Some people drive an hour across New Jersey for one reason, and it comes sliced on a tray with pickles and rolls on the side. A small barbecue counter along a busy highway in Green Brook Township has turned brisket into a weekly habit for a lot of locals.
Texas transplants who searched for decades say it finally feels like home. Fans of pastrami claim they no longer need a trip into New York City.
The setup is simple: order at the counter, give your name, and wait for a tray piled with smoked meat. Behind it all is a veteran owner with a big heart for service members.
Keep reading to learn where it is, what to order, how much to budget, and why so many people keep coming back for seconds.
A Smokehouse Hiding on Route 22
Red White & Que Smokehouse sits at 150 US-22, Green Brook Township, NJ 08812, in the United States. It is a compact, down-to-earth barbecue restaurant serving Southern and Texas-style smoked meats.
The spot is easy to miss if you are cruising down the highway. That would be a mistake, since this little counter has built a loyal following that stretches well beyond Somerset County.
With a 4.7-star average from more than 2,400 diners on Google, the numbers alone show it is no flash in the pan. Brisket comes up more than any other topic, with over 500 mentions.
The concept is straightforward. Smoked meats are sold by weight or in combos, sides come in shareable portions, and takeout is always on the table.
People make the trip from Mercer County, Livingston, and beyond. Some call it the closest thing to Texas barbecue they have found anywhere in the Garden State.
Not bad for a place that looks modest from the parking lot.
From Kearny Roots to a Veteran-Run Kitchen
Every good barbecue joint has a backstory, and this one starts in Kearny. The smokehouse used to operate there before landing in Green Brook, and longtime fans say the quality made the move just fine.
The name is a clue to the bigger story. The owner is a military veteran who served the country and now serves smoked meat instead.
That background shapes the whole place. Veterans are treated with real respect here, and the restaurant offers a military discount.
Some diners have mentioned that veterans can even eat for free. Policies can change, so it is smart to ask at the counter before ordering.
Even guests with no military ties notice the gesture. It gives the room a hometown, community-first personality that feels earned rather than staged.
Regulars also point out that the food has only gotten better over time. That kind of steady improvement usually means the people in charge care about the craft.
Patriotism and pitmaster skills turn out to be a pretty good pairing.
The Brisket Everyone Talks About
Over 500 mentions do not happen by accident. Brisket is the headliner here, and it earns top billing.
The slices arrive tender enough to fall apart with little effort. Many diners describe the brisket as juicy and nicely fatty, with a smoky flavor that hits the mark.
Everything is smoked on the premises. That matters to barbecue fans who can tell the difference between a true smokehouse and a reheating operation.
Texas transplants have weighed in too. One longtime searcher said it was the best Texas barbecue found in New Jersey after 30 years of looking.
Brisket is sold by weight, so a half pound is an easy starting point for one hungry person. It also shows up in the combo platters for sharing.
Even takeout holds up. Some customers ate theirs hours later and said it still impressed.
Plenty of people walk in planning to try a little of everything. Many walk out already plotting a return trip just for this cut.
Pastrami, Sausage, and the Supporting Cast
Brisket may be the star, yet pastrami keeps trying to steal the spotlight. It is the second most talked-about item, and some diners rank it as the best thing on the menu.
Fans go so far as to say a trip to Katz’s in New York is no longer necessary. That is a bold claim, but the pastrami keeps backing it up.
The house-made jalapeno cheddar sausage gets its own fan club. It is often described as juicy, well seasoned, and a highlight of any platter.
Pulled pork, ribs, turkey breast, and beef rib round out the lineup. Opinions on the pulled pork vary, with some loving its strong smoke and others finding it a bit much.
The best way to sort it out is a combo. The BBQ Lover’s Combo includes quarter pounds of brisket, pulled pork, pastrami, and turkey, plus a sausage link, a quarter rack of ribs, two sides, pickles, and four rolls.
Building mini sandwiches with the rolls and sauce is a popular move.
Sides, Sauces, and a Pickle Bar Surprise
Here is a fun detail many first-timers do not expect. Combos let you pick your pickle, and options like horseradish and garlic pickles are on the list.
There is also a pickled vegetable choice, with pickled onion being one favorite. Small touches like that make a tray feel personal.
Mac and cheese is the most mentioned side, followed by collard greens, vinegar slaw, and a mayo-based slaw. Baked beans are on hand too.
Honest feedback on the sides is mixed. Some love them, while others think they trail behind the meats, which is common at serious smokehouses.
Portions are large and easy to share. Some diners even took plenty home.
Sauces deserve attention. Choices include a sweet barbecue sauce, a white sauce, a hot sauce, and one with a memorable name: Devil’s Dog Spit, which balances a little spice and sweetness.
Save room for dessert. Banana pudding and an ice box cake both have loyal fans.
Counter Service With a Hometown Feel
Nobody needs a reservation or a host stand. You order at the counter, give your name, and the team calls it when the food is ready, sometimes bringing it right to the table.
The room is small, bright, and cheerful. It has a clean, American barbecue look that stays simple on purpose.
Staff members get a lot of love. People describe being greeted like regulars on their very first visit.
The crew is known for patience with questions. First-timers who ask about every meat on the board are treated kindly instead of rushed.
Busy days can mean a packed house. Even then, the line tends to stay patient and good-natured.
On a crowded day, double-check your bag or tray before leaving. A mix-up with add-ons has happened, and a quick look saves trouble.
The place suits families, couples, barbecue nerds, and anyone who likes friendly faces with their lunch. A few outdoor seats are also available when the weather cooperates.
Hours, Budget, and Takeout Tips
Good news for planners. The smokehouse keeps the same schedule every day of the week, opening at 11 am and closing at 8 pm, Monday through Sunday.
Expect to spend about $20 to $30 per person. Meats sold by weight make it easy to adjust.
Bigger platters cost more. One BBQ Lover’s Combo came to about $72.83 before tax, and it fed two people with leftovers.
A combo for two is another popular pick. It includes pulled pork, brisket, two sides, pickles, and rolls.
Takeout is a strong option here. Many regulars prefer ordering to go, and the food travels well.
Because the dining room is compact, arriving earlier in the day may help on weekends. A late lunch is a nice window for a calmer visit.
Getting there is simple since the restaurant sits right on Route 22 in Green Brook Township. Many people make it a stop on a longer drive across central New Jersey.
Worth the Drive Down Route 22
So, is it worth the hour in the car? Plenty of people say yes, and some came back the very next day.
The brisket alone makes a strong case. Add pastrami that rivals famous delis and a sausage with a following, and the tray starts to justify the mileage.
Not every bite will win every diner. Sides get mixed opinions, and smoke lovers and smoke skeptics may split on the pulled pork.
That honesty is part of the charm. This is a real smokehouse with real choices, not a one-size-fits-all chain.
The warm crew, the veteran-led spirit, and the steady daily hours make it easy to plan around. The prices are fair for meat smoked on site.
Go hungry, grab a combo, and pick a pickle you have never tried. Then save a roll for the last slice of brisket.
Chances are good the next visit is already being planned before the tray is empty.
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