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The brisket sandwich is already legendary: a freshly grilled bun piled with juicy slices of prime beef imbued with smoky glory and spice-rubbed flavor. The owners use a blend of some two dozen seasonings for the rub, and a mixture of young hickory and apple woods shipped in from Maine for the grill. The pulled pork sandwich is equally fetching, featuring the same potent smoke and juice. Can't decide? Tyler's Pressed Sandwich delivers griddled Texas toast packed with brisket, pork, sautéed onions, melted American cheese, and barbecue sauce. Try the smoked chicken thigh sandwich too: boneless and bursting with more luscious smoke-and-rub flavor. Sandwiches get plated with homemade coleslaw and waffle fries, while entrée plates come with choice of two sides. Don't miss the baked beans, which boast a bacon-brown sugar-cumin flavor that elevates it above other renditions. The pork ribs are thick, meaty, and like the other foods, cooked "low and slow" until tender. None of the items really requires barbecue sauce, yet it would be a shame not to try at least a couple of the five or so daily homemade varieties. Sandwiches are $6.95 to $8.95, and entrées range from $9.95 to $12.95 (excepting a full rack of ribs for $21.99). Starters go for $3.95 to $5.50 and include fried sour dill pickle slices crisply crusted in cornmeal. Wash it all down with any of two dozen domestic microbrews ($3.50 to $6.50 except for 22-ounce bottles). Monday-through-Friday happy hour features specials such as pints of Narragansett Lager for $2. Homemade desserts include brownies, apple-blueberry pie, impeccably creamy banana pudding, and a fantastic coconut layer cake. Guess you can say we really like this downtown barbecue spot.