Although NOLA Smokehouse , the pet of everyone ’s “ best of ” barbeque lists ( except ours ) , conclude abruptly last year , there are so many just options – both old and new – for getting your smoked nitty-gritty on in this township . Festivals like the upcomingHogs for the Causeencourage both local fine - dining chefs and passionate amateur to try out crafting perfect barbeque bite . But it ’s not just for special occasions – smoky , juicy pork barrel has started to invade menus across the metropolis , as more and more chefs have lead off add a smoking car out back of their eating house . These are the folks who get it done – pleasurably – day in and Clarence Shepard Day Jr. out .
The Joint
The Joint has been sling rib , pulled pork , chaurice blimp , and brisket in the Bywater for age , and although it moved from its tiny , shed - similar location to a big one ( with a shiny full prevention ! ) in 2012 , the situation isstillalways packed . The food is just as awe-inspiring as ever – hence the devoted , massive crowds – but we think it ’s even considerably now that you may drink it up while hold off to arrange . This place is deserving visiting even if you do n’t love barbeque , too : the PIE are ludicrously delicious , and they ’re all made in - house . Go for the pecan ( and demand for extra to go – trust us ) .
McClure’s Barbecue
McClure ’s Barbecue of late expanded to take over the kitchen atNOLA Brewing , and both locations are going gangbusters . While McClure ’s takes superbia in its excellent smoke chicken , it also makes amazing sides ( see : barbecue jambalaya ) , as well as geographically various – and accurate – barbecue sauce options . You ’ll want to try all of them , from vinegary North Carolina to umami Alabama .
Black Label Icehouse
This Texas - vogue roadhouse articulation serves fittingly Texas - style barbeque ' til midnight , just in case you ’re someone who finds themselves needing some late - Nox gist snacks ( so , like , everyone ) . Go direct for the Cowboy From Hell brisket sandwich , or check out the Wednesday dark steak great deal : $ 12 gets you a ribeye and chips .
Blue Oak BBQ
insert inside Mid - City medicine club Chickie Wah Wah , Blue Oak BBQ serves in the eve and at nights when the ball club is open . But be warned : if there ’s an act bring , you will need to yield the cover care to sit inside ( although it ’s usually deserving it ) . If you ’re not into taking in a show , you could sit around out on the patio / courtyard , and just concentrate on enjoying Blue Oak ’s A-one - strong flank , sandwich , and sides games . One of the strongest offerings is the Doobin ’ Loobin specialty sandwich , which moderate three sort of meat piled on a brioche roll ( yup ) .
Smokin Hot Butts
The now - permanent belt down - up kitchen at cocktail lounge Twelve Mile Limit serves up barbecue Tuesday - Saturday night from 5 premier to 11 pm ( Sunday is pizza Nox and Monday is random free food for thought night , both of which are also worth check out ) . If you do n’t fire your face off corrode the smoked jalapeño / bacon / pick tall mallow rockets , then it ’s time to try some sliders . And if you ’re out with a radical ( or are just really feel that treat - yo - self vibe ) , get the loaded tots , which are truly impressive : top with smoke meat , cheese , vegetables , pickles , and/or whatever else strikes the chef ’s fancy .
Bourrée at Boucherie
Chef Nathanial Zimet has a sum of four smokers . Two are high - ending , professional - grade models . The other two , arguably more badass , are a converted icebox , and an one-time ice car which has found new aliveness as a cold smoker . Although neither eating house could be called a traditional barbecue marijuana cigarette , the smokers are utilized for smasher like the wagyu beef brisket at Boucherie , or to - go essence market good at Bourrée – like the amazing smoked pork plateful . We ’re just going to leave the follow words here : blacken pork barrel patty with backbone gravy . If your mouth did n’t just literally start watering , there might be something improper with you .
Walker’s Southern Style BBQ
Long a Jazz Fest favorite , Walker ’s open up the Cochon De Lait – efficaciously a Cajun pulled pork barrel po - male child . Anyone craving this fete fave can find it class - troll at the restaurant , alongside other quality New Orleans barbecue , including a not - to - be - missed smoked poulet salad .
Truck Farm Tavern
This new restaurant construct from Brack May , the mastermind behind Cowbell , involves some imaginative smoked nub concept – like the smoked repair shed steak plate , cook out mussels , and smoked porc poutine .
HillBilly BBQ
Nothing tawdry here , just enceinte smoked meat ( which is really all anyone needs in sprightliness , right ? ) . The pulled pork barrel sandwich is larger-than-life , and the daily lunch special are specially worth tally out , admit a smoked chicken salad sandwich and thick - cut pork chop , serve well with mac and cheese . Keep an eye out for the barbecue - topped loaded baked potato special , which shows up on occasion , like a far tastier Loch Ness monster .
Papa’s Backyard Bar-B-Q
The Northshore has its very own barbeque option : the takeout - only Papa ’s Backyard Bar - B - Q. Hit ‘ em up for meat choice like the MUTT sandwich ( chicken , pulled pork , and chopped brisket top with dethaw cheese ) and rib , as well as killer red beans and Elmer Reizenstein . Then finish with one of their homemade desserts , admit a to - drool - for cocoa chip bread pudding .
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Courtesy of Black Label BBQ
Brugh Foster
McClure’s Barbecue
Black Label Icehouse
Blue Oak
Twelve Mile Limit
Bourree at Boucherie
Walkers BBQ
Truck Farm Tavern
Papas Backyard BBQ Slidell