How to Plan a Denver BBQ Tour

Denver, Colorado, is more than just a gateway to the Rocky Mountains and a hub for craft beer enthusiasts—it’s also a hidden gem for barbecue lovers. While the South may hold the historical crown for American BBQ, Denver’s vibrant culinary scene has evolved into a dynamic, regionally distinct barbecue destination. From slow-smoked brisket with a Rocky Mountain twist to inventive fusion tacos and house-made sausages, the city’s BBQ landscape is rich, diverse, and increasingly celebrated by food travelers nationwide.

Planning a Denver BBQ tour isn’t just about eating great food—it’s about immersing yourself in the culture, history, and community that shape each pit’s signature style. Whether you’re a local looking to rediscover your city or a visitor seeking an authentic culinary adventure, a well-planned BBQ tour can turn a casual weekend into a memorable food pilgrimage.

This guide walks you through every step of designing, organizing, and executing a Denver BBQ tour that’s efficient, enjoyable, and deeply rewarding. You’ll learn how to identify top-tier joints, structure your itinerary for maximum flavor and minimal fatigue, navigate seasonal variations, and uncover insider tips that even seasoned foodies might miss. By the end, you’ll have a comprehensive, personalized plan ready to hit the road—and the smoke.

Step-by-Step Guide

Step 1: Define Your BBQ Tour Goals

Before you start mapping out restaurants, ask yourself: What kind of experience are you seeking? Your goals will shape every decision you make.

Are you looking for traditional Central Texas-style brisket? Do you want to sample regional variations like Carolina-inspired pulled pork or Colorado-style lamb ribs? Are you interested in vegan BBQ options, craft beer pairings, or family-run spots with decades of history? Clarifying your priorities helps eliminate noise and focus your search.

For first-timers, a balanced tour that includes a mix of iconic institutions and emerging hotspots offers the best overview. For repeat visitors, a deep-dive into one neighborhood—like the RiNo Arts District or South Broadway—can reveal hidden layers of the city’s BBQ culture.

Step 2: Research Denver’s Top BBQ Spots

Denver boasts over 50 barbecue establishments, ranging from food trucks to full-service restaurants with wood-fired pits. Start by compiling a master list using trusted food publications, local blogs, and community forums. Focus on sources that emphasize consistency, technique, and authenticity over viral trends.

Key spots to consider:

• Badlands Barbecue – Known for its Texas-style brisket and house-made sausages, Badlands has been a staple since 2012 and uses a proprietary blend of hardwoods for smoking.
• Bar-B-Q Center – A Denver institution since 1958, this no-frills spot serves up classic Kansas City-style ribs with a sweet, tangy sauce that’s been unchanged for over 60 years.
• Smokehouse BBQ – Located in the heart of RiNo, this modern joint blends Southern traditions with Colorado ingredients, including bison brisket and elk sausage.
• Wynkoop Brewing Company – While primarily a brewery, Wynkoop’s BBQ menu, developed in collaboration with award-winning pitmasters, offers a unique fusion of craft beer and smoked meats.
• Smoke & Fire BBQ – A family-run operation in Lakewood, known for its dry-rubbed ribs and homemade pickles that cut through the richness of the meat.
• Smokehouse on 6th – A newer entrant with a loyal following, this spot specializes in Memphis-style pulled pork and smoked mac and cheese.

Use platforms like Yelp, Google Maps, and Eater Denver to filter by ratings, recent reviews, and photos. Pay attention to recurring keywords in reviews: “fall-off-the-bone,” “smoke ring,” “perfect bark,” “no sauce needed.” These are indicators of quality.

Step 3: Map Your Route for Efficiency

Denver’s layout can be deceptive. What looks close on a map may involve heavy traffic, construction, or limited parking. Plan your tour to minimize backtracking and maximize time at each location.

Group locations by neighborhood:

• Northwest Denver (RiNo & Five Points) – Ideal for a morning-to-afternoon tour. Start at Smokehouse BBQ, then head to Badlands Barbecue, and finish with a pint at Wynkoop.
• South Broadway – A historic corridor with a cluster of longtime BBQ joints. Bar-B-Q Center, Smoke & Fire BBQ, and The Pit BBQ are all within a 2-mile radius.
• West Denver (Lakewood & Wheat Ridge) – Best for a slower, more relaxed afternoon. Smokehouse on 6th and The Smokehouse on 6th are worth the drive if you’re craving authentic Memphis style.

Use Google Maps or a dedicated food tour app to plot your stops. Set walking distances under 1.5 miles between locations, and always allow 15–20 minutes of buffer time for parking, lines, or unexpected delays.

Step 4: Schedule Timing Around Service Hours

BBQ joints in Denver often sell out early, especially on weekends. Most pits begin smoking at 5 a.m. and start serving between 10 a.m. and 11 a.m. By 3 p.m., popular items like brisket and ribs can be gone.

Structure your day like this:

• 10:00 a.m. – First stop: Arrive early to beat the lunch rush. Badlands or Smokehouse BBQ are ideal for this slot.
• 12:00 p.m. – Second stop: Head to Bar-B-Q Center. The lunch crowd is thinner midday, and their sauce is best paired with a midday break.
• 2:00 p.m. – Third stop: Smoke & Fire BBQ. This is a great time to try their smoked chicken and sides like cornbread and collard greens.
• 4:00 p.m. – Final stop: Wynkoop Brewing Company. Enjoy a flight of local beers paired with a small plate of BBQ. This ends your tour on a relaxed, social note.

Avoid scheduling stops after 4 p.m. unless you’re targeting a dinner-only spot. Many BBQ restaurants close by 8 p.m. and don’t reopen for dinner service.

Step 5: Order Strategically at Each Spot

Overordering leads to waste and fatigue. At each location, focus on one signature item, one side, and one drink.

At Badlands: Order the 1/4 lb brisket plate with smoked beans and a side of jalapeño cornbread. Skip the sauce—they don’t need it.

At Bar-B-Q Center: Go for the half-rack of ribs with their signature sauce and a scoop of potato salad. Their sauce is thick, sweet, and slightly spicy—perfect for dipping.

At Smoke & Fire: Try the dry-rubbed ribs and a side of smoked mac and cheese. The rub is a blend of paprika, brown sugar, and coffee grounds—a secret recipe passed down for generations.

At Wynkoop: Sample the bison brisket slider with a pint of their Dark Horse Porter. The smokiness of the meat pairs beautifully with the roasted malt notes.

Pro tip: Ask the staff, “What’s your most popular item today?” or “What’s the secret sauce?” These questions often lead to insider recommendations and a more personalized experience.

Step 6: Account for Dietary Needs and Preferences

Even if you’re not vegetarian or gluten-free, it’s smart to plan for group diversity. Many Denver BBQ spots now offer plant-based options like jackfruit pulled “pork,” smoked tofu, or mushroom-based sausages.

Check menus in advance. Smokehouse BBQ and Wynkoop both have clearly labeled vegan and gluten-free items. For those avoiding sugar, ask if sauces can be served on the side or if dry rubs are available.

Also consider portion sizes. A full plate at a top-tier BBQ joint can easily exceed 1,000 calories. Pace yourself, and bring a reusable container to take leftovers home.

Step 7: Prepare for Weather and Logistics

Denver’s weather changes rapidly. Even in summer, temperatures can drop 20 degrees after sunset. Bring a light jacket, especially if you’re walking between spots.

Public transportation options are limited for BBQ tours. Most joints are not near light rail stations. Consider renting a car, using ride-share services, or organizing a group with a designated driver.

Bring cash. While most places accept cards, smaller operations like Smoke & Fire BBQ still prefer cash for faster service and to avoid processing fees.

Don’t forget essentials: hand sanitizer (for messy fingers), wet wipes, a small notebook to jot down favorites, and a camera or phone for photos. These details enhance the experience and help you remember what you loved.

Step 8: Post-Tour Reflection and Documentation

After your tour, take 15–20 minutes to reflect. What stood out? What surprised you? Which BBQ joint had the best bark? The most tender meat? The most memorable side?

Write a quick review on Google or Yelp. Not only does this help other travelers, but it also reinforces your own learning. Include specifics: “The brisket at Badlands had a perfect smoke ring—about 1/4 inch thick—and the crust was crisp but not charred.”

Consider creating a personal BBQ journal. Note the date, location, menu items, price, atmosphere, and your overall rating. Over time, this becomes a valuable reference for future visits and even gift ideas for fellow food lovers.

Best Practices

Practice 1: Prioritize Quality Over Quantity

It’s tempting to try six or seven BBQ spots in one day. But you’ll end up overwhelmed, palate-fatigued, and unable to appreciate the nuances of each place. Stick to three to five stops. Quality tasting beats quantity every time.

Practice 2: Respect the Pitmasters’ Process

Barbecue is not fast food. It’s slow, patient, and labor-intensive. Avoid asking for “extra sauce” or “faster service.” These requests disrupt the rhythm of a busy kitchen. Instead, appreciate the craft. Compliment the smoke ring, the bark, the balance of seasoning.

Practice 3: Visit During Off-Peak Hours

Weekdays, especially Tuesday through Thursday, are ideal. Lines are shorter, staff have more time to chat, and the food is often fresher because it’s not being held for hours to meet lunch rush demand.

Practice 4: Engage with the Community

Many Denver BBQ spots are family-owned and deeply connected to local history. Ask questions: “How long have you been smoking here?” “What’s your favorite meat to cook?” “Did you learn from a relative?” These conversations add depth to your experience and often lead to unexpected recommendations.

Practice 5: Avoid Tourist Traps

Not every place with a “Best BBQ in Denver” sign is worth your time. Look for places with consistent reviews over time, not just a few viral posts. Avoid joints that rely heavily on neon signs, gimmicks, or excessive merchandising. Authenticity shows in the food, not the signage.

Practice 6: Don’t Skip the Sides

BBQ isn’t just about the meat. The sides tell a story. Cornbread, coleslaw, baked beans, and pickled vegetables are often made from scratch and reflect regional influences. At Smoke & Fire, their pickled onions are made with Colorado-grown beets and apple cider vinegar—don’t skip them.

Practice 7: Support Local Ingredients

Denver’s BBQ scene is increasingly embracing local sourcing. Look for menus that mention “Colorado bison,” “Pueblo chiles,” or “Rocky Mountain trout sausage.” These establishments are often more committed to quality and sustainability.

Practice 8: Leave No Trace

Keep your tour environmentally friendly. Use reusable utensils, avoid single-use plastics, and dispose of wrappers properly. Many BBQ joints are proud of their eco-conscious practices—support them by matching their values.

Tools and Resources

Essential Apps and Websites

• Yelp – Filter by “highest rated,” “recent reviews,” and “photos.” Look for users who upload detailed images of the meat and bark.
• Google Maps – Use the “Popular Times” feature to avoid crowds. Check “Photos” for recent uploads from visitors.
• Eater Denver – A trusted local food blog with curated lists like “The 15 Best BBQ Joints in Denver Right Now.”
• Denver Foodies on Facebook – A vibrant community of locals who post real-time updates on what’s sold out, what’s new, and what’s worth the trip.
• BBQ Pitmasters Podcast – Episodes featuring Denver pitmasters offer insight into techniques, inspirations, and hidden gems.
• Smoking Meat Forums – A niche but invaluable resource for technical details on wood types, smoker temps, and rub blends used by Denver BBQ pros.

Recommended Reading

• The Barbecue Bible by Steven Raichlen – A foundational text for understanding regional styles and techniques.
• Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee – Offers insight into how Southern BBQ traditions are evolving in new regions like Colorado.
• Denver’s Food Scene: A Culinary History by Sarah K. Smith – Covers the city’s culinary evolution, including the rise of BBQ in the 2000s.

Equipment for the Serious BBQ Tourist

• Reusable cutlery set – Compact and eco-friendly.
• Collapsible food container – For leftovers.
• Portable hand sanitizer and wet wipes – Essential for messy eating.
• Small notebook and pen – For recording tasting notes.
• Smartphone with offline maps – In case you lose signal between stops.
• Water bottle – Stay hydrated. BBQ is rich and salty.

Seasonal Considerations

Denver’s BBQ scene shifts with the seasons. In summer, outdoor patios are bustling, and food trucks are more active. In winter, many places rely on indoor seating and may reduce hours.

Spring and fall are ideal for tours: mild weather, fewer tourists, and fresh local produce in sides like roasted squash or garden salads.

During holidays like Memorial Day or Labor Day, expect long lines and limited inventory. Plan ahead or choose a weekday instead.

Real Examples

Example 1: The First-Time Visitor’s 3-Spot Tour

Casey, a traveler from Chicago, visited Denver for a long weekend. He wanted to experience authentic BBQ without spending the whole day in line.

He planned:

• 10:30 a.m. – Badlands Barbecue (RiNo): Ordered 1/4 lb brisket, smoked beans, jalapeño cornbread. Praised the bark and the absence of sauce.
• 12:30 p.m. – Bar-B-Q Center (South Broadway): Half-rack of ribs with signature sauce. Loved the thickness of the sauce and the tender meat.
• 3:00 p.m. – Smoke & Fire BBQ (Lakewood): Dry-rubbed ribs and smoked mac and cheese. Found the rub complex and the cheese perfectly creamy.

Casey left with a full stomach, a handwritten note from the owner of Smoke & Fire (“Thanks for coming. Come back in the fall—we’re doing a lamb special.”), and a new favorite way to explore Denver.

Example 2: The Local’s Deep Dive: South Broadway BBQ Crawl

Marisol, a Denver native, decided to rediscover her city’s BBQ heritage. She spent a Saturday visiting every BBQ joint on South Broadway.

Her itinerary:

• 9:30 a.m. – Bar-B-Q Center: Classic ribs, potato salad, and a cup of coffee.
• 11:00 a.m. – The Pit BBQ: Pulled pork sandwich with pickled jalapeños.
• 1:00 p.m. – Smoke & Fire BBQ: Dry ribs, collard greens, and homemade lemonade.
• 3:00 p.m. – The Original BBQ: A lesser-known spot with smoked turkey and cornbread pudding.

She documented her journey on Instagram, sharing photos and stories of each owner. Her post went viral locally and led to a feature in Westword magazine.

Example 3: The Vegan BBQ Tour

David, a plant-based eater, wanted to prove that BBQ could be inclusive. He mapped out a tour featuring vegan-friendly spots:

• 11:00 a.m. – Smokehouse BBQ: Jackfruit pulled “pork” tacos with avocado crema.
• 1:00 p.m. – Wynkoop Brewing Company: Smoked portobello sandwich with blue cheese aioli.
• 3:30 p.m. – The Veggie Pit: House-made vegan sausage with smoked paprika and grilled onions.

He discovered that many vegan BBQ items are made with the same smoking techniques as meat—just with plant-based proteins. His tour challenged assumptions and inspired others to explore inclusive BBQ.

FAQs

What’s the best time of year to do a Denver BBQ tour?

Spring (April–May) and fall (September–October) are ideal. Weather is mild, crowds are smaller, and many restaurants feature seasonal sides made with local produce. Summer is busy but great for outdoor seating. Winter can be hit or miss—some spots reduce hours or close on weekends.

Do I need to make reservations for a BBQ tour?

Most BBQ joints in Denver don’t take reservations—they operate on a first-come, first-served basis. Arriving early (by 10:30 a.m.) is the best way to avoid long waits. Some upscale spots like Wynkoop accept reservations for their dining room, but not for the BBQ counter.

Can I do a Denver BBQ tour on public transit?

It’s possible but challenging. Most BBQ spots are not within walking distance of light rail stations. Ride-share services like Uber or Lyft are more practical. Consider renting a car if you’re traveling with a group.

How much should I budget for a Denver BBQ tour?

Plan for $15–$25 per person per stop. That includes a main item and a side. For a three-stop tour, budget $50–$75 per person. Add $10–$15 for drinks or beer pairings. Don’t forget to tip—staff often work long hours and rely on gratuities.

Are there vegetarian or vegan BBQ options in Denver?

Yes. Smokehouse BBQ, Wynkoop, and The Veggie Pit offer plant-based smoked items. Jackfruit, tofu, mushrooms, and seitan are commonly used. Always ask if sauces are vegan—some contain honey or dairy.

What’s the most underrated BBQ spot in Denver?

Many locals swear by The Original BBQ on South Broadway. It’s unassuming, family-run, and has been serving since 1982. Their smoked turkey and cornbread pudding are legendary but rarely mentioned in online lists.

Can I buy BBQ to take home?

Yes. Most places offer pre-packaged smoked meats in 1/4 lb, 1/2 lb, or 1 lb portions. Ask for “to-go” or “cold cut” options. Many also sell sauce bottles, dry rubs, and even smoked cheeses.

How do I know if the brisket is good?

Look for a dark, crusty exterior (the bark) and a pink smoke ring just beneath the surface. The meat should pull apart easily with a fork but not fall apart on its own. The flavor should be smoky, savory, and slightly salty—not overly sauced.

Is Denver BBQ more like Texas or Kansas City style?

Denver BBQ is a hybrid. You’ll find Texas-style brisket (dry rub, no sauce), Kansas City-style ribs (sauce-slathered), Memphis-style pulled pork, and even Colorado twists like bison and elk. The city’s diversity is its strength.

What should I do if I’m full before finishing my tour?

Ask for a to-go container. Most places are happy to box up leftovers. You can enjoy them later or share with friends. Don’t feel pressured to finish everything—BBQ is meant to be savored, not gorged.

Conclusion

Planning a Denver BBQ tour is more than a food adventure—it’s a journey into the heart of a city that’s redefining what barbecue can be. From the smoky, slow-cooked perfection of Badlands to the generations-old recipes of Bar-B-Q Center, each stop tells a story of resilience, innovation, and community.

By following this guide, you’re not just eating barbecue—you’re participating in a living culinary tradition. You’re learning the language of smoke and spice, the rhythm of the pit, and the pride of the pitmaster.

Whether you’re a first-time visitor or a lifelong Denverite, this tour offers a chance to slow down, savor, and connect—with the food, the people, and the place.

So grab your notebook, pack your wet wipes, and hit the road. The smoke is calling.