General Info

West Tennessee's legendary whole-hog BBQ tradition is the cornerstone of Martin's Bar-B-Que Joint. Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville. We come in at 5 am, every day, seven days a week. From the sides to the sauces, everything is made from scratch every single day - You'll never find a freezer or microwave in our kitchens. But the bar-b-que actually starts a day ahead, as the process for smoking whole hogs simply can't be rushed.West Tennessee's legendary whole-hog BBQ tradition is the cornerstone of Martin's Bar-B-Que Joint. Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville. We come in at 5 am, every day, seven days a week. From the sides to the sauces, everything is made from scratch every single day - You'll never find a freezer or microwave in our kitchens. But the bar-b-que actually starts a day ahead, as the process for smoking whole hogs simply can't be rushed.