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Podnah's Pit Restaurant Review: Podnah's Pit’s barbecue is Texas style, which means slow-smoked using 100 percent oak hardwood. The meat is cooked until falling-apart tender, with sauces added only at the table. Every morning at 5 a.m. the dedicated cooks load wood into the cooker. By lunchtime, the meat is ready, from brisket to barbecued beef, chicken and trout, or Carolina-style pulled pork. The beef brisket is a standout, tender and lean with a crispy edge. When the meat is gone, it’s truly gone, at least until lunchtime the next day. Sides range from the usual potato salad or coleslaw to a batch of Southern-inspired favorites including collard greens and vinegary coleslaw. True to Texas tradition, free white bread, onions and jalapeños come with every order. If you're still hungry, there's banana pudding and pecan pie for dessert. Wash it all down with traditional iced tea, a frosty beer, or a selection from the surprisingly large wine list. Stop by on a weekend for a brunch of smoked trout hash with flaky biscuits and gravy. Remember that patience is a virtue when the lines are long.