The Notorious P.I.G. BBQ — Restaurant in Missoula

As a BBQ fanatic who was raised on good old North Carolina BBQ, I was heart broken when I moved to Montana and found my BBQ choices lacking. Let's face it, both Dickies and Famous Dave's are pretty subpar. Recently, my friends convinced me to try The Notorious P.I.G. and I was pleasantly surprised.

What went well: Absolutely Phenomenal Burnt Ends. Not only was this the first time I had passable burnt ends in Montana, but they were actually some of the better burnt ends I've had on my BBQ journey through life. Add a little more char on them and they might even be the best Ribs were perfectly seasoned and had just the right amount of smokey flavor. Meat was extremely tender with just the right amount of fat to meat and didn't even need BBQ sauce to be amazing. The deviled egg potato salad was just as advertised. Delicious, creamy, refreshing. The cracklins (Pork rinds) were out of this world.

What I Would Change: The brisket was a little bland and not as tender as I would have preferred. This may very well be due to my preference for chopped brisket vs. sliced brisket. My solution? Add an option for chopped brisket. BBQ is more fun when it's messy. The pulled pork was dried out as if it had been sitting in a warmer for a few hours waiting for me to order. Hard to avoid when you're smoking and BBQing meat in the morning for the afternoon, but regardless a bit of a disappointment. Slaw was too sweet and watery. While not completely off putting, I think an easy remedy of salting and pressing the chopped cabbage an hour or so before dressing would lead to a creamier slaw. Add an option for a good homemade Max n' Cheese as a fixin.

Overall the Notorious P.I.G. is the new King of BBQ in Missoula, this is indisputable. While there are a couple dishes that could be tweaked to improve them, they are still good, and my opinions are, to a degree, based on personal preference. Whatever shortcomings this new restaurant may have, they more than make up for them with the quality and taste of their Burnt Ends and smokiness of their Ribs.

Look forward to eating here again!

Sidenote, none of these reviews mention the service, so I'll briefly touch on it. Great, fast and friendly service. Burke, the owner, was quick to greet and give a friendly run down of the menu upon entering....

Visit in 10/3/2025 while on weekend trip in Montana. The Notorious P.I.G. BBQ — If flavor had a rap name, it’d be Big Poppa Smoke. This joint doesn’t just serve barbecue—it drops it like a hot track and sells out by curtain call. Get there early; the pit doesn’t do encores.

Ribs: Two words: bone confetti. The full slab is lacquered with a mahogany bark that snaps like vinyl and then gives way to meat that slides off like a perfectly timed beat drop. Hit it with Sweet Cady’s for that KC hug, then chase a bite with House Spicy when you want the chorus to burn.

Deviled Egg Potato Salad: This isn’t a side; it’s a co-headliner. Silky, yolky, tangy—like Grandma learned mise en place from a Michelin chef and a church picnic. I’d put this in a trophy case if I didn’t keep eating it.

Main #2 – Burnt Ends: Meteorites of brisket joy. The edges crunch, the centers melt, and the fat renders into something that makes you believe in second lunches. Dip in Midas Touch (mustard) when you want smoke to meet zing.

Main #3 – Tri-Tip Sirloin: Sliced rosy with a peppery crust that strutted out of the pit like it owns Front Street. Juicy enough to require napkins and plausible deniability.

Apps (a.k.a. “Pre-Game Bangers”): • Fire-and-Ice Pickles — cool, crisp, and sneaky spicy. Perfect palate reset between rib raids. • Pit Baked Beans — smoky-sweet, dotted with meat bits; basically barbecue’s mic drop.

Sauce Squad: Four distinct personalities—Sweet Cady’s, House Spicy, Midas Touch, Caroline’s Vinegar—so you can remix each bite. Consider it your tasting playlist.

Vibe: They cook enough for today and then it’s gone—Mo Meat, Mo Problems (the problem being you’ll want more tomorrow). Staff is friendly, lines move, and the smoke perfume follows you like a bragging right.

Verdict: To die for. The Notorious P.I.G. doesn’t just live up to the name—it hypnotizes your taste buds, then leaves you plotting your next comeback tour. Order ribs, burnt ends, tri-tip, that deviled egg potato salad, and let the rest of Missoula...

Possibly one of the worst meals I've ever eaten. Don't waste your money eating here! You don't have to be an expert in BBQ to know what COLD, OLD and POORLY COOKED tastes like. We ordered the Old Joe Platter, for $52.00 + 1 beer + 15% prepaid tip = $64.40. This platter comes with a full slab of ribs (small, very little meat, too sweet and overcooked) 3 sandwiches (beef brisket) and 4 sides (two beans and two slaw). Sandwiches were served on an un-warmed CIABATTA ROLL with FOUR THIN slices of brisket per sandwich. First of all...who serves BBQ with Ciabatta?? And if so...one could at least have the decency to warm it up so it's not so tough and dry. To top this off...the brisket meat itself was grisly and tough, kept having to pick through it to make it edible. Sauces were 'meh', don't bother with the Carolina, was watery, didn't stick to the meat, oversoaked the bread. Coleslaw: too much vinegar in the slaw which made it a soupy soggy mess. Cabbage was not even crunchy. Oddly it was very sweet...tasted like they tried to balance out the mistake of too much vinegar with too much sugar. Beans...just over the top strange, they were too sweet and ...way too spicy. Their prices do not justify the quality or quantity of the food served here. My recommendation: If you're travelling along I-90 towards Washington and want good BBQ, try Famous Willies in Post Falls, Idaho. (about 2 hours away) Way better food for the price. Pictures: Ciabatta bread...so tough you can barely see where I poked my finger in it. Soupy Coleslaw...need I say more? Seating/Bench filled with food... for their prepaid 15% tip you'd think they could clean the eating...