Burnt EndsThe crispy end pieces of brisket. Because the fat from the meat has been fully rendered, they make a much better option than normal brisket, which sports a thick "fat cap."
RibsDelicious though they may be, they're the worst option on the menu, with a perilously high fat-to-meat ratio. Split a half slab for the table and make them baby back, which are leaner than spare ribs.
Rotisserie ChickenSans skin, this is the best entr?e on the menu. A 6-ounce serving has about 50 grams of protein, plus a load of tryptophan, an amino acid that helps your body regulate appetite. (Learn 8 ways to tame a raging appetite.)
Brunswick StewDepending on which part of the South you order it in, this hearty tomato-based stew may be loaded with chicken, rabbit, or pork, plus a slew of vegetables, like corn, lima beans, and okra. An excellent option with any of those ingredients.
Sauce SelectorKansas City: thick, tomato-based sauce with lots of brown sugar. Use sparingly.
Memphis: A well-balanced sauce made with both tomato and vinegar.
North Carolina: Vinegar-based sauce with a kick of spice from cayenne pepper. Go nuts.
South Carolina: Also tangy, but made from mustard; a little sweeter than its northern cousin.
Texas: Spicy tomato-based sauce blended with peppers and cumin. (Check out the best and worst sandwich condiments.)