Grasslands Barbecue, the Hood River crew best known for slow-smoked brisket and recurring Seattle pop-ups, is rolling back into town and setting up behind Holy Mountain Brewing in Interbay for a three-day event this week. The team will be serving its signature smoked meats on Friday, Saturday and Sunday, and if past visits are any indication, the hottest cuts will disappear in a hurry. If you are going, plan on a line and expect limited quantities of the big-ticket items.
Co-owner Drew Marquis told The Seattle Times the crew will haul roughly 5,000 pounds of meat to Seattle and that service will begin at noon on Friday and continue at noon on Saturday and Sunday each day until sellout. The article also notes Grasslands will have frozen packages of smoked brisket, smoked sausages and burger patties available for purchase on site.
Why people line up
Grasslands pop-ups have turned into a regional ritual: past visits have produced multihour queues and, in 2024, the team even borrowed extra smoker capacity to meet demand, according to Eater Seattle. The operation’s rise from a Hood River food-truck favorite into a destination pop-up has been chronicled in local coverage, including reporting from Willamette Week.
Menu highlights and likely sellouts
The Seattle Times reports the menu will include pork-belly burnt ends, hatch-chile-and-cheddar sausage and pork-belly boudin, with a fatty brisket smoked on the premises and slated for sale only on Saturday. The paper also says smoked beef cheeks and beef ribs are planned for Sunday, and warns that frozen brisket packs could be gone by late Friday or early Saturday. If brisket is non-negotiable, arriving early is the safe play.
When to go and where to check
For real-time updates and sellout notices, check Grasslands Barbecue and Instagram, which the team uses to post availability. Holy Mountain’s Interbay taproom posts hours and location details on its site and will host the pop-up, so its page is also useful for timing your visit; see Holy Mountain Brewing for more information.
Bottom line: this is a rare chance to get Grasslands without making the Hood River drive, but the most coveted cuts tend to vanish fast. Bring patience, show up early if you are chasing brisket, and consider grabbing frozen packs if you want to take barbecue home.
