Barbecue in United Kingdom
The BBQ Atlas maps 52 barbecue venues across 36 cities in United Kingdom. From Texas, Kansas City, Memphis, Modern and more, it's a snapshot of how United Kingdom cooks over live fire. Browse by city below, or dive straight into the venues.
Low and Slow Barbecue
Bristol, United Kingdom
Texas-style barbecue in the Glass Arcade at St Nicholas Market. Brisket, pork, and chicken smoked overnight over maple, hickory, and cherry, with house-made sauces on the side. The kind of street food that takes its time. Order at the counter. Eat in the market or take it with you. The smoke does the work; the queue forms on its own.
Low and Slow Barbecue
Bristol, United Kingdom
Low and Slow Barbecue is Texas-style barbecue in Bristol, run by Jack and Lyndsey, who've refused to reheat meat since they opened in 2016. They run maple, hickory, and cherry through the night — proper pit-smoking, low and slow — and when the brisket, pork, and chicken come off the smoker in the morning, that's the day's service. House-made sauces. No microwave, no shortcuts. It's walk-ins only; they don't take reservations. The method is the point: smoke, time, and the quiet certainty of people who know what low and slow actually means. Open daily, noon to nine.
Meat & Eat
Birmingham, United Kingdom
Meat & Eat runs a halal smokehouse out of the A38 Last Exit Food Court on Tyburn Road, smoking brisket the Texas way and turning it into things a Birmingham crowd actually wants to eat. The brisket comes pulled in samosas alongside the straight cuts, and the smoked ribs hold their own. They took Best Dish at the Fume BBQ Festival, which says the smoke work is serious. It's halal barbecue done properly — no shortcuts, just method and a market that's been waiting for it. The menu leans into brisket because that's what they do best, and when a smokehouse knows its lane it shows in the bark.
Meat & Eat
Wolverhampton, United Kingdom
Meat & Eat — barbecue in Wolverhampton.
Meat Market Barbecue
London, United Kingdom
This is barbecue that moves. Operating as a pop-up and catering service across London, Meat Market Barbecue trades in Texas-style cooking — the real thing, not a London approximation. Find them through their website or Instagram; they'll tell you where they are and when. No fixed location, no fixed hours, no compromise on what they do. That's the model.
NOx Smokehouse
Leytonstone, United Kingdom
Jenna and Can opened this smokehouse in May 2026 with a deliberate refusal to be rigid. Meats spend 12–14 hours in a professional pellet smoker, then rest another 2–3 hours — the smoke ring and real wood smoke are non-negotiable, but the menu draws on their Turkish background and years working in Australia's restaurant kitchens. The name itself is a small lesson: NOx refers to the nitrogen oxides released when wood burns, the gases that hit the meat and create that rosy-pink ring and lock in smoke flavour. Open Wednesday to Sunday; groups of six or more should DM ahead.
Origin Barbecue
Christchurch, United Kingdom
Family-run barbecue smoke shack at East Close Farm on the Hinton Admiral Estate in the New Forest, founded in 2024 by pitmaster Chris Rowland. Specializes in wood- and charcoal-fired slow 'n' low smoking of local meats with international influences from Lebanon, Texas, South America and beyond. Casual counter-service spot sharing a yard with Drop the Anchor Brewery, offering platters, combos and fire-food experiences.
Pappy's Texas BBQ
Kendal, United Kingdom
Pappy's Texas BBQ operates from The Old Smokehouse on Stricklandgate — a building that knows its purpose and hasn't forgotten it. Brisket, ribs, pulled pork, smoked wings: the fundamentals, slow-smoked over oak, without fuss or shortcuts. The operation started in 2013 and runs on the principle that good barbecue doesn't need sitting down to be eaten properly. Takeaway, online shop, nationwide delivery. There's also restaurant seating and a Taco Bar if you want to stay. Order, collect, eat meat that's been treated with the respect it deserves.
Pit Kitchen
Todenham, United Kingdom
Pit Kitchen opened on Todenham Road in 2019, cooking over open flame — no gas, just fire and meat — in the Gloucestershire countryside. Groups can book; walk-ins take an outside spot when there's room. Wednesday through Sunday, midday or early evening until late. Rural England, done properly.
Rack City Ribs
London, United Kingdom
Since 2020, this pop-up has occupied a corner of a London pub and built a quiet following for ribs done low and long. Open Tuesday through Sunday, 1 p.m. onwards — later on weekends. No fuss, no storefront theatre; just slow-cooked meat and the food that goes with it. Find them on the web or Instagram if you need the details. They know what they're doing.
Red Dog Saloon
City of Westminster, United Kingdom
The Berwick Street Red Dog is Soho's branch of the UK barbecue-and-burger group Tom Brooke founded in 2011 — hickory-smoked brisket and St Louis ribs on American kit, cooked the long way. Open daily, noon to midnight. Order the brisket and expect to wait; that's the deal with real smoke.
Red Dog Saloon
City of Nottingham, United Kingdom
The Nottingham Red Dog is the Midlands outpost of Tom Brooke's UK barbecue-and-sports-bar group, going since 2011: hickory-smoked brisket and St Louis ribs on American smokers, with the wood shipped in to match. Open daily, noon to eleven. Austin-style 'cue in the Midlands, watched over a pint.
Red Dog Saloon
Greater London, United Kingdom
Red Dog Saloon has done American barbecue in the UK since Tom Brooke started it in London in 2011 — hickory-smoked brisket and St Louis ribs, cooked on kit and wood shipped from the States. This Finsbury Park outpost on Stroud Green Road is open daily, noon to midnight, with takeaway or a table booked ahead. Smoke, meat, and a sports-bar to watch it in.
Red Dog Saloon
Southampton, United Kingdom
This is American barbecue done the Texas way: brisket and St Louis cut ribs hickory-smoked low and slow, using smokers and wood shipped in from the States. Red Dog Saloon doesn't cut corners on the fundamentals — the smoke is real, the method is patient, and the commitment to the style is genuine. Open daily from noon to eleven, seven days a week. Find them at West Quay South, Southampton SO15 1DE.
Red Dog Saloon
Greater London, United Kingdom
Red Dog Saloon transplants Texas barbecue wholesale — brisket and St Louis ribs, hickory-smoked on equipment and wood imported from the States — from a UK group that's been at it since 2011. Open daily, midday to midnight. American barbecue in London, on the principle that good smoke travels.
Red Dog Saloon
Liverpool, United Kingdom
Red Dog Saloon does American barbecue the way it's done in Texas: low and slow over hickory, with the smokers and wood shipped in from the source. The brisket is hickory smoked, the St Louis ribs arrive the same way, and the kitchen knows what it's after. This Liverpool outpost on Bold Street opens daily from noon to ten, seven days a week. Order the brisket. It's worth the trip.
Smok'd
London, United Kingdom
The Britannia is where Smok'd — the multi-award-winning outfit that took Ribstock honours at the origin — planted itself in a proper London pub. There's a bar that opens at noon, an open kitchen turning out beef rib and burgers via smoking, roasting, charring and grilling, and Ram Jam Records' live music venue tucked at the rear. Modern British barbecue meets pints and gigs, all under one roof. The kitchen runs until nine most nights, later Thursday through Saturday. The bar stays open longer. It's the sort of place that doesn't ask you to choose between a proper meal and a proper evening — you can have both, in whichever order suits you.
Smok'd
Kingston upon Thames, United Kingdom
What started as The Grey Horse became Smok'd — a multi-award-winning barbecue pub on Richmond Road that runs an open kitchen, a whisky bar, and Ram Jam Records, a live music venue at the rear. The kitchen smokes, roasts, chars and grills in the modern British style, turning out beef rib and burgers daily from noon until ten. They've won Ribstock, which is not nothing, and they've since opened other locations — but this is where it began. The bar stays open past the kitchen most nights, later still on Fridays and Saturdays. Takeaway is available if you'd rather eat elsewhere. It's a pub that happens to do barbecue properly, or perhaps the other way around — either way, the beef rib settles the question.
Smoke & Co
Margate, United Kingdom
A standalone operation built on the premise that barbecue needn't announce itself with ceremony. They take bookings, shift menus, and vouchers — the practical apparatus of a place that knows what it's doing. Reach them by phone or WhatsApp on 07481 344328. Open daily from noon, with extended hours on Saturday mornings and earlier closing on Sunday.
Smoke on the Waters
Atherington, United Kingdom
Smoke on the Waters is a pit barbecue operation in Atherington that smokes over oak and wood coals — pulled pork, brisket, ribs, quarter chicken, smoked sausage, and sliced meats. No table reservations; you order at the counter or pre-order, and things sell out early. Open Friday evenings and Saturday lunch and dinner only. It's a straightforward setup: show up, order, eat. The menu is built on smoke and time, not ceremony.
Smokestak
London, United Kingdom
Located in East London, Smokestak serves barbecue to a city not known for it. The kitchen operates across lunch and dinner service, six days a week, with extended hours Thursday through Saturday. It's a straightforward proposition: good barbecue, properly made, in a neighbourhood that's learned to expect it.
Temper
London, United Kingdom
Temper opened on Broadwick Street in Soho in 2016, chef Neil Rankin's temple to live fire — a custom pit, open flame, and whole-animal cooking done in-house down to the butchery. Rare-breed British beef, dry-aged on site; smoked barbecue and smoky tacos alongside the steaks; a Sunday roast usually spoken for by Friday. Lunch and dinner most days, opening at five on Mondays. Book ahead or take your chances.
Temper
London, United Kingdom
Temper is a modern barbecue operation built around open fire — no gas, no compromise on method. This branch sits on Throgmorton Street in the City, a few minutes' walk from the Bank of England keeps weekday hours that suit the neighbourhood: open from noon through to 10:15 p.m., Monday to Friday, with Saturday service until 4 p.m. Sundays it's closed. The menu runs to steakhouse fare alongside barbecue, all cooked over open flame. It's a different register from the pit-and-queue model — more formal, more seated — but the commitment to fire and proper cooking remains the same.
Tex's Smoke & Grill
Atherton, United Kingdom
Tex's Smoke & Grill serves authentic Texas-style craft barbecue from inside Carmen Bar & Eatery in Atherton, Greater Manchester. Meats including brisket and St. Louis ribs are smoked up to 12 hours over hickory wood, with dine-in, takeaway, and mobile catering options available. The focus is on low-and-slow classics alongside sides and platters.