Frequently Asked BBQ Questions

What? Well, we’ve never heard of anyone having any leftover Smokey Mo’s brisket, but if you’re out of state or some sort of emergency like that and you have leftovers, well, wrap it in foil and put it in a 300° oven for 20-30 minutes depending on the size of the meat. If it’s already sliced, you’ll have to watch it like a hawk so it doesn’t dry out.

Yeah, there again, tough for us to answer since leftover ribs from Smokey Mo’s just isn’t a “thang”, but we googled it, and sure enough, it happens somewhere. Wrap tightly in foil and reheat in a 250º oven, and per the health department, the internal temperature is 165º.

There are different BBQ styles? Huh, that’s a head-scratcher. We are only aware of the one: Texas BBQ.

Ya walked right in to this one: Smokey Mo’s BBQ, of course.

That’s just personal preference, really, but our award winning pinto beans are always perfect, of course, as is our potato salad.

Once you get the smoker going, nope, it’s not too bad– about 2 to 2 1/2 hours depending on the size of the bird. If you don’t have that kind of time on your hands we’re always serving them at Smokey Mo’s!

Well, hands down, it’s our bacon, egg and cheese taco.

Heaven on a bun. It’s the smaller pieces of brisket that can’t be served on a plate, yep, including burnt ends- yum, then chopped up and mixed with BBQ sauce and, sometimes, secret spices.

Click me.

Well, could be referring to local BBQ restaurants that smoke their meat, or might be asking about the kind of wood a place uses, which at Smokey Mo’s is alway Post Oak. It has a nice, subtle flavor that doesn’t overpower the meat.