It’s no secret, Denver has some great barbecue. Of course barbecue means different things to different people depending on where you live. In the Carolinas, it’s decidedly whole hog. Tennessee, think pork shoulder. In Kansas City, it’s ribs. And in Texas, brisket leads the charge.
Each defends its style religiously, sometimes looking down at all other styles that don’t follow the same techniques and flavors to the letter. But Denver has no such religion, meaning pitmasters here are free to offer a little bit of everything, in their own way, free of any rigid traditions or culinary dogma.
The result is a mix of neighborhood barbecue joints serving family recipes, high-brow culinary smokehouses pushing the boundaries, and international fusion concepts that make apologies to no one. The only thing they have in common is smoke, meat, and time.
Here are 15 must-visit barbecue destinations in town, perfect for testing your meaty boundaries while savoring all that a good pitmaster has to offer.
Pit Fiend Barbecue
Located in the heart of RiNo, Pit Fiend Barbecue smokes up a fierce variety of meats over live fire, offering a menu that’s anything but traditional. Sure there’s your standard brisket and beef ribs. But there’s also lamb and jackfruit, with other plant-based options. What also makes Pit Fiend notable is its partnership with Our Mutual Friend Brewery next door, allowing you to grab a craft pint to wash it all down. With weekend brunches and limited-run specials, this spot rewards repeat visits and adventurous eaters alike. 2826 Larimer St., Denver, pitfiendbbq.com
SMŌK Barbecue
Inside the Source Hotel’s sleek market space, SMŌK offers an elevated take on barbecue without losing its casual roots. Chef Bill Espiricueta’s approach combines traditional Texas technique with serious creativity, such as brisket nachos on pork-fat tortillas, or smoked salmon with pickled mustard seeds. Bonus, side dishes are no afterthought. The creamed corn with roasted chiles, sweet potato tots, and tangy slaws all bring punchy, playful flavors. Grab a cocktail or craft beer from the Source bar and soak in the view from the rooftop patio while you devour your tray. 3350 Brighton Blvd., Denver, denversmok.com
Post Oak Barbecue
Named for the specific oak wood sourced from Austin, Texas that fuels its smokers, Post Oak is as Central Texas as it gets, even down to the Lone Star flags and Shiner Bock on tap. It touts the use of 100% certified Angus beef, along with carefully selected pork, poultry, and other products. And if you want the recipe for the rubs and sauces, the team is happy to provide. The vibe is rustic yet rowdy, with vinyl records and a whisky list boasting spirits from Colorado, Texas, and across both the country and even the world. Sides include crispy fried okra and banana pudding, with weekend rotating sausage specials and loaded breakfast tacos for the early risers. 4000 Tennyson St., Denver, postoakdenver.com
Ragin’ Hog BBQ
Boasting “southern-style barbecue” only (and making a point to diss Kansas City style), this Berkeley storefront brings Arkansas-style comfort fresh-smoked daily. The pulled pork is tender and smoky, the ribs fall-off-the-bone, and the spicy barbecue sauce has just the right kick. But don’t forget the sides, which includes the expected coleslaw and creamy mac and cheese, as well as a less-seen Brunswick stew. There’s even a nod to Colorado with a “Green Chille” stew as well. We’ll leave you with two more words to consider, “buttermilk pie.” 4361 Lowell Blvd., Denver, raginhogbbq.com
Wayne’s Smoke Shack
Wayne’s might look unassuming from the outside, but inside it’s Texas all the way. Here you’ll find brisket and sausage links straight out of Austin. This Superior smoke shack is lunch-only and closes the shop once the meats are sold out. They also serve candied pork belly and smoked salmon on Fridays, as well as a green chile mac and cheese. Desserts rotate seasonally, including a Colorado-proud peach cobbler. 406 Center Dr., Superior, waynessmokeshack.com
Lulu’s BBQ
While located in downtown Louisville’s main street, Lulu’s feels like a Southern roadhouse, complete with whiskey cocktails, vintage signage, and live music on weekends. While billed as Texas-style, it borrows heavily from the owners Oklahoma roots, which brings in regional flavors from Missouri and Arkansas. The full stack is here, including ribs, brisket, pulled port, wings and turkey, and even a smoked tofu for the vegetarians. The Hot Mess sandwich combines brisket, pork, and housemade barbecue sauce, which mixes well. Don’t skip the rib tips, fried pickles, or Bourbon Bread Pudding. Keep an eye out for a second location in the works for Arvada. 701B Main St., Louisville, lulus-bbq.com
Roaming Buffalo BBQ
Roaming Buffalo leans into Colorado’s wild side, offering smoked lamb shank, bison brisket, and elk sausage alongside the classics. It’s a hyper-local twist on barbecue that delivers big on flavor. There’s also a tofu or portabella mushroom option as well. The smoked turkey is another standout, moist and aromatic, with sides like smoked poblano cheddar grits and tangy apple slaw. This spot proves that barbecue doesn’t always have to mean Texas. 2387 S. Downing St., Denver, roamingbuffalobbq.com
G-Que BBQ
One of the most decorated smokehouses on the competition circuit in town, G-Que is helmed by a barbecue champ who knows his way around a smoker. The brisket is juicy and beautifully barked, and the ribs strike the perfect balance of sweet and savory. If smoked wings are your thing, check out the Wing Club program that offers a coupon for a five-piece order of wings each week for a monthly fee. Multiple locations, gquebbq.com
Brothers BBQ
Founded by brothers Chris and Nick O’Sullivan, who were born in England but raised in Denver, this local staple was born out of the family habit of eating at every local barbecue joint they visited while traveling the country racing cars. The result is a mix of traditions the brothers call “Colorado BBQ” that spans brisket, ribs, wings, and burnt ends, all served with your choice of six housemade sauces. Don’t miss the Dollar Rib Night on Thursdays, or the spicy sausage links with sweet tea on the side. With six locations across the city, including the airport, Brothers makes it easy to satisfy your BBQ fix anytime. Multiple locations, brothers-bbq.com
Seasoned Swine BBQ
This Golden smokehouse focuses on cherrywood and takes a gourmet approach to low-and-slow barbecue featuring quality meats and scratch-made everything. Sandwiches, and “swine”-whiches,” are the way to go here, all served on a toasted brioche bun from Harvest Moon Bakery. While the name leads towards a pork focus (like candied ribs glazed with honey), there’s also brisket, chicken, and the smoked turkey sandwich. The latter is a dark horse favorite for those in the know. Standout sides like French beans, spicy avocado slaw, and green chili queso all add to the unique touch. 15800 W. Colfax Ave., Golden, seasonedswine.com
The Jerk Pit Smokehouse
It’s good to remember that the United States doesn’t hold a monopoly on barbecue. In fact, it wasn’t even invented there. Barbecue was born in the Caribbean, something Jerk Pit Smokehouse takes very seriously. As a result, this isn’t your typical meat spot. Jerk Pit infuses Jamaican flair into every bite, from brisket, to ribs, to pork, to chicken. It’s spicy, smoky, and charred in all the right ways. And it goes beyond the smoke with other Caribbean options like the oxtail and curry goat, and sides such as plantains and rice and peas to round out the island-style experience. 1915 Federal Blvd., Denver, jerkpitsmokehouse.com
Rolling Smoke BBQ
Originating as a food truck, Rolling Smoke now has multiple brick-and-mortar outposts bringing its “Southern-style” BBQ to the Denver Metro area. That includes a regular post at the top of Red Rocks Amphitheater to get your smoke on during this summer’s concerts. Expect smoky ribs slathered in sauce, burnt ends, and a brisket sandwich stacked so high you’ll need both hands. Don’t miss their rotating sides, especially the bacon-wrapped jalapeños and spicy green beans. It’s barbecue done the old-school way, with flavor and fire leading the charge. Bonus, Rolling Smoke placed second in the VIP tent during the most recent Top Taco event. Multiple locations, rollingsmokebbq.co
Riot BBQ
What happens when you pair a Michelin-recognized pitmaster with a James Beard-recognized Top Chef contestant? You get two cooks smoking up some of the most unique barbecue in Denver. Riot BBQ combines pitmaster Patrick Klaiber’s Texas barbecue roots with chef Manny Barella’s Mexican traditions. The combo proves just subtle enough not to interfere with expectations, but different enough to raise eyebrows. For instance, replacing red pepper flakes in pulled pork mop sauce with a mix of dried chiles including pasilla, ancho, guajillo and morita. Or, using salsa macha in the slaw instead of mayo.
Add in the esquites cornbread, al pastor ribs, or some escabeche, and you’ve got a fusion worth experiencing. The newly-opened spot took over the former AJ Pit Bar-B-Q, bringing glory to the space instead of the drama that closed it. 2180 S Delaware St, Denver, riotbbqcompany.com
Yazoo BBQ Company
A longtime local favorite, Yazoo uses four different Memphis-style dry rubs to season its meats, and eschews cooking with sauce, for a no-frills, all-smoke approach. However, if you do insist, it also offers optional side sauces from Southern-Florida Mild to Sign A Disclaimer Hot. The downtown location offers daily happy hour specials from 3 to 6 p.m., so grab either a combo plate piled with slaw or potato salad. You can also choose from innovative alternatives such as The Bob, a dish featuring chicken breast wrapped with bacon and jalapenos, skewered, and smoked. 2150 Broadway, Denver, yazoobbq.com
Piggin’ Out Smokehouse
Piggin’ Out focuses on the fundamentals such as smoky pulled pork, sticky ribs, and beef brisket, all while incorporating global flavors. Think teriyaki sauce on pulled pork with the Hawaiian Huli or Jerk chicken with Jamaican honey on the Smokin’ Jerk Sandi. Even the mac and cheese comes in three options including traditional, candied bacon, and green chili. And if you need a little roughage to offset the meat, there’s multiple types of kale salads along with the more traditional barbecue beans and cornbread muffins. Plus, it’s all placed in an outdoor, barn-like setting for extra immersion. 9987 Morrison Rd., Lakewood, pigginout.com
