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Start a Top 5 for BBQEditor’s picks
Press picks, until locals rank their own Top 5s. Sourced from the local food press. As seen in Willamette Week and Portland Monthly. Updated August 2026.
Matt's BBQ · Boise
Pitmaster Matt Vicedomini runs this Texas-style barbecue cart, and Willamette Week credits him with helping kick off Portland's Texas smoke boom. The sliced brisket is the draw, with thick smoky bark and a texture that holds between moist and tender, and the cart still pulls long daily lines a decade on.
Podnah's BBQ · Concordia
Rodney Muirhead grew Podnah's Pit from a farmers-market stand into a full restaurant Willamette Week named Restaurant of the Year, praising brisket soft as warm butter beneath its peppery bark. Nearly two decades in, the Northeast Portland pit remains a benchmark for Texas-style barbecue in the city.
Reverend's BBQ · Sellwood
Reverend's BBQ has anchored Sellwood since 2014 and was a runner-up in Willamette Week's 2024 readers' poll for barbecue. The paper has praised its fried chicken, from Simpatica, cooked at a lower temperature for a crisp, buttery crust, plus a plate of house sausages smoked and halved from Laurelhurst Market's butcher shop.
Botto’s BBQ · Southeast Portland
Owner Darren Bottinelli moved his cart into the former Pok Pok Wing space in late 2020 after learning the craft in Austin. Portland Monthly points to the fatty, heavily peppered brisket as the standout order, alongside a trio of house sauces spanning tamarind, Texas-style, and a tangy white sauce.
Bark City BBQ · Woodstock
Owner Michael Keskin, a Podnah's Pit alum, runs this Woodstock cart with a giant smoker parked right behind it. Portland Monthly highlights Texas-style ribs, brisket, turkey, and hot links, with an Alabama white sauce and a well-regarded banana pudding rounding out the menu.