Sbarbecue

Shmorg: The Smoke Joint

Barbecue · Los Angeles

By phone

orders & questions

Call to order · (323) 847-5269

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Barbecue — food to try

  1. Brisketask if they make it

    Twelve-plus hours over wood. Ask for the point (the fatty end).

  2. Pork ribsask if they make it

    Should pull cleanly from the bone but not fall off it.

  3. Pulled porkask if they make it

    The forgiving cut — good even on an off day.

  4. Burnt endsask if they make it

    Brisket point cubed and returned to the smoke. Sells out early.

7117 Beverly Blvd, Los Angeles, CA, 90036-2538

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