Midwood Smokehouse officially enters Raleigh’s barbecue scene. Here’s a preview.

At long last, one of the most anticipated additions to Raleigh’s Smoky Hollow mixed-use development is ready to feed barbecue enthusiasts of all allegiances.

Midwood Smokehouse, part of the Charlotte-based, multi-location barbecue restaurant, will open its doors at 409 W. Johnson St. in downtown on Saturday. The location will be Midwood’s first in Raleigh and sixth total.

The chain first announced it would open a Raleigh location in 2021.

Midwood is known for a menu that plays host to out-of-state barbecue favorites, such as Texas brisket and Kansas City-style burnt ends — sometimes referred to as “meat candy” — while also serving up their take on classic eastern North Carolina-style ‘cue.

“We’re known for our hickory wood-smoked barbecue, influenced by cooking styles from all the major barbecue capitals,” pitmaster Matt Barry, a lifelong North Carolinian and alumnus of N.C. State University, said in the release.

Since opening in 2011, the restaurant has attracted a sizable following in Charlotte and beyond, even feeding former President Barack Obama and other celebrities, including comedian Bill Murray, during their respective time spent in the Queen City.

The restaurant was named the second-best barbecue in North Carolina by News & Observer readers last year.

Raleigh menu has Tex-Mex emphasis

At Smoky Hollow, Midwood diners can expect a menu and experience not unlike those in Charlotte, but with a key difference. The Raleigh location will offer “the most Tex-Mex flavors yet” — something owner Frank Scibelli said will help Midwood stand out in a Triangle barbecue scene, which has grown significantly in recent years.

“There’s really quite a marriage between barbecue and Mexican cooking,” Scibelli told The N&O in an interview Wednesday at the restaurant. “And so we feel like that’s our slant.”

On full display in the restaurant is a tortilla-maker, ready to press fresh tortillas for three taco options, including the pork-filled “queso birriabecue,” the smokehouse’s take on the famous quesabirria tacos that come with spicy stock for dipping.

Want more Tex-Mex vibes? Order “Gordito’s Special,” a combo of four smoked meats served with tortillas, pico de gallo, beans and pickled jalapeños. Or start your meal with an appetizer of the Raleigh-exclusive “Unholy Guacamole,” made fresh for diners tableside and served with chips. (Pro tip: Save some guacamole to dab on your tacos — it makes for a perfect bite.)

Bringing barbecue research to Raleigh

Of course, the menu also features a variety of wood-smoked barbecue options — brisket, pork, chicken, ribs and salmon — served up on platters with a choice of sides, including a classic, creamy mac and cheese that was once named the best in North Carolina by Southern Living.

Scibelli and pitmaster Barry have spent countless hours traveling to U.S. barbecue meccas, researching and learning the skills and techniques to perfect each of Midwood’s regional ‘cue offerings. Barry, who first began smoking barbecue as a hobby before turning it into a successful career, attends Camp Brisket at Texas A&M University, a two-day learning experience dedicated to the art of brisket.

“One of my goals was to put Charlotte on the barbecue map, and I feel like Charlotte’s kind of gotten there,” Barry told The N&O Wednesday.

Now, he’s turning his sights to Raleigh.

“Everyone always brings up Lexington, the eastern part of the state and stuff, and just because we’re in bigger cities doesn’t mean we can’t do good barbecue.”

The Raleigh Midwood kitchen features an Oyler smoker with the capacity to smoke 1,000 pounds of meat at once. Barry skillfully chooses wood for the smoker from a stack on display in front of the restaurant, knowing the exact size he’ll need to keep things cooking for the next hour or throughout the day.

“We’re not a purist, eastern North Carolina, you know, using that type of smoker,” Scibelli said. “But what we do, we do really well, and we believe in making great food and having great service.”

Restaurant features open-air bar, outdoor seating to come

Though the Midwood chain has been in the Charlotte area until now, diners will note clear nods to the Triangle community in the new Raleigh dining room.

Carolina Hurricanes and N.C. State paraphernalia mingle with other “nostalgic barbecue aesthetic” wall decor celebrating barbecue pitmasters and iconic musicians, such as Willie Nelson and Dolly Parton.

In all, the space totals 4,125 square feet, flanked nearly all around by large windows. The restaurant will seat 125 diners inside.

Behind the bar area, which serves everything from domestic and craft beer to signature cocktails, accordion windows open completely, giving an open-air feel that connects the outdoor patio areas to the inside dining room. The patios will seat 40 diners, with access to Smoky Hollow’s pedestrian courtyard area.

The restaurant also features a to-go window, allowing easy pickup service for individuals and food delivery services, such as Grubhub or DoorDash.

Midwood Smokehouse location, hours in Raleigh

Midwood Smokehouse will open at 409 W. Johnson St., in Smoky Hollow, on Saturday, Feb. 11. The restaurant will offer limited seating and no to-go orders during its first weekend.

The restaurant will be open daily for lunch and dinner, from 11 a.m. to 9 p.m. during the week, and from 11 a.m. to 10 p.m. on Fridays and Saturdays.

A Sunday brunch menu is coming to the location soon.