Smokey Joe's BBQ
Barbecue restaurant · Dallas ·
Brisket, ribs, baked potatoes, and fried okra with a smoky flavor.
Brisket, ribs, baked potatoes, and fried okra with a smoky flavor.
"You might not judge a book by its cover, but you do judge a brisket by its bark. At Smokey Joe’s, the brisket’s exterior is as black as a star-less night sky—and, even better, its tender, juicy interior makes it among the most flavorful barbecue in Dallas. Get it by the pound or in sandwich form, like The Maxi, which consists of two sausage links in addition to the chopped brisket. The casual South Dallas joint has room for dining in, so you can spread out with your stack of meats and get down to business. Save stomach real estate for the loaded potatoes and crispy nuggets of fried okra." - rosin saez, nick rallo, kevin gray, kevin gray, kevin gray, rosin saez, nick rallo, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, nick rallo
"You might not judge a book by its cover, but you do judge a brisket by its bark. At Smokey Joe’s, the brisket’s exterior is as black as a star-less night sky—and, even better, its tender, juicy interior makes it among the most flavorful barbecue in Dallas. Get it by the pound or in sandwich form, like The Maxi, which consists of two sausage links in addition to the chopped brisket. The casual South Dallas joint has room for dining in, so you can spread out with your stack of meats and get down to business. Save stomach real estate for the loaded potatoes and crispy nuggets of fried okra." - kevin gray, nick rallo, rosin saez
"You might not judge a book by its cover, but you do judge a brisket by its bark. At Smokey Joe’s, the brisket’s exterior is as black as a star-less night sky—and, even better, its tender, juicy interior makes it among the most flavorful barbecue in Dallas. Get it by the pound or in sandwich form, like The Maxi, which consists of two sausage links in addition to the chopped brisket. The casual South Dallas joint has room for dining in, so you can spread out with your stack of meats and get down to business. Save stomach real estate for the loaded potatoes and crispy nuggets of fried okra." - Rosin Saez
"A Dallas barbecue operation appearing with classic smoked staples such as brisket and pulled pork sandwiches—sturdy, meat-forward options for barbecue fans at the track." - Nadia Chaudhury
"A long-established Dallas barbecue spot that made Texas Monthly’s Top 50 and is notable for its longevity, having been in operation since 1985." - Brittanie Shey