Notorious P.I.G. on Brooks Street in Missoula is a dedicated barbecue operation in a state where serious smoked meat restaurants remain rare, offering low-and-slow preparations across brisket, ribs, and pulled pork in the Texas and Memphis traditions. The restaurant smokes its meats overnight using a combination of fruit and hardwoods, producing brisket with a proper smoke ring and a bark — the seasoned exterior crust — that delivers concentrated flavor before the fork even reaches the interior fat cap. The smoked brisket plate is the kitchen's defining offering: sliced lean and fatty, served with two sides from a rotation that typically includes coleslaw, baked beans, and cornbread. Baby back ribs are smoked until the bone pulls cleanly without the meat falling off entirely — what the barbecue community recognizes as the correct texture, distinct from braised or steamed ribs dressed with sauce. The pulled pork sandwich uses shoulder meat smoked for sixteen to eighteen hours, pulled by hand, and dressed with a house vinegar-based sauce on a soft bun. The dining room on Brooks Street is casual in the extreme — trays, paper-lined baskets, and a chalkboard menu that reflects what has come off the smoker that day. Hours are Tuesday through Saturday, and the restaurant can sell out of specific proteins before closing time, particularly on weekends. Arriving early in the service is the best strategy for guaranteed access to the full menu.
Signature dishes
- Smoked brisket plate
- Baby back ribs
- Pulled pork sandwich
Good to know
- Known for
- Low-and-slow smoked BBQ; brisket and ribs
- Hours
- Tue–Sat 11am–8pm; closed Sun–Mon
- Reservations
- Walk-in only
Location
2521 Brooks St, Missoula, MT 59801
46.8521, -113.9886 View on map
Highlights
- Overnight-smoked brisket with proper bark and smoke ring — a rarity in Montana's dining scene
- Baby back ribs smoked to correct pull-off-the-bone texture rather than fall-off
- Low-and-slow Texas and Memphis tradition applied to pork shoulder in a Brooks Street casual setting
- Chalkboard menu that reflects what's available from the smoker each day
Tips for visiting
- Arrive before 1pm to ensure access to brisket and ribs — both sell out regularly before closing
- Ordering a half lean and half fatty brisket plate is the best introduction to the kitchen's range
- The baked beans cooked with brisket drippings are the most frequently recommended side
- Tuesday through Saturday operation means planning around a midweek or early-weekend visit
Accessibility
Notorious P.I.G. is located at street level on Brooks Street in Missoula. The entrance and ordering area are accessible. The casual dining format with open tables accommodates wheelchair users. On-street parking and a small lot are available on Brooks Street.
Frequently asked questions
What type of barbecue does Notorious P.I.G. practice?
Notorious P.I.G. practices low-and-slow barbecue in the Texas and Memphis traditions, smoking meats overnight over wood fires. This is distinct from the sauce-heavy Kansas City approach.
What is a smoke ring, and does Notorious P.I.G. achieve it?
A smoke ring is a pink layer beneath the bark of smoked meat caused by a chemical reaction between the smoke and the meat's proteins. It is an indicator of proper wood smoking. Notorious P.I.G.'s brisket is consistently described as having a well-developed smoke ring.
Can the restaurant sell out of menu items before closing?
Yes. Because the kitchen smokes a fixed quantity of each protein each day, popular items including brisket and ribs can sell out before the posted closing time. Arriving early in service is the best strategy.
Is Notorious P.I.G. a good option for groups?
Yes. The casual counter-service format accommodates groups easily, and the shared tray-and-basket presentation makes communal ordering straightforward.