01/11/2026
🔥 Our BBQ Style: Tex-NW Craft Barbecue 🔥
At Central Oregon Barbecue Company, we cook with respect for tradition—and for where we live. Our pits are fueled with locally sourced red oak, maple, and madrone, woods that burn clean and steady, delivering balanced smoke and true barbecue flavor. Using what’s local isn’t just practical—it’s how the best pitmasters across the country do it.
Our style is Tex-NW barbecue: Texas technique at the core, Northwest resources in the firebox, and inspiration from every major BBQ region.
• Brisket is done Texas-style—simple, honest, and smoke-forward.
• Pulled pork leans Carolina, finished with an Eastern Carolina–style vinegar sauce.
• Ribs start Texas-style with salt and pepper, then finish over direct heat in a St. Louis or KC tradition with a sweet-tangy glaze or our house BBQ sauce.
Texas may own brisket—but every region has something special to offer. We honor them all. No matter where you’re from or how you grew up eating barbecue, you’ll find something that feels familiar—and something that surprises you—at COBC.
Because life’s too short to eat boring barbecue. 🔥🥩🍖
