Miami barbecue is an amorphous beast. While other cities and states are dedicated to one cut of meat, one sauce, or one style of smoking, the 305's fare is like the city's population, drawing influences from everywhere. Yet no one does barbecue like Greg La Rochelle. For years, he roamed the Florida Keys in a cop car running down bad guys. But back in 2015, he traded in his badge and uniform for piles of meat and a flame-belching smoker. Today he's one of South Florida's barbecue masters and spends weekends roving South Dade farmers markets, plying smoked ribs, salmon, and tender, hard-to-find smoked brisket that boasts a bright red smoke ring and unparalleled juiciness. It's long overdue that Texas-style slow smoke, which spends up to 14 hours in the smoker, has popped up in Miami. Now that it's here, you'll have a hard time ever looking back.