Smokey John's
Barbecue restaurant · Stemmons Corridor
1820 W Mockingbird Ln #18, Dallas, TX 75235
Highlights
Hickory-smoked BBQ, burgers, soul food, and family recipes since 1976.
Hickory-smoked BBQ, burgers, soul food, and family recipes since 1976.
"This Dallas icon has been a staple of the smoked meats scene for decades, and that expertise shows. The brisket is tender and juicy, the ribs are fall-off-the-bone and smoky, and the cooks here absolutely cannot be beat when it comes to sides. Chow down on collard greens, candied yams, and old-school-style potato salad, then be prepared to need a nap immediately. This is a family-run spot, run by Brent and Juan Reaves, who keep it well updated. Things are clean and new, with an industrial-style decor, while the service is counter-style. And out in West Dallas, there’s always plenty of parking available." - Courtney E. Smith
"The barbecue holiday pack here includes two whole chickens, a slab of ribs, two half-pound sides of your choice, and one gallon of iced tea or lemonade. Orders must be placed by Monday, December 18." - Courtney E. Smith
"“Two Black men doing extremely well, getting their seasoning in stores now — Smokey John’s barbecue. What I like about them too is that they are always having a promotion and I think they are really doing a lot to let people understand ‘Hey, we’re here.’ I didn’t even know they’ve been open since 1976. I wasn’t even living here at that time. I love that they do Black History Month catering packages too, because of all the education that comes along with what they are doing.”" - DeQuilla Henderson
"A South Dallas barbecue spot that became the year‑round production and partnership base for Ruth Hauntz after her restaurant closed, this kitchen handles large‑scale tamale production and daily home‑style offerings while partnering on state‑fair concessions. Under the late owner John Reaves and now his sons, the operation turns out smothered pork chops, turkey and dressing, chicken and dumplings, peach cobbler, pot roast, and a famous chicken tetrazzini, with Hauntz contributing creative control, daily specials, mentoring, and recipe consistency; the partnership aims to grow the business, reduce kitchen waste, and maintain the homestyle cooking that supports both retail and fair workloads." - Caroline Hatchett
"Smokey John’s Bar-B-Que is back up and running this week after a fire destroyed the longstanding Dallas restaurant in September 2017. Brothers Juan and Brent Reaves decided to rebuild the eatery their father started more than 40 years ago in its historic location at 1820 W Mockingbird Lane rather than move locations, according to the Dallas Observer. The newly renovated space now has a room with video capabilities for meetings or private tastings and a separate prep line and pickup counter for to-go orders that will make carryout way more efficient, Juan tells Eater. The restaurant had to be entirely gutted after the fire, and not due to flames — Juan credits the fire department with doing an excellent job of containing it — but from the smoke damage, which was extensive. “The smoke ruined everything except for a couple pieces of equipment that we salvaged,” Juan says. Diners will find new furniture and fixtures and a piece of history from their previous operation — their Dad’s “old school” homemade cast-iron smoker now visible on the cook line. “We’ve never been without it, but now you can see it and get a sense of where we came from,” Juan says. Smokey John’s menu of barbecue faves that has kept the eatery on Eater’s essential barbecue destinations will be on offer in the revamped space, with the addition of some “underground” options found on a secret rotating menu that the brothers will post to the restaurant’s social media accounts. Juan teases riffs on stuffed potatoes and a brisket dish that he loves to eat for breakfast. In the meantime, diners can snag the regular menu of ribs, ham, sausage, hot links, chicken, and turkey by the plate, pound, or stuffed in sandwiches, along with hamburgers, catfish baskets, and daily specials like meatloaf, pot roast, and chicken & dumplings. A plethora of sides are on offer like baked beans, candied yams, collard greens, fried okra, mac ‘n’ cheese, and more, plus cake and cobbler for dessert. Smokey John’s is now officially open again and operates 11 a.m. to 7 p.m. every day except Sunday." - Alaena Hostetter
