Locals Line Up Early at This St. Augustine Backyard BBQ

St. Augustine is famous for its old forts and sandy beaches, but locals know the real treasure hides on State Road 13. Woodpeckers Backyard BBQ has neighbors and visitors lining up before lunch, drawn by the smell of slow-smoked brisket and the promise of Florida’s spiciest pepper in every sauce. Once you taste their datil-laced sides and tender meats, you’ll understand why regulars call ahead to reserve their favorite cuts before they sell out.

1. Half Pecker Plate (2 sides + toast)

Starting your Woodpeckers journey means choosing one protein and pairing it with two sides. Smoked brisket, tender ribs, pulled pork, sliced turkey, or juicy sausage anchor your meal, each cooked low and slow over real wood.

Toast comes standard to soak up every drop of sauce and juice. Portions suit a solid appetite without overwhelming first-timers. Many regulars grab the Half Pecker on weekdays, saving room to sample a cobbler or banana pudding off the chalkboard.

It’s the perfect introduction to pit-smoked perfection in a backyard setting.

2. Whole Pecker Plate (2 sides + toast)

Hungry pit masters and construction crews know the Whole Pecker delivers double the protein of its smaller sibling. Same lineup of meats, same two-side-and-toast deal, but the portion climbs high enough to satisfy serious appetites.

Brisket fans get a bonus choice here: fatty or lean. Fatty brisket melts on your tongue with rich marbling, while lean offers classic smoke without the extra fat cap. Either way, the bark stays dark and the smoke ring runs deep.

Locals who work outdoors all morning often order this plate and still clean every crumb.

3. Peck a Lil’ More Combo Plates

Can’t pick between brisket and ribs? The combo plates solve that delicious dilemma by letting you mix two or even three meats on one tray. Sample a rib alongside pulled pork, or go all-in with brisket, turkey, and sausage together.

These combos turn your meal into a tasting flight across the smoker. Sides still come standard, so you’re not sacrificing the datil corn or baked beans. Sharing a three-meat combo between friends is common, especially when everyone wants a bite of everything.

It’s the quickest way to tour Woodpeckers’ entire pit in a single sitting.

4. Peck-a-Pound (by the half or full pound)

Feeding a tailgate, family reunion, or boat crew? Order meat by the pound and build your own feast. Brisket, pulled pork, turkey, and sausage come in half-pound or full-pound portions, while ribs arrive as half or whole racks.

Buying by weight lets you control exactly how much protein hits the table. Pair a pound of brisket with a rack of ribs, grab extra sausage for the kids, and you’ve got a spread that looks catered without the fuss. Many locals stock their coolers this way before heading to the beach.

Just remember to call ahead so they smoke enough for your group.

5. Signature Datil BBQ Sauce

St. Augustine’s secret weapon is the datil pepper, a fruity-hot pod that grows almost nowhere else. Woodpeckers bottles that fire into two house sauces: Datil BBQ and Datil Mustard, both bright with sweet heat that sneaks up after the first bite.

Three other sauces round out the lineup. Orangedale White brings tangy creaminess, Sweet adds molasses depth, and Hickory delivers classic smokehouse flavor. Regulars drizzle Datil BBQ over brisket and save the mustard for sausage.

Trying all five turns your plate into a flavor lab where every bite tastes a little different.

6. Datil-Kissed Sides

Most BBQ joints stop at sauce, but Woodpeckers weaves datil pepper into the side dishes themselves. Datil Corn arrives sweet with a peppery finish, Datil Baked Beans balance molasses and heat, and Datil Slaw cools your palate with a vinegar-datil bite.

Each side showcases a different facet of the pepper. Corn highlights its fruity sweetness, beans let the heat linger, and slaw uses it as a bright counterpoint to creamy cabbage. First-timers often underestimate the slaw and reach for their lemonade halfway through.

Ordering all three turns your plate into a datil pepper tasting menu.

7. Classic Sides, Too

Not everyone craves the datil tingle, and Woodpeckers respects that. Their everyday board lists baked beans and coleslaw made the old-fashioned way, with brown sugar, ketchup, and vinegar but zero pepper heat.

These mild sides let the smoke shine through on your meat without competing flavors. Kids and heat-sensitive eaters appreciate having a safe harbor on the menu. Even datil lovers sometimes order a classic side to balance the fire from their sauce and other dishes.

It’s a small touch that keeps the whole family happy at one picnic table.

8. Sandwich Staples

When the line stretches down the driveway, a sandwich speeds things up without skimping on smoke. Brisket sandwiches let you pick fatty or lean, while rib, pork, turkey, and chicken versions each pile high on soft buns.

Every sandwich includes one side, so you still get your datil corn or beans. Portability makes these popular with folks who want to eat by the St. Johns River or take lunch back to the office. The bun soaks up sauce and juice, turning each bite into a handheld feast.

Regulars often grab a sandwich on busy Fridays to beat the weekend rush.

9. Ask About Off-Board Goodies

Look past the main menu board and you’ll spot a chalkboard near the counter listing secret stars: Datil Cornbread, jumbo baked potatoes, fruit cobbler, and creamy banana pudding. These extras don’t always make the printed menu, so you have to ask.

Datil cornbread adds a peppery twist to the Southern staple, while baked potatoes arrive loaded and big enough to share. Cobbler flavors rotate with the season, and banana pudding disappears fast on warm afternoons. Locals treat the chalkboard like a treasure map, checking it every visit for new surprises.

Don’t be shy at the counter.

10. They Cook Fresh Daily and Sell Out

Woodpeckers fires up the smoker every morning and cooks until the wood burns down and the meat runs out. Nothing sits under a heat lamp from yesterday, which means quality stays high but availability isn’t guaranteed.

The staff encourages calling ahead to reserve your favorite cuts, especially brisket and ribs. Local food blogs and travel guides warn that sell-outs happen most weekends and holidays. Arriving by noon gives you the best selection; showing up at three might mean settling for turkey or sausage.

That scarcity is part of the legend and keeps the line forming early.

11. Backyard Vibe Under the Oaks

Forget white tablecloths and air conditioning. Woodpeckers sets up picnic tables under sprawling oak trees near the St. Johns River, letting Spanish moss sway overhead while you eat. It feels like a family cookout, because it practically is one.

The casual setting means kids can roam, dogs can sniff around, and nobody minds a little sauce on your shirt. Shade from the oaks keeps things comfortable even in summer, and the breeze off the river carries the scent of hickory smoke. Regulars linger long after their plates are clean, chatting with neighbors and watching boats drift past.

The vibe is half the reason people return.

12. Where and When

You’ll find Woodpeckers Backyard BBQ at 4930 State Road 13 North in St. Augustine, just a short drive from downtown’s historic district. Doors open at eleven in the morning, but service ends when the smoker empties, not when the clock strikes closing time.

Calling ahead is the smartest move, especially on weekends or if you’re craving brisket. Staff will tell you what’s still available and can even set aside your order. Showing up early means better selection and shorter waits. Locals know that arriving after one o’clock is a gamble.

Plan ahead and you’ll never leave hungry.