Matt’s Bbq

Not sure I can say anything that hasn’t already been said, but IMHO Matt’s BBQ would definitely hold its own in Central Texas. Brisket is sublime.

This place is fantastic! I had the Hot Mess sandwich, which was SO good. You could taste the smoky flavor in the meat, and the slaw and pickled jalapenos complimented it perfectly. I got a side of potato salad with my sandwich, and it was spectacular as well. They were out of ribs on the day that I visited, but I fully intend to go back and try those next!

This was a place that I wanted to try out but just didn’t have time… but I’m glad I tried it out today. As I had some spare time to kill while waiting to meet up with friends to watch the game, I thought I would have a light snack. I ordered 3 tacos: chopped brisket, pulled pork, and chopped sausage. The chopped brisket was probably my most favorite out of them as it was not dry and packed with flavors. I also loved the chopped sausage as I was told it was made fresh in-​house. The pulled pork had the right amount of flavor and sweetness to it. The tacos were topped off with some fresh guacamole and pickled onion. Also, Matt, the owner was super nice and friendly. He took time to explain the items on the menu. Next time, I will have to try the other items.

Aww snap! After two years of lamenting about what I left behind in Kansas City, finally I’ve found some BBQ in Portland that I can really get excited about! The awesome name of this place is just a bonus :)
Brisket, sausage, ribs, pork. It’s pretty amazing to consider what all these guys can do from their tiny food cart off MLK. It’s all pretty damn awesome, but I’m going to focus on what I had on my last visit: the jalapeño and cheese sausage, and one of their sandwiches, the Cow Pig Stacker. The sandwich ½ chopped brisket, ½ chopped pork, topped with slaw and pickles, served on what they call «fancy bread», which seems to mean anything that’s not white bread. Ladies and gentlemen, this sandwich was fantastic! A bit messy, but you’re at a bbq truck, so what can you expect? The sausage was loaded with flavor, and the casing had a perfect snap. I’d love to snag some of these for a home cookout. I wonder if they’ll serve them raw…
I’ve done the sliced brisket, which I will venture to say might be my favorite in town. I think that my next visit will be just a pound of meat. Maybe two pounds, hold the regrets.
There’s a little seating area, but it fills up quick. I’d recommend going early, or planning to take your food to go. But I don’t really care where you sit. Just visit this place. They’re showing Portland BBQ restaurants what’s up.

i was recently in austin for work, and i was really excited to finally have some good barbecue in my belly (shhh, i know, breakfast tacos… i know. i’ll deal with you later don’t worry). i was only in austin for a week, so i wasn’t able to explore the whole scene. i missed out on franklin’s and i didn’t get to go to any of the bbq spots owned by the black family, but i did get to go to lambert’s, freedmen’s, and the fabled la barbecue. la barbecue was by far my favorite. delicious, delicious brisket. i’ve been dreaming about amazing brisket ever since my return. but what was a sad soul like myself to do? it seemed like there was only podnah’s. it didn’t satisfy.
but then i heard about matt’s. after a busy couple weeks upon my return, i finally headed to the cart late this morning to pick up lunch. it’s a very unassuming cart. an old kinda-​dirty white and blue road ranger with a wooden sign that says «MATT’S BBQ». simple menus printed in a simple font. i didn’t need to look at them because i already knew i would get the brisket plate (with fatty brisket, of course) with potato salad, pinto beans, and the complimentary pickles and white bread.
potato salad: some of the best i’ve had. i’m almost always disappointed by potato salad, but this was delicious. it had a nice hefty crunch from a generous amount of chopped celery (not for everyone, but definitely for me) and the potato pieces were neither too big nor too small. the dressing was just a deliciously spiced mayo mix. it was so good.
pinto beans: the bbq beans were good, but i almost wish they didn’t have the chopped bits of meat in them. the meat ended up being a bit dry and i didn’t feel like it added anything to the beans. but i ate around them and the beans were tasty nonetheless.
pickles: like many portlanders, i’m a sucker for pickles. especially onions. the pickles come in a trio: cucumber slices, onions, and jalapeños. Matt pickles this stuff in-​house and his brine is on the sweeter side, which is fine by me. but keep that in mind! even the jalapeños, while carrying a kick, had a nice sweetness to curb the heat.
brisket: parents… the next part of this review gets graphic. you or your children may be uncomfortable reading what follows. use your best judgement.
matt pulled out a brand new brisket to slice up for my plate. he cut it in half and started to shave off a slice, but then suddenly stopped himself. «d’oh,» he said, before turning to the end of the brisket. he cut off the end, cut a piece off of the end, and gestured to me. i held out my hand and… plop! a dripping piece of brisket was in front of me. i popped it into my mouth, and… folks. FOLKS. i seriously wondered if i would be able to drive home after that. i emitted a moan and matt laughed at me and told me to wait until i got home. i knew that would be difficult, but i somehow found myself at the table in my house with the box.
i made myself not open it on the drive home. my hands were trembling as i unlatched the to-​go container and gingerly lifted the lid. what i saw was more beautiful than any work of «great art». o’keefe, van gogh, monet, da vinci… none of them ever stood a chance against matt’s meat pile. the first bite was heavenly, but cutting into these slices like was ascending to a whole new plane of existence. dripping just the right amount of fat, i barely had to chew at all. it melted sweet perfection right into my mouth. the rub was so good that i barely used any of the barbecue sauce that came with the plate. don’t get me wrong — the sauce is good. it’s a vinegary sauce, which is my favorite kind of sauce. but ultimately, it just didn’t need anything else. it was perfect as-​is. matt’s brisket made me instantly convert to buddhism, because i was sure i had just reached enlightenment.
finally, the white bread: it was good, but probably only out of nostalgia

Life lesson #1…Don’t ever judge a book by its cover! Looks are deceiving since it’s a travel trailer sandwiched between two buildings in a parking lot, but the BBQ is some of the best I’ve ever had! My brisket was flavorful and tender enough to cut with a fork, and the baked beans are worth a double helping.
I live an hour away, but I will definitely be back! I give Matts a SOLID 5 STAR RATING.

Wow — I can see why Matt’s has so many 5 stars — his BBQ is A M A Z I N G!
I had been wanting to check it out since a friend of mine told me how great his brisket is, and I’d also driven by enough to be curious. So I asked the BF if BBQ sounded good for dinner a few nights ago, and of course he said YES.
First of all, I love that it’s on my side of town (yea, we can be lazy and don’t love driving more than 20 minutes for dinner sometimes), and his food truck is in a parking lot, so you don’t have to worry about parking, because there’s plenty of space. It is parked in the back, so look for the sign on the sidewalk. It can be easy to miss.
I had an idea of what I wanted before I went, but everything sounded really good, so of course, I changed my mind. I ended up getting the Chopped Beef Brisket Sandwich and a sausage, with a side of potato salad. He had already sold out of the Jalapeño Cheddar, so I got the Original Sausage. Sooooo freaking good. Spicy and perfectly seasoned. One of the best sausages I’ve had in Portland, for sure. And the sandwich was amazing. It was loaded with tender, smoky brisket (loved the burnt ends) and coleslaw. I would definitely get that again in a heartbeat. And the potato salad was good too — absolutely no complaints. *Oh yea — Matt threw in a rib in with my sandwich, and the meat just fell off the bone. Okay, I just changed my mind, I’m getting the ribs next time.
BF got «The Whole Shebang» and was incredibly happy that he got to try pretty much everything — ribs, brisket, pork, sausage and sides. It’s a lot of food, but great the next day for leftovers. He was a happy camper for sure.
I have to say, this may be the best BBQ in Portland (that I’ve tried). And I was actually surprised to hear from Matt that he’s from upstate NY (I was convinced he was from Texas or somewhere in the South). He knows his BBQ that’s all I can say. He’s also an incredibly nice guy and I hope he continues to do BBQ as long as we keep coming. Thanks Matt, we’ll see you again soon!

This food truck was incredible! Pricing on BBQ is always a little higher than other foods, but this spot was cheaper than others but also bigger on flavor. Everything is wood smoked (as it should be), and you can tell the owner is really passionate about his craft. Can’t wait to come back for lunch every day I can!

Finally made it back out last Friday around 2:00 pm. The brisket was so good, I got a full order and when I was about ¾ of the way through I re-​ordered the same thing. Yes, I ate both servings and no I didn’t feel like a pig, I simply didn’t care.
This is the best cart and arguably the best non-​pretentious food in the city. Right? Felt good to splurge. Total al a cart prices were about $ 24 for both meals and one drink.
For this quality and complexity no cart in the city comes close.

I just want to take this time to thank Matt for not cutting corners with his food. I have tried his brisket, sausages, ribs, potato salad, braised cabbage, and barbecued beans. Everything Matt touches has incredible flavor. It’s an understatement to say he makes the best barbecue in Portland.

By far the best bbq I’ve had since moving here, the chopped brisket sandwich was delicious, very deep smoke flavor and a lot of quality and care in the preparation and presentation. It came with a nicely portioned slaw on the sandwich and a very fresh potato salad.
When I mentioned I was making the bbq joint rounds the guy stopped chopping wood for the smoker and recommended I visit a few of his favorite competitors! I love this spot and intend to make my way through the whole menu asap.

Just ate here for the first time after eyeing Unilocal reviews for months, totally worth the wait! Got the double meat plate with sliced brisket and chopped pork, hands down the best barbecue I’ve had in Portland. Flavorful, juicy, and just fatty enough, this is meat that’s been rubbed and love in all the right ways.
Plus Matt is a super friendly dude who’s clearly dedicated to the craft of ‘cue!

Matt’s is the real deal. A smoker parked behind a trailer. 3 of us stopped for lunch and sampled a good variety. The brisket was fatty and delicious. The ribs were cooked perfectly with just that bit of a tug when you bite in. Sides were all more than respectable. There’s a reason he has the reviews he has. Huge thumbs up.

Outstanding BBQ. Brisket is tremendous. Matt knows the drill here. Brisket is the best in PDX.
Ribs very good. Great bark and Matt is a great dude.

I FB messaged Matt before heading down, to ask what was gluten free, if anything. I expected one, maybe two meats and nothing more. I was very happy to find out everything except the cornbread is gluten free! He even went so far as to educate himself on what ingredients in his self-​made barbeque sauce were safe. His truck can be easy to miss, as it’s in the back of a gated parking lot, on the west side of MLK Blvd.
I picked up forty-​two dollars worth of food, at approximately fifteen to two pm, to feed a family of four, this evening. I’ve been mulling over popping in here for a while, but I live about half an hour away, and hadn’t had another reason to come to this side of town in a long time. Well, the Pencil Test was a good reason, so I popped on over. I am so glad I did. I picked up a pound each of the potato salad and coleslaw, half a pound of brisket, half a pound of pulled pork and two orders of ribs. He had sold out of the sausage, but I will definitely return to try them, as he informed me he makes the sausage himself. I’m already happy he uses locally sourced meats. Making his own sausage, sides, sauces, and smoking his own meat makes me a very happy customer. The coleslaw and potato salad are on the vinegary side: not a critique, just noteworthy as palates differ on what they like. I liked the coleslaw better than the potato, but that’s par for the course for me.
I took his advice, and warmed the meats (which he kindly wrapped in foil to make reheating more simple for me) in the oven for fifteen minutes or so, on three-​fifty. The pulled pork was moist and delicious, with bits of bark in there. The ribs were huge! They were also flavorful, with the charred bark delectable. All four of us agree, though, the brisket was to dye for! Just writing about it has my salivary glands getting excited. It had an excellent bark, perfect smoke ring and flavor, and was fork tender. I can’t speak for the shredded, as I took his advice and purchased the sliced. I am so glad I did. I will be dreaming about that brisket, as the house is now filled with that smoke flavor from reheating those meats.
He gave me a side of pickles, sliced jalapenos, and pickled onions. I’m not a fan of pickled onions, but I did try them. The pickles were on the sweet side, but very good. I’m a spice whimp, so I steered clear of the jalapenos. My son had a couple. He’s still young. He also gave me a small side container of his barbeque sauce. I don’t know what all is in it, but the pepper and onions were visible. I can tell you it’s on the vinegar end of the spectrum, and very delicious. The meat really didn’t need any, but we couldn’t help but try it, as it smelled so good (also warmed up just a bit, per his instructions). It kicked the ribs over the edge, but I couldn’t sully that drool worthy brisket with anything.
I did talk briefly, regarding his food truck location. He mentioned he’d like to find a brewery to hang out by during the wet months. I suggested Bushwackers, as they sorely need some food. They have excellent ciders, but I want meat with my cider, not pickled eggs (yuck). I hope that works out. Then I’d be able to get excellent, local ciders alongside the best BBQ I’ve had in years all in one place. I’m sure he updates on FB if he moves, as most food trucks do.
I only sighted one wooden picnic table beside him, in the gravel lot… so not much seating, but the food is worth it! I don’t need another reason to be over here… Matt’s BBQ, and especially that delectable, finger-​licking, lip smacking brisket is the reason.
Nom nom!

Best BBQ I have had in Portland. Insane. In short, the brisket is like eating meat butter.

Damn this place is a gem. I drive by it all the time, but due to that stupid median on MLK, and no easy way to turn around, I always put it in the back of my mind as a «place to go.» Well one day, I’d had enough. I passed it, took three lefts, a right and popped in the parking lot to see what Matt had goin’ on.
Was not disappoint.
I got the Hot Mess sandwich (anything with jalapeños for me). It’s been a long time since I’ve eaten like a ravenous animal, but as soon as I had one bite, I just demolished it. Got a side of potato salad (of course), and it was top notch.
The owner (Matt), is super chill, so that’s only better. Go to this place. Right now.

Went here with a friend for lunch and had a great experience! I wasn’t particularly hungry but we threw down on some fatty brisket, ribs, and a weird taco thing (I despise fusion… I was curious… I still despise fusion). Matt offered some homemade pickles and onions and the obligatory slices of white bread and I snagged a cold Dr Pepper in a glass bottle to round it out.
Being from Alabama, it’s all about the pork… specifically the ribs. Prior to this visit if you’d asked me where to get good BBQ, you’d either be invited to my house or be sent to Famous Dave’s…I have no qualms about sending people there… at least someone there knows what BBQ is supposed to taste like and they are consistent in their product… I can’t say the same about Portland BBQ. Far too inconsistent. I’ve only been to Matt’s twice, but both times have been phenomenal… his ribs are perfection! Lightly smoked with just enough that you can smell it on your fingers and have a pleasant aftertaste. The meat is tender but it doesn’t fall off the bone, it clings just right and he uses this light peppery rub that accentuates the Porkiness of the by ribs… no sauce is needed but he does give a little cup of onions braised in his sauce… unlike the sauce on his tables, this little cup is gold! The flavor that the onions bring to his sauce is incomprehensible… I can’t believe it’s the same sauce! I wouldn’t want it on every bite but it’s great to compliment the no nonsense ribs! The fatty brisket was amazing! Incredibly tender and flavorful… never been a fan because too many places screw it up… not here… a few more visits here and it could replace pork ribs as my go to BBQ meat… nah…who am I kidding… Pork will always be king and Matt’s is the best place in Portland to enjoy solid authentic Southern BBQ… sans an invite to my house :)

I will never forget what I saw when Matt started cutting the brisket for us. It was oozing with juicy and delicious rendered fat. Upon holding the brisket, gravity was able to pull it apart. I’ve never held a brisket like that. I applaud him and what he is doing. His homemade sausage was juicy, spicy, perfectly seasoned and I will come back for it. The pork ribs were also a hit. Nothing was dry. My only criticism is that the brisket and ribs lacked a little bit of salt. So I had to use a little bit bbq sauce. Besides that, pure perfection.
This place is the real deal. Authentic wood fire smoke cannot be beat. Prices are fair. Matt loves his bbq and so do i.

Hands down the best BBQ in Portland. We tried a little bit of everything. Chicken, brisket, ribs, homemade sausage, slaw and potatoe salad… All perfectly cooked. I have had my share of BBQ… This guy knows how to do BBQ right! All I can say is you have to try it for yourself to see what I mean.