Texas Monthly says these 3 Oregon spots get Texas-style barbecue right

PORTLAND, Ore. ( KOIN ) — On a surface level, you may not think Oregonians and Texans have a lot in common. But according to Texas Monthly , residents in both states share at least one similarity: access to juicy, flavorful smoked meats.

The Austin-based magazine’s Daniel Vaughn, who is apparently the nation’s first “barbecue editor”, journeyed across the U.S. to find the best Texas-style barbecue outside of the Lone Star State.

After trying 149 food spots throughout 37 states, he compiled a list of the top 53 restaurants he visited — and three of those are in Oregon.

Grasslands Barbecue in Hood River was recognized for its brisket that “would hold its own in Texas,” as well as its sausage that comes in a signature chile and cheddar flavor. Vaughn also wrote that the spot serves freshly-prepared side dishes, including mac and cheese and “Tex-Mex slaw.”

The barbecue editor additionally highlighted Bark City BBQ , which just returned to the Rose City this year after the owner’s brief stint in Arizona. According to Texas Monthly, the Woodstock food cart offers “thick, fatty” brisket slices and ribs with the perfect rub.

“Wow, after closing, moving to Arizona and moving back to Portland and reopening, it’s been a lot of hard work and determination and seeing this today made it all feel like it’s paying off,” Bark City BBQ Owner Michael Keskin wrote in response to the list in late August.

Matt’s BBQ was Oregon’s final entry on the roundup. Found in the Prost! Marketplace pod, the food cart offers pork belly burnt ends, pulled pork, jalapeno cheddar sausage and more.

“The half-pound minimums make it hard to try a variety of smoked meats, so focus on the glistening slices of tender brisket and the sweet-glazed pork ribs,” Vaughn wrote.

Portlanders can taste similar flavors wrapped in tortillas at sibling restaurant Matt’s BBQ Tacos , or Eem — the Thai barbecue restaurant that uses smoked meats from Matt’s BBQ for some dishes.

Texas Monthly also featured one Washington restaurant: Jack’s BBQ in Seattle.

The restaurant first opened in 2014 and now has seven locations statewide.

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