My lunch choices, pictured below, were the perfectly chopped brisket piled high on a Union Special brioche bun.
The side is a Esquites plate — sweet corn,poblano, onions, cilantro, and cojito.
The Longleaf offers 1/2 pound servings of their brisket, ribs and chicken as main dishes. You can also make them takeout which was my choice.
Culinary Odyssey 