I like the beans at Germantown Commissary and the rib tips at Interstate. Otherwise, I’ll make it myself. I learned the art of the smoker in my 15yrs here. Check out my pastrami.
Get this book http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298 and look at http://www.smokingmeatforums.com/f/ and you will enhance your ability.
I like the Commissary. Also love Ridgewood BBQ. On opposite ends of the state!