Texas-style ribs & brisket dished up in a humble, fixed-location food truck with picnic tables.
"In December 2015, pitmaster Matt Vicedomini made his mark on 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, additionally venturing into Thai food and BBQ taco territory. All the Texas-style meats are up for grabs in half- or full-pound portions, including brisket, turkey, and pork belly burnt ends; some hold out for the Flintstone-vibed beef ribs, only available on the weekends. Alongside these meats are Matt’s sauces, like the tangy peach mustard and spicy-sweet cherry chipotle." - Ron Scott
"Even though some people like to compare us to Austin, Portland can’t really compete with cities in Texas when it comes to BBQ. That said, the smoked brisket at Matt’s BBQ could get a cautious nod of approval from any Lone Star state transplant (and that’s saying a lot). Lines can be long and the cart does sell out, so if you have your heart set on a pile of burnt ends or spare ribs, order ahead online. The best part about this truck’s location in the Prost Marketplace pod is that you can stage a mini-food crawl that includes breakfast sandwiches from Fried Egg I’m In Love and a pho’rench dip at White Elephant Asian Fusion without leaving the block." - Krista Garcia
"Portland’s king of Texas barbecue, Matt’s is an obvious choice for large-scale takeout, with tender smoked meats by the half-pound and a la carte sausages. Sides like queso mac and cheese and pickles are a must, and for a fun interactive meal, grab an order of house flour tortillas so people can make their own barbecue tacos. It’s available for takeout and delivery." - Brooke Jackson-Glidden
"After shopping through Mississippi’s numerous boutiques, pop by Prost Marketplace for a lunch of Portland’s best brisket, found glistening with fat at the humble Matt's BBQ cart." - Brooke Jackson-Glidden
"Matt’s BBQ specializes in Texas-style barbecue and is praised for its brisket, which is recommended for breakfast tacos." - Brooke Jackson-Glidden