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Where to Dig Into American Barbecue in Montreal

10 smokin' spots for brisket, ribs, and all the fixin’s

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There may be more poutine pushers on certain blocks of Montreal than there are traditional Southern barbecue restaurants in the entire city, but a few devoted pitmasters have won favour with the masses. Here’s where to taste their creations.

Note: This map only includes American-style barbecue spots (sorry, Chalet Bar-B-Q and Dak Hing). It also doesn’t feature non-barbecue, Southern-style restaurants, such as Dinette Triple Crown, known for its fried chicken and Southern Appalachian fare, or Bistro Nolah, which specializes in Cajun foods.

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Smokebox Fumoir & BBQ

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AAA brisket is the star at this West Island smokehouse — served as the centrepiece to your barbecue spread, as a sandwich filling, or atop a mac and cheese. Also available: St. Louis-style ribs, jalapeño and cheddar cornbread, chicken wings, and lots more.

Rubs BBQ Americain

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Rubs’ menu runs the gamut: Kool-Aid fried pickles, jalapeño poppers, blooming onions, nachos, poutine, sandwiches, and burgers. Barbecue purists will want to concentrate on Rubs’ signatures, including its brisket and St. Louis ribs.

Bofinger BBQ

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Expect heaping servings of meats cooked low and slow for hours, with your choice of accompanying sauce: Texas, Alabama, South Carolina, Memphis, “crazy spicy,” or BBQ honey. It’s also got a fine selection of reasonably priced — and generously stacked — sandwiches of the smoked sausage, portobello, po’ boy, and club variety.

Le SH Moonshine BBQ

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Among the newer additions to the cohort (though technically a revival of an old name under new ownership), Le SH Moonshine BBQ brings a local inflection to American-style barbecue, with meat slow-cooked for up to 16 hours over maple, cherry, and hickory wood. Poutine, salads, tater tots, and more are available as sides.

Aylwin Barbecue

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This small but mighty player on Montreal's smokehouse scene got its start in an Hochelaga-Maisonneuve alleyway and is now (thankfully) a recurring stall at the Atwater Market. Expect St-Louis-style ribs, succulent brisket served by the half pound, and a mac and cheese for the books.

Icehouse

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This Plateau fixture is celebrated for its mouthwatering fried chicken and various Tex-Mex staples, including refried black bean burritos and hard-shell ground beef tacos. It also offers up some barbecue faves. There’s a mustardy smoked brisket sandwich, some Dr. Pepper-slathered pork ribs, and pulled pork given the Tex-Mex treatment: It’s joined with pimento cheese and salsa roja in a bun.

Diablos BBQ Smokehouse

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This Southern restaurant and bar dabbles in poutine and fried chicken, but its sampling plate, called “The Dixie Platter,” is its flagship menu item. It includes pork and beef ribs, fried chicken, pulled pork, and a choice of sides.

Le Boucan

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Griffintown's Le Boucan serves up racks of ribs, pulled pork, chicken, and sides like nachos, poutine, and smoked tomato soup — plus some vegetarian-friendly barbecue options, like hickory-smoked tofu and pulled jackfruit.

Blackstrap BBQ

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Dylan Kier, one of the city’s most dedicated pitmasters, runs this award-winning decade-old Verdun operation, which many consider Montreal’s finest in the barbecue department. Its approach is Memphis-style, with meats dry-rubbed and slow-cooked, but its reinterpretation of poutine, featuring brisket burnt ends, is another reason to visit.

Lattuca Barbecue

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John Lattuca is first and foremost a Texas brisket man, but his namesake barbecue restaurant in Old Montreal explores other meats and styles and does so just as well. How could he not? Lattuca has travelled 40,000 miles around the US, eating and judging barbecue for several competitions.

Smokebox Fumoir & BBQ

AAA brisket is the star at this West Island smokehouse — served as the centrepiece to your barbecue spread, as a sandwich filling, or atop a mac and cheese. Also available: St. Louis-style ribs, jalapeño and cheddar cornbread, chicken wings, and lots more.

Rubs BBQ Americain

Rubs’ menu runs the gamut: Kool-Aid fried pickles, jalapeño poppers, blooming onions, nachos, poutine, sandwiches, and burgers. Barbecue purists will want to concentrate on Rubs’ signatures, including its brisket and St. Louis ribs.

Bofinger BBQ

Expect heaping servings of meats cooked low and slow for hours, with your choice of accompanying sauce: Texas, Alabama, South Carolina, Memphis, “crazy spicy,” or BBQ honey. It’s also got a fine selection of reasonably priced — and generously stacked — sandwiches of the smoked sausage, portobello, po’ boy, and club variety.

Le SH Moonshine BBQ

Among the newer additions to the cohort (though technically a revival of an old name under new ownership), Le SH Moonshine BBQ brings a local inflection to American-style barbecue, with meat slow-cooked for up to 16 hours over maple, cherry, and hickory wood. Poutine, salads, tater tots, and more are available as sides.

Aylwin Barbecue

This small but mighty player on Montreal's smokehouse scene got its start in an Hochelaga-Maisonneuve alleyway and is now (thankfully) a recurring stall at the Atwater Market. Expect St-Louis-style ribs, succulent brisket served by the half pound, and a mac and cheese for the books.

Icehouse

This Plateau fixture is celebrated for its mouthwatering fried chicken and various Tex-Mex staples, including refried black bean burritos and hard-shell ground beef tacos. It also offers up some barbecue faves. There’s a mustardy smoked brisket sandwich, some Dr. Pepper-slathered pork ribs, and pulled pork given the Tex-Mex treatment: It’s joined with pimento cheese and salsa roja in a bun.

Diablos BBQ Smokehouse

This Southern restaurant and bar dabbles in poutine and fried chicken, but its sampling plate, called “The Dixie Platter,” is its flagship menu item. It includes pork and beef ribs, fried chicken, pulled pork, and a choice of sides.

Le Boucan

Griffintown's Le Boucan serves up racks of ribs, pulled pork, chicken, and sides like nachos, poutine, and smoked tomato soup — plus some vegetarian-friendly barbecue options, like hickory-smoked tofu and pulled jackfruit.

Blackstrap BBQ

Dylan Kier, one of the city’s most dedicated pitmasters, runs this award-winning decade-old Verdun operation, which many consider Montreal’s finest in the barbecue department. Its approach is Memphis-style, with meats dry-rubbed and slow-cooked, but its reinterpretation of poutine, featuring brisket burnt ends, is another reason to visit.

Lattuca Barbecue

John Lattuca is first and foremost a Texas brisket man, but his namesake barbecue restaurant in Old Montreal explores other meats and styles and does so just as well. How could he not? Lattuca has travelled 40,000 miles around the US, eating and judging barbecue for several competitions.

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