Built by Meadow Creek BBQ in Pennsylvania Amish country, its 500-gallon chamber was big enough to get 2Fifty off the ground. When it was all wrapped up in plastic, 2Fifty’s Meadow Creek smoker looked like a space shuttle. “Barbecue saved our lives,” González says.

With their success, CEO Debby Portillo and pitmaster Fernando González have shown they are more than worth their weight in pulled pork to their new community - and, crucially, U.S. On the strength of masterfully smoked briskets boasting top-tier grades from the USDA, perfectly seasoned pork ribs, and tender turkey, 2Fifty Texas BBQ has become more than a hit restaurant. residency using an unconventional strategy under an anti-immigrant Trump administration - and successfully open a restaurant amid a pandemic. It wouldn’t have been possible without the ingenuity of a Peruvian lawyer, the resourcefulness of the local Latin American business community, or the relentless drive of the couple behind the business, a pair of Salvadoran nationals who managed to establish U.S. The couple that commissioned the custom rig aren’t astronauts, but the story of how they brought some of the most extraordinary Hill Country-style brisket in America to the small Maryland town of Riverdale Park still represents an astounding journey. When the first smoker arrived at 2Fifty Texas BBQ, people passing by started calling it “the spaceship.” Wrapped up in white plastic, the tubular metal body, pair of trailer wheels, and tall firebox sticking out like a tail fin formed the rough shape of a miniature NASA shuttle.

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