Smoque BBQ
About Smoque BBQ
If you're looking for Southern restaurants in Chicago look no further. Smoque BBQ is known for having some of the best Southern in Chicago. Located at 3800 North Pulaski Road, Smoque BBQ is a gre...show more
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We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with coleslaw and your choice of two sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with coleslaw and your choice of two sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with coleslaw and your choice of two sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with coleslaw and your choice of two sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with coleslaw and your choice of two sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat.
After about 15 hours in the smoker, our brisket is moist and tender. The deep, rich smoke flavor is complemented by a 2-layer spice rub and our vinegar-based brisket BBQ sauce.
After about 15 hours in the smoker, our brisket is moist and tender. The deep, rich smoke flavor is complemented by a 2-layer spice rub and our vinegar-based brisket BBQ sauce.
Half brisket and half pulled pork.
We smoke our pork shoulders for over 12 hours and pull them by hand for the ideal mix of crusty, smoky meat from the outside and tender, juicy meat from the inside.
We smoke our pork shoulders for over 12 hours and pull them by hand for the ideal mix of crusty, smoky meat from the outside and tender, juicy meat from the inside.
We smoke our pork shoulders for over 12 hours and pull them by hand for the ideal mix of crusty, smoky meat from the outside and tender, juicy meat from the inside. Served with coleslaw and choice of side.
We smoke our pork shoulders for over 12 hours and pull them by hand for the ideal mix of crusty, smoky meat from the outside and tender, juicy meat from the inside. Served with coleslaw and choice of side.
Half brisket and half pulled pork. Served with coleslaw and choice of side.
After about 15 hours in the smoker, our brisket is moist and tender. The deep, rich smoke flavor is complemented by a 2-layer spice rub and our vinegar-based brisket BBQ sauce. Served with coleslaw and choice of side.
After about 15 hours in the smoker, our brisket is moist and tender. The deep, rich smoke flavor is complemented by a 2-layer spice rub and our vinegar-based brisket BBQ sauce. Served with coleslaw and choice of side.
After about 15 hours in the smoker, our brisket is moist and tender. The deep, rich smoke flavor is complemented by a 2-layer spice rub and our vinegar-based brisket BBQ sauce.
After about 15 hours in the smoker, our brisket is moist and tender. The deep, rich smoke flavor is complemented by a 2-layer spice rub and our vinegar-based brisket BBQ sauce.
We smoke our pork shoulders for over 12 hours and pull them by hand for the ideal mix of crusty, smoky meat from the outside and tender, juicy meat from the inside.
Don’t let the pink, juicy meat scare you. We promise our chicken is fully cooked. In fact, these yardbirds have been smoked for three hours, which is what gives the meat that color, flavor, and juiciness.
Made for us by Rudy Mikeska’s BBQ in Taylor, Texas, these links are complex and balanced in flavor with a soft and lingering peppery finish.
After about 15 hours in the smoker, our brisket is moist and tender. The deep, rich smoke flavor is complemented by a 2-layer spice rub and our vinegar-based brisket BBQ sauce. Served with coleslaw and choice of two sides.
After about 15 hours in the smoker, our brisket is moist and tender. The deep, rich smoke flavor is complemented by a 2-layer spice rub and our vinegar-based brisket BBQ sauce. Served with coleslaw and choice of two sides.
We smoke our pork shoulders for over 12 hours and pull them by hand for the ideal mix of crusty, smoky meat from the outside and tender, juicy meat from the inside. Served with coleslaw and choice of two sides.
Don’t let the pink, juicy meat scare you. We promise our chicken is fully cooked. In fact, these yardbirds have been smoked for three hours, which is what gives the meat that color, flavor, and juiciness. Served with coleslaw and choice of two sides.
Made for us by Rudy Mikeska’s BBQ in Taylor, Texas, these links are complex and balanced in flavor with a soft and lingering peppery finish. Served with coleslaw and choice of two sides.
Crisp romaine lettuce with slow-roasted marinated tomatoes, cucumber, and red onion topped with either our house vinaigrette or ranch dressing.
Served with cole slaw and choice of 1 side.
Served with cole slaw and choice of 1 side.
Served with cole slaw and choice of 1 side.
Served with cole slaw and choice of 1 side.
Served with cole slaw and choice of 1 side.
Served with cole slaw and choice of 1 side.
Served with cole slaw and choice of 2 sides
Served with cole slaw and choice of 2 sides.
Served with cole slaw and choice of 2 sides
Served with cole slaw and choice of 2 sides.
Served with cole slaw and choice of 2 sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. No sides included.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with 2 Sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with two sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with two sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with two sides.
We use a Memphis-style dry rub to form a savory crust, and smoke our slabs over oak and sweet applewood. Then we finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. Served with two sides.
Crisp romaine lettuce with slow-roasted, marinated tomatoes, cucumber, red onion and sunflower seeds tossed with either our house vinaigrette or our ranch dressing. Try it topped with chicken.
Made with ribs, chicken and sausage and served over a bed of rice.
Comes with one Memphis BBQ sauce and one Carolina BBQ sauce
With bourbon caramel sauce.
Comes with one Memphis BBQ sauce and one Carolina BBQ sauce
Comes with one Memphis BBQ sauce and one Carolina BBQ sauce
Comes with one Memphis BBQ sauce
Green leaf lettuce with slow-roasted, marinated tomatoes, cucumber, red onion and sunflower seeds served with either our house vinaigrette or ranch dressing on the side. Try it topped with chicken.
Comes with one Memphis BBQ sauce and one Carolina BBQ sauce
Comes with one Memphis BBQ sauce and one Carolina BBQ sauce
Comes with one Memphis BBQ sauce and one Carolina BBQ sauce
Comes with one Memphis BBQ sauce and one Carolina BBQ sauce
Comes with one Memphis BBQ sauce and one Carolina BBQ sauce
Comes with one Memphis BBQ sauce and one Carolina BBQ sauce
Comes with one Memphis BBQ sauce
Comes with one Memphis BBQ sauce
Comes with one Memphis BBQ sauce
Comes with one Memphis BBQ sauce
With bourbon caramel sauce.
Online Ordering Options
(See pickup options)Last updated June 27, 2020