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When you belly up to the counter, and your order is dumped onto a cafeteria tray as a naked mountain of meat, you know Smoke City understands. This is Texas barbecue and nothing but Texas barbecue: thick slices of brisket, salty and fatty, cooked long and slow with the heat from smoldering oak, then sliced and served au naturel. These are crackly, peppery, coarse-ground sausages smoked in hanging loops, hot guts that look like hot guts. These are beef ribs thick as Bibles and black as sin, a solid pound apiece. What Smoke City needs to get right, it does.
I love Smoke City Market. The brisket and beef ribs are amazing. Most people know the sides are soso and the employees are not the most interesting but forget all that. Your there to eat chunks of slow cooked amazing meat. Sit back get a glass of Shiner Bock and eat!
View more photos in Anne Fishbein's slideshow, "Smoke City Market: Barbeque, Texas-style."If you have ever had the misfortune of arguing about barbecue with a Texan, you are no doubt familiar with at least the idea of meat cookery in its purest,... More »
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