General Info

At Smokin J’s BBQ, we feed the luckiest customers in San Diego. Everything is made from scratch, in-house, with no shortcuts taken. The pitmaster painstakingly smokes his pork shoulders and briskets for 12-16 hours, babying the fire to maintain the perfect temperature. The house-made sauce, is designed to complement the meat, and you can finish your meal with a variety of sides and local beers.At Smokin J’s BBQ, we feed the luckiest customers in San Diego. Everything is made from scratch, in-house, with no shortcuts taken. The pitmaster painstakingly smokes his pork shoulders and briskets for 12-16 hours, babying the fire to maintain the perfect temperature. The house-made sauce, is designed to complement the meat, and you can finish your meal with a variety of sides and local beers.