You can smell The Joint before you see it, a curl of hickory smoke drifting over Mazant Street. This Bywater barbecue spot earns its legend the old way, with slow time, patient fire, and meat that practically sighs when you take a bite. Locals swear it is worth crossing town for, and the line out front backs them up. If you crave real smoke, pull up hungry and let the pitmasters guide you.
Signature Smoked Brisket
The brisket at The Joint is a quiet sermon in smoke and patience. You get slices with bark so peppery and black it looks forged, hiding a rosy ring beneath. Each bite rides that balance of fat and lean, tender enough to drape over your fork without falling apart.
Ask for it by the half pound, then add a side for good measure. A light brush of sauce complements the crust, not masks it. You will taste long hours over hardwoods and the confidence to let salt, pepper, and fire do the talking.
St. Louis Cut Ribs
The ribs glisten with a lacquer that hints at sweetness but keeps things balanced. Tug gently and the meat yields clean from the bone, leaving a line that makes you nod without thinking. The spice rub leans savory with a kiss of heat, building flavor without crowding the smoke.
Order a half rack if you are pacing yourself, but a full rack makes friends fast. A squeeze of lemon cuts richness in a welcome way. Ask for sauce on the side, then decide you might not need it after the first rib disappears.
Pulled Pork Sandwich
Low and slow pork shoulder turns into strands that soak up juices like a sponge. Piled high on a soft bun, it gets crowned with crisp slaw for crunch and brightness. Every bite swings between smoky, tangy, and a little sweet, the way a proper sandwich should.
Add pickles for a sharp snap and drizzle with the thinner vinegar sauce if you like zip. It stays tidy enough for a street stroll, but you will probably sit and linger. Pair with a cold beer and watch the parade of trays passing by.
Housemade Sausage Links
These links snap when you bite, spilling juices that taste like smoke and spice had a meeting. The grind is coarse enough to feel meaty, studded with pepper and a gentle garlic hum. Slices work for sharing, but you may guard your portion once the plate lands.
Try them solo or as a combo alongside ribs or brisket. A dab of mustard lights up the fat in a clean way. If you are a sausage skeptic, this is the order that turns you into a believer by the second slice.
Smoked Chicken Quarter
The chicken wears thin bronze skin that crackles and gives, revealing juicy meat beneath. Smoke threads through but never overwhelms, so you taste both bird and fire. Dark meat lovers will smile, yet the breast stays moist enough to win converts.
It is a lighter plate compared to beef, perfect when you want room for sides. A squeeze of citrus wakes everything up, especially with a dab of sauce. You will not miss frying one bit, and you will probably order another for later.
Burnt Ends Special
When burnt ends hit the board, the room seems to lean closer. Cubes of barky brisket edges carry concentrated smoke, caramelized fat, and a molasses whisper. They are sticky without being candy sweet, the kind of bites you chase around the tray.
Availability changes, so ask early and smile if you get lucky. Pop them plain or swipe through sauce for contrast. If you came for texture and big flavor, this is the little treasure that justifies every mile you drove.
Mac and Cheese Side
This mac and cheese leans creamy over crumb-topped, a smooth sauce that clings to every elbow. Sharp cheddar keeps it from going bland, with a hint of smoke from the kitchen air. It is the kind of side you promise to share and then accidentally finish.
Pair it with brisket and the richness makes perfect sense. A dash of hot sauce snaps it into focus without stealing the show. If comfort food had a porch in Bywater, it would taste exactly like this pan of macaroni.
Collard Greens With Pot Likker
The collards arrive silky, with that slow-braised depth you only get from time. You taste smoked pork in the background and a savory tang in the pot likker. Greens keep a gentle bite, never mushy, and they quietly balance all that rich meat.
A splash of vinegar on the table lets you tune the brightness. Scoop them alongside ribs and you will see why locals insist on greens. When the tray is cleared, you will find yourself chasing the last spoonful in the corner.
Pit Beans With Brisket Trim
These beans carry smoke like a souvenir, enriched with brisket trim that melts into the pot. Molasses and spice add warmth without turning dessert sweet. Each spoonful lands hearty, the kind of side that can double as a meal if you let it.
They sit well under anything from pulled pork to chicken. A little chopped onion on top adds crunch and lift. If you are the person who judges a barbecue joint by its beans, you will feel seen here.
Coleslaw Bright and Tangy
The slaw is crisp and refreshing, a thin dressing that leans tangy and keeps things lively. Cabbage stays crunchy, with flecks of carrot for color and sweetness. It is the bite you want between ribs, a reset for your palate without heavy mayo.
Pile it on sandwiches or fork it straight from the cup. A grind of black pepper makes it pop nicely. When everything else is rich and smoky, this little cup quietly saves the day and lets you keep going.
Banana Pudding Finish
Save space for banana pudding because it lands soft and nostalgic. Layers of vanilla wafers and cool custard fold into ripe banana slices. It is simple, chill, and exactly what smoky meat asks for at the end.
Spoon from the bottom to grab every layer in one bite. The sweetness is gentle, more comfort than sugar rush. If dessert ever needed proof that restraint wins, this bowl is the quiet closer you will remember on the ride home.
Full Bar and Local Beers
The bar pours local beers that play beautifully with smoke. Lagers slice through fat, while hoppy pale ales lift peppery bark notes. A short list of spirits keeps things easy, with bourbon and rye ready for sips between bites.
Ask staff for pairings and you will get friendly, no-fuss guidance. Keep it simple and cold, and let the meat lead. When the room hums and glasses clink, you will understand why lingering becomes part of the meal.
Bywater Vibe and Space
The Joint sits on Mazant Street with a relaxed Bywater energy. Inside, cypress paneling, quirky art, and the faint haze of smoke set the mood. It feels like a neighborhood hangout where families, cyclists, and industry folks all share tables.
Order at the counter, grab a number, and breathe in that wood fire. Seating is casual and turns fast, but no one rushes you. It is the rare place where time slows just enough to notice every good smell drifting from the pits.
When To Go and Hours
Timing matters because The Joint keeps focused hours. Doors open at 11:30 AM on Friday and Saturday, plus Monday, with evenings stretching to 10 PM except Monday to 9 PM. Tuesday through Thursday and Sunday are closed, so plan accordingly.
Go early for the widest selection, since favorites can sell out. Lines move faster than you expect, and staff keeps things friendly. If you are road tripping, call ahead for the day’s status and save yourself a heartbreak.
How To Order Like A Local
Start with meat by the pound, then add a couple of sides and white bread. Keep sauces on the side so the bark stays crisp. Share a sampler, but carve out a slice of brisket for yourself before it vanishes.
Ask staff what just came off the pit and pivot your plan. Grab extra napkins, pickles, and jalapenos for balance. When you pack leftovers, wrap tight and reheat gently so tomorrow tastes like today.
Essential Details You Need
You will find The Joint at 701 Mazant St, New Orleans, right in the Bywater. The phone is +1 504-949-3232, and the website lives at alwayssmokin.com for menus and updates. Expect $$ pricing and a loyal crowd that knows exactly what to order.
Google shows a 4.6 rating with thousands of reviews for good reason. Parking can be tight, so consider rideshare or a short walk. Bring an appetite, patience for the line, and a plan to come back soon.