The Alamo Barbecue Restaurant

[AC2717]

Most BBQ when being served in a restaurant atmosphere is cooked just before done and sits, as it needs to be ready to be ordered, then they heat up or finish the cook. And as such it could end up being dried out or overcooked when heated up, so it is a fine line they need to walk to make sure the food being turned out is good tasting, and not worry about the temp. The best to me has always been roadside places. These guys/women spend a lot of money and if it's not good they are underwater financially and do not last.
I personally like my BBQ served hot, so I tend to stay away from restaurant BBQ service, not knocking it, The Yankee Pit turns out enough that it is always hot, so unless you are in a fast moving heavy customer load bbq joint with a line out the door, expect any bbq to be warm to cold, it is just the nature of the style of cooking that we are not used to up here in the North.