Howdy Nash
Howdy Nash
The local's guide to Nashville barbecue. Seven joints worth the trip, sorted by cut and by neighborhood, plus a first-timer's ordering guide.
Hot chicken gets the headlines, but Nashville is a serious barbecue town. Tennessee BBQ leans toward pork, pulled and smoked low over hickory, with tomato-and-vinegar sauces served on the side. Whole-hog pitmasters and Texas-style brisket joints have widened the scene in recent years.
This guide covers seven barbecue joints worth a stop, where each one is, what makes it different, and what to order. It also sorts them by cut and by neighborhood, and ends with a first-timer's ordering guide so you do not freeze at the counter. For the city's other signature dish, see the Nashville hot chicken guide.
410 4th Avenue South, SoBro. Pat Martin's whole-hog operation, cooked West Tennessee style over coals. The downtown location is the big one, an easy walk from Lower Broadway, with a full bar and a rooftop. The whole hog is the point here.
903 Gleaves Street, the Gulch. Carey Bringle's award-winning joint, and the name most outside critics reach for first. The dry-rubbed ribs are Memphis style, and they are what built the reputation.
2706 12th Avenue South, 12 South. A family-owned favorite that started in 12 South and grew to Sylvan Park and East Nashville. Approachable, consistent, and busy, with a deep menu of sides and a signature loaded plate.
4901 Centennial Boulevard, the Nations. Carey Bringle's second spot, leaning West Texas: brisket-forward, with a full bar, cocktails, and outdoor space. A more relaxed hang than a counter-service joint.
334 West Trinity Lane. A Nashville institution since 1976, hickory-smoked meats and homestyle sides at a fair price. The longtime Lower Broadway location has closed, and the Trinity Lane spot now carries the name.
5310 Harding Pike, Belle Meade, plus locations in Donelson, Madison, and South Nashville. A local institution since 1978, built on hickory-smoked pork and a fast, takeout-friendly counter. Not flashy, just consistent Tennessee barbecue locals have eaten for decades.
1500 Gallatin Pike South, Madison. Central-Texas-style barbecue a short drive north of Nashville in Madison. Brisket and smoked meats done the Texas way, worth the trip for drinkers of that style.
Order by what you came for, not just by what is closest.
| If you want | Go to |
|---|---|
| Brisket | Bringle's Smoking Oasis, or Shotgun Willie's in Madison |
| Ribs | Peg Leg Porker, dry-rubbed Memphis style |
| Pulled pork | Martin's Bar-B-Que Joint, whole hog |
| A loaded combo plate | Edley's Bar-B-Que |
| A patio and a drink | Bringle's Smoking Oasis |
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Walk up to the counter knowing what you want and the line moves fast.
Martin's Bar-B-Que Joint at 410 4th Avenue South in SoBro is the closest, an easy walk from Lower Broadway. The longtime Jack's Bar-B-Que on Broadway has closed, so Martin's is the downtown pick.
Tennessee barbecue leans toward pork, pulled and hickory-smoked, with tomato-and-vinegar sauces on the side. Whole-hog cooking, the West Tennessee tradition, shows up at Martin's. Texas-style brisket has arrived through Bringle's and Shotgun Willie's.
Limited. BBQ joints are meat-first, but most serve vegetable sides like mac and cheese, beans, greens, and cornbread that make a plate. Edley's and Martin's have the broadest side menus.
Mostly no. Nashville BBQ is counter-service or casual seating, walk-in. Bringle's Smoking Oasis is the most sit-down of the group. Go off-peak to skip the line.
A sandwich runs roughly $10 to $14. A plate with two sides runs about $15 to $22. Most joints are counter-service, so there is no table-service tipping.
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