Martin’s Bar-B-Que Joint

Mount Juliet, United States

3.8

Closed now

20 reviews

Accepts Credit Cards

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Bussiness info

Takes Reservations
No
Delivery
No
Take-out
Yes
Accepts Credit Cards
Yes
Accepts Apple Pay
Yes
Good For
Brunch
Parking
Private Lot
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
Yes
Attire
Casual
Ambience
Divey
Noise Level
Average
Alcohol
Beer & Wine Only
Outdoor Seating
Yes
Wi-Fi
No
Has TV
Yes
Waiter Service
No
Caters
Yes

Description

Specialties

A fresh hog goes on the pit each day for the next day, resulting in delicious Bar-​B-​Que. We believe in the importance of good technique and doing things «the right way» and this applies to all of our meats — ribs, chicken and whole shoulders — and scratch-​made sides. Most of these sides are made with family recipes just like our desserts, including Southern classics such as Coconut Cake, Pecan Pie and Fudge Pie.

History

Established in 2006.

West Tennessee’s legendary whole-​hog Bar-​B-​Que tradition is the cornerstone of Martin’s Bar-​B-​Que Joint. The restaurants have been featured on the Food Network, Travel Channel, Cooking Channel, and The Today Show and in publications such as Bön Appetit, Esquire, Conde Nast Traveler, and Men’s Journal.

Pat Martin learned the art and craft of West Tennessee-​style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin’s Bar-​B-​Que Joint in 2006.

We come in at 5 am, every day, seven days a week. From the sides to the sauces, everything is made from scratch every single day. But the bar-​b-​que actually starts a day ahead, as the process for smoking whole hogs simply can’t be rushed.

Just as Pat learned the nuances of whole hog bar-​b-​que through years of hands-​on experience, his crew of pitmasters also spend time apprenticing before they’re trusted in