Smokin’ Jack’s has officially landed on the East Side at 2311 N. Murray Ave., bringing the unmistakable aroma of slow-smoked meats to a stretch of the neighborhood that’s never quite had a true barbecue anchor.
Operated by pitmaster Jack Holt, the new spot pulls inspiration from barbecue traditions across Alabama, Kansas and Texas, a mash-up that leans into smoke, sauce and comfort in equal measure.
At its core, Smokin’ Jack’s is all about the meats, sold by the half-pound and ranging from pork shoulder and spare ribs to rib tips, beef brisket and smoked chicken thighs. They’re joined by a lineup of classic sides, including smoked beans, coleslaw, potato salad, street corn, macaroni and cheese, cornbread and fries.
From combos to appetizers
If you’re coming hungry, or with friends, the Sampler Platter delivers four smoked meats (one pound each), two sides, sauces and bread for $100. More manageable options include a two-meat combo with two sides and bread for $24 or a three-meat combo for $28.
During our visit, we sampled the spare ribs and rib tips, both tender and gently smoky, with just enough char to keep things interesting. But the sides deserve equal billing. The macaroni and cheese is among the best you’ll find at a barbecue joint: smoky, ultra-creamy and boasting an impressive cheese pull. The coleslaw, meanwhile, is lightly dressed and refreshingly crisp — a welcome counterpoint to the richness of the meats…