This St. Augustine BBQ Joint Is Smokin’ the Competition (Here’s Why)
Tucked along State Road 13, Woodpeckers Backyard BBQ looks like a humble pit stop, but the smoke tells a bigger story. Locals line up before 11, and for good reason, because when they sell out, it is gone. Ribs, brisket, and datil pepper kissed sides turn a simple meal into a Southern memory.
If you are chasing real-deal barbecue with heart, this spot is worth the drive and the wait.
1. Brisket That Sets The Bar
The brisket at Woodpeckers makes you pause before the first bite, because you can see that smoke ring glowing. Each slice bends, then breaks clean, with fat that melts like butter and a peppery bark that snaps. You barely need sauce, though the table lineup invites a little experimenting.
Ask for fatty cuts if you love richness, or go lean for a clean, meaty chew. Either way, the smoke is balanced, never bitter, just deep and haunting. Pair it with mac n cheese or datil baked beans for a sweet heat.
Get there early, because brisket sells out fast. You will walk away wondering how a roadside shack serves beef this dialed in. It is destination worthy.
2. Ribs With The Perfect Bite
These ribs do not fall off the bone, and that is the point. They pull clean with a gentle tug, leaving a glistening bite mark and a smile. The bark carries salt, pepper, and smoke in harmony, while the interior stays juicy without being greasy.
You can eat them dry and grin, or brush on a touch of sweet or hot sauce for contrast. The pit crew nails that window where collagen turns silky, not mushy. It is craftsmanship you can taste.
Order a half rack for lunch or go full rack if you share. Add collard greens for earthy balance and cornbread to catch the drippings. You will talk about these ribs on the drive home.
3. Datil Pepper Magic
St. Augustine’s beloved datil pepper is not just a gimmick here. It threads through the menu with a tangy, floral heat that sneaks up, then smiles. Datil baked beans land sweet, smoky, and pepper-bright, while datil slaw throws a crisp, peppery pop beside rich meats.
Try the datil sausage for a snappy, juicy link that hums with heat but lets smoke shine. Sauces range from sweet to hot, and blending them is encouraged. You will find a sweet spot that makes brisket sing.
Never met a datil before? This is the classroom and the feast. Leave with a new favorite flavor and maybe a to-go cup of that datil sauce.
It is distinctly local and seriously addictive.
4. Sides That Earn Their Spot
At plenty of barbecue joints, sides are an afterthought. Not here. The mac n cheese brings a firm bite and cheddar depth, never gloopy.
Collard greens arrive tender with a savory pot liquor that begs for cornbread. Even the baked potato shows up fluffy and perfectly salted.
Coleslaw comes regular or datil kissed, both crisp and refreshing. Beans lean smoky-sweet with that St. Augustine twist. Portions lean practical, so consider doubling up if sides are your love language.
Balance your tray like a pro. Rich brisket plus bright slaw and greens keeps every bite interesting. Save room for banana pudding or cobbler, because dessert closes the loop with nostalgia and comfort.
5. Service With Southern Heart
From the first hello at the window to a quick chat from the owner, hospitality drives the experience. You feel like a regular even on your first visit. Staff moves fast, answers questions about gluten free sauces, and gets big orders out in minutes.
They will warn you to arrive early, because sell-outs happen. Military discount? Ask kindly, and you will feel their gratitude back.
On busy days, the line reaches the door before 11 and still flows smoothly.
Inside, the AC is cold and the vibe is warmer. Outside, picnic tables and the occasional wandering chicken add small town charm. Service like this makes great food taste even better and keeps locals returning weekly.
6. Worth The Drive, Worth The Wait
Woodpeckers sits off the beaten path on State Road 13, and that is part of the charm. The drive rolls past water and woods, ending at a simple building where smoke is the beacon. Locals swear by it, and travelers plan detours after games or beach trips.
Timing matters. Doors open at 11, and favorites vanish by mid day. Arrive early, breathe the oak smoke, and order decisively.
The prices feel fair, the portions honest, and the value obvious once you taste.
Picnic tables make lingering easy on blue sky days. When it rains, the line still forms, which tells you everything. Great barbecue does not need glitz, just skill, patience, and a hot pit.
7. Sweet Finish And Saucy Extras
Save room for dessert. Banana pudding stacks creamy layers and vanilla wafers into a classic spoonful of comfort. Cobbler rotates between peach and apple, buttery and sweet, with a crust that begs for a second bite.
It is the exclamation point at the end of a smoky sentence.
On the table, sauces invite play. Mix hot with sweet, try the Orangedale white sauce on turkey or ribs, and stash a little cup for the road. Nothing needs it, but everything welcomes it.
Take extra brisket or sausage to go for the kids or tomorrow’s lunch. That final spoon of pudding seals the deal. You will plan your next visit before you hit the highway.
