MICHELIN Guide’s Point Of View
Smoque BBQ opens for lunch at 11:00 A.M., but a crowd of devotees can be found lining up for a smoky fix long before then. Once inside, peruse the chalkboard menu; then order cafeteria-style before staking your claim among the communal seating while waiting (and salivating). The half-and-half sandwich, piled with pulled pork and brisket, is the best of both worlds, with chunky shreds of tender pork and spice-rubbed slices of pink-rimmed beef spooned with vinegary barbecue sauce. The usual side dish suspects like zingy, crisp coleslaw and deeply smoky baked beans are anything but standard here, complementing the 'cue as they should. For a sweet finish, look no further than pecan bread pudding drizzled with salted caramel-Bourbon sauce.