Tennessee is home to some of the best barbecue in America, with smokehouses scattered across the state serving up everything from dry-rub ribs to whole-hog pulled pork. I visited a dozen different BBQ joints from Memphis to the Smoky Mountains, tasting my way through tender brisket, smoky sauces, and pit-cooked perfection. After all that eating, seven smokehouses stood out as truly exceptional places that deserve a spot on your Tennessee road trip.
Whether you’re a BBQ fanatic or just hungry for good food, these seven spots are absolutely worth the drive.
1. Central BBQ — Memphis
Walking into Central BBQ feels like stepping into Memphis barbecue history, even though this spot only opened in 2002. The smell of hickory and pecan smoke hits you before you even reach the door. Inside, the no-frills dining room stays packed with locals and tourists all chasing the same thing: perfectly smoked meat.
The pulled pork here melts in your mouth with just the right amount of smoke ring showing off hours spent in the pit. Their ribs fall off the bone without being mushy, which is harder to achieve than most people realize. The meat doesn’t need sauce to shine, but their tangy Memphis-style sauce adds a nice kick if you want it.
The sides hold their own too, especially the BBQ spaghetti, a Memphis tradition that might sound weird but tastes incredible.
2. Martin’s Bar-B-Que Joint — Nolensville
Martin’s brings whole-hog barbecue to life in a way that honors Tennessee’s oldest cooking traditions. Owner Pat Martin learned his craft from pit masters who’ve been smoking hogs for generations. T
Whole-hog cooking means using every part of the pig, mixing dark and light meat for a complex flavor you can’t get any other way. The hickory smoke penetrates deep into the meat during the overnight cooking process. When they pull it apart the next day, you get crispy bark pieces mixed with tender inside meat that’s been basting in its own juices.
Lines form early, especially on weekends, so plan accordingly.
3. Peg Leg Porker BBQ — Nashville
Carey Bringle, the pit master behind Peg Leg Porker, competed in BBQ competitions for years before opening his own place. That competitive background shows in every plate that leaves the kitchen. His dry-rub ribs have won so many awards that the walls can barely hold all the plaques and ribbons.
The dry rub here creates a flavorful crust that seals in moisture while adding layers of spice and sweetness. Unlike wet ribs that swim in sauce, these let you taste the actual pork and smoke. The pulled pork gets the same careful treatment, with meat that pulls apart easily and needs zero sauce to taste amazing.
Bringle also makes his own bourbon, which you can sample at the bar while waiting for your food.
4. Charlie Vergos’ Rendezvous — Memphis
Since 1948, Rendezvous has been serving ribs in a basement location in downtown Memphis that feels like a time capsule. The walls are covered with decades of photos, signs, and random stuff that tells the story of Memphis itself. Charlie Vergos started with a different restaurant plan but switched to ribs when customers kept asking for them.
The cooking method here breaks from traditional low-and-slow smoking. Instead, they grill ribs over charcoal at higher heat, then coat them in a secret dry rub that’s become legendary across the South. The result is ribs with a different texture than pit-smoked versions, more charred and crusty on the outside.
Some BBQ purists argue this isn’t real barbecue, but your taste buds won’t care about the debate.
5. B.E. Scott’s BBQ — Lexington
Tucked away in Lexington, B.E. Scott’s has been smoking whole hogs since the 1980s in a style that’s pure West Tennessee. This isn’t a fancy restaurant with Instagram-worthy decor. It’s a roadside spot where the focus stays completely on the meat, cooked slowly over hickory coals in a traditional pit.
The tangy vinegar-based sauce here cuts through the richness of the pork perfectly. West Tennessee sauce tends to be thinner and more acidic than the thick, sweet sauces you find in other regions. It works especially well with whole-hog barbecue, where you’re mixing different cuts of meat with varying fat content.
Portions are generous, and prices stay reasonable compared to big-city BBQ joints. The cole slaw has just enough vinegar to refresh your palate between bites of rich pork. Beans come simple and traditional, letting the meat stay center stage.
6. Ridgewood Barbecue — Bluff City
East Tennessee barbecue differs from the Memphis and Nashville styles, and Ridgewood has been perfecting their regional approach since 1948. The tomato-based sauce here tastes nothing like Kansas City’s thick molasses versions or Carolina’s vinegar styles. It’s somewhere in between, with a unique flavor profile that keeps people driving from three states away.
The pork shoulder gets smoked until it reaches that perfect point where it’s still moist but pulls apart with minimal effort. They slice it rather than pulling it into shreds, which is another East Tennessee tradition. The meat comes piled high on your plate, and that special sauce soaks into every bite without overwhelming the smoke flavor.
Ridgewood stays family-owned and operated, with recipes and techniques passed down through generations. The atmosphere feels comfortable and lived-in, like eating at a relative’s house where everyone knows good food.
7. Preachers Smokehouse — Sevierville
Located near the Smoky Mountains, Preachers Smokehouse combines traditional Tennessee barbecue with a location that makes it perfect for tourists exploring the area. The name comes from owner Keith Wray’s background in ministry, but the food does all the preaching here.
Their brisket deserves special attention in a state that usually focuses on pork. Cooked low and slow until it develops a dark bark and tender interior, it rivals what you’d find in Texas. The pulled pork stays traditional, with smoke ring visible and meat that doesn’t need drowning in sauce.
They offer several sauce options, from sweet to spicy, letting you customize your experience.