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Jucy's Smokehouse Bar-B-Q Restaurant Review: Pitmaster Troy Phillips applies his Texas-style hot and dry chili rub to meats before consigning them to the smoker for 16 to 20 hours. The resulting pulled pork, chicken, turkey breast, beef brisket, and tender pork ribs need no extra saucing. Crisp coleslaw, green beans seasoned with ham, and corn muffins are the sides of choice. Arrive early if you want an order of cherry cobbler. It sells out quickly. Picnic tables on the patio overlooking woods are the tables of choice. But if you relish a cold beer with your “Q,” you’ll have to get take-out. No alcohol. Service is cafeteria-style.