On Point BBQ is a veteran-owned barbecue operation in Alpine at 1417 Tavern Road, specializing in low-and-slow smoked brisket, pulled pork, and pork ribs built around a proprietary spice rub and house-made BBQ sauce. The smoker program produces Texas-style cuts alongside Filipino lumpia — a crispy spring-roll crossover that distinguishes the menu from standard barbecue counters and parallels the genre-blending pub food at Alpine Tavern and Grill on Alpine Boulevard. Catering packages scale from backyard party trays of pulled pork with beans and potato salad to full-service event spreads, leveraging a mobile format that brings the smoker on-site. The brisket undergoes a multi-hour smoke on a wood-fired offset smoker, developing a bark crust that seals moisture into the flat and point cuts before resting and slicing. The mobile catering footprint reaches private events across East County, including ranch and estate venues like The Sanctuary at Iron Mountain in Lakeside. The house BBQ sauce blends a tomato-vinegar base with brown sugar, smoked paprika, and cumin, producing a medium-bodied glaze calibrated to complement rather than mask the smoke profile of the brisket and rib program.