This spacious joint dishes out mouthwatering Texas-style barbecue, where the perfectly smoked brisket and zesty sides will transport you straight to the Lone Star State.
"On Sundays, longstanding barbecue spot Podnah’s offers a Southern breakfast from 9 a.m. until noon. Breakfast tacos like potato, egg, and cheese, and migas featured heavily on the menu, plus biscuits, and chips and salsa. For something heartier, go for a breakfast plate like the smoked brisket hash with potatoes and poblano peppers, or the Podnah’s breakfast with eggs, potatoes, grits, and biscuits." - Zoe Baillargeon, Eater Staff
"Rodney Muirhead, the man behind Podnah’s, expanded the awareness of Portland’s barbecue scene when he opened his shop in 2006. Since then, Podnah's has appeared on Diners, Drive-ins, and Dives, and was named the best barbecue in the state by the Food Network. The Pitboss is still the crown jewel here, a monster plate of Texas-style brisket, Carolina-style pulled pork, ribs, a sausage link, a pair of sides, and cornbread. Weekend brunches of brisket hash and migas tacos are another draw." - Ron Scott
"What good is a barbecue joint that doesn’t offer a side of cornbread, really? Podnah’s Pit has been blessing Portlanders with Texas and Carolina-style meats for 14 years, offering an unpretentious, minimalist space for diners to dig into 12-hour-smoked pulled pork and 10-hour-smoked brisket with a skinny slice of cornbread. Podnah’s cornbread is skillet-cooked, savory with plenty of grease from the fry, and browned near the edges—primed and eager to please the “cornbread, not cake” purists." - Scout Brobst
"Podnah’s is known for its Texas- and Carolina-style barbecue, which is why the prominent ingredient in Podnah’s Texas red chili, available on Wednesdays, is its 10-hour smoked brisket. The chunks of tender, smoky beef and hearty base are well complemented by a slice of the restaurant’s stellar skillet-cooked cornbread. Podnah offers outdoor, takeout, and delivery." - Maya MacEvoy
"Rodney Muirhead will be featured in Franklin Barbecue and Friends." - Brooke Jackson-Glidden
