Low and slow over maple or applewood, Quebec’s pitmasters have made Southern-style barbecue their own. Melting brisket, lacquered ribs, pulled pork and smoked chicken emerge from artisanal smokers after hours — sometimes half a day — of patient tending. Many spots blend Texas technique with local flavour: maple glazes, boreal spice rubs, Quebec-raised meats. It’s generous, communal cooking at its finest. Browse our listings to find the province’s best smokehouses and grill joints.
BBQ and smoked cusine in Drummondville
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