The Thoughtful Splurge — worth every penny
Texas-style BBQ with house-smoked meats. Brisket, ribs, and creative sides. Bourbon selection, outdoor patio, casual atmosphere.
The Maitre d' Recommends
The Vibe
The Smoke Shop brings Texas-style barbecue bravado to Harvard Square. The space is unapologetically meat-focused—trays of brisket and ribs slide across the counter, the smell of smoke permeates everything, and the beer list is designed to wash down serious food. It's loud, it's messy, and it's exactly what barbecue should be.
Energetic buzz—speak up a bit
Why It's Great
Award-Winning Pitmaster Andy Husbands Brings Competition BBQ to Cambridge
Andy Husbands spent 20 years on the competitive barbecue circuit, winning championships and earning recognition as one of America's best pitmasters. When he opened The Smoke Shop, he brought that competition-level precision to everyday eating. The result is barbecue that stands up to Texas or Kansas City—right in the middle of Harvard Square.
The brisket is the benchmark. Smoked low and slow until the bark achieves perfect crunch and the interior melts on the tongue, it's served by the half-pound with none of the dryness that plagues lesser barbecue. The ribs—first-place award winners—have the proper smoke ring and pull cleanly from the bone.
Beyond the classics, the menu shows range. Wings get their own treatment—dry-rubbed and smoked, then tossed in agave and pit spices, creating a different kind of wing experience. Pulled pork, burnt ends, and sausage links round out the proteins. The sides—mac and cheese, collard greens, jalapeño cornbread—complete the picture.
The Harvard Square location is the flagship now, surviving after other locations closed. It's proof that quality wins—students and visitors pack the space for barbecue that actually earns the name.
The three-meat combo: brisket, ribs, and one more. Add mac and cheese and cornbread. Embrace the mess.
Texas-Style Brisket
The test of any pitmaster—proper smoke ring, rendered fat, melting texture
1st Place Ribs
Competition-winning St. Louis style with perfect pull
Famous Wings
Smoked then tossed in agave and pit spices—a category of their own
Burnt Ends
The candy of barbecue—caramelized brisket points
Why It's In Our Guide
The Smoke Shop proves that real barbecue can exist in the Northeast. Pitmaster Andy Husbands brings competition credentials and genuine technique to Harvard Square.
“Andy Husbands makes barbecue that would earn respect in Texas—and he does it in Cambridge.”
— Boston Globe“The best brisket north of the Mason-Dixon line.”
— Boston MagazineStudents have adopted The Smoke Shop for celebration meals and homesickness cures. The weekend lunch crowd includes barbecue pilgrims from across New England.
Insider Tips
Early lunch (11:30am) before prime cuts sell out. Weekends get crowded.
Reservations accepted for dinner. Lunch is first-come, first-served.
Counter seating offers views of the meat being sliced. Tables accommodate groups.
Brisket is mandatory. The burnt ends are special when available. The wings are uniquely good.
Harvard Square parking is challenging. Take the T to Harvard station.
Ratings & Reviews
Based on 1,999 reviews
1,123 reviews
Updated 2024-12
876 reviews
Updated 2024-12
Frequently Asked Questions
Yes! Owner Andy Husbands spent 20+ years on the competitive BBQ circuit, winning major championships. The Smoke Shop uses proper smokers, quality wood, and competition-level technique. It's as authentic as barbecue gets outside of Texas or Kansas City.
Reddit Mentions
Contact Details
1 Kendall Square, Cambridge, MA 02139
Mon-Thu: 11:30AM-10PM, Fri-Sat: 11:30AM-11PM, Sun: 11:30AM-10PM
3 min walk from Kendall/MIT
RedThe academic palate demands both substance and style.
“She was my Rushmore.”
— Herman Blume, on Cambridge dining