We don't rush the smoke. Every brisket, rib, and sausage at Goodwood is pulled low and slow over real hardwood — because that's the only way to get flavor that earns a second visit.
Every item on our menu starts in the smoker. We build our day around the meat, not the other way around.
Goodwood Barbeque Company wasn't started to fill a gap in Boise's restaurant scene. It was started because a group of locals were tired of compromising — tired of dry brisket, tired of sauce masking flavor, tired of restaurants that treat BBQ like a theme rather than a craft.
We opened our doors in West Boise with a simple rule: if it doesn't come out of a smoker, it doesn't go on the menu. Everything is planned around the pit. We buy the whole packs. We trim them ourselves. We wait the time it takes.
That discipline shows up on every plate. It's why people drive through Boise just to eat here. It's why our regulars know what day we pull the brisket and show up early.
We buy whole brisket packs and pull hogs shoulder by shoulder. No shortcuts, no pre-sliced shortcuts.
Our rubs are simple. Our smoke is real. The hours are non-negotiable. That's it.
We're not a franchise. We're not expanding because we'd rather keep doing this right in one place, with the people who show up.
No reservations needed for a table, but we recommend calling if you're feeding a group. We smoke to the crowd, and the best cuts go first.
Ask what's on the smoker today. Our menu shifts daily based on what's pulling right. If it's not ready, we won't serve it.
Casual, loud, warm. This isn't a place for quiet conversation — it's a place for good food and people who appreciate it.
Leftovers are encouraged. We pack it right so it travels well. And yes, we'll throw in extra sauce for the road.
7415 W Mossy Cup St
Boise, ID 83709
Mon – Thu11am – 8pm Fri – Sat11am – 9pm Sunday12pm – 7pm
