Just because food trucks are a recent trend doesn't mean tradition goes out the window for those who man them. Case in point - Uncle John's Smokehouse, which does things the old-fashioned way, the hard way as some might even put it, but the only way worth doing. Locally-sourced meat gets hand-rubbed with Uncle John's signature blend of spices, culled from long-held Milford family recipes passed down from generation to generation. It's nothing flashy and it's certainly nothing new, but the authentic pit master methods were mastered a long time ago, so changing them would be....at best...silly. Probably why it's called a pit "master" to begin with.
* Smoked Brisket platter; prepped to juicy, tender, melt-in-the-mouth perfection, with a side of homemade corn-bread and hopefully....
*Mac & Cheese, which has layers of smokey taste to match its layers of textural bliss
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