A note about Union Joints BBQ It begins and ends in the backlot, with a green hickory smoker that's on a constant low-temp tear with an assortment of meats. It's a ritual that starts with a careful rub and ends only when we think its time to pull the meat from the bath of smoke we surround it with. Pork butt. Brisket. Spare ribs. Back ribs. Whole birds and chicken wings alike. And bacon. Lots of bacon. Slow cooked bacon ready to be cut in from thick slabs into magical planks.

  • "The Best BBQ In Michigan"


  • "Best Mac and Cheese"

    Detroit Metro Times: Best of Detroit 2015

  • "America's Best Bar Food"

    Esquire Network

90 North Main Street, Clarkston, MI 48346
T 248-778-3300
F 844-408-9153


Jenny Locricchio
E: locricchio@unionjoints.com

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