571-447-LIVE (5483)

Right on ‘Cue

In his Dining on a Shoestring column in the December issue of Washingtonian magazine, Todd Kliman says “Smokehouse Live is putting out national-class brisket, burnt ends, and ribs.”

His picks: the moist brisket, our Shiner Bock Brat, and the Texas Short Ribs (“Holy cow”). In the article, he states that “Washington has never been a stop on the barbecue circuit…however, it finally has a destination worthy…This isn’t just good barbecue–it’s national-class barbecue.”

Pick up a copy of this month’s issue at your favorite newsstand or read it when it goes online.