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Legendary Pitmaster Bryan Furman is running a special BBQ Residency beneath Kann. The residency brings Furman’s signature brisket, ribs, chicken, and pulled pork plus classic sides like mac and cheese, collards, and banana pudding to Portland. Bryan and his son Nas run the pit, with family recipes from his mother Almeta, blending Southern barbecue tradition with Kann’s live-fire energy for a laid-back, walk-in friendly experience. We are open Friday 12:00pm-8:00pm (or until sold out) & Sat-Sun 1:00pm-8:00pm (or until sold out) Check out our instagram for up to date information about menu and availability @bryanfurmanbarbeque Located Beneath Kann at 227 SE 6th Ave, this is a 21+ space and we are unable to accommodate substitutions.
Address and Contact Information
Address: 227 SE 6th Ave, Portland, OR 97214
Website: https://www.bryanfurmanbarbeque.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Reviews
Linli Pao
They do sell out fully earlier than their close time of 8 pm. Be prepared to wait. They were sold out of ribs, but they still had brisket available. The brisket was on the fattier side, but the smoke flavor profile was phenomenal. Surprisingly the real stars of the show for me might have been the collards poached with some kind of meat juice and the pork bean side. The Mac and cheese is a solid sidekick, and the cornbread is as intended. The other superstars are the sauces. They should bottle that up and sell it! All four flavors!!!
… moreTHEODORE Timper
If Gregory Gourdet is providing a platform to showcase your mastery, chances are you’re damn good and that’s exactly the case here.
The sides: Brisket beans were a perfect balance of smoky and sweet. The Mac and Cheese was rich but not heavy. The cornbread was light, fluffy, delicious.
The Star – Slow smoked chicken, I received a 1/2 bird since only chose one meat. It falls off the bone as you pick it up. It’s succulent, deeply infused with flavorful white Oak smoke and simply the best I’ve ever had. I’m certainly not a BBQ expert but lived in NC, SC and AL so had some exposure to good BBQ.
This was a wonderful experience and if you have opportunity to try it while he’s here go for it!
… moreThe sides: Brisket beans were a perfect balance of smoky and sweet. The Mac and Cheese was rich but not heavy. The cornbread was light, fluffy, delicious.
The Star – Slow smoked chicken, I received a 1/2 bird since only chose one meat. It falls off the bone as you pick it up. It’s succulent, deeply infused with flavorful white Oak smoke and simply the best I’ve ever had. I’m certainly not a BBQ expert but lived in NC, SC and AL so had some exposure to good BBQ.
This was a wonderful experience and if you have opportunity to try it while he’s here go for it!
Ki M
Yeah, for the $38 (+ another $8 for the pudding) price point per plate, I was severely disappointed.
I will start off with the good – the ribs were probably some of the best I have ever had. Super tender and just the right amount of smoke. The baked beans were very balanced and not too sweet. The cornbread was light and airy, I could have eaten a sheet tray of it. The sauces were good, but the dipping vinegar was the star.
The bad – the poor collards were SO bland, I thought I was eating unsalted spinach. I was really missing some good collards, these were not it. The brisket was very dry and I got 3 measly pieces, one of which was a piece of gristle. The mac n cheese and coleslaw were forgettable. The banana pudding had no banana in my portion, and for $8, was a tiny cup. That is a theme here, for how much I paid I was still somewhat hungry.
I got 2 ribs, 3 teeny-tiny brisket pieces, super small portions of sauce (I’m talking maybe a bit more than a tablespoons worth, served in a 1 oz. sauce container), a small plastic black take out container with all 4 sides that was barely filled a 1/3 of the way, free balling with no separation between them.
I would skip this place and venture to one of the other bbq spots, just goes to show you shouldn’t idolize people because they’re a big name.
… moreI will start off with the good – the ribs were probably some of the best I have ever had. Super tender and just the right amount of smoke. The baked beans were very balanced and not too sweet. The cornbread was light and airy, I could have eaten a sheet tray of it. The sauces were good, but the dipping vinegar was the star.
The bad – the poor collards were SO bland, I thought I was eating unsalted spinach. I was really missing some good collards, these were not it. The brisket was very dry and I got 3 measly pieces, one of which was a piece of gristle. The mac n cheese and coleslaw were forgettable. The banana pudding had no banana in my portion, and for $8, was a tiny cup. That is a theme here, for how much I paid I was still somewhat hungry.
I got 2 ribs, 3 teeny-tiny brisket pieces, super small portions of sauce (I’m talking maybe a bit more than a tablespoons worth, served in a 1 oz. sauce container), a small plastic black take out container with all 4 sides that was barely filled a 1/3 of the way, free balling with no separation between them.
I would skip this place and venture to one of the other bbq spots, just goes to show you shouldn’t idolize people because they’re a big name.
Ellen Timper
So incredibly delicious. Every single bite, every single item.
I’ll start by singing the praises of the cornbread. It was light, almost like a savory cake, and has now ruined me for any other cornbread. I’m going to be craving it for years and, once Bryan Furman BBQ leaves, I fear it’ll be an endless quest for something as good.
The chicken is smoky, juicy, and flavorful. The mac and cheese is cheesy goodness at its best. The banana pudding is absolutely yummy – smooth, creamy, just the right amount of sweet.
I am so grateful I have the opportunity to try this amazing level of BBQ in the Northwest. I hope to go back often to satisfy and stock up on my cravings for it.
… moreI’ll start by singing the praises of the cornbread. It was light, almost like a savory cake, and has now ruined me for any other cornbread. I’m going to be craving it for years and, once Bryan Furman BBQ leaves, I fear it’ll be an endless quest for something as good.
The chicken is smoky, juicy, and flavorful. The mac and cheese is cheesy goodness at its best. The banana pudding is absolutely yummy – smooth, creamy, just the right amount of sweet.
I am so grateful I have the opportunity to try this amazing level of BBQ in the Northwest. I hope to go back often to satisfy and stock up on my cravings for it.
Alexis Albert
I recommend checking the door at the front of the line to see the menu, as there’s only two meats per day.
I got there exactly at opening (1pm on Saturday), and waited about an hour and a half by the time I got to eat. The line had died down by the time I left, so I definitely recommend coming about an hour AFTER opening instead of lining up before they open.
Plenty of space inside to eat, and some drinks available as well.
The chicken was just ok, pulled pork was delicious. Collard greens and mac and cheese were pretty good. I enjoyed the sauces the most, which for standing outside in freezing weather is a bit disappointing.
… moreI got there exactly at opening (1pm on Saturday), and waited about an hour and a half by the time I got to eat. The line had died down by the time I left, so I definitely recommend coming about an hour AFTER opening instead of lining up before they open.
Plenty of space inside to eat, and some drinks available as well.
The chicken was just ok, pulled pork was delicious. Collard greens and mac and cheese were pretty good. I enjoyed the sauces the most, which for standing outside in freezing weather is a bit disappointing.
Steven Zaragoza
Waited an hour outside lovely rainy day! WELL WORTH IT FOOD IS AMAZING. The faster I ate the more it sat me down, time slowed and all I can say is I’ll be back!
… moreMonica Krake
Bryan Furman you and your team are masters! This was such an awesome experience when I came last week, I have committed to every weekend! The collard greens were the best I have ever had. That Brunswick stew was unbelievable and I hate lime beans. You sir are an artist ❤️
… moreNate Grein
No question some of the best bbq in the city. Sauces were so on point and those beans… Thank you to the team!
… moreDee Anna Hentz
There is no price so how are you to see what it cosr
… moreParker Meadows
Best in PDX by a country mile
– from someone who grew up between the Carolinas and Memphis
… more– from someone who grew up between the Carolinas and Memphis