The Smokin' Oak Barbeque Restaurant, Bar & Catering

"This upscale barbecue spot serves bona fide Central Texas barbecue based on family recipes from co-owner Bryan Rodgers. “Meat butter” best describes the velvety texture of Smokin’ Oak’s tender brisket; other standouts include pulled pork, chicken, sausage, and pork spare ribs, smoked until the inside is tender and the outside is pleasingly crisp. All of the above go great with traditional sides like mac and cheese, collard greens, and cornbread as well as smoky whiskey-based cocktails from the well-stocked bar. The owners recently opened a food truck at the Cartside Food Carts on North Williams Avenue in Portland featuring their stellar smoked meats like brisket and sausage available a la carte or in a sandwich along with sides like pinto beans, slaw, and brisket macaroni and cheese." - Rachel Pinsky

"This upscale barbecue spot serves bonafide Central Texas barbecue based on family recipes from co-owner Bryan Rodgers. ‘Meat butter’ best describes the velvety texture of Smokin’ Oak’s tender brisket; other standouts include pulled pork, chicken, sausage, and pork spare ribs, smoked until the inside is tender and the outside is pleasingly crisp. All of the above go great with traditional sides like mac and cheese, collard greens, and cornbread as well as smoky whiskey-based cocktails from the well-stocked bar." - Rachel Pinsky

"With the The Smokin’ Oak Pit opening in 2017, Vancouverites no longer need cross the Columbia to Northeast Portland to get their hands on some slow-smoked barbecue. Daily specials include pork belly burnt ends on Tuesdays, and big beef ribs on Wednesdays, but the brisket is the main attraction here. The sauces are served warm and both the brisket sauce and the barbecue sauce really take the brisket to its full potential. Folks over 21 can enjoy the selection of a hundred-ish whiskies in the lounge side to the left, while younger folks and families with kids have their own dining section. Its size also makes it especially capable of handling larger parties." - Ron Scott

"This upscale barbecue spot serves bonafide Central Texas barbecue based on family recipes from co-owner Bryan Rodgers. ‘Meat butter’ best describes the velvety texture of Smokin’ Oak’s tender brisket; other standouts include pulled pork, chicken, sausage, and pork spare ribs, smoked until the inside is tender and the outside is pleasingly crisp. All of the above go great with traditional sides like mac and cheese, collard greens, and cornbread as well as smoky whiskey-based cocktails from the well stocked bar." - Rachel Pinsky

"This Texas-cool barbecue spot and bar has happy hour from 2 to 5 p.m. daily. Food is $10 or less, with drinks ranging from $3 tallboys to $7 Texas sangria made with Burgundy, brandy, and Grand Marnier — a surprisingly intoxicating take on the Spanish classic. The corn dogs are Texas-sized and a great use of one of the most neglected meats on the menu: Smokin’ Oak’s own smoked sausage." - Rachel Pinsky