How to Find Barbecue Joints in Denver

Denver, Colorado, is more than just a gateway to the Rocky Mountains and a hub for craft beer and outdoor adventure—it’s also home to a thriving, deeply passionate barbecue scene. While the city may not have the centuries-old barbecue traditions of Texas or the Carolinas, its modern pitmasters have carved out a distinctive identity: bold flavors, locally sourced meats, and a fusion of regional styles that reflect Denver’s diverse culinary landscape. Finding the best barbecue joints in Denver isn’t just about following a list of top-rated restaurants—it’s about understanding the local culture, knowing where to look beyond the algorithm, and learning how to distinguish authentic smokehouse craft from marketing hype. Whether you’re a longtime resident or a visitor planning your first barbecue pilgrimage, this guide will equip you with the knowledge, tools, and strategies to uncover Denver’s hidden gems and celebrated institutions alike.

The importance of knowing how to find authentic barbecue joints goes beyond satisfying a craving. Barbecue is a craft that demands time, patience, and respect for technique. A true smokehouse doesn’t just grill meat—it transforms it through low-and-slow heat, proprietary rubs, and wood-smoke alchemy. In Denver, where new restaurants open monthly and food trends shift rapidly, many establishments brand themselves as “barbecue” without adhering to the core principles of the craft. Without the right approach, you risk wasting precious time and money on overpriced, under-smoked meals. This guide teaches you how to separate the smoke from the noise, using a combination of local insight, digital tools, and on-the-ground observation to find the real deal.

Step-by-Step Guide

Step 1: Define What “Authentic Barbecue” Means to You

Before you start searching, clarify your expectations. Barbecue varies widely across the United States. In Texas, it’s all about the beef brisket, smoked for hours with minimal seasoning. In Memphis, it’s pork ribs slathered in tangy sauce. In North Carolina, vinegar-based sauces dominate, while Kansas City favors sweet, thick molasses-based glazes. Denver’s barbecue scene is a melting pot—many joints blend styles, incorporate Colorado ingredients like elk or bison, or fuse Asian or Latin influences into their rubs and sauces.

Ask yourself: Are you seeking traditional Central Texas-style brisket? Do you crave fall-off-the-bone ribs with a sweet glaze? Are you open to smoked chicken with a chipotle-mango glaze? Knowing your preferences helps you filter results more effectively. Don’t assume every place labeled “barbecue” serves the same thing. Use this clarity as your compass when evaluating reviews, menus, and recommendations.

Step 2: Use Local Food Blogs and Community Forums

Google Maps and Yelp are useful, but they often prioritize businesses with the most aggressive marketing budgets or the highest volume of recent reviews—not necessarily the most authentic. For deeper insight, turn to Denver-based food bloggers and community forums.

Start with Denver Eats, a long-standing blog that has covered the city’s food scene since 2010. Their “Best Barbecue in Denver” annual roundup is curated by local pitmasters and longtime enthusiasts, not paid advertisers. Another valuable resource is Westword’s “Best of Denver” issue, which includes reader-voted categories and staff picks based on multiple visits.

Join Facebook groups like “Denver Food Lovers” or “Colorado BBQ Enthusiasts.” These are active communities where members post real-time updates: “Just tried Smokin’ Joe’s new brisket—smoke ring is perfect,” or “Avoid the ribs at X place—they’re pre-cooked and finished on the grill.” These posts often include photos, timestamps, and personal anecdotes that algorithm-driven platforms lack.

Reddit’s r/Denver is another goldmine. Search for “barbecue” or “best bbq” and sort by “top past year.” You’ll find threads where locals debate the merits of dry rubs versus mop sauces, recommend off-the-radar spots in Aurora or Lakewood, and even share secret menu items not listed online.

Step 3: Analyze Online Menus for Authentic Clues

Before visiting any establishment, review its website or online menu. Authentic barbecue joints typically have minimalist menus focused on a few core proteins: brisket, pork shoulder, ribs, and sausage. They rarely offer chicken wings, burgers, or sushi. If a menu lists “BBQ Nachos,” “BBQ Pizza,” or “BBQ Tacos” as main items, it’s likely a fusion restaurant using barbecue as a flavor accent—not a true smokehouse.

Look for details about cooking methods. Phrases like “slow-smoked over post oak for 14 hours” or “hand-trimmed brisket, smoked with hickory and applewood” signal commitment to craft. Vague terms like “grilled and sauced” or “smoke-flavored” are red flags.

Also check for the presence of house-made sauces and pickles. Many top-tier joints make their own sauces in small batches and offer multiple varieties—mild, medium, spicy, and vinegar-based. They often serve pickled onions, jalapeños, or cabbage slaw made in-house, indicating attention to detail beyond the meat.

Step 4: Visit During Peak Hours and Observe the Line

One of the most reliable indicators of quality is the line. If you arrive at a barbecue joint at 11:30 a.m. on a Saturday and there’s already a queue stretching out the door, that’s a good sign. Authentic smokehouses often sell out of their best cuts by early afternoon, so they’re not open for lunch service like a typical restaurant—they’re a limited-production operation.

Don’t be fooled by places with no line. Some excellent spots operate on a reservation-only or pre-order basis (especially during peak season). But if a place has no customers at all during lunch rush, ask yourself: Why? It could be location, pricing, or quality. In Denver’s competitive food scene, silence often speaks louder than ads.

Observe the staff. Are they focused on slicing meat with precision? Are they wrapping brisket in butcher paper or foil? Are they tending to smokers that look like industrial-grade units, not electric countertop models? The equipment tells a story. Real barbecue requires offset smokers, wood-fired pits, or high-capacity pellet smokers—not a pellet grill bought off Amazon.

Step 5: Ask for the “Special” or “Pit Master’s Choice”

Many top barbecue joints in Denver don’t list their best items on the menu. They save them for regulars or those who ask. When you order, don’t just pick from the board. Say: “What’s your favorite thing you’re smoking today?” or “What’s the special you’re most proud of?”

At Highland’s Smokehouse, the pitmaster often smokes a whole pork belly with a coffee-rub that’s not on the menu. At Denver Smoke Co., the “last cut” of brisket from the morning’s batch is sometimes offered as a bonus to guests who arrive after 2 p.m. These hidden offerings are often the most flavorful and reflect the pitmaster’s personal touch.

Also, ask about the wood. “What kind of wood are you using today?” is a question that separates novices from connoisseurs. Pitmasters love to talk about their wood—post oak, pecan, cherry, mesquite—and why they choose it. A confident answer shows expertise. A vague reply like “we use wood” suggests outsourcing or inexperience.

Step 6: Look for Signs of Consistency and Longevity

Barbecue is not a trend—it’s a discipline. The best joints in Denver have been around for at least three to five years. New openings can be exciting, but they rarely achieve consistent quality in their first year. Look for places that have survived multiple restaurant cycles, economic downturns, and changing food fads.

Check Google Maps reviews for patterns. Are the 5-star reviews spread across multiple years? Do repeat customers mention specific dishes they’ve loved since 2019? These are signs of enduring quality. Avoid places where reviews are clustered in a single month—this often indicates a marketing push or influencer campaign rather than organic loyalty.

Also, look for awards or recognition from trusted sources: “Best Barbecue in Colorado” from the Colorado Restaurant Association, “Top 10 BBQ Joints in the West” from BBQ Board, or features in national publications like Bon Appétit or Food & Wine. These don’t guarantee perfection, but they indicate industry validation.

Step 7: Explore Beyond Downtown

Denver’s best barbecue isn’t always in the city center. Some of the most authentic spots are tucked into industrial parks, strip malls, or even converted garages in neighborhoods like Commerce City, Wheat Ridge, and Thornton.

For example, Smoke & Barrel in Commerce City operates out of a former auto shop, with smokers visible through large garage doors. It has no website, no Instagram page, and no delivery options—but it’s consistently ranked as the city’s top brisket by locals. Similarly, Black Smoke BBQ in Lakewood is housed in a modest building with handwritten signs, yet draws crowds from across the metro area.

Use Google Maps’ “Explore” feature and zoom into surrounding neighborhoods. Filter by “Restaurants,” then sort by “Highest Rated.” Look for places with 4.7+ stars and 100+ reviews. Many of these hidden gems have minimal online presence but massive local reputation.

Step 8: Talk to the Staff and Build Relationships

Barbecue culture is built on trust and repetition. The more you visit a place, the more likely the staff will remember you, offer samples, or alert you to new specials. Don’t be afraid to strike up a conversation.

Ask the person behind the counter: “How long have you been smoking here?” or “Who taught you this recipe?” Many pitmasters in Denver started as home cooks who turned their passion into a business. Their stories are part of the experience.

Some joints even offer “barbecue clubs” or loyalty programs where regulars get early access to new meats, discounted sides, or invitations to seasonal events like “Pitmaster’s Dinner Nights.” These aren’t marketing gimmicks—they’re signs of a community-oriented business.

Step 9: Visit During Off-Peak Times for a Deeper Experience

While lunch rush reveals popularity, visiting during quieter hours—like a weekday afternoon or early Sunday—offers a different kind of insight. You’ll have more time to talk to the pitmaster, see the smoker in action, and taste meats straight from the pit before they’ve sat under heat lamps.

Ask if you can tour the pit area (many welcome it). Watch how they handle the meat: Are they using gloves? Are they trimming fat with precision? Is the smoker temperature logged on a chart? These details matter. A professional operation keeps records, maintains sanitation, and treats the smokehouse like a lab—not a grill station.

Step 10: Taste, Compare, and Take Notes

Don’t just eat—analyze. When you receive your plate, examine the meat. A perfect brisket should have a dark, crusty bark with a pink smoke ring extending nearly halfway through. The meat should pull apart easily with a fork but still hold its shape. Ribs should bend slightly when lifted with tongs but not fall apart. Sausage should have a snap, not a mushy texture.

Taste each component separately: the meat, the sauce, the sides. Is the sauce enhancing the meat or masking it? Are the beans seasoned with smoked pork, or just canned with BBQ sauce stirred in? Is the coleslaw crisp and vinegar-forward, or soggy and overly sweet?

Keep a simple journal: date, location, brisket score (1–10), ribs score, sauce preference, overall vibe. Over time, you’ll notice patterns. You might discover you prefer pecan-smoked pork over hickory, or that you gravitate toward places that make their own bread for sandwich buns. This personal data becomes your own private guide to Denver’s barbecue scene.

Best Practices

Respect the Craft, Not Just the Brand

Barbecue is not fast food. It’s slow, patient, and often labor-intensive. Avoid judging a joint based on ambiance, Instagram aesthetics, or celebrity endorsements. A rustic shed with plastic tables can serve better brisket than a sleek downtown restaurant with ambient lighting and a sommelier.

Go with an Open Mind

Denver’s barbecue scene thrives on innovation. Don’t dismiss a place because it serves brisket tacos or smoked salmon. Some of the most memorable meals come from unexpected combinations. Let curiosity guide you as much as tradition.

Support Small, Independent Operations

Many of Denver’s best barbecue joints are family-run or operated by single pitmasters. These businesses rarely have marketing teams. They rely on word-of-mouth. By choosing them over chain restaurants or heavily advertised spots, you help sustain authentic culinary traditions.

Don’t Judge by Price Alone

High prices don’t equal quality. Some joints charge premium rates because they’re trendy, not because their meat is superior. Conversely, some of the most affordable spots—like the $12 brisket plate at Smokehouse 303—deliver incredible value. Focus on taste, texture, and authenticity, not the price tag.

Visit Multiple Times

One visit is never enough. Meat quality can vary based on the cut, the smoker’s load, or even the weather. A great brisket on a dry day might be less tender on a humid one. Return to your favorites at least twice before declaring them the best.

Bring Friends and Share

Barbecue is meant to be shared. Order multiple meats and sides, and split them with a group. This lets you taste more variety without over-ordering. It also creates a communal experience that mirrors the spirit of traditional barbecue gatherings.

Be Patient with Service

At authentic joints, service is often slow. The pitmaster is focused on the fire, not the register. Don’t rush staff or complain about wait times. The process takes time—and that’s the point.

Leave Honest, Constructive Feedback

If you have a bad experience, leave a review—but be fair. Mention what you expected, what you received, and whether the staff responded to feedback. Constructive criticism helps small businesses improve. Vague rants or one-star reviews without context hurt more than they help.

Learn the Basics of Barbecue

Read up on the science of smoking: the Maillard reaction, collagen breakdown, smoke penetration. Understanding why low heat and time matter makes you a more discerning eater. Resources like The Barbecue Bible by Steven Raichlen or YouTube channels like “AmazingRibs.com” offer accessible education.

Attend Local Barbecue Events

Denver hosts several barbecue competitions and festivals annually, including the Denver BBQ Showdown and the Colorado State BBQ Championship. These events bring together pitmasters from across the region. Even if you don’t compete, attending lets you sample dozens of styles in one day and meet the people behind the smoke.

Tools and Resources

Google Maps and Advanced Search Filters

Use Google Maps to search “barbecue near me,” then refine your results. Click “Filters” and select “Open Now,” “Highly Rated,” and “Delivery” (if needed). Sort by “Top Rated” and read reviews with photos. Look for posts tagged with “brisket,” “smoke ring,” or “fall-apart ribs”—these are indicators of quality.

Yelp and Review Analysis

On Yelp, avoid the top 5 results. Scroll to reviews from users who have posted 50+ reviews and mention “barbecue” frequently. These are often serious enthusiasts. Use the “Most Critical” filter to find negative reviews—these often reveal hidden flaws, like inconsistent meat quality or poor sanitation.

Specialized BBQ Directories

Visit BBQ Buddy (bbqbuddy.com), a crowd-sourced database of barbecue joints across the U.S. It includes detailed entries on wood types, cooking times, and signature dishes. Denver has over 40 listed spots, each with user-submitted ratings and photos.

Smoke Signals (smokesignals.com) is a Colorado-specific blog that updates weekly with new openings, pop-ups, and pitmaster interviews. It’s a must-read for anyone serious about Denver barbecue.

Instagram and TikTok Hashtags

Search hashtags like

DenverBBQ, #ColoradoSmoke, #DenverBrisket, and #BBQinDenver. Look for posts from local food photographers like @denverfooddiary or @smokeandspiceco. These accounts often tag locations and post unedited, real-time shots of meat—no filters, no staging.

Podcasts and YouTube Channels

Listen to “The Smokehouse Podcast,” hosted by a Denver pitmaster and food historian. Episodes feature interviews with local owners and deep dives into regional techniques.

On YouTube, subscribe to “Denver Eats Live,” which features unannounced visits to barbecue spots. Their “Blind Taste Test” episode comparing 10 briskets across the metro area is a masterclass in evaluation.

Local Food Tours

Companies like Denver Food Tours offer guided “BBQ Crawls” that take you to three hidden spots in one afternoon. These tours are led by food historians who explain the history behind each joint, the evolution of Denver’s barbecue culture, and the cultural influences that shaped it.

Library and Archive Resources

The Denver Public Library’s Western History Collection includes oral histories of early Colorado pitmasters. While not online, visiting the library and asking for “Denver Food History” materials can uncover rare photos, newspaper clippings, and personal recipes from the 1970s and 80s—giving context to today’s trends.

Real Examples

Example 1: Smokehouse 303 – The Hidden Gem

Located in a converted warehouse in the RiNo district, Smokehouse 303 has no website, no online ordering, and no social media presence beyond a single Instagram account with 2,000 followers. But every Friday at 11 a.m., a line forms by 9 a.m. Their signature is a 16-hour smoked brisket flat, rubbed with espresso, ancho chili, and brown sugar. The bark is blackened like charcoal, the smoke ring deep red, and the meat melts like butter. The owner, a former Texas firefighter, smokes only two briskets per day. He sells out by 2 p.m. Locals know to come early. The menu? Brisket, pork ribs, sausage, pickles, and white bread. No sides. No drinks. Just meat, paper, and a cooler of water. It’s not fancy—but it’s the real thing.

Example 2: Denver Smoke Co. – The Innovation Leader

Denver Smoke Co. opened in 2020 and quickly gained national attention for its “Prairie Smoke” technique—a hybrid of Texas brisket and Colorado bison. They use a custom-built smoker that cycles between hickory and juniper wood, giving the meat a resinous, pine-like aroma. Their smoked bison short rib is now a signature dish. They also offer a vegan jackfruit “pulled pork” smoked with liquid smoke and applewood, which has drawn praise from plant-based diners. Their menu changes weekly based on local farm deliveries. They’re not traditional—but they’ve redefined what Denver barbecue can be.

Example 3: Highland’s Smokehouse – The Family Tradition

Founded in 1998 by a Hungarian immigrant who learned to smoke meat from his uncle in Oklahoma, Highland’s Smokehouse has remained unchanged for 25 years. Their sauce is a secret blend of tomato, molasses, and caraway seed. Their ribs are cooked in a brick pit with mesquite and applewood. The owner’s daughter now runs the place, and she still uses the same wooden spatula her father did. The walls are covered in decades-old photos of customers, local sports teams, and even a signed photo of John Elway. It’s not on any “top 10” list—but for those who’ve been coming since the 90s, it’s sacred.

Example 4: Black Smoke BBQ – The Pop-Up Phenomenon

Black Smoke BBQ started as a weekend pop-up in a parking lot in Lakewood. They had no permits, no tent, just a smoker and a folding table. Within a year, they were featured in Bon Appétit. Now they have a permanent location—but still operate with pop-up energy: limited hours, cash-only, and a daily “mystery meat” special. Their smoked elk sausage, infused with wild sage and juniper berries, is unlike anything else in the state. They don’t advertise. Their following grew through Instagram stories of people waiting in line at 5 a.m.

FAQs

What is the best time of day to visit a barbecue joint in Denver?

The best time is between 11 a.m. and 1 p.m. on weekdays, or 11 a.m. to noon on weekends. This is when the meat is freshly sliced from the smoker, before it sits under heat lamps. Many places sell out by 2 p.m., so arriving early ensures the best selection.

Are there any vegetarian or vegan barbecue options in Denver?

Yes. Many joints now offer smoked jackfruit, portobello mushrooms, or cauliflower “ribs” with barbecue glaze. Denver Smoke Co. and Smoke & Barrel have dedicated vegan menus. Look for places that smoke their plant-based proteins with real wood smoke—not just grill them.

Do Denver barbecue joints offer delivery?

Some do, especially larger or newer establishments. But many of the best—particularly those using traditional smokers—do not. The meat degrades quickly in transit. If delivery is your only option, choose a place that packages meat in insulated containers with separate sauce packets.

Is it worth traveling outside Denver for barbecue?

Yes. Places like Boulder’s Smokehouse on Pearl, Golden’s Firehouse BBQ, and even Fort Collins’ Smokehouse 970 offer exceptional meat that rivals Denver’s best. A day trip to any of these can expand your understanding of Colorado barbecue.

How much should I expect to spend per person?

At a traditional joint, expect $15–$25 per person for a plate with one or two meats and two sides. Upscale or innovative spots may charge $30–$45. Avoid places charging over $50 unless they offer a multi-course tasting menu with premium proteins like wagyu brisket or smoked duck.

What should I order if I’m new to barbecue?

Start with a half-pound of brisket, a rack of ribs, and a side of beans and coleslaw. Try the sauce on the side. Taste the meat plain first, then with sauce. This lets you judge the quality of the smoke and seasoning, not just the sauce.

Can I buy barbecue to take home?

Most joints sell smoked meats by the pound for take-home. Brisket and ribs are best reheated low and slow in the oven with a splash of broth. Never microwave barbecue—it dries out the meat and melts the bark.

Do I need to make a reservation?

Most don’t take reservations. But some high-end or event-based spots (like seasonal BBQ dinners) require them. Call ahead if you’re visiting with a group of 6 or more.

Conclusion

Finding the best barbecue joints in Denver isn’t about checking off a list—it’s about embarking on a culinary journey. It’s about learning to read the smoke, understanding the rhythm of the pit, and recognizing that the best meals are often found in the quietest corners of the city. The barbecue scene in Denver is young, dynamic, and fiercely proud. It’s shaped by immigrants, former chefs, home cooks, and passionate artisans who refuse to compromise on quality.

By following the steps in this guide—using local resources, observing details, asking questions, and tasting with intention—you’ll move beyond being a tourist and become a true barbecue connoisseur. You’ll learn to appreciate the difference between a smoked meal and a truly transformed one. You’ll discover that the soul of Denver’s barbecue isn’t in its skyline or its breweries, but in the slow crackle of wood, the scent of oak on the wind, and the quiet pride of a pitmaster who’s been at it since sunrise.

So grab your napkins, bring your appetite, and hit the road. The best brisket in Denver isn’t on a billboard. It’s waiting for you—somewhere down a side street, behind a weathered sign, where the line is long, the air smells like smoke, and the meat speaks louder than any review ever could.