Top Barbecue Joints in the West

The debate is likely to rage on forever about which region serves the greatest style of American barbecue. But the verdict can also be very simple: The best version of savory, smoke-kissed meat is the one you like the best. If you crave big flavor above all else, here’s where to get your barbecue fix on the West Coast.

Smokin Woods BBQ, Oakland, California

Set in a bar in Oakland with indoor and outdoor seating, Smokin Woods BBQ has quickly built a loyal following of people who line up for massive Angus beef short ribs. The glistening, juicy brisket and smoked beef links are also outstanding. Sides range from traditional gooey mac and cheese, baked beans, and collard greens to fresh and crisp green beans and Brussels sprouts.

Helena’s Hawaiian Food, Honolulu, Hawaii

James Beard award recipient Helena’s Hawaiian Food is a no-frills institution for classic Hawaiian eats including the undisputed best Kalua pig. It’s made by wrapping a whole pig in banana leaves and cooking it in an underground oven called an imu. At Helena’s, the smoky meat is pulled from the bone and served with cabbage. Spicy chili pepper water takes the place of sauce, while traditional sides include poi (a purple-hued mash made from taro), rice, and macaroni salad.

Sunset Smokehouse, Wahiawa, Oahu

Sunset Smokehouse began as a custom smoker truck operated by Austin native James Lee and now is a restaurant in Kaka'ako Honolulu. Lee started out at a gas station near Oahu’s Sunset Beach, but you can now find him slinging meaty favorites. His specialty is Central Texas–style BBQ, mesquite-smoked low and slow for 12–18 hours, using USDA prime beef brisket and beef ribs seasoned with salt and pepper for a flavorful crust.

Far Western Tavern, Orcutt, California

Far Western Tavern, in the Santa Maria Valley, dates back to the late 1950s and remains the epitome of a California-style casual steakhouse. The specialty is “oak-grilled dinner classics,” more commonly known as Santa Maria–style barbecue, popularized by 19th-century rancheros in the region. Expect tri-tip or steak seasoned with salt, pepper, and garlic powder, then grilled over red oak. Traditional sides include locally grown pinquito beans, salsa, green salad, and grilled French bread.

Fox Smokehouse BBQ, Boulder City, Nevada

While Las Vegas has plenty of barbecue, locals head 30 minutes south to Boulder City when a craving hits. Dan and Kelly Fox, owners of Fox Smokehouse BBQ, are self-proclaimed barbecue junkies and Kansas City Barbecue Society members and competitors. Their trademarked motto is, “If you’re saucin’, you’re hidin’.” It’s the hickory smoke that gives the meat its signature flavor—served by the half-pound in combo plates and in sandwiches or tacos. Scraps of smoky meat in the cowboy beans make it a must-order side.

Matt’s BBQ, Portland, Oregon

In true Portland style, Matt’s BBQ sells Central Texas–style barbecue at a popular food cart pod. It’s smoked for 16–18 hours and comes out encased in the classic crust or “bark.” Brisket is the specialty, available chopped or sliced, but the house-made jalapeno-cheddar sausage also gets rave reviews. Favorite sides include mac and cheese made with another Texas classic, queso, and tangy coleslaw with vinaigrette.