Where to Eat BBQ in New Hampshire



Beef brisket from Goody Cole’s Smokehouse.

Photo by Wendy Wood

The secret behind perfect BBQ is hot smoke provided by slow-burning wood for many hours or “low and slow.” While BBQ dreamers yearn for white bread underneath to sop up the juices, the rest of us find our thrills from the nose-turning aromas as we pull up to a smokin’ pit or shack. Here are our choices. Wear pants with an expandable waist.

 

PLACE DISH DESCRIPTION IN A WORD
Goody Cole’s Smokehouse
374 Calef Highway, Route 125
Brentwood
(603) 679-8898
website
Facebook
Beef Brisket Take out their juicy, smoked-12-hours beef brisket. Buy a six-pack of cold beer. Find a picnic table and pretend you are in the South, sitting under a magnolia tree, savoring serious BBQ.

Tip: Sides are worthy. Try garlic mashed potatoes, cucumber salad, smoked sweet potato or brisket chili.
AUTHENTIC
Smoke Stack Grille
184 Lafayette Road
North Hampton
(603) 379-2023
website
Baby Back Pork Ribs or St. Louis Style Ribs You’re bound to see lots of motorcycles parked out front in the warmer months for a succulent rib fest. Smoked over an open-pit smoker. Sides are first rate.

Tip: Order with their gooey homemade mac ’n cheese for flavor delirium.
COWBOY
Wildwood Smokehouse
45 Main Street
Sunapee
 (603) 763-1178
Facebook
The Pitmaster The smoker sits right outside the front door. Try The Pitmaster plate: ribs, pulled pork, pulled chicken, smoked sausage and beef brisket. Comes with two sides and homemade sauces. If you are still hungry, ante up for the stuffed potato with brisket and melted cheese on top.

Tip: Only 20 seats, so be patient.
COZY
Screaming Boar BBQ Restaurant
40 West Main Street
Littleton
(603) 444-8888
Smoked Meatloaf Not traditional BBQ, smoked meatloaf is one of their best sellers. Beef brisket is excellent. So are the cheesy mac ’n cheese and slaw.

Tip: Pig out, but leave room for the cornbread.
SMILING
Arnie’s Place
164 Loudon Road
Concord
(603) 228-3225
website
Facebook
Holy Smokes Pulled Pork Pork shoulder rubbed with dry spice, slow-hickory-smoked for over 14 hours, then “pulled” and tossed in BBQ sauce. Moist, flavorful, copious serving.

Tip: Not much room inside but tables outside.
SEASONAL

 

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