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Podnah’s Pit Barbeque in Portland brings Texas style barbeque to the Pacific Northwest. Their menu features a selection of traditional barbeque meats, all slow smoked daily with genuine oak hardwood.

Inside, the spacious all wood interior dining area is wrapped around with surrounding picture windows. We took a seat in the corner with a bay window view into the streets. It was early dinner, and there was just a trickling of customers, not quite hitting the evening stride yet.

Smoked Whole Ruby Trout ($12) served with side of Collard Greens, BBQ Beans and a wedge of corn bread.

We started with the Smoked Whole Ruby Trout: skin on, head on, tail on, gently smoked with a hint of lemon, although it was a tad under seasoned. If you don’t mind working for your meal a little — poking away bits of skin and fin, then you’re in for a treat.

The accompanying sides were hardly bit players. The leafy, meaty collard greens were drenched in flavour and chunks of fall apart pork hock, while the smokey barbeque beans hit the spot with a sweet and tangy punch.

1/4 Pound of Brisket ($4): three generous slices of tender, crispy smoked beef.

Our meal was supplemented by a quarter pound (approximately, three generous slices) of smoked beef brisket: tender, with just a tiny bit of crispy crust and the distinctive pink smoke ring tracing the outer edges of the brisket. Case and I rarely disagree, but this time she felt the brisket was under seasoned, while I happily tucked away at the remaining portions.

Pint of Occidental Hefeweizen ($5)

Including taxes, tips and a pint of beer, our meal came to just under $25. I enjoyed Podnah’s more than Case, so the verdict is a toss up. The side dishes were unanimously enjoyable, but if you prefer stronger seasoning in your barbeque, you might want to steer clear. Otherwise, for just pure, no frills, slow smoked Texas style barbeque, Podnah’s might be your spot.

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