Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Smoke City Market – Sherman Oaks, California – BBQ Joint Review

Since I started my quest to find great BBQ Joints I’ve always looked towards Texas BBQ as barometer. If a joint seemed to be close in meat quality and passion to Louie Mueller Barbecue, Kreuz Market, Black’s Barbecue, Snow’s BBQ, etc. I knew that I would be in the right place. The thing is, I hadn’t found that until last night.

Smoke City Market opened on November 4th about a mile north of the 101 freeway in Van Nuys, California (across the street from an Audi dealership). I met Calvin Lee from Mayhem Studios there to samples what we heard was really good BBQ in the San Fernando Valley.

We were not disappointed. Like a good Texas joint, they sell all of their meats by the pound. Everything looked incredible, but we went for brisket (they had a choice of moist or lean…we chose moist), sausage (we chose the jalapeno and cheddar sausage which is house made), and baby back ribs (they had sold out of the beef ribs). We only ordered one side, macaroni and cheese, as we wanted to concentrate on the BBQ objective.

The meats are cut to order and weighed out for pricing. They are place on butcher paper and served with white bread. The meat does not need sauce at all, but the do offer a standard BBQ sauce and a hot vinegar sauce.

All meats are smoked on premises in their two Ole Hickory Pits overnight.

Here is a shot with meat that had been smoking for hours and hours.

Did we like it? We LOVED it. The best BBQ I’ve had so far in Los Angeles and what I feel is the most like real Texas BBQ. The brisket was so good we actually got a second half a pound.

Here are some additional shots of the interior and BBQ.

Here’s a close up of a sandwich Calvin created:

Here’s a close up of the sausage:

Here I am with our second helping of moist brisket:

I plan on making this a stop at least twice a month and I recommend you head over as soon as you can. Please note that they close when they sell out of meat (something that happens every evening). Drop me a line once you’ve been as I’m anxious to hear your reaction.

Lastly, if you’re not following Calvin Lee on twitter, I recommend you do. He’s worth every tweet. See him here

You need to go find it here:

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Smoke City Market on Urbanspoon

Posted in BBQ Joints on by kevin - Comments (6)


  1. Kevin: Let’s put it on the list of places to hit up whenever I can get out and visit you.

    Comment by Man Up Texas BBQ — December 30, 2010 @ 9:33 pm

  2. It’s on the list for sure! Love to see how you feel it matches up.

    Comment by kevin — December 30, 2010 @ 11:03 pm

  3. This place rocks! Been many times. By the way, it is in Sherman Oaks, not Van Nuys…

    Comment by Chris — February 17, 2011 @ 9:50 pm

  4. I am more a southern style bbq man than a Texas style, so I am just dropping through to recommend you go to the city’s best: PHILLIP’S BBQ. There are 2 or 3 of them, but the original in Leimert Park still is my favorite… one on Adams is good too.

    Best sliced beef, links, and the booomb pork ribs.

    Other Kevin

    Comment by Another BBQ Lover Named Kevin — August 22, 2011 @ 12:25 am

  5. Just went there with my wife for my birthday yesterday, and it was delicious!
    They actually tie for the best brisket i’ve ever had, the other location being a small restaurant in Houston, TX.
    I asked for very fatty pieces and burntends, m an i got what i asked for. The brisket was melting in my mouth! My wife had the ribs, they were pretty dry sadly, good flavor, but way too tough!
    I came here to find brisket so I was really happy.
    A new “MeetUp” group was just created : “Hollywood BBQ Enthusiasts”, the first meeting will be held at smoke city market!

    Comment by guillaume — February 12, 2012 @ 10:00 am

  6. Paint a happy smile on my face. Got to go by Smoke City Market for some lean brisket, slow smoked, Texas style. Sauce on the side. Just melt-in-your-mouth goodness! I got 5 pounds, made sandwiches for all, and then bagged stacks of slices for later , tossing them in the freezer whilst I enjoyed the “burnt ends”

    Comment by Michael — May 28, 2012 @ 5:27 pm

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