5 Reasons to Visit Myron Mixon's Barbeque Co. in Gatlinburg

Myron Mixon is the winningest man in competitive BBQ — five world championships, a TLC television career, five cookbooks, and a pitmaster reputation built over decades of competition. His Gatlinburg restaurant at 762 Parkway brings that championship pedigree to the Smoky Mountains. Here are five reasons it belongs on your Gatlinburg itinerary.

1. Championship BBQ Credentials

Myron Mixon didn't become famous on television first and then figure out BBQ — the TV fame came from winning. Five world barbecue championships, more national and state titles than anyone in competitive history, and a competition record that made him the subject of multiple TV shows before he built a restaurant empire. The TLC show "BBQ Pitmasters" put his technique in front of a national audience; the technique itself is what earned him every trophy in his collection first.

The approach is traditional and unapologetic: smoke meats low and slow over real wood coals, using indirect heat to keep pork, chicken, and beef moist and tender. The Gatlinburg restaurant uses the same methods that won Mixon his titles, applied to a full dining menu. For guests who take BBQ seriously and want to eat from someone whose credentials in the craft are the real thing, Myron Mixon's is the answer in Gatlinburg.

2. The Smoked Meat Lineup

The core menu runs the smoked meat program that defines Mixon's competition style: brisket, pulled pork, pulled chicken, and hickory-smoked baby back ribs — all smoked in-house over real wood coals and seasoned with Mixon's proprietary herb and spice blends. Each is available as sandwiches or platters, with the dry-rubbed wings as a compelling alternative for guests who want something different from the traditional BBQ format.

The brisket is consistently singled out in reviews from guests who've eaten serious BBQ across the South. The pulled pork delivers the kind of bark-to-smoke ratio that Mixon's competition background demands. Menu offerings may evolve — confirm the current lineup at myronmixonbbqgatlinburg.com before your visit.

3. The Sides — Especially the Peach Baked Beans

The sides program at Myron Mixon's is where the Southern BBQ tradition comes through most clearly. BBQ Baked Beans with a touch of peachy sweetness are the standout — multiple reviews specifically call them out as among the best they've had anywhere. Baby Back Mac and Cheese, creamy potato salad, and cornbread round out a sides menu that functions as a full complement to the smoked meats rather than an afterthought.

The peach cobbler for dessert is the natural finish — sweet, warm, and appropriately Southern. The sides and dessert together make the case that this isn't a restaurant that spent its energy on the meat program and phoned in the rest.

4. Signature Sauces, Rubs, and the Provisions Shop

Mixon's sauce and rub program has been a significant part of his brand for years — sold nationally through retail, refined through decades of competition, and now available at the table and in the Provisions Shop on-site. The sauce lineup runs from classic BBQ bases to more adventurous combinations: blackberry BBQ on ribs, apple maple on chicken, raspberry chipotle as a versatile option across proteins. The Original Rub — the one that carried Mixon through all five world championships — balances salt, brown sugar, onion, garlic, and spices to enhance the meat without overwhelming it.

The Provisions Shop inside the restaurant stocks rubs, sauces, and Myron Mixon branded apparel — the obvious stop for guests who want to bring the competition BBQ experience back to the cabin kitchen. It's also a useful reference: whatever you enjoyed at the table is likely available to take home.

5. A Full Bar Program With a Southern Spin

762 Parkway, Suite 5, Gatlinburg | myronmixonbbqgatlinburg.com | (865) 430-3755 | Open daily 11 AM–10 PM (11 PM Fri–Sat) | Full bar | Walk-ins welcome

Beyond the food, Myron Mixon's Gatlinburg location runs a full bar with a distinct Southern focus — the "Whiskeys of the South" program celebrates top distilleries from the BBQ capitals of America, bringing the regional beverage tradition into alignment with the food. Signature cocktails include the tableside-smoked Smoke & Mirrors and the Pitmaster's Palmer, both designed around the BBQ-and-bourbon pairing that defines Southern dining at its best.

The bar makes Myron Mixon's a credible dinner destination rather than a lunch-only BBQ counter — a place to settle in, eat well, and take your time in the heart of downtown Gatlinburg. For guests in a Gatlinburg cabin, it's 10–20 minutes from most locations — an easy dinner reservation or walk-in stop on a Parkway evening.

Frequently Asked Questions

Who is Myron Mixon?

Myron Mixon is a five-time world barbecue champion from Unadilla, Georgia — the winningest pitmaster in competitive BBQ history. He became a television personality through the TLC show "BBQ Pitmasters" and has published five cookbooks. He served as mayor of Unadilla from 2016–2020. His Gatlinburg restaurant opened in May 2025.

What are the must-order items at Myron Mixon's in Gatlinburg?

The brisket and pulled pork are the core smoked meat offerings — both reflect Mixon's competition preparation. The BBQ Baked Beans with peaches are consistently singled out in reviews as the standout side. The peach cobbler is the recommended dessert. Dry-rubbed wings are worth ordering alongside the main protein if the group wants variety. Confirm the current full menu at myronmixonbbqgatlinburg.com.

Does Myron Mixon's take reservations?

Walk-ins are welcome. For peak dinner times on busy Gatlinburg Parkway evenings, arriving before 6 PM or contacting the restaurant in advance is recommended. Call (865) 430-3755 or visit myronmixonbbqgatlinburg.com for current seating information.

Can I buy Myron Mixon's sauces and rubs at the restaurant?

Yes — the Provisions Shop inside the restaurant stocks Myron Mixon's signature rubs, sauces, and branded merchandise. It's the easiest place to pick up his products if you want to recreate the BBQ at home or take something back to the cabin.