The Smokin' Oak PDX operates out of a food cart at Cartside PDX near the Moda Center, serving Central Texas-style barbecue with roots traced back to Tyler, Austin, and Odessa, Texas. The recipes are family ones, passed down three generations, and everything on the menu is made from scratch.
Brisket is the centerpiece — Certified Black Angus, sourced from ranches across Washington, Oregon, Idaho, Wyoming, and Oklahoma, and smoked on offset barrel cookers the team designed and built themselves, fueled entirely by Oregon white oak. The menu runs beyond brisket too, with rotating daily specials like pork belly burnt ends, dino-cut beef ribs, smoked turkey, and tallow-fried wings, plus family-style platters like The Fatty, loaded with brisket, sausage, pulled pork, coleslaw, and mac and cheese.
Regulars point to the brisket and the mac and cheese as standouts, alongside consistent quality and fast, friendly service — much of it credited to Patrick, whose hands-on presence runs through the operation.
Brisket is the centerpiece — Certified Black Angus, sourced from ranches across Washington, Oregon, Idaho, Wyoming, and Oklahoma, and smoked on offset barrel cookers the team designed and built themselves, fueled entirely by Oregon white oak. The menu runs beyond brisket too, with rotating daily specials like pork belly burnt ends, dino-cut beef ribs, smoked turkey, and tallow-fried wings, plus family-style platters like The Fatty, loaded with brisket, sausage, pulled pork, coleslaw, and mac and cheese.
Regulars point to the brisket and the mac and cheese as standouts, alongside consistent quality and fast, friendly service — much of it credited to Patrick, whose hands-on presence runs through the operation.