Matt's BBQ: Best barbecue in Portland, Oregon

Are you looking for the best BBQ in Portland, Oregon? Look no further than Matt's BBQ — Are you looking for the best BBQ in Portland, Oregon? Look no further than Matt’s BBQ

When I think of the must-eat foods in Portland, Oregon, the last thing that comes to mind is Texas-style BBQ. While Portland is a foodie paradise, the city isn’t known for its smoked meats and BBQ scene.

Portland is best known for seafood, doughnuts, Asian food, and craft beer. But if you are looking for Texas BBQ, you might need to visit another city—or so I thought.

Everything changed in 2015 when a small food cart known as Matt’s BBQ opened in Portland’s historic Mississippi neighborhood. Matt Vicedomini, a Long Island native, opened his cart behind a German pub in the Prost! Marketplace.

He aimed to serve quality smoked meats, including brisket and pulled shoulder. As an amateur pit master, I know the time, love, and dedication it takes to smoke meats. And it’s as challenging to cook juicy and tender meat daily as Matt does.

Matt’s BBQ goes through over 800 pounds of brisket and almost 1,500 pounds of meat every week. They often sell out of items even with all the meat they cook. So, plan on visiting early, or you might have to order something else. But, with all the delicious food, this might be a good problem.

On my recent visit to Portland, I made it a priority to visit Matt’s BBQ. But would the food cart live up to the hype? Was Matt’s BBQ the best BBQ in Portland? And, was it one of the best Texas-style BBQ restaurants outside of Austin? I went to try it out for myself.

Note: In February 2022, Matt opened a second Matt’s BBQ location in Beaverton, near downtown Portland. This post will focus on the original location in Portland.

Prost! Marketplace

As mentioned before, Matt’s BBQ is a small food cart in a pod next to Prost!, a German restaurant and neighborhood pub. The food cart pod, known as Prost! Marketplace is one of many pods found in neighborhoods all over Portland.

These pods of food trucks, carts, and trailers serve local and international food. If you come to Portland, you can’t leave without trying food from one of the food cart pods. Visiting one is a must for foodies.

Matt’s BBQ Menu

The menu at Matt’s BBQ was simple. You had meats, sandwiches, sides, and drinks. But, for a food cart, I couldn’t believe all the options. There was something for everyone. And I wanted to order everything.

You had everything you would want for meat: sausages, brisket, pulled pork, burnt ends, ribs, and turkey. One of the more unique items was the Armadillo egg, made with a jalapeno wrapped in sausage and then smoked. The only thing missing was chicken, which isn’t common at Texas BBQ restaurants.

Three sandwich options, served with pickles and slaw, were available: Chopped Brisket, NC-style pulled Pork, and Sausage Sandwich.

As for sides, you had a good selection of options served in 1/2-pint containers, including potato salad, coleslaw, pinto beans, and mac & cheese.

Finally, for drinks, you had a selection of Mexi Coke (Coca-Cola produced in and imported from Mexico) or Diet Coke. While you won’t find craft beer, wine, or cocktails on the menu, you can order one from the nearby bar in the marketplace.

Ordering at Matt’s BBQ

Window, Matt's BBQ, Portland, Oregon — Window

Kiosk to order, Matt's BBQ, Portland, Oregon — Kiosk to order

There were a few ways to place my order. The most common way, which I did, was to order through the tablet at the kiosk. I paid with a credit card, so I used the kiosk. You will need to order at the window if you pay with cash.

If you want to place an order online, you can visit https://www.mattsbbqpdx.com/order-now/. You can place a same-day order, pre-order (more than 48 hours in advance), or start a catering order through this link. If you order online, check in at the window on your arrival. Remember, with meats sliced fresh for each order, be patient no matter how you order. Trust me, the wait is worth it.

Across from the window was a self-service counter where I found utensils, napkins, and all the BBQ sauces. On my visit, there was Cherry Chipotle BBQ, N.C. Hog Vinegar, Spicy Mustard BBQ, and Peach Mustard.

BBQ Plate

Ask any BBQ lover, and odds are they will tell you that you can’t have Texas BBQ without brisket. While there were a few brisket choices on the menu, including chopped brisket and burnt ends, I went for the classic Sliced Brisket ($13.50 per 1/2 lb).

With brisket, presentation is just as important as how it tastes. You want the bark to be dark and crunchy but soft enough to melt in your mouth from all the rendered fat. There should also be a pink smoke ring on the edges of the meat, a tell-tale sign that the brisket took in hours and hours of smoke.

And you want the right amount of fatty goodness mixed with tender, moist meat. The brisket at Matt’s BBQ was all this and more. I was hoping it tasted as great as it looked.

Each slice was tender but didn’t fall apart on its own. The slices only broke apart when I pulled on them, and this was what I wanted to see. When I took my first bite, I couldn’t believe how moist the meat was. I could cut through the meat with my plastic fork.

Its flavor was salty, smoky, and rich. But, neither component overpowered the beefy flavors of the meat. Other than at Terry Black’s Barbecue in Austin, this was one of the best briskets I have ever had. I couldn’t believe this brisket came from a food cart.

Pulled Pork

Pulled Pork ($9.50 per 1/2 lb) is another classic you will find on the menu at any BBQ restaurant. As with the brisket, the pork had a beautiful pink smoke ring. The combination of tender, juicy meat, and crunchy bark was perfect. While smoky, I could taste the rich, salty pork flavors in each bite.

I have had some great pulled pork, but I can’t remember one cooked so well. I know I am repeating myself, but this pulled pork was one of the best I have ever had.

The final meat component in this plate was the Original Sausage ($4.75). While simple, this sausage packed a lot of flavor. Its smoky, salty, spicy flavor and snappy casing reminded me of chorizo. I enjoyed its meaty flavor, which complemented the brisket and pork shoulder.

On the side were pickles and red onions, which complemented the smoky, rich meats. I found the pickles salty and sweet with a crunchy yet fresh texture. The pickled red onions were also crunchy and salty with a tangy, sweet bite.

Queso Mac & Cheese

If you are eating BBQ, you must order a side dish. For me, I kept it simple and went for the Queso Mac & Cheese ($4.00 for 1/2 pint). Matt’s version of mac & cheese was different than most. This version looked and tasted more refined.

The sauce here was light and creamy instead of a thick, rich, salty cheese sauce. It covered each tender noodle. Small diced peppers mixed with the noodles and sauce added flavor and texture.

I also enjoyed the flavors of the crushed black pepper sprinkled over the top. You can never go wrong with mac & cheese, especially at Matt’s BBQ.

Service at Matt’s BBQ

As a food cart, I ordered and paid out front using a tablet. After a few minutes, I heard my name and returned to the window to pick up my food.

That was the only interaction I had with the staff at Matt’s BBQ. The food arrived fast and fresh, so I had no complaints.

Conclusion

Without a doubt, Matt’s BBQ is the best Texas-style BBQ restaurant and one of the best food carts in Portland. And with meats smoked daily, it might also be the best food cart in Portland. Nowhere else can you get brisket, pork shoulder, and ribs cooked to smoky perfection.

It takes years of knowledge and love to consistently cook meats until they are smoky, juicy, and delicious. And Matt has figured out how to do it better than anyone in Portland and from a food cart.

While Portland might not be a BBQ town, I recommend visiting Matt’s BBQ on Mississippi Ave.