Tucked away in an industrial corner of Anaheim, California, Blake’s Place has been quietly earning its reputation as one of Orange County’s best barbecue spots since 1996.
If you’ve ever craved brisket with a real smoke ring, a thick bark, and meat so tender it practically falls apart, this is the place.
From massive wood-fired smokers to legendary sandwiches, Blake’s Place delivers the kind of low-and-slow barbecue that serious meat lovers travel for.
Whether you’re a local or just passing through, this smokehouse deserves a spot on your must-eat list.
A Local BBQ Institution Since 1996
Some restaurants are born out of pure passion, and Blake’s Place is exactly that kind of story. Back in 1996, chef and founder Gene Hobel took a small sandwich shop in Anaheim and transformed it into something the neighborhood had never quite seen before — a real, wood-smoked barbecue joint built from the heart.
He named the place after his infant son Blake, and that personal touch has never faded. Over the decades, the restaurant grew from a local secret into a full-blown Orange County institution.
Regulars who visited in the late nineties still come back today, often bringing their own kids along for the experience.
What makes a restaurant last nearly 30 years? At Blake’s Place, the answer is simple: consistency, quality, and a genuine love for the craft of barbecue.
There are no gimmicks here, no trendy rebrands or overpriced small plates. Just honest, wood-smoked meat served in a space that feels like it belongs to the community.
That kind of authenticity is increasingly rare, and it’s exactly why Blake’s Place continues to draw lines out the door on weekends.
The 16-Hour Wood-Smoked Brisket
Sixteen hours. That’s how long the brisket at Blake’s Place spends inside the wood-burning pit before it ever reaches your plate.
Most people don’t realize how much patience goes into proper barbecue — this isn’t something you can rush with a shortcut or a gas oven.
The low-and-slow method does something magical to beef. As the hours pass, the tough connective tissue in the brisket slowly breaks down, leaving behind meat that’s unbelievably tender while still holding its structure.
The outside develops a thick, peppery bark — that dark, caramelized crust that barbecue purists absolutely live for.
Cut into a slice and you’ll spot the smoke ring right away: a pink band just beneath the bark that signals genuine wood smoke penetration. The flavor is deep, rich, and earthy — nothing like the pale, steamed brisket you might find elsewhere.
Each bite carries the kind of complexity that only comes from real wood fire and serious cooking time. For anyone who considers themselves a brisket enthusiast, this is the real deal, and it’s worth every minute of that 16-hour wait.
Real Barbecue Cooked in Massive Smokers
Walk past the kitchen at Blake’s Place and you’ll immediately understand why the food tastes the way it does. The restaurant runs large wood-fired barbecue pits capable of smoking thousands of pounds of meat at a single time — equipment that most backyard grillers could only dream about.
These aren’t electric smokers or pellet grills. They’re the real thing: massive, heavy-duty chambers fueled by actual wood, producing the kind of heat and smoke that slowly wraps around every cut of meat.
Brisket, ribs, chicken, turkey, and pork all share space inside these pits, each absorbing that signature smoky character that makes Blake’s Place stand out.
The sheer size of the operation also means the kitchen can maintain a steady, even cooking temperature for hours on end — something that’s critical when you’re trying to coax the best possible flavor out of a tough cut like brisket. Smaller smokers can fluctuate in temperature, which leads to uneven results.
Blake’s Place sidesteps that problem entirely with equipment built for serious, high-volume barbecue. The result is consistently excellent meat, batch after batch, day after day.
The Brisket Sandwich Locals Swear By
Ask a regular at Blake’s Place what to order on your first visit, and there’s a good chance they’ll point straight at the brisket sandwich without hesitation. It’s one of those menu items that sounds simple on paper but completely delivers in the moment.
Piled onto a soft French roll, the chopped or sliced brisket gets layered with crisp dill pickles, sharp red onion, and a generous drizzle of house barbecue sauce. The contrast between the smoky beef and the tangy, crunchy toppings is exactly what a great barbecue sandwich should feel like.
Nothing overpowers anything else — it’s a balanced combination that keeps you reaching for another bite.
The bread matters too. A French roll is sturdy enough to hold all that juicy meat without falling apart mid-bite, which is a common problem with lesser sandwiches.
It’s the kind of meal that doesn’t need a fancy presentation or a complicated description. Locals have been ordering this sandwich for decades because it simply works.
If you’ve never had it, make it your first order — and don’t be surprised if it becomes your go-to every single visit after that.
The Legendary Beast Sandwich Challenge
Every great barbecue spot has at least one item on the menu that makes people stop and stare — something almost too big to believe. At Blake’s Place, that item is The Beast, and it lives up to its name in every possible way.
Loaded onto an oversized bun, The Beast combines pulled pork, barbecue chicken, chopped brisket, creamy coleslaw, sliced onions, and a heavy pour of sauce into one staggering sandwich. The whole thing weighs in at more than two and a half pounds, making it both a menu highlight and an unofficial eating challenge for adventurous customers.
Plenty of people have attempted The Beast solo and succeeded — but even those who don’t finish it tend to rave about how good it tastes. The combination of three different smoked meats in a single bite is genuinely impressive, and the coleslaw adds a cool, creamy balance to all that smoky richness.
Whether you tackle it alone or split it with a friend, The Beast is one of those restaurant experiences you’ll be talking about long after the meal is over. It’s fun, it’s filling, and it’s completely unforgettable.
Smoked Meat Plates Worth Sharing
Not everyone wants to commit to just one protein, and that’s exactly where the smoked meat plates at Blake’s Place shine. These hearty platters let you build your own combination, mixing brisket with options like smoked turkey, pulled pork, house sausage, or barbecue chicken — all on one tray.
Sharing one of these plates at the table is one of the best ways to experience the full range of what Blake’s Place does well. You get to compare how the smoke interacts differently with each cut — the richness of brisket against the lighter, delicate flavor of turkey, or the bold snap of a smoked sausage link next to tender pulled pork.
Even solo diners often go for a two-meat plate just to keep things interesting. The portions are generous enough that you’re unlikely to leave hungry, and the quality across every protein stays consistently high.
Paired with a couple of classic sides, a meat plate here is a complete, satisfying meal that gives you a real sense of what the kitchen is capable of. For first-timers especially, ordering a combo plate is the smartest way to explore the full menu in a single sitting.
Classic BBQ Sides That Complete the Meal
Great barbecue sides don’t just fill space on the tray — they round out the whole experience, and Blake’s Place takes them seriously. The lineup of classic sides here reads like a comfort food checklist that hits every note you’d hope for from a proper Southern-inspired smokehouse.
The mac and cheese is rich and creamy, the kind that sticks to the spoon and tastes like it was made from scratch rather than pulled from a box. Coleslaw brings a cool, tangy contrast to the heavy smoke flavor of the meats, which is exactly the role it’s supposed to play.
Potato salad is hearty and satisfying, and it pairs especially well with a plate of chopped brisket.
The real standout for many regulars, though, is the BBQ beans. Slow-cooked with smoked meat drippings and seasoned to a savory, slightly sweet depth, they carry their own smoky personality that feels completely at home next to anything on the menu.
Sides like these are what separate a forgettable barbecue meal from one you actually remember. At Blake’s Place, the sides never feel like an afterthought — they feel like part of the whole story.
A Casual Smokehouse Hidden in an Industrial Corner
There’s something refreshing about a restaurant that has absolutely no interest in being trendy. Blake’s Place sits in an industrial stretch of Anaheim that most food tourists would drive right past — and that’s kind of the point.
The people who find it are usually there because someone they trust told them to go.
Inside, the setup is wonderfully unpretentious. Disposable plates, self-serve drinks, and simple tables create an atmosphere where the food is clearly the star and nothing else is competing for attention.
No mood lighting, no curated playlists, no servers reciting specials in a rehearsed tone. Just good barbecue served quickly and honestly.
That laid-back, neighborhood-diner energy is actually a big part of why people love the place so much. You can show up in work clothes or a T-shirt and feel completely at home.
Families, construction crews, office workers, and die-hard barbecue enthusiasts all share the same tables without any sense of hierarchy. Blake’s Place has never needed a polished image to attract loyal customers — the smoke drifting from the kitchen does a better job of advertising than any marketing campaign ever could.
A Community Favorite for Catering and Events
Blake’s Place has never been content to stay within the four walls of its Anaheim dining room. Over the years, the restaurant has built a strong reputation as one of the most trusted barbecue catering operations in all of Orange County — and the demand keeps growing.
From neighborhood block parties and school fundraisers to corporate lunches and large private events, the team regularly brings their wood-smoked meats out to gatherings across the region. Hosts love it because the food is crowd-pleasing by nature — few things bring people together faster than the smell of real barbecue wafting across a parking lot or backyard.
The catering side of the business also speaks to how well Blake’s Place scales its operation. Cooking thousands of pounds of meat at a time in those massive smokers means they can handle large orders without sacrificing quality.
Every brisket that goes out for catering gets the same 16-hour treatment as the one served in the restaurant. For event planners in Orange County who want food that people will actually talk about afterward, Blake’s Place catering has become a reliable, go-to choice that rarely disappoints.
Essential Visitor Information for Blake’s Place
Planning a visit to Blake’s Place is straightforward, and that simplicity is part of its charm. The restaurant is located at 2901 E Miraloma Ave in Anaheim, California — just a short drive from major Orange County attractions including Disneyland, Angel Stadium, and the Honda Center.
The spot offers dine-in seating, takeout orders, and full catering services, so whether you want to sit down for a proper meal or grab a pound of brisket to go, both options work smoothly. Hours can vary, so checking ahead before your visit is always a smart move — especially on weekends when lines tend to form early and popular items can sell out.
Pricing at Blake’s Place stays reasonable for the quality and portion sizes you receive, which is another reason the loyal customer base keeps returning. Friendly counter service and a no-fuss ordering process make the experience easy even for first-time visitors.
Parking is available on-site, and the location is easy to reach by car. If you’re in the Orange County area and you consider yourself any kind of barbecue fan, skipping Blake’s Place would be a genuine missed opportunity.
Come hungry — and come ready for some seriously good brisket.