Craig Hartman, chef and owner of BBQ Exchange in Virginia, told Insider that any regional specialties are a must-try at most barbecue restaurants.
"You have to try whatever the region is famous for. That means minced pork in the Carolinas, burnt ends in the Midwest, brisket in Texas, and so on," said Hartman.
A few more famous regional specialties that Hartman recommended include Texas brisket, Alaskan smoked salmon, and cochinita pibil in Yucatán.