š Best BBQ outside of Texas (probably inside of Texas, too)
Benjamin Ferrentino
The Brisket Chili is phenomenal.
Food: 5
Laura Burford
Brisket sandwich review: brisket and sauce are awesome, Chips are excellent. The bread was awful, a Safeway roll? Too small and processed. Better bread would make this sandwich amazing.
Atmosphere: 5
Food: 4
Service: 5
Matthew Malmlund
Here's the deal: Pop's Southern BBQ is the BEST BBQ I've ever had. I've tried the ribs, brisket, and chicken, and they all blew me away. If you like BBQ at all, do not sleep on Pop's.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Chicken Wings
Jordan Black
Must have caught them on an off day. Brisket and ribs tasted old. I felt like I was an imposition to the guy working. BUT maybe the best chili I've ever had.
Atmosphere: 5
Food: 3
Service: 1
Recommended dishes: Meat Plate
Hannibal Barca
Ordered a half pound of wings this idiot charged me for 19 dollars for a pound. It was a total of 6 wings in the plate when he said it was 12-13 for a poundā¦.Ordered some fries they were soooo salty i could kill a slug with themā¦.Wings also were under cooked
Atmosphere: 1
Food: 1
Service: 1
Wondering Wanderer
Atmosphere in the food truck court is chill. Service was friendly and professional. There is bad BBQ, good BBQ, and great BBQ. I would rate Popās on the upper end of good. Smoke profile, in my humble opinion, was a bit heavy with nice depth and the amount of salt used in their seasoning was a bit over the top for my personal tastes. A few minor improvements in their process will make this a great BBQ joint. We will continue visiting as we love supporting local businesses and can never turn down meat cooked with passion and fire!
Atmosphere: 4
Food: 4
Service: 5
Jeff Porter
I think this is the best brisket in central Oregon.
We shared a 2 meat plate with 2 sides and it was plenty food! The brisket and ribs melt in your mouth and the broccoli salad and poblano slaw were both so tasty and fresh!
Atmosphere in the food truck court is chill. Service was friendly and professional. There is bad BBQ, good BBQ, and great BBQ. I would rate Popās on the upper end of good. Smoke profile, in my humble opinion, was a bit heavy with nice depth and the amount of salt used in their seasoning was a bit over the top for my personal tastes. A few minor improvements in their process will make this a great BBQ joint. We will continue visiting as we love supporting local businesses and can never turn down meat cooked with passion and fire!
Atmosphere: 4
Food: 4
Service: 5
Denis Walker
The baked chicken and brisket were fantastic. Didn't care much for the poblano slaw but the chips and brisket chili were delicious as well!
You can tell a lot about a pitmaster by their food. In this case, I'm not sure if the folks at Pop's are considered 'pit masters' but they definitely are LEGIT and put a lot of care into their food.It's a food truck located into a food truck spot with a few other trucks and beer on tap. IMO, there's not a lot of really good BBQ in Central Oregon. Pop's *might* be the best though.We had the half chicken and pulled pork. The bird was brined and smoked to perfection. Chicken is actually hard to do on a smoker if you want to get it right. There's not a lot of fat, so chicken can dry out quickly...it's unforgiving like that. These guys (and gals?) found a deft balance of seasoning, smoke and technique. The breast meat was super juicy with juices glistening in the sun as we devoured it like a pack of velociraptors.After taking that first bite, I could tell the person on the smoker cared very much about their craft and had perfected it over time. If I had one critique I'd say it was a bit *too* smoky. The smoke wasn't subtle, it was right there in your face. And the seasoning was a bit salty, but I like that. In this case the seasoning and smoke went well with the hazy IPA I had to wash it down.But the real measure of quality for a BBQ joint is all the items that aren't meat. I pay a lot of attention to how they make their own sauce and how they pickle their red onions, things like that. These guys put a lot of care into the side dishes, including the brisket chili, which was exceptional . You could take all the ingredients in the chili like grandma just made it.Overall, I"m impressed there's someone in C.O. who has spent the time mastering their craft, getting to know temperature swings (which can drop at night) and really dialed in their menu. Well done!
Great BBQ, and that chili š¤¤
š Best BBQ outside of Texas (probably inside of Texas, too)
The Brisket Chili is phenomenal.
Food: 5
Brisket sandwich review: brisket and sauce are awesome, Chips are excellent. The bread was awful, a Safeway roll? Too small and processed. Better bread would make this sandwich amazing.
Atmosphere: 5
Food: 4
Service: 5
Here's the deal: Pop's Southern BBQ is the BEST BBQ I've ever had. I've tried the ribs, brisket, and chicken, and they all blew me away. If you like BBQ at all, do not sleep on Pop's.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Chicken Wings
Must have caught them on an off day. Brisket and ribs tasted old. I felt like I was an imposition to the guy working. BUT maybe the best chili I've ever had.
Atmosphere: 5
Food: 3
Service: 1
Recommended dishes: Meat Plate
Ordered a half pound of wings this idiot charged me for 19 dollars for a pound. It was a total of 6 wings in the plate when he said it was 12-13 for a poundā¦.Ordered some fries they were soooo salty i could kill a slug with themā¦.Wings also were under cooked
Atmosphere: 1
Food: 1
Service: 1
Atmosphere in the food truck court is chill. Service was friendly and professional. There is bad BBQ, good BBQ, and great BBQ. I would rate Popās on the upper end of good. Smoke profile, in my humble opinion, was a bit heavy with nice depth and the amount of salt used in their seasoning was a bit over the top for my personal tastes. A few minor improvements in their process will make this a great BBQ joint. We will continue visiting as we love supporting local businesses and can never turn down meat cooked with passion and fire!
Atmosphere: 4
Food: 4
Service: 5
I think this is the best brisket in central Oregon.
Atmosphere: 5
Food: 5
Service: 5
Meh... small portions for the price
Atmosphere: 3
Food: 2
Service: 3
Restaurantji Recommends
Food so nice, Iāll eat it twice.
Atmosphere: 5
Food: 5
Service: 5
We shared a 2 meat plate with 2 sides and it was plenty food! The brisket and ribs melt in your mouth and the broccoli salad and poblano slaw were both so tasty and fresh!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Salads, Dry Rub Pork Ribs, Brisket Plate
Atmosphere in the food truck court is chill. Service was friendly and professional. There is bad BBQ, good BBQ, and great BBQ. I would rate Popās on the upper end of good. Smoke profile, in my humble opinion, was a bit heavy with nice depth and the amount of salt used in their seasoning was a bit over the top for my personal tastes. A few minor improvements in their process will make this a great BBQ joint. We will continue visiting as we love supporting local businesses and can never turn down meat cooked with passion and fire!
Atmosphere: 4
Food: 4
Service: 5
The baked chicken and brisket were fantastic. Didn't care much for the poblano slaw but the chips and brisket chili were delicious as well!
Atmosphere: 4
Food: 5
Service: 4
Recommended dishes: Brisket Chili, Sunday Half Chicken Plus Ribs, Chips, Brisket Plate
You can tell a lot about a pitmaster by their food. In this case, I'm not sure if the folks at Pop's are considered 'pit masters' but they definitely are LEGIT and put a lot of care into their food.It's a food truck located into a food truck spot with a few other trucks and beer on tap. IMO, there's not a lot of really good BBQ in Central Oregon. Pop's *might* be the best though.We had the half chicken and pulled pork. The bird was brined and smoked to perfection. Chicken is actually hard to do on a smoker if you want to get it right. There's not a lot of fat, so chicken can dry out quickly...it's unforgiving like that. These guys (and gals?) found a deft balance of seasoning, smoke and technique. The breast meat was super juicy with juices glistening in the sun as we devoured it like a pack of velociraptors.After taking that first bite, I could tell the person on the smoker cared very much about their craft and had perfected it over time. If I had one critique I'd say it was a bit *too* smoky. The smoke wasn't subtle, it was right there in your face. And the seasoning was a bit salty, but I like that. In this case the seasoning and smoke went well with the hazy IPA I had to wash it down.But the real measure of quality for a BBQ joint is all the items that aren't meat. I pay a lot of attention to how they make their own sauce and how they pickle their red onions, things like that. These guys put a lot of care into the side dishes, including the brisket chili, which was exceptional . You could take all the ingredients in the chili like grandma just made it.Overall, I"m impressed there's someone in C.O. who has spent the time mastering their craft, getting to know temperature swings (which can drop at night) and really dialed in their menu. Well done!
Atmosphere: 4
Food: 4
Service: 3
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