ABOUT US

At Hal & Al’s, every strand of smoke tells a story about America.

Our barbecue reflects the same diversity that built this country.

Our Wagyu hybrid cattle combine Scottish heartiness with Japanese marbling.
Our rubs feature Old Bay — a spice introduced to America by a German immigrant — alongside peppers and cumin whose flavors once traveled the ancient trade routes that helped shape the modern world.

Everything is smoked over hickory wood, abundant across the American East Coast — the same wood early American pitmasters once used to cook over open fire.

And the hands preparing it all belong to the son of Pakistani immigrants.

Hal & Al’s was built on road trips, pitmasters, and the belief that great barbecue is meant to be shared.

Our menu is a map of those journeys.
The brisket we learned in Houston.
The ribs inspired by Shujaa’s BBQ in Atlanta, the godfather of halal BBQ in the United States
And our mac & cheese finished with Black Bomber, a legendary Welsh cheddar we discovered while wandering through Scotland.

Because barbecue has always been about more than food.
It’s about fire, patience, and people gathering together.

For generations, the smoke from a pit has brought neighbors, families, and strangers to the same table.

At Hal & Al’s, that tradition continues.

Today we proudly stand as the first halal barbecue restaurant in the DMV, serving brisket smoked low and slow, perfectly seasoned ribs, and signature sides — all prepared with uncompromising halal standards and a deep respect for the craft of barbecue.

But our mission goes beyond the plate.

Through our partnership with the Human Development Fund, 5% of every sale helps support an orphanage, and for every 20 pounds of wood we smoke, we plant a tree.

Because great barbecue should nourish more than your appetite.

It should feed your soul.

Hal & Al’s BBQ — BBQ that feeds the soul