Wednesday, April 15, 2009

Smokey John's Bar-B-Que

DALLAS: Smokey John's Bar-B-Que
3909 Gaston Ave.
Dallas, TX 75246

Open M-F 10:30-3:30

Smokey John's location on Gaston is hopping these days. There was a line 6 people deep (many in scrubs from nearby Baylor Hospital) when I arrived at 12:45, and a line nearly to the door when I left at 1:15. No worries from the staff, the service was friendly as always. The brisket, however, was a bit disappointing. I asked for some good crusty pieces, and the few that I received were tender, smoky, and flavorful. The slices I got from the fat end of the brisket were moist, but they were tough to chew and lacked smokiness.

The sausage had no unique flavors, but a bold black pepper flavor and good smokiness made them very enjoyable. What I savored here were the ribs. They have a slightly sweet rub, a well formed crust, and a deep red color that ran all the way to the bone. The smokiness went through the tender meat that required just a tug to release from the bone. I licked those bones clean. The sides were satisfying if a bit pedestrian, but a 3-meat plate for $9.95 means they're really keeping prices low.

Rating ***
Smokey John's Bar-B-Que on Urbanspoon


Anonymous said...

it looks like it used to be a circle k...

Plano Mark said...

I went to the Mockingbird location today. The last time I was there was 2004, - been awhile. I had the two meat plate with beef and ribs. Flavor was good for both meats, but I was a little suprised that the beef was on the cool side & not warm, like it had been setting out for a long time. So were the green beans. But overall I was happy, and I love the friendly atmosphere.

Todd said...

I had the brisket and sausage combo at the Gaston location today, based on your Best BBQ in Dallas article in D Magazine. I wish I had read this review instead. The brisket was sliced too thin, as if the knife guy was showing off his slicing skills. Additionally, little smoke flavor and pretty dry. Sausage was okay but suffered from the same lack of smokiness as the brisket. Cabbage side dish was the star of this show. Damnit, I just realized Pecan Lodge is open today.


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.