Still hungry an hour later because the brisket won't let you leave?

Our Story

We started with a smoker, a few cuts, and zero interest in cutting corners.

Up In Smoke BBQ grew out of backyard weekends that turned into neighborhood legends. The kind of weekends where someone would knock on your door at 7 a.m. just to ask if the brisket was ready yet.

Now we do it for real — every day, on Tulane Ave. Same philosophy: low and slow, fresh ingredients, and a rub that doesn't need a secret ingredient list to stand on its own.