11 Tennessee Smokehouse Chains That Never Disappoint
Tennessee barbecue hits with smoke that clings to your clothes and stories that stick even longer. I’ve waited under tin awnings as wood fires caught, watched ribs lifted from the pit with quiet precision, and tasted sauces that argue without words, sweet in Memphis, tangy in the east, bold in between.
Locals talk about barbecue the way some talk about family, with pride and certainty, sometimes with dispute.
These eleven chains carry that tradition across the state, proving scale doesn’t have to dull flavor. If you’re chasing real Tennessee barbecue, these places keep the fire alive.
1. Corky’s BBQ
Smoke curls through Corky’s dining rooms like a constant companion. The scent of hickory and charcoal welcomes you before the door opens.
Founded in 1984 in Memphis by Don Pelts, Corky’s remains deeply linked to Memphis-style barbecue: long-smoking pork shoulders, ribs, and a rich set of sauces.
They often cook pork shoulder for 22 hours and ribs for over 7 hours. For me, every visit feels like returning to the root, because the smoke, the meat, the service all still speak the same language.
2. Central BBQ
Tenderness is delivered in every Central BBQ rib: soft meat that resists then gives.
Central is tied to the Memphis style too, operating multiple locations in the Memphis area. Their approach is clean, focused, no overreach.
In lines I’ve stood in, I’ve overheard visitors raving not only about sauce, but the bark, that crusty edge around the meat. That praise, from people who know, says more than marketing.
3. Martin’s Bar-B-Que Joint
Pat Martin learned whole-hog techniques in Henderson, TN before opening Martin’s in 2006.
They specialize in West Tennessee whole-hog style BBQ. The dining rooms often include beer gardens and seating for big groups.
Here’s a tip: visit a smaller Martin’s location early. You’ll beat the crowd and taste the hog closer to peak freshness, before the meat sits too long under heat lamps.
4. Edley’s Bar-B-Que
White oak smoke is Edley’s signature. The meats are smoked “low and slow” (they avoid shortcuts).
Edley’s opened in Nashville and now has several spots. Their sides, mac & cheese, collards, banana pudding, are made daily and intended as integral, not afterthoughts.
When I first tasted their burnt ends, I paused. The edges had char; the interior texture was tender. That balance, for me, confirmed they’re not just good, they’re precise.
5. Buddy’s Bar-B-Q
Bright wood smoke and pork-centric menus define Buddy’s.
Originating in Chattanooga, Buddy’s is especially known for pulled pork, ribs, and barbecue sauces that lean tangy.
Lines curve outside on weekends. I once drove past one just to peek at the parking lot, it was full. That kind of popularity feels less like hype and more like earned respect.
6. Calhoun’s
You’ll smell Calhoun’s smoke before you see the building—meat being worked over open pits, wood crackling.
Calhoun’s has been a Chattanooga staple for decades, known for ribs and sauce varieties (sweet, spicy, vinegar-based).
Visitors often order two sauces and dip the same rib in both. I tried it, too. The contrast is part of the fun, a reminder that sauce doesn’t have to dominate the meat.
7. Whitt’s Barbecue
A faint haze of hickory smoke lingers around Whitt’s entrances, drifting into parking lots and making each approach feel like stepping toward a backyard pit.
Whitt’s began in Nashville in 1966 and grew into dozens of locations, each staying close to its roots with pulled pork sandwiches, ribs, and half-chickens.
Locals suggest weekday visits; the lines move faster, and the meat feels fresher from the pits. I tried their pulled pork on a Tuesday, and it carried the calm confidence of routine.
8. Tops Bar-B-Q
The first bite at Tops carries crunch and softness together: ribs with charred bark outside and tender, seasoned flesh beneath.
Founded in Memphis in 1952, Tops expanded steadily across the city, becoming a recognizable part of Memphis barbecue identity while retaining focus on pork shoulders and burgers.
Tip from a regular I overheard: order a small burger with your ribs. The mix of smoky pork and griddled beef may not be traditional, but it’s a pairing many quietly swear by.
9. Mission BBQ
The sound of military anthems over the speakers surprises first-time visitors, setting a tone different from most barbecue joints. The space feels part smokehouse, part tribute hall.
Mission BBQ was launched in 2011 by two friends with the idea of pairing barbecue with a patriotic mission, donating portions of proceeds to service organizations.
The brisket, smoked over oak, has become their hallmark in Tennessee locations. I ordered it sliced, watched the smoke ribbon away as it hit the tray, and thought: simple, steady, satisfying.
10. Puckett’s Restaurant
Andy Marshall, who once ran a grocery, transformed Puckett’s into a restaurant while keeping its Southern general-store personality intact.
That origin shows in a menu mixing barbecue with fried catfish, meat-and-three plates, and live music schedules. In Franklin, Nashville, and beyond, the vibe is half-supper table, half-music hall.
Logistics matter here: come early evening to avoid long waits. I once arrived late on a Saturday, and the brisket was gone. It proved the demand is as genuine as the charm.
11. Bar-B-Cutie SmokeHouse
A tang of vinegar cuts through the air at Bar-B-Cutie, making the smoke smell sharper than at most chain pits. It lingers even as you sit down.
The chain began in Nashville in 1950, later expanding with franchises across the Southeast. Their menu stretches from pork plates to turkey, wings, and barbecue bowls.
Customers often come in groups, ordering a mix of platters to share. Watching trays cross the dining room, I noticed brisket disappearing first, proof that regulars know what holds the most appeal.