Minnesota winters are long, and somewhere north of the Twin Cities, people are planning their week around a barbecue stop. That is not an exaggeration.
More than three thousand people have weighed in on one East Bethel spot, and the crowd keeps growing. Folks drive up from Anoka, swing by on the way home from Duluth, and stop in before heading out to go ice fishing.
The draw is Memphis-style barbecue served in a relaxed tavern setting, far from Tennessee. This article walks through where it is, what makes it tick, the plates people talk about most, the honest hits and misses, and the practical details you need before you go.
Stick around to learn why so many locals point their friends north, and when to show up for the best results.
A Memphis Detour On Lincoln Drive
Memphis sits about 800 miles south, yet a slice of its barbecue tradition has found a home in Anoka County. The spot is Smokey’s Pub N’ Grill, a barbecue restaurant at 552 Lincoln Dr, East Bethel, MN 55092, United States.
East Bethel is a quiet community north of the Twin Cities metro. It is not the first town most people connect with smoked meats, which makes the find feel a little like a secret.
The place describes itself as a lively Memphis-style BBQ joint and tavern. That pairing matters, because it means you get a full barbecue menu plus a pub setup with TVs and an outdoor patio.
The numbers back up the buzz. The restaurant holds a 4.6-star average across more than 3,100 opinions, which is a lot of chatter for a town of this size.
Plenty of people treat the drive as part of the plan. Some come up from nearby Lino Lakes, which locals describe as a hop, skip, and a jump away.
Others come from much farther and call the trip well worth it. The address may be modest, but the reputation travels.
Owners Who Work The Room
Plenty of restaurants have owners. Fewer have owners who actually stop by your table to talk shop.
At Smokey’s, meeting one of the people in charge is a common part of the visit. A co-owner named JT is known for chatting with first-timers, and owners have been seen greeting guests at the door and checking back during dinner.
Small gestures like that set the tone. They signal a place that cares how the meal is going, not just whether the check gets paid.
The staff follows suit. Servers are regularly described as friendly, attentive, and even funny, which helps on a busy night.
Barbecue fans can also talk technique with the crew. One longtime home smoker with four smokers of his own ended up swapping notes with an employee, which says a lot about how approachable the team is.
Even on nights when the kitchen falls short, the staff tends to get credit for doing their best. That kind of steady hospitality keeps people coming back to give the place another shot, and it is a big reason the welcome mat never seems to get dusty.
Ribs That Steal The Spotlight
Count the mentions and one item wins by a mile. Ribs come up more than any other dish at Smokey’s, with over 150 references.
Fans do not hold back. Some call them the best barbecue ribs they have ever had, and others have planned return trips just to order them again.
On a good day, the ribs are described as flavorful and moist, coming right off the bone. One couple who had visited a few times over two years said their latest plate was the best yet.
Not every rack lands the same way, though. Some diners have found their ribs dry or overcooked, and one noted a lack of bark and spice.
That spread of opinions points to something useful. Timing seems to matter, and more on that comes later in this article.
For first-timers, ribs are still the natural starting point. They are the dish the place is best known for, so it makes sense to judge the kitchen by its headliner.
Just plan to bring an appetite and a stack of napkins.
The Brisket Debate
Few menu items spark as much conversation here as the brisket. With more than 100 mentions, it ranks as the second most talked-about dish.
Supporters love the Beef Brisket platter and the brisket sandwich. One table that drove well out of its way called the sandwich phenomenal.
The rub on the meats gets praise from first-time guests too. Several people single it out as a highlight of the meal.
Still, brisket is the dish where opinions split the most. Some diners have found it dry, light on smoke, or closer to a home pot roast than a pitmaster’s slice.
Honesty helps here. Brisket is a tricky cut for any barbecue kitchen, and results can swing from one visit to the next.
A smart move is to treat brisket as one part of a larger order. Pairing it with pulled pork or ribs lets you sample the range without betting the whole meal on a single cut.
Then you can join the debate with firsthand evidence.
Pulled Pork And Platters Built For Sharing
Indecisive eaters, rejoice. The Ultimate Platter exists for exactly your situation.
It stacks brisket, pulled chicken, pulled pork, ribs, and andouille sausage, plus corn muffins and cowboy baked beans. Two friends can split it, and many still leave with a box.
Larger feasts are on the menu too, including a brisket feast and an ultimate feast. Groups who order those report lots of leftovers and a meal that feels worth the price.
Pulled pork, with about 50 mentions, is one of the steadier stars. People call the pulled pork dinner great and the pulled pork superb.
The pulled chicken and sausage also earn kind words. They often hold up well even when other meats on the plate miss the mark.
Sandwich fans have options as well. A pulled pork and bacon grilled cheese has won over first-timers, and the Hog Melt shows up on orders too.
Bottom line, the platters are the easiest way to taste a lot of the menu in one sitting, with tomorrow’s lunch thrown in for free.
Six Sauces On Every Table
Here is a fun detail that turns dinner into a mini tasting session. Each table carries six different sauces.
Trying them all is close to impossible to resist. Guests describe the lineup as fun to sample, and many mention great sauce flavors as a top reason to visit.
The smokey barbecue sauce gets special love. Even diners who had mixed feelings about the meats called it a favorite.
The sauces also play a practical role. When a cut comes out on the dry side, a little extra sauce can bring it back into balance.
A word to takeout fans, though. Some to-go orders have arrived without the sauce that was requested, so check your bag before you drive off.
That small step can save a lot of disappointment at home, especially since the sauces are such a big part of the experience.
Dine in, and you will have the whole lineup within arm’s reach, ready for experimenting.
Sides Worth A Second Look
Sides at a barbecue joint are often an afterthought. At Smokey’s, they can quietly steal the show.
Tots are a favorite, with more than 20 mentions. People describe them as cooked just right, and the fries get similar praise for being crispy.
Smokeys Mac N’ Cheese is another regular pick. It is called really solid, a fair compliment for a dish everyone thinks they make best at home.
The beans deserve their own fan club. Several guests named the baked beans the best item on their plate, and the cowboy baked beans come with the big platters.
Onion rings show up in sizes compared to donuts. Coleslaw and potato salad also earn kind words, including from a self-described potato salad skeptic.
Not every side is a sure thing. Cornbread muffins and dinner rolls have drawn mixed opinions, while others say the cornbread is spot on.
The everything-is-homemade approach is clear, and that is a big part of the charm. Build your plate with two or three sides, and you will see why they get so much love.
Burgers, Melts, And Off-The-Smoker Picks
Not everyone in a group wants a full barbecue plate. The menu has room for those folks too.
Sandwiches and melts fill out the lineup. Names like the Georgia Melt, the Hog Melt, and the Barn Yard Burger appear on orders, along with a classic cheeseburger.
The menu as a whole is described as having a good selection. Groups often find something for everyone, which helps when the table includes picky eaters.
A fair heads-up applies here. Some burger orders, especially for takeout, have come out more done than requested, and a few to-go bags have contained the wrong item.
Smokers and grills are different tools, and the barbecue itself is the clear focus of this kitchen. Leaning into the smoked meats is the safest way to see the place at its best.
If a burger is your plan, mention your preferred doneness clearly. It is a small step that can make a real difference.
Either way, nobody leaves hungry.
Tavern Energy And A Long Tap List
Half of the name is pub, and the place lives up to it. Smokey’s is a lively tavern as much as a barbecue stop.
The beverage list is a big talking point. More than 100 craft options are offered, which gives regulars plenty to work through over many visits.
TVs make it an easy place to catch a game with dinner. The space has the look of a fun bar, and the overall mood is relaxed and casual.
That energy can get loud on busy nights. Some guests note the indoor noise level, which is worth knowing if you are planning a quiet conversation.
Families still find their way here, and the menu offers kid-friendly options like fries. The vibe simply leans more toward a neighborhood hangout than a hushed dining room.
Drinks can run a bit pricey, but the selection is described as plentiful and good.
For a casual night out with friends, the setting checks a lot of boxes.
Patio Season And Live Music
Minnesota summers are short, so locals make the most of every patio day. Smokey’s offers an outdoor patio that gets plenty of attention.
Outdoor seating comes up in more than 30 mentions. Many like it as a calmer option away from the busy indoor room.
Patio dining here pairs well with a plate of ribs and good company. Sisters, friends, and couples alike have made it their go-to perch on warm days.
Live music also pops up in conversations about the place. It adds to the lively spirit that the tavern is known for.
One practical tip for evening visits. Small flying gnats have chased at least one group indoors, so bring a backup plan if the bugs show up.
Inside can feel chilly with the air conditioning running, so a light layer is a smart idea.
With those small details sorted, patio season might be the best time of year to make the trip north.
Timing Your Visit For Peak Barbecue
Ask a seasoned fan for advice, and one tip keeps coming up. Arrive early.
A longtime regular who had nothing but great meals at opening time had a weaker experience late in the evening. The difference seemed to come down to how long the meats had been held.
Barbecue is often smoked in batches, so fresher meat early in the day is a reasonable expectation. Lunch or an early dinner may give you the best shot at the kitchen’s top form.
Season can matter as well. One winter visitor planned to return in summer, when the place is known to be busier.
Speed is a plus when it is humming. Groups mention food arriving fast, and a party of four was seated right away on an early Thursday evening.
Dining in also gives you the most control. You can ask for sauce, check your order, and enjoy everything while it is hot.
A little planning goes a long way at a smokehouse.
Hours, Costs, And Takeout Tips
Mondays are off the table, literally. Smokey’s is closed every Monday.
From Tuesday through Saturday, doors open at 11 AM and close at 10 PM. Sunday hours run from 11 AM to 9 PM.
Expect to spend about $20 to $30 per person. The big platters and feasts often stretch into leftovers, which helps the value.
Takeout is available, and pickup is simple. Staff point you to the counter, and orders are clearly labeled.
A few habits can help to-go orders go smoothly. Check your receipt, confirm sides like cornbread are included, and make sure sauces made it into the bag.
Families with young kids should know the meats come with a seasoning rub. Some little ones prefer plain sides like fries.
Getting there is easy for much of the north metro. People from Anoka describe a fun drive with no traffic.
The website at smokeyspubngrill.net is a good place to check the menu before you go.
Worth The Drive North
So, does East Bethel really deserve a spot on a Minnesota barbecue map? For thousands of people, the answer is a clear yes.
The strengths are easy to list. Friendly owners, a warm crew, six sauces on every table, sides with real followings, and ribs that some call the best around.
The weak spots are fair to note too. Meats can run dry on some days, and takeout orders occasionally miss a detail.
Those mixed moments explain why the smart crowd shows up early and dines in. That approach gives the kitchen its best chance to shine.
The setting adds a lot. A tavern with TVs, a long tap list, a summer patio, and live music makes it more than a quick meal.
It works for road trippers coming back from Duluth, families on a weekend outing, and friends who just want good barbecue nearby.
Go hungry, grab a platter to share, and try every sauce. Memphis may be far away, but this East Bethel joint makes the distance feel a lot shorter.
Enjoyed this story?
Add Fast Food Club as a preferred source to see more of our reporting on Google.