Woodstack BBQ Tavern

It’s about time Valdosta got a barbecue restaurant that’s serious about its brisket. And all of its meat, for that matter.
I had a special — burnt ends (brisket) — and I tried out friends’ ribs and pulled pork. All of these were extremely flavorful; you could tell that these guys knew what barbecue actually is, unlike a place like Smokin’ Pig, where you’d get more smoked flavor out of a twig in the backyard. You had your choice of six sauces that were seemingly homemade. They’re more Carolina-​style, with a vinegar and pepper kick usually. Also, you don’t need any of them. The meat’s too good on its own.
Sides were nice, with the fries being excellent — crispy, fresh out of the fryer, and seasoned well. While I get the mac n’ cheese idea, there was something a bit pickle-​ish about it. It’s either over-​herbed for my tastes or someone used a spoon on more than one thing when serving.
Anyway, sides aren’t why you visit a barbecue restaurant. You visit to get that smokemaster’s vision of what real barbecue should taste like, and that’s where Woodstack shines. They’ve got the best brisket you’ll get at a restaurant in this town, and some of the best I’ve ever had.

Only opened for five days. They need lots more work. Pulled pork was OK. The sauces were nothing special. Potato salad had too much onion, Brunswick stew was bland, pickle appetizer had no flavor. Going to be hard so close to Smoking Pig!