growing up in Kansas City and Austin, and adding his experience as a professional chef at high-end restaurants, Smok owner Bill Espiricueta turns out deeply smoked brisket, rich pork belly and spare ribs good enough to suck the bones dry, along with a wide array of other smoky options such as brisket red chili and smoked jalapeño poppers. The sides here are some of the best in town, especially the elote-inspired creamed corn and rich mac and cheese made with spiral noodles. And yes, you definitely want to add on the housemade pickles.