Every taco joint in L.A. says it serves the country’s best tacos.
Similarly, every BBQ place south of the Mason-Dixon claims theirs is king.
But this being the age of culinary diaspora, there are plenty of solid BBQ options ‘round these parts as well. Most do it Texas-style, and some serve up our region’s flagship dish: the tri-tip.
Out of many, we’ve compiled the eight BBQ sandwiches we consider L.A.’s best, from hot links to pulled pork to brisket — and beyond.
Clutch: Tri Tip
It’s too bad you don’t see more tri-tip at local joints, for it is truly one of our region’s signature dishes. Everything else on this list is a version of something from elsewhere, but the tri-tip, which consists of thick cuts of beef, is indigenous to L.A. Clutch does it the best, smoking it over almond wood and dressing it with slaw and spicy sauce on a fresh baguette.
Soda Pops: Chopped BBQ Pork
When you want something soft, greasy and coma-inducing, dig on the chopped swine that comes between this buttery-soft seeded brioche. KC-style sauce for sweet, apple slaw for crunch. And while the melted cheddar definitely makes it a less traditional number, we’re not complaining.
Belle Belle’s: Pulled Pork
Pulled pork this soft comes courtesy of an eight-hour white oak smoke, which you can smell down the block. They’re also located near the 110 entrance, which makes it the perfect place to grab a beer and wait out Dodger traffic.
Bludso’s: Brisket and Hotlink
Hancock Park & Compton
The most Texas-style spot in town doubles up on the meat, with brisket and a hot link. Plan to use all of the paper towels on the table.
Holy Cow: BBQ Pulled Chicken
BBQ chicken doesn’t get enough air time in L.A., but it’s a staple in the region where BBQ was founded. And Holy Cow’s tangy pulled version is delicious and easy to eat.
Barrel & Ashes: Brisket
The smoked brisket at Barrel & Ashes might be a little haute by Southern standards, but it doesn’t disappoint where it matters: in your maw.
Maple Block BBQ: Brisket
It’s hard to decide between brisket and pork at Maple Block Meat Co. Both are incredible iterations of the Texas and Carolina hallmarks, respectively, yet done with a higher quality meat than you’d typically find in Dixie.
Horse Thief: Pulled Pork
The brioche bun pulls apart nearly as easily as the pork, so we won’t judge if you knife-and-fork it. Combine with some fries and slaw, and you’ve got a perfect pre-game meal.