Owner Nick Prince is originally from Fort Worth, but it was a trip back to Texas in 2008 that inspired him to pursue a newfound passion for BBQ. In 2019, that passion resulted in the opening of this spot where all meats are cooked in 100% wood pits using post oak directly from Austin. Fan favorite is the St. Louis cut heritage pork spare ribs, and the BBQ tacos, which is a very current trend in Austin, merging Tex-Mex with BBQ.

From square cut, thin tavern-style Chicago pies served at Grabowski’s to Budlong’s Nashville hot chicken, restaurateur Jared Leonard has brought a lot of flavor to the Mile High. At his BBQ joint across from the Evans light rail station, meats are smoked central-Texas style over whole logs of Texas post oak.

Located inside The Source Hotel, Smōk sits within sight of the former location of Acorn (now Bellota) where Chef Bill Espiricueta worked for six years before opening his BBQ joint in 2018. Espiricueta is from Texas and learned about the art of barbecue in Kansas City, so it’s not surprising that his offerings span regional influences. Along with all the meats by the pound, you can also find tacos, smoked wings, and both red and green chili.

When talking about defining Denver-style BBQ, this spot owned by Texas-raised Coy Webb and his Colorado native wife Rachael is leading the way. Even their sides like the smoked poblano mac 'n cheese and house-made green chile potato chips have a Southwestern flair. Also, you can get their “BBQ sammies” made with a mix of beef and pork smothered in BBQ sauce.

Originally from Missouri, owner Jason Ganahl knows his BBQ. And before opening his first location in Westminster, he took to the competitive barbecue circuit where the GQue team dominated many national and regional events. Now, you can get a taste of his slow-smoked eats anytime at two locations in the Denver Metro—they’ll also be serving up ‘cue during games and events at Mile High Stadium. The menu has all the classic meaty choices you could want.

Wayne's opens at 11 am Thursday - Saturday, and it's not unusual for them to sell out and close up early. Why? Their authentic Texas-style BBQ is made with care, and local ingredients including meat from area ranchers. This place is gimmick free. It's all about that smoky flavor taking the lead. And it will lead you straight to a serious case of meat sweats as you gorge on brisket, pork ribs, beef sausage, and more. Smoked catfish and salmon also make appearances.