While Beaverton’s diverse cart pod BG’s Food Cartel is home to not one, but two great barbecue carts, we like Wolf’s Head for its variety of stellar sauces and meticulous smoking technique. Pitmasters Jason Wittek and Roy Doty combine barbecue methods from Texas to the Carolinas, serving burnt ends, brisket, ribs, and chopped pork and sausage. Wolf’s Head really stands out with its selection of sandwiches, burgers, and even a mac-and-cheese-stuffed brisket burrito. It’s currently open from Wednesday to Sunday for walk-up orders, with seating provided by BG’s.

Nestled behind Uwajimaya in Beaverton’s Raleigh West neighborhood, this shiny silver cart dishes out saucy ribs, brisket, and sausage alongside a smattering of familiar sides ranging from well-seasoned collard greens to decadent mac and cheese. Rather than claiming a specific regional style, it dubs itself “family reunion style barbecue,” reminiscent of the big meals and platters that owners Patrick and Siri Freeman grew up eating at large family gatherings. Ribs are fall-off-the-bone tender, and the barbecue sauce is sweet and a little tangy. The smoke is rolling Friday, Saturday, and Sunday for walk-up orders with outdoor seating, and delivery is available.

The cheery, bright cafe that put vegan barbecue on the map in Portland serves faux meats like smoked tempeh ribs with hush puppies, barbecue beans, and “macnocheeese.” The platter of vegan barbecue meats is always a safe bet, but regulars often opt for sandwiches or burritos with macnocheese and bbq soy curls. It is open from Thursday to Sunday from 11 a.m. to 7 p.m. for takeout only.

Right on the south section of Mississippi street, Southern Kitchen serves Georgia-style Southern comfort food. The menu here includes much more than just barbecue, but the incredibly saucy spare ribs merit the trip on their own. The sides and other options are all naturally great pairings with the ribs, especially the golden hush puppies and crispy-fried fish. Open Wednesday to Sunday for takeout and delivery.

North Mississippi has no shortage of dining choices, but this cozy Southern restaurant has a solid roster of po’boys, catfish sandwiches, gumbo, and other southern staples alongside some especially smoky barbecue. The move here is certainly the Miss Delta Meats, a $34 pick-three of pulled pork, baby back ribs, andouille sausage, blackened chicken, or brisket. This is big, oak-smoked flavor with a barbecue sauce that hits tangy with lingering pepper notes. Miss Delta is open Thursday to Monday for dine-in, delivery, and takeout.

In December 2015, pitmaster Matt Vicedomini made his entrance in Portland’s barbecue scene, smoking Texas-style, pink-ringed brisket, marbled with fat and fall-apart tender. He now operates out of the Prost Marketplace, and while that pod has some stiff competition, Matt’s cart can still boast some lengthy wait times, even during the pandemic. While the large “Total Shebang” platter is not currently available, all the meats are up for grabs in half- or full-pound portions, with beef ribs available only by advanced reservation. Alongside these meats are Matt’s signature sauces, like the tangy peach mustard and spicy-sweet cherry chipotle. Matt’s BBQ is open seven days a week for takeout, but orders must be placed on the website.

After transitioning from a cart in Northwest Portland, Botto’s BBQ is now bringing its back-to-basics mantra of “salt, pepper, and smoke” over on SE Milwaukie Ave, in the former Pok Pok Wing space. While the juicy and tender brisket and gooey mac and cheese are the main attractions here, the cheesy brisket hash is an absolute must. Botto’s also smokes turkey, kielbasa, and carnitas chili verde over white oak. It is open Wednesday through Sunday for takeout as well as outdoor dining.

From the team behind Laurelhurst Market, this family-friendly Sellwood restaurant brings Carolina-style chopped pork shoulder alongside barbecue favorites like St. Louis-style ribs and smoked brisket from Brandt Beef. It also fries chicken and wanders into Creole territory with andouille sausages, hush puppies, and chicken and sausage gumbo; however, the under-the-radar hit is the silky, creamy grilled polenta with creamed corn and tasso ham. Those looking for vegetarian items can find smoked tempeh sandwiches and meatless sides and salads. Reverend’s is open seven days a week for dine-in and patio dining, along with takeout and delivery.

Now a part of the John’s Original Marketplace pod, Holy Trinity offers a variety Texas-style barbecue. The cart is run by Tex-pat Kyle Rensmeyer, who had originally begun smoking meats as a side hustle until he made the decision to drop his day job and do barbecue full-time. In true Texas barbecue form, Holy Trinity only offers meats by weight or in sandwich form. The menu is simple, featuring giant beef ribs, brisket, snappy Czech-style sausage made in-house, pulled pork, and pork belly burnt ends accompanied by cheesy grits, coleslaw, and beans. Open Wednesday to Sunday for takeout.

Recently relocated to the Rose City Food Park on Sandy, Bark City BBQ resides somewhere near the realm of Carolina-style barbecues, heavy with vinegar-based and mustard sauces. But its Oregon-oak-smoked meats bring local flavor into favor, from slabs of tender brisket with bright pink smoke rings to saucy chopped pork. It is open Wednesday to Sunday for takeout and delivery, with seating available at the Rose City Food Park.

This Centennial food cart is a hidden gem soul food spot on the east side, with staples like collard greens and fried catfish. However, pros know to get the cart’s wicked-juicy barbecue chicken and tender ribs, speckled with char. It’s open Tuesday through Saturday, from 2 p.m. to 8 p.m. for takeout and delivery, with limited outdoor seating.