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Five Top Barbecue Joints in Nashville, Tennessee

This blog post was updated on October 10, 2018.

Nashville, Tennessee is known for its historic music scene and for being home to the acclaimed Vanderbilt University.


All of those famous musicians and brilliant minds have to get fuel from somewhere, right?


That’s where these five top barbecue joints in Nashville come into the picture.


Next time you’re in town, give ‘em a try. You might just leave feeling inspired, or even a bit smarter— hey, if not, at least you’ll leave with a full belly and a smile on your face.



Jack’s Bar-B-Que (416 Broadway, Nashville, TN)
(615) 254-5715


Known throughout Tennessee for its award-winning sauces, Jack’s Bar-B-Que caters to “local renowned dignitaries and ordinary folk.” So, whoever you are, you’re sure to fit right in.


Hog Heaven (115 27th Avenue North, Nashville, TN)
(615) 329-1234

Known for its “Kickin’ Chicken” white barbecue sauce, Hog Heaven is one of the best hickory smoked barbecue joints in Nashville. They’ve been in business for over 25 years, which must mean they’re doing something right!


Jim ‘N Nick’s Bar-B-Q (7004 Charlotte Pike, Nashville, TN)
(615) 352-5777


Jim ‘N Nick’s was recently recognized for its scratch-made coleslaw in Bon Appétit Magazine. However, that’s not all they’re good at; their slow roasted pork shoulder is sure to please even the most seasoned barbecue connoisseur.


Mary’s Old Fashion Barbecue (1106 Jefferson Street, Nashville, TN 37208)
(615) 256-7696


A favorite among Vanderbilt students, Mary’s is famous for its mouthwatering pulled pork sandwiches (served on cornbread). Pair this with a side of potato salad, beans or coleslaw and you’ll be all set.


Judge Bean’s BBQ (7022 Church Street E, Brentwood, TN 37027)
(615) 823-2280


Located in nearby Brentwood, Judge Bean’s serves up tasty sausage, brisket, and smoked bologna sandwiches covered in satisfying homemade sauces.


Is your mouth watering yet? Check out our cheap flights to Nashville and get your fill!


CC Flickr photo credit: Kerry Woo

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