Smoker's lit · brisket on since 4 a.m.

BLACKIRON

Slow-smoked meat. Order at the counter. Served in a basket on foil.

Today 11 a.m. – sold outBrisket 14 hrs post oakRibs hand-trimmed daily

1
Order at the counter
Point at the board. We slice it to order, right in front of you.
2
We call your name
Grab a sweet tea and a seat. Most baskets are up in under five minutes.
3
Basket on foil
Lined with foil and butcher paper, piled with fries. Forks are optional.

Order ahead

Build your basket

Pick it here, skip the line, and we'll have it on foil when you walk in.

Ticket 047 · pickup

Total$16.00

The smoker log

One offset smoker, split wood, no shortcuts. The fire gets lit before sunrise so the brisket's ready by lunch.

Cut	Time on the smoke	Wood	How we finish it

Pit runs at 225–250 °F · Brisket pulled at 203 °F internal, then rested 2 hrs in butcher paper

Come hungry

Industrial east side, Portland, Oregon

Look for the smoke and the line out the door.

Counter service only. No reservations.

Catering by the pound with 48 hours' notice.

We close when the brisket runs out, so come early on weekends.