At Smokin J's BBQ, everything is made from scratch, in-house, with no shortcuts taken. Owner and pitmaster Jeremy George and his team painstakingly smoke our pork shoulders and briskets for 12-16 hours, babying the fire to maintain the perfect temperature. Jeremy's house-made sauce, made with a smoked vegetable blend, is designed to complement the meat without overpowering it.

Attention to detail does not stop at the smoker. Meats are sliced or pulled to order, ensuring they are as succulent as possible and all sides are made from scratch, daily. Round out your meal with a beverage from our carefully curated list of local beers, hard kombuchas, and ciders.