Barbecue in United States
The BBQ Atlas maps 665 barbecue venues across 447 cities in United States. From Modern, Kansas City, Texas, Carolina and more, it's a snapshot of how United States cooks over live fire. Browse by city below, or dive straight into the venues.
MISSION BBQ
Mentor, United States
MISSION BBQ — barbecue in Mentor.
MISSION BBQ
Cranberry Twp, United States
Two friends passionate about barbecue started MISSION BBQ in 2011, and the brand has since grown into a multi-state operation. This Route 19 outpost serves lunch and dinner daily — open until nine most nights, half-eight on Sundays. It's fast-casual: order at the counter, collect your tray, and sit. The format suits the pace of the road it's on, and the hours are reliable. No need to plan around a sell-out or a midweek closure — just show up hungry.
MISSION BBQ
Mission, United States
MISSION BBQ — barbecue in Mission.
MISSION BBQ
Newport News, United States
Two friends passionate about barbecue started MISSION BBQ in 2011, building a chain that honours first responders and military service alongside smoked meat. This Newport News outpost carries that mission — open daily, closing at nine most nights and eight on Sundays. It's fast-casual barbecue: order at the counter, find a seat, and let someone else tend the pit. The format trades pit-side ritual for speed, and the queue moves accordingly. No frills, just meat and a salute.
MISSION BBQ
Camp Hill, United States
MISSION BBQ — barbecue in Camp Hill.
MISSION BBQ
Spokane, United States
The business started in 2011 when two friends decided barbecue was worth doing properly, and this Spokane outpost on East Mission Avenue carries that forward—counter service, straightforward plates, no ceremony. It's fast-casual in the truest sense: order, sit, eat. Open daily, eleven to nine most nights, half-past eleven on Sundays. The kind of place that keeps regular hours and doesn't pretend to be anything else.
MISSION BBQ
Harrisburg, United States
MISSION BBQ — barbecue in Harrisburg.
MISSION BBQ
Colonial Heights, United States
This Colonial Heights outpost sits on Temple Avenue, part of a chain built on the idea that slow-smoked meat and service to first responders go hand in hand. The founders started with a simple premise: honour those who serve, and do barbecue properly while you're at it. Open daily — eleven to nine most days, half-eleven to eight on Sundays — with locations across multiple states. The menu runs what you'd expect from a barbecue restaurant with a mission broader than brisket, and the atmosphere reflects that dual purpose. No frills, just smoke and a salute.
MISSION BBQ
Wenatchee, United States
This Wenatchee outpost sits on South Wenatchee Avenue, serving the same menu the brand has carried since the beginning. The kitchen turns out barbecue, burgers, and chicken — no frills, just what the founders set out to do more than a decade ago. Open six days a week, closing Sundays. Lunch and dinner most days, an extra hour on Fridays and Saturdays. The line moves, the food comes out, and the doors close when the hours say they will.
MISSION BBQ
Lancaster, United States
The brand runs on a straightforward premise: barbecue served quickly, no table service, open seven days. This Lancaster location keeps the same hours as the rest — 11 to 9 most days, closing an hour earlier on Sundays. It's part of a multi-state operation, so what you order here you'll find at the other branches. The menu and the method travel; the address changes.
MISSION BBQ
Roanoke, United States
This Roanoke outpost sits on Colonial Avenue SW, part of a fast-casual chain built around smoked meat and a salute. The brand runs on a simple premise: barbecue daily, honour service members visibly, and keep the doors open seven days a week. Lunch and dinner, eleven to nine most days, half-past eleven on Sundays. No single regional style defines the menu — MISSION BBQ pulls from the wider American barbecue map, leaning into variety over allegiance to one pit tradition. The Roanoke location keeps the same rhythm as the rest: straightforward ordering, moderate prices, and a dining room that wears its flag on its sleeve.
MISSION BBQ
Lynchburg, United States
MISSION BBQ runs a straightforward operation: order at the counter, collect your tray, find a seat. The Lynchburg location keeps the brand's schedule—open 11 to 9 most days, closing an hour earlier on Sundays—and the format that's carried the chain since its founding. It's fast-casual barbecue in a strip along Wards Road, the kind of place built for lunch breaks and weeknight dinners when nobody feels like cooking. No reservations, no lingering—just in, fed, and out.
MISSION BBQ
Canada, United States
MISSION BBQ — barbecue in Canada.
MISSION BBQ
San Miguel, United States
The business started in 2011, built by two friends with a thing for barbecue, and has since spread across multiple locations. This San Miguel outpost sits at 1402 Mission Street, sharing space with what's also known as Mission Market Liquor & Deli — a setup that puts smoked meat next to the groceries. It's fast-casual: order at the counter, collect your tray, find a seat. No wait staff, no ceremony. The doors open at six every morning and stay open until ten every night, seven days a week. The sort of place that works whether you're passing through or live around the corner.
MISSION BBQ
Glen Burnie, United States
MISSION BBQ opened in Glen Burnie in 2011, founded by two friends who believed good barbecue and gratitude could share a table. The fast-casual format keeps things straightforward — order at the counter, find a seat, and let the kitchen handle the rest. The menu covers the expected ground: brisket, ribs, pulled pork, and the sides that belong next to them. No single regional style defines the place; it draws from several and lets diners pick their path. What sets it apart isn't on the plate. Each day at noon, the restaurant pauses to play the national anthem — a quiet ritual that says more about intent than any menu ever could. It's barbecue with a point of view, and that view faces a flag. The Glen Burnie location is where it all began; the chain has since grown, but this is the original address. Open daily for lunch and dinner, later on weekdays than Sundays.
Mjays House of Smoke
Arlington, United States
A barbecue restaurant in Arlington that operates on a simple principle: cook, sell, stop. Open Tue–Sat from 11:00 and Sun from 11:30, it sells out early most days. They handle pickup, delivery, and catering — the full spread. Find them on West Green Oaks Boulevard, or online at mjayshouseofsmoketx.com.
Moreno Barbecue
Austin, United States
Moreno Barbecue is what happens when Tex-Mex meets the offset smoker. Bo Moreno cooks brisket, spare ribs, sausages, pork belly, tri tip and prime rib over post oak, and the state's barbecue paper has taken notice. The menu runs until sold out most days; if you want whole meats, order ahead — three-pound minimum. It's a strip-mall operation on South IH-35, the kind of place that closes Mondays and opens Sundays at nine. No ceremony. Just smoke, post oak, and whatever's still on the board when you arrive.
Moreno Barbecue
Austin, United States
Moreno Barbecue runs offset smokers fueled by post oak, turning out brisket, spare ribs, sausages, tri tip, prime rib, and pork belly in a modern style that's earned mentions in Texas Monthly. Bo Moreno's approach is straightforward: good cuts, clean smoke, no detours. This Austin outpost opens Tuesday through Sunday — eleven to eight most days, an hour later on weekends — and runs until it's gone. If you're after brisket or pork belly, don't arrive late.
North Texas Smoke BBQ
Decatur, United States
Derek and Brody Degenhardt opened this barbecue stand on US-287 in Decatur in 2022. They keep a tight schedule: four days a week, lunch service only, and when it's gone it's gone. No fanfare, no excess — just barbecue made to order and sold until the pit runs dry.
Odoms & Sons BBQ
Newnan, United States
Odoms & Sons works weekends and pop-ups, cooking over wood with no gas assist — smoked brisket, beef ribs and oxtails, Texas method. This Newnan outpost is on Newnan Crossing Boulevard East, and they cater too. When they're open, they're smoking.
Odoms & Sons BBQ
Atlanta, United States
Odoms & Sons BBQ opens Saturday and Sunday at one o'clock and runs until the smoke clears or the meat's gone — whichever comes first. Quay Odoms smokes brisket, beef ribs, and oxtails over real wood with no gas assist, the way it's meant to be done. No online ordering. No pre-orders. Cashless only. The rest of the week is catering. Show up on the weekend with a card and a willingness to arrive early — this isn't the kind of place that holds product back for latecomers.
Old Colony Smokehouse
Edenton, United States
Adam Hughes runs a counter-service barbecue operation in Edenton that takes wood seriously — all-wood fire, no gas, no electric, hardwood sourced locally. They move fast enough that fresh daily means fresh daily; order online for drive-thru if you want to be certain of a plate. Open Wednesday through Friday until six, Saturday until three. Closed the rest of the week. When it's gone.
Old Town BBQ
Ventura, United States
A barbecue spot on the highway in Collinsville, Texas. Open Monday through Saturday, 11 to 7. Find them on Instagram or call ahead.
Palmira Barbecue
Charleston, United States
Palmira Barbecue cooks over wood fire and sources its meat locally — the straightforward approach of someone who knows what matters. Hector Garate runs the place. They open at 11 a.m. and close when the meat runs out, which is how it should be. The work has been noticed: Texas Monthly named it to their USA list, the James Beard Foundation made them a semi-finalist, and Yeti made them an ambassador. None of that changes what happens in the pit, but it doesn't hurt to know the barbecue is worth the drive to Charleston.