DCity Smokehouse's signature dish, the Big Snoop, puts a distinctive DC spin on the city's most iconic food — the half smoke — by pairing it with pulled pork shoulder. The half smoke, made from half beef and half pork, is smoked for five minutes and nestled alongside pork shoulder that has been seasoned with a house rub, smoked for six hours low and slow, shredded, and finished with a signature juice of vinegar and apple juice. The whole sandwich is topped with coleslaw and fried onions, creating a combination that is smoky, juicy, and carries the spicy kick the pitmaster describes as "caliente."
Washington DC
DCity Smokehouse
The Big Snoop
Half smoke sausage / pork shoulder / pork rub / vinegar / apple juice / coleslaw / fried onions
Signature Dish
From Prep to Plate
Seth visits DCity Smokehouse's Anacostia location to learn how they make their iconic sandwich, the Big Snoop. Pitmaster Shawn McWhirter breaks down the build, starting with pork shoulder seasoned and smoked low and slow until it’s tender enough to pull apart. The pork is finished with a signature vinegar-and-apple-juice blend before being paired with a classic D.C. half smoke. The half smoke — made from a blend of beef and pork — is briefly smoked, split, and fried for extra snap. The sandwich is assembled on a toasted bun with pulled pork, coleslaw, crispy onions, and barbecue sauce. The result is a marriage of pork and beef, smoked and fried, sweet and savory that you can't get anywhere else.
But the restaurant’s real showstopper is the DCity Half Smoke, a deep-fried Manger link smothered in a brisket chili that literally perfumes the sausage with wood smoke. Let’s go ahead and call it a Full Smoke.
Tim Carman, The Washington Post
