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Aug 2, 2013 12:42 PM

Smokehouse 10 BBQ & Catering in Martinez

Smokehouse 10 is a new barbecue restaurant in Martinez started by a competition BBQ team that opened in June. Posted hours are M-F 11am to 4pm, but it seems to be open the occasional Saturday. Things are probably in flux this early in the game.

I'm seeing some good-looking photos of smoked meats from my barbecue friends who've dropped in. Brisket and the Thursday special, beef ribs, look especially good. Fried pickles too. Any 'hounds checked it out?

Smokehouse 10
1333 B Pine St
Martinez, CA 94553
(925) 890-5712

The local paper says owner, David Tendick, was featured on the BBQ Pitmasters show.
That episode (recapped in this link) featured Big Jim's team from California. Tendick was his teammate on the show, as noted by Civil Bear.

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  1. Yes, Big Jim's teamate was David Tendick.

    1 Reply
      1. Smokehouse 10 was open for just the second time on a Saturday this past weekend as a benefit for John Muir Elementary, so we were finally able to stop in.

        The beef rib was available so I jumped on that; my companion ordered brisket. The rib came out separated from the bone, which impressively stretched the width of the butcher-paper lined serving tray alongside my two sides, a slice of bread and a pickle spear. The meat was succulent, tender and smoky, with well-rendered fat keeping things moist all the way through. It didn’t need sauce, but I found the spicy competition style to be a nice accompaniment nonetheless.

        The collards were excellent, some of the best I have had at a BBQ restaurant- tender yet toothsome enough to ensure they had never seen the inside of a can, with a generous amount of delicious likker and a hit of pork. The beans were good, on the sweet side.

        I only had a bite of the fatty portion of brisket but it was excellent; another slice looked just a tad dry. The pickle is a nice touch- all barbecue plates should come with pickle. Meats come out without sauce, several varieties of which are available on the table.

        Everyone involved was really nice, and it seemed to be a successful Saturday. Here’s hoping more are to come, sooner rather than later- I’ll be watching, and will be back at the next opportunity.

        1 Reply
        1. re: Pius Avocado III

          Thank you for the report. I love giant beef ribs out of the smoker and so want to try this place! I hope they'll be open more Saturdays once competition season is over.

        2. Stopped by Smokehouse 10 on Thursday since we were in Martinez. Had a plate of pulled pork and brisket. The pulled pork was very good, but not extraordinary. But the brisket was so good that we took ¾ lb home and it is still incredible. Very moist (e.g. plenty of fat), flavorful, just the right amount of smoke. The presentation, perfectly sliced brisket shows the competition pedigree of the chef. There are a variety of sauces. Somehow the one that ended in our takeout bag, selected by the chef, was the perfect match. Not too spicy, though I enjoyed the spicy sauces at the restaurant.

          This is, as Michelin would say, a place worth the detour. But not on weekends when it is closed.

          They were out of ribs, so I can't report on them, but I know the next time we pass this way, I will focus on the brisket.

          Pecan pie, though still cold from the fridge, was fine.

          3 Replies
          1. re: Thomas Nash

            Things are looking up for barbecue by the Bay. When you say the brisket had plenty of fat are you referring to marbling or that the fat cap was not trimmed so closely?

            1. re: Melanie Wong

              I didn't specify either lean or fatty brisket. Mine was mostly lean meat, but had a fat cap on that was juicy. The brisket was indeed moist, although perhaps not quite the melt in your mouth type that I had Mueller's (Taylor, TX). Next time I'll remember to specifically request slices from a fattier part.

              I too had the pecan pie and it was cold from the fridge. The filling was fine, the crust nothing to write home about.

              1. re: Peter Yee

                I missed Melanie's question first time around... this reminds me to answer that there was a ⅛" (smoky) fat cap on the other wise very moist meat.

                Comparing with Louis Mueller's is about the highest complement one could give. Smokehouse is almost at that stratospheric level, but not quite. Yet, I am sure it would be considered a first class place for its brisket in Texas.

          2. Open this Saturday, 8am-4pm, with biscuits and gravy, fried chicken and waffles, and sausages added to their usual menu.

            8 Replies
            1. re: Pius Avocado III

              Any chance of beef ribs since that's generally the Thursday special?

              I'm dying to try some good local beef ribs having sampled Pecan Lodge's and Mueller's last month.

              1. re: Peter Yee

                Last time they were open on Saturday they had beef ribs; I'm sure they'll tell you if you give them a call, (925) 890-5712.

                1. re: Pius Avocado III

                  Definitely will call. My fingers are crossed. :-)


                  1. re: Peter Yee

                    If you had called today, maybe they'd have added 'em to the Saturday menu.

                    1. re: Melanie Wong

                      I wish I had thought of that while there was time to call them. I know the Texas BBQ places actually hate to make them -- the margins are low and it's a pain to get consistent ribs. If only those pesky customers would stop demanding them. ;-) Hey, if they don't have them today, it's a good excuse to go up on some random Thursday. There's always room for good BBQ!

                      1. re: Peter Yee

                        The didn't have the beef ribs on Saturday, although I did call them ahead of time and I could have sworn they said they would. No matter, the brisket was mighty fine eating. I barely used the BBQ sauces they provided (Competition and Spicy), the meat was that good. Collard greens were also tasty (and I had them as both of my sides). The plate came with a slice of bread (didn't eat) and a pickle quarter (did eat). Not busy at around 12:20 p.m. when I arrived.

                        1. re: Peter Yee

                          I was there around the same time. Pitmaster Dave said they were slammed during breakfast; I think that led to a few menu shuffles. The BBQ fatty (stuffed sausage wrapped in a bacon weave and smoked) and brisket hash had sold out during breakfast hours, and the first pork ribs were coming off the smoker right after we ordered.

                          Not having the beef rib actually gave me more room to explore the rest of the menu (I wouldn’t have been able to resist ordering it if they had it). We had mild and hot sausages, brisket, ribs, collard greens, beans and potato salad. The sausages were very good- a nice, meaty grind, good spicing and a kiss of smoke. The “extreme” (with smoked ghost chile and a few drops of pure cap) had a well-developed chili flavor and a slow burn that crept up to a mouth-filling heat. My perfectly-cooked brisket was all from the point, with a few burnt ends. This was my first time having the ribs- they were tender without falling off the bone (as is my preference), and had plenty of flavor without the sauce offered on the table. All three sides were good.

                          1. re: Pius Avocado III

                            I think I overheard you putting in that order while I was sitting in the corner wolfing down my brisket. I agree with your preference for the pork ribs. Sounds like I'll have to come back several times despite the drive!