In much of Texas and the Deep South, “gas station food” means something quite different from nuked-from-orbit hot dogs and Little Debbie’s. In some communities gas stations are venues for the best meal in town, local styles of mouth-watering fried chicken, tacos, chili, or, yes, barbecue. So don’t let Daddy D’s Shell station location fool you; pitmaster Donnie Vercher’s Louisiana-style low and slow smoked meat is as good as the Northwest has on offer. And unlike some of Portland-proper’s more celebrated spots, the portions here are highly generous. Can’t decide between brisket, chicken, or ribs? The 3-meat combo is a terrific deal. (Sadly the catfish is only available at the Woodland, Washington brick and mortar location). Daddy D’s is open Tuesday through Saturday, 11 to 7 p.m.

With the The Smokin’ Oak Pit opening in 2017, Vancouverites no longer need cross the Columbia to Northeast Portland to enjoy smoky, succulent Texas-style brisket. Daily specials can include specialty favorites like pork belly, beef rib, and smoked meatloaf, but the brisket is the main attraction here. On site diners over 21 can enjoy the amply stocked full bar, younger folks and families with kids have their own dining section. The Smokin’ Oak is open Tuesday through Sunday and takes no reservations — first-come first-serve for ‘cue until it runs out.

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 smoked soy curls. It is open from Thursday to Sunday from 11 a.m. to 8 p.m. for dining in as well as takeout and delivery.

Think the jam-packed barbecue corridor between North Interstate and Northeast Martin Luther King Jr. Boulevard doesn’t have room for yet another meat smoker? Wonderboy offers their smoked meats in a traditional meat-plus-sides format, or incorporated into loaded BBQ nachos, tacos, or a wild “mac and meat” featuring queso, pickled peppers, and green onions with choice of smoked meat. House-made sauces are similarly non-traditional, including tangy raspberry and mango pineapple sauces. Wonderboy’s is typically open Thursday through Monday, with occasional spot openings on Tuesday or Wednesday. Takeout or enjoy your barbecue in the limited seating at the Killingsworth Station pod.

Recently re-located from East Portland to its new berth next to Stoopidburger on NE 42nd, the bright green Verajames truck is a hidden gem soul food spot, with staples like collard greens and fried catfish. Barbecue lovers flock to the wicked-juicy barbecue chicken and tender ribs, speckled with char. It’s open Tuesday through Saturday, from Noon to 8 p.m. for takeout and delivery, with limited outdoor seating.

In December 2015, pitmaster Matt Vicedomini made his landscape-altering entrance to 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 on Mississippi, with a Beaverton location as well as forays into Thai food and BBQ tacos. All the Texas-style meats are up for grabs in half- or full-pound portions, including brisket, turkey, pork belly, jalapeno sausage, and 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 outdoor dining at the pod, takeout, or delivery.

North Mississippi has no shortage of dining choices, but this cozy Southern restaurant offers a solid roster of po’boys, catfish sandwiches, gumbo, and other southern staples alongside some especially smoky barbecue. The bang-for-buck move here is 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.

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, or dining on covered seating at the cart pod.

Pitmaster Kevin Koch taught himself how to make the Kansas City-style barbecue of his childhood, first opening Lawless BBQ as a kind of ghost kitchen before moving into the Little Beast Beer Garden in October of 2021. There, diners can find his Kansas City-style barbecue sauces atop tender ribs, succulent brisket, and the signature pulled pork. However, where Lawless shines brightest is perhaps in its sides. Koch was adamant that dishes like slaw, macaroni and cheese, and potato salad could stand up to the meatier mains, and poured time and research into perfecting each side; the results speak for themselves. Lawless slings meat every day of the week for takeout and dining on Little Beast’s sprawling patio.

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.

Recently relocated to the food carts at John’s Marketplace on SE Powell, Bark City BBQ resides somewhere near the realm of Carolina-style barbecues, heavy with North Carolina vinegar-based and South Carolina 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 Taps and Garden Bar.

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 daily from noon to 9 p.m. for dine-in and patio dining, along with takeout and delivery.

Formerly known as Jeka’s, Smoke Squad has relocated into the Munchies Food Pod in Tigard where the aromas wafting by from the massive smoker lure in patrons from other nearby carts. Smoke Squad smokes tri-tip and spare ribs super slow, over a mix of oak and fruit woods. Owners Jeka Storozhuk and Jacob Nicholson aren’t beholden to any particular region’s barbecue rubs or sauces of choice, instead preferring to put their own spin on barbecue, using techniques from a variety of regions. The cart is open Tuesday to Saturday 7 p.m. until close — for takeout, or to dine at the pod’s outdoor or indoor tables.