Oregon’s Unassuming BBQ Spot That Locals Swear Smokes Brisket Like The South
Tucked into Portland’s vibrant and ever-evolving food scene is a humble blue trailer that’s quietly redefining how the Pacific Northwest thinks about brisket.
Matt’s BBQ may appear modest at first glance, with its simple setup and cluster of picnic tables, but the steady stream of smoke from its oak-fired pits tells a story of serious craft.
The aroma alone is enough to draw a crowd, and locals gladly line up—umbrellas in hand, rain or shine—for a chance to dig into plates piled high with tender, smoky meat. Many claim it’s the most authentic taste of Southern-style barbecue you’ll find north of Texas.
The Little Cart With a Big Bark
First impressions can be deceiving. I nearly walked past this blue-and-white trailer my first time in Prost! Marketplace, mistaking it for just another Portland food cart. Then the smell hit me – that unmistakable perfume of oak smoke and rendering beef fat.
Matt’s BBQ doesn’t need flashy signage when the smoke signals do all the talking. The simple setup – stacked wood, weathered smokers, picnic tables under string lights – creates the perfect disguise for culinary greatness.
Like finding a hidden waterfall off an unmarked trail, discovering this spot feels like joining a delicious secret society that locals have been protecting from tourists.
Is It Open? Oh, It’s Open
Punctuality becomes religion when chasing premium brisket. My cousin learned this lesson when she arrived at 2 PM only to find sold-out signs and disappointed faces. Matt’s BBQ operates on a simple principle: when the meat’s gone, they close.
Their daily ritual begins at 11:30 AM at 4233 N Mississippi Ave, with smoke already perfuming the neighborhood hours before. The savvy regulars arrive early, some bringing folding chairs for the wait.
Smart visitors check their Instagram before heading out – that “SOLD OUT” post can save you a hungry, disappointed drive across town.
Brisket That Talks With a Texas Drawl
Sliced open, this brisket practically introduces itself with a Texas accent. The bark crackles with coarse black pepper while that signature pink smoke ring announces proper low-and-slow cooking. My Texan brother-in-law fell silent mid-bite – the highest compliment from someone raised on Hill Country barbecue.
Each slice bends rather than breaks, holding together just long enough to reach your mouth before surrendering to buttery tenderness. No sauce necessary here – just pure beef, smoke, salt, and time.
The transformation of tough chest muscle into this melting delicacy speaks to pitmaster patience that can’t be rushed or faked.
Why Locals Swear by It
Portland’s food critics can be merciless, yet Matt’s has maintained cult status year after year. The cart survived the pandemic when others folded, kept afloat by locals who ordered takeout religiously.
Weekday lines tell the real story – Portlanders don’t queue in the rain for mediocre food. I’ve overheard tech workers scheduling meetings around brisket availability and watched construction crews in muddy boots make this their daily pilgrimage.
Even vegetarian friends make exceptions for Matt’s, creating their own category: “I’m plant-based except for this brisket.” That’s devotion beyond mere recommendation.
The Smoke Game Plan
Behind that humble trailer hides a barbecue operation running with military precision. Oak splits – never gas – feed offset smokers where briskets luxuriate for 12+ hours under the watchful eyes of pitmasters working overnight shifts.
Temperature control becomes an obsession here, with staff checking gauges regardless of weather. I watched them once during a downpour, huddled under tarps, still monitoring their precious meat cargo.
Sides aren’t afterthoughts either – the queso mac and cheese could headline at lesser establishments, while those house-made pickled vegetables provide the perfect acid balance to cut through rich, fatty brisket.
How to Order Like You’ve Been Here Before
Rookies announce themselves by hesitating at the window. Veterans know exactly what they want: “Pound of fatty brisket, two links of jalapeño-cheddar sausage, side of mac.” No wasted words, no questions about sauce (it’s on the picnic tables).
Timing matters more than your order strategy, though. Tuesday through Thursday brings shorter lines than weekends. Arriving before noon practically guarantees your first choice cuts.
Bring cash as backup even though they take cards. And despite Portland’s famously polite culture, don’t expect them to hold anything – when they announce they’re running low on ribs, decisive action trumps deliberation.
If You Go: Need-to-Know
Navigation apps will get you to 4233 N Mississippi Ave, but finding parking requires local knowledge. The side streets two blocks north offer better options than circling the main drag.
Come prepared for Portland’s famously fickle weather – covered seating exists but fills quickly during rain showers. Bringing your own napkins isn’t overkill; good brisket demands more than the standard dispenser provides.
Most importantly, adjust your expectations about portion sizes. What Texas calls individual servings, Portland considers enough for two meals. Your leftovers (if you have the willpower to create any) make incredible breakfast tacos the next morning.