Author: Mitch Clark

Interstellar BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9.5 to 9.75/10 and Yes. Interstellar has actually been on my list of places to try for years, so it only seemed fitting this be the first spot we start at in Austin. As one of the only pits that has been consistently mentioned to me as allegedly having better brisket than Franklin’s, no BBQ tour was going to be complete until we visited and put their meats to the test. That in mind, we ended up rolling into north Austin around 8:30 PM after a full day of driving from Denver and grabbed a beer right next door at Slacker’s Brewing Co. This led us to walking over to Interstellar to check out our destination for the morning and to take a few pictures for a unique night shot. What we didn’t expect, was that the pits are right out front in the parking lot, where we met Joel their nighttime pit boss, who happened to be in his truck and hopped out once he saw us walking around taking photos. Joel was super friendly and gave us a quick tour of the pits and even popped a few open for some pics and smells. He said to talk to Andy and Phil in the morning and mention we are on a BBQ tour to get some additional recs on where to go. We left for the hotel smelling like post oak smoke, only to return a few hours later the next morning at 9:30 AM. This put us number 3 in line behind two gentlemen visiting from College Station. As we waited and my two buddies held our spot in line, I walked over and chatted with Andy and got some great recs for Austin and the tour in general, including Memphis and Alabama spots that were worthy of a stop. Once again, super nice guy and great customer service.

As far as the spot itself, it sits in a common strip mall that could be easily missed from the road, if not for the the massive smokers they have directly across from the entrance in the parking lot. The smell hits you no matter where you park and invites you in by getting your nose sniffing and your mouth salivating. We sat down behind the two guys who beat us in line, on wooden benches which sit under a covered entrance, making sure the early arrivals are protected from any bad weather. As we were waiting, the GM came out around 10ish to open up access for bathrooms and their coffee bar if desired. People started flowing in steadily after 10-10:15ish with almost 50 people behind us by 10:45. The doors open right away at 11:00 and we walked in and placed our order in traditional Texas cafeteria style and watched them carve up our order right in front of us. We grabbed a table and dove right in. From the first look and bite, we knew this was going to be a great meal and it did not disappoint. While the brisket may not have been better than Franklin’s, it was easily a Top 5 I had ever eaten. Combine that with how well all the other meats and sides delivered and it was easy for us to see why they have won a Michelin Star for two straight years and are consistently in Texas Monthly’s Top 10 list every four years. 100% worth making a visit and one of the best BBQ spots to be found anywhere in Texas

Date Visited: 5/13/2026

Address: 12233 Ranch Rd 620 N suite 105, Austin, TX 78750

Day of the Week: Wednesday

Time of Day: Here at 9:30 AM. Open at 11:00 AM

Owner: John Bates & Brandon Martinez

Website: https://www.theinterstellarbbq.com/

Number of Years in Business: Opened February 21, 2019

Number of People in Line: 2 in front of us at 9:30, who got there about 5 minutes before us. By 10:30, we had 19 people behind us and then 44 at 10:45. Probably close to 80-90 by the time of opening and a steady stream coming in the entire time we were there

Regional Style of BBQ: Central Texas

Total Cost: $195 with tip. Ordered 1/2 lb of brisket, 1 beef short rib, 1/2 lb of ribs (2 ribs), one beef kielbasa sausage, one lamb sausage merguez, and 1/2 lb of the peach tea glazed pork belly (4 pieces) for the mains. Then the four cheese mac and smoked scalloped potatoes for the sides, along with three soft drinks

Type of Wood: Post Oak

Type of Smoker: Multiple off-set smokers, which are in the parking lot right out front

Type of Seasoning: Salt & pepper as the base, but then use multiple blends

Best Dish: Brisket

Best Sauce: Didn’t try any

Best Side: Smoked Scalloped Potatoes

Interior Description: Checkered floors when you walk in and order cafeteria style with the big black board menu. They have wooden tables with black metal chairs all over the dining room with a separate area for pick up online orders. They have their Michelin stars hanging from the wall for 2024 in 2025 and have a very clean and family friendly environment with sweet tea and sauces along the wall for your enjoyment. Also, a big selection of merch options are available to buy on the side as well, right by the coffee bar

Pro Tip: Michelin-Star winner in 2024 and retained it again in 2025, as well as Texas Monthly’s 2025 #6 ranking across all Texas BBQ. Also, no alcohol served here as a heads up. For the food, you must order the Peach Tea Glazed Pork Belly, as not something I’ve ever seen anywhere else and they are super delicious

Brisket

0/10 Ranking: 9.5 to 9.75/10

Seasoning: Salt and pepper

Description: The brisket had a nice 1/4 to 1/2 inch red ring and was perfectly trimmed. Seasoning and smoke are are point with almost a perfect blend of each, but could still use more of both. Super tender and juicy slices, that were almost to the point of falling apart, but then sprang back with the the remaining integrity it had. Thick and dark crust, with large pepper fakes visible as you bit in. Top 5 brisket I’ve ever had, but might be slightly behind Franklin’s still, as it literally melts in your mouth. Could use just a little more smoke and pepper, but similar texture to Franklin’s and 100% worth ordering when you visit 

Pork Spare Ribs 

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt, pepper, maybe others?

Description: Better than the beef rib option. The pork ribs were lightly seasoned and maybe a light brush of sauce near the end of smoking. They had a nice glaze to them and were evenly trimmed with a nice meat-to-fat balance, but also were a little thin too. That said, they were pretty much perfectly tender, with good smoke and seasoning flavor blend in each bite. Similar to the brisket, they needed a little more smoke and flavoring to come through, so they weren’t the best of the best, but they were fantastic ribs to enjoy by the group. Worth ordering again

Beef Short Rib 

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, and a chimichurri sauce on top

Description: This was served with chimichurri on top, and had nice thick crust to it. Looked great last night at 10:15 PM when we got a sneak peak at the smokers, so ordered today to try out. It was thickly covered in bark and seasoning, but not much of either comes through, which is sadly not what you would expect. As far as the tenderness, the meat was just a little tough, but still pretty juicy and enjoyable. Can’t say this is better than Post Oak or Louie Muller’s. Nice 1/2 inch of smoke ring, but somehow the flavor and smoke essence was very is light, making us think the chimmi might be added to cover it up a bit. That said, still a really good beef rib and worth ordering, but not the best I’ve had in Texas 

Peach Tea Glazed Pork Belly

0/10 Ranking: 9/10

Description: Sweet tea flavor hits you right away, in a meaty, but tender bite. The peach tea flavor lives up to the name and makes itself known in each piece you bite into. Good balance of meat to fat ratio in each chunk, and something super unique to them and not a dish I’ve ever seen anywhere else. The smoke flavor comes through in an enjoyable way too. Would get again, but only to split. 1/2 lb (4 pieces) would be way too rich for me alone 

Lamb Sausage Merguez

0/10 Ranking: 9/10

Seasoning: Served with mint labneh & harissa sauerkraut

Description: Served in a ring, and about half the thickness as the normal sausage. Looks like it was served with a tzatziki type sauce, and a harissa sauerkraut. Casing had a nice snap to it and had a solid internal consistency. It was creamier than the normal sausage and had a nice warm and slightly spicy flavor to it, almost like there was some cinnamon or allspice added. The tzatziki sauce was a nice way to cut the heat and had a nice subtle flavor to it as well that doesn’t completely overpower the lamb. The sauerkraut added a nice acidic snapback to cleanse the pallet and created a very cohesive dish that was super unique for a Texas BBQ spot. Absolutely worth ordering

Beef Kielbasa Sausage

0/10 Ranking: 9 to 9.25/10

Description: Super thick sausage, with a taut casing that was almost crunchy. Inside was a meaty blend that was just lightly creamy and a had nice light smokiness to it, while also still having good structural integrity. Gamey beefy flavor comes through that was super enjoyable, but the only critique was that it was ever so slightly overdone and needed just a little more moisture. Would get again though for myself or the table  

Sides – Four Cheese Mac

0/10 Ranking: 9 to 9.25/10

Description: Shell mac & cheese, with a creamy and velvety sauce, and a nice garlicky flavor to it. Crunchy onions and chives on top, this was cooked perfectly al dente and a great dish. Would get again 

Sides – Smoked Scalloped Potatoes

0/10 Ranking: 9.25/10

Description: Smoky and delivering on its name, the potatoes were perfectly cooked and had a nice layer of crunch. Not really a fan of these normally, but would get again and would recommend as they were some of, if not the best scalloped potatoes I’ve had. Order with confidence  

Interior & Menu Photos:

Tyler’s Barbeque

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Overall Rating and is it worth a visit: 8.75 to 9/10 and Yes. Tyler’s was the first stop of on our BBQ road trip, where we were hitting 19 BBQ pits across 6 states over 13 days. Having been featured on several TV shows, barbecue books, and being given general recommendations from other enthusiasts I’ve talked to, we had high hopes after our 7 hour drive from Denver. Rolling up and starting in the parking lot, we were hit with a nice smell of smoke as we walked in. Upon entering, the smoke smell still lingers in the most pleasant of ways, as you wrap around to the right and order cafeteria style, with a friendly staff ready to assist you. Typical Texas beers and soft drinks are available, plus tea and sweet tea stations too. Very traditional BBQ ambiance, that makes for a fun atmosphere to enjoy your order, which comes served on the typical butcher paper atop metal trays. There’s also an outdoor seating area as well, with plenty of picnic tables available for groups of all sizes. As far as the meal and meats themselves, I would say it is pretty comparable to the one I had at Evie Mae’s BBQ on my last visit, and is a solid first or second option if you are in northern Texas and craving good BBQ. The brisket was for sure the highlight, along with the coleslaw, and was a great first taste and stop along our Texas BBQ leg of the tour. Really good food overall, with everything being a high floor with the flavors, but also a lower ceiling too, outside of maybe the brisket. Would absolutely be back again and a great stop on a road trip/lunch break from Denver. Would return for the brisket and coleslaw alone 

Date Visited: 5/12/2026

Address: 3301 Olsen Blvd, Amarillo, TX 79109

Day of the Week: Tuesday

Time of Day: 1:13 PM. Open at 11:00 AM

Owner: Tyler Frazer

Website: tylersbarbeque.com

Number of Years in Business: Opened May 25th, 2010 at original location and moved to current spot in 2019

Number of People in Line: 30 people already sitting down, with probably 15 coming in after us

Regional Style of BBQ: Central Texas

Total Cost: $98.59 with tip. Ordered the 4 Meat Platter with Brisket, Pulled Pork, Jalapeno Cheddar Sausage, & Smoked Turkey, plus a 1/2 rack of ribs. Came with two sides and we went with the coleslaw and the green beans, served with Texas Toast as well. Ordered three beers as well

Type of Wood: Mesquite

Type of Smoker: Wood-fired Fixed-racked Cabinet Smokers. J&R 250 Smokemaster

Type of Seasoning: Salt & pepper

Best Dish: Brisket

Best Sauce: Didn’t try any, but had one in-house

Best Side: Coleslaw

Interior Description:  Concrete, polished floors with road signs, cowboy hats, and Texas Farm steel aligning the walls. Metal cattle grates guide you to ordering cafeteria style, with metal stools and mix matched wooden tables, making an eclectic, put together feel, and one which certainly delivers on the vibes of a Texas BBQ joint that you would hope to find and expect. Was a little oddly quiet, as no music was playing, but beyond that, couldn’t ask for a more traditional setting for enjoying some tasty BBQ

Pro Tip: Make sure to order the brisket and the coleslaw, and if feeling like some poultry instead, go with the turkey, per our and the staff’s recommendation

Brisket

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt and pepper

Description: Minimal red ring, but good smoke flavor running through a super juicy and tender piece of fatty cut. Nice bark to it that was well seasoned, but needed a little more pepper. Thickly cut slices and seemed like it was possibly shoulder clod when I watched him carve it, but really good overall. Would absolutely order again and it delivered for our first Texas brisket of the road trip

Pork Spare Ribs 

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, barbecue sauce

Description: Sweeter ribs with light seasoning and a light barbecue glaze to them. Well trimmed and more meat than fat for their ratio. Cooked almost perfectly for the tenderness, but not much smoke flavor to speak of. Needs more seasoning and smoke, but a solid rib overall and worth ordering  

Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Unsure

Description: Good overall flavor and probably the smokiest meat we had here. That said, slightly dried out and overcooked, but just barely. It had some nice bark blended in for some good texture as well. With that in mind, it’s still really good on its own if you are craving pulled pork, but the ribs and brisket were better. Worth ordering though

Sausage – Jalapeno Cheddar

0/10 Ranking: 8.75/10

Description: Very creamy, but still with some slight snap to the casing. Served sliced up, with big chicks of cheddar visible in each bite. It had a nice little bit of heat to it without it becoming a fire alarm in your mouth. Would get again, but would like a little less creaminess to the interior

Turkey

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt, pepper, maybe others?

Description: Almost perfectly cooked for tenderness, it was a super juicy turkey with good seasoning and light smoke. Needed more of both though, especially the smoke. Worth getting some for the table and was a quick selection over the chicken when I asked the staff which of the two was better, with the three of us having to agree with them on the turkey after tasting it

Sauces

0/10 Ranking:

Sides – Coleslaw

0/10 Ranking: 9 to 9.25/10

Description: Mainly white and a little bit of red cabbage, with a light mayo-based slaw. It had a nice pepper seasoning blend to it that I haven’t had in a while and was a pleasant way to start off the road trip and sides, especially with the stereotype that Texas doesn’t care about them (which we found to be anything but true). Very enjoyable crunch to each bite, especially since it wasn’t swimming in mayo, making for a nice refreshingly crisp pairing to cut the meats. 100% would order again 

Sides – Green Beans 

0/10 Ranking: 8 to 8.25/ 10 

Description: Standard green beans, with some bacon added to them. Good overall, but nothing special either. No need to order again 

Interior & Menu Photos:

Southern Pit Memphis Style BBQ

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Overall Rating and is it worth a visit: 7.75 to 8/10 and Yes. In a semi-permanent location just off I-25 in Thornton lies Southern Pit, tucked away next to a steam and sauna business. Upon leaving your car, you are hit with a pleasant smell of smoke as you make your way to the entrance. Mario has his smoking trailer right next to his prep and serving truck, which is decked out in corrugated steel and random nick knacks, similar to what you might find in the south at a smaller roadside stand. I ordered the rib combo plate with two sides and two rolls, a hot link how he likes it and it came with mustard, onions, BBQ sauce, coleslaw, and jalapeños added to it, on a hotdog bun. Just as a heads up, there is no alcohol served here, only Coke, Diet Coke, and Sprite. There was also a pulled brisket plate and sandwich option, but opted not to get it. In a more unique offering, he also has several hotlink options such as the Crave Dog, Junkyard Dog, Mac Daddy Dog, and Pepper Boy Dog. Additionally, in typical southern style, he also has turkey legs and chicken, with the ability to covert them to rice bowls as well. Outside of the food, the customer service was very on point, and even more impressive with the fact that it’s just him doing everything on his own. That said, even with taking and filling orders, he was still coming out and checking on all of the guests, making sure everything was tasting good. Super friendly guy and offers a nice barbecue ambience and environment with some R&B and hip-hop playing in the background, which is a large shake up from the typical options in Colorado. While the ribs were a little sloppily cut and over-sauced, similar to the pulled pork, Southern Pit still delivers an enjoyable and unique BBQ experience, especially as the state’s only Memphis-Style BBQ option as far as I can tell. Would come back again to get the pulled pork and coleslaw for sure, just making sure to get the sauce on the side

Date Visited: 4/12/2026

Address: 8476 Pearl St, Thornton, CO 80229

Day of the Week: Sunday

Time of Day: 12:45 PM. Open at 12:00 PM

Owner: Mario Childs

Website: https://www.instagram.com/southern_pit/

Number of Years in Business: Opened at this location in November of 2025, but has been operating as a food truck for years

Number of People in Line: 2 in front of me, and 10 after

Regional Style of BBQ: Memphis Style

Total Cost: $68.90 with tip.

Type of Wood: Cottonwood today, but usually makes it with pecan or mesquite. Uses what he can find available

Type of Smoker: Refrigerator and custom ones he has built

Type of Seasoning: Multiple blends

Best Dish: Pulled Pork

Best Sauce: Original, but not reviewed

Best Side: Coleslaw

Interior Description: Somewhat of an open/outside design, with tabled seats and booths tucked under tent coverings. Very much a build from the ground up and from what’s reasonably available for resources, but also very limited on bathroom or typical restaurant services/amenities

Pro Tip: As a heads up, only soda and water sold here, since they don’t have a liquor license. Also, request the sauce on the side if possible

Pork Spare Ribs 

0/10 Ranking: 8/10

Seasoning: Unsure, but sauced

Description: These were some heavily sauced ribs for the platter option. That said, it came with three big ribs and the attached rib skirt/flap still attached. This was an odd trim that created some uneven texture and tenderness, as this is usually something that gets trimmed off at most places (Jabo’s BBQ being the exception). Outside of the trim, they did have a little bit of a rub on it as well, but again, heavily covered in sauce so it was hard to tell. Ribs fell off the bone when I went to pick them up, so just a little overdone. While they did have a little bit of smoke flavor coming through, the sauce flavor unfortunately dominates it overall. Finally, in terms of bite, the meat was tender and juicy, but still overdone. So while the ribs were sweeter and more sauced than I preferred, it was still an enjoyable rib and certainly one of the sweeter options in Colorado. Would split with others again, but would ask for the sauce to come on the side if possible..

Pulled Pork

0/10 Ranking: 8.5 to 8.75/10

Seasoning: Unsure

Description: I ordered a 1/2 pound, but there’s no way that it was only a half, and I’m pretty sure it came out closer to 3/4 to a full pound. Similar to the ribs, it was slathered in sauce for the 1/2 pound I ordered, which was sadly a shame, because the meat on the bottom had a nice bark and smokiness to it and was plenty juicy on its own. Will skip the sauce next time and tell him to hold off. One of the more flavorful pulled pork I’ve had In awhile in Denver, but also slightly over salted in some pieces. That said, would absolutely order again, but sauce on the side and would come back for this and the slaw 

Sausage – Beef Hot Link

0/10 Ranking: 8/10

Description: A typical beef hot link, that I ordered just on its own, but he asked me if I wanted anything with the sauces or additional things. I asked him how he likes it and he said he puts mustard, barbecue sauce, coleslaw, jalapeños on it. I told him to give it to me like you make it, to which he quickly combined everything on a hotdog bun, which I’m pretty sure might just be the Crave Dog. Seems to be a commercially produced beef hot link, that was fine, but also was clearly pre-cooked before and was barely a little bit more than a spruced up hotdog. I’m not usually a fan of everything that went on top of it as a loaded hotdog, but if that’s your thing, it’s certainly a unique option here in Denver to go and grab

Sauces – Didn’t review

Sides – Mac & Cheese

0/10 Ranking: 7.75 to 8/10

Description: This mac started off pretty runny, but solidified quickly by the time I finished tasting the meats. Looks to just be Velveeta Mac and Cheese shells with some extra seasoning tossed in. Good, but nothing special and easily something you can recreate at home. Would skip next time 

Sides – Coleslaw

0/10 Ranking: 8.5/10

Description: Red and white cabbage with carrots and seasoning sprinkled on top. Light mayo and slightly runny, it has a little sweetness to it that is followed by a nice fresh and crispy aftertaste to each bite. Seasoning on top was enjoyable as well. Would order again and was the better of the two sides and one of the better slaws in Colorado. Would recommend ordering  

Interior & Menu Photos:

Eagle BBQ

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Overall Rating and is it worth a visit: 8.25/10 and Yes. Fittingly located at the bottom of Copper Mountain’s American Eagle chair lift, Eagle BBQ was a surprising gem that I did not expect to find at the end of a ski run, but was happy to review none the less. Upon descending from the slopes and walking through the doors, a nice pleasant smell of smoke hits you and gets you excited for what comes next. You line up along the wall and place your order cafeteria style, with food served on metal trays atop black butcher paper. For the order, I ended up going with the 2 meat premier platter with brisket, ribs, and the mac & cheese as the side, served with a slice of white bread and multiple homemade sauces available. After getting my food, I grabbed a seat at the bar and as a change up, ordered a Bloody Mary instead of the usual beer. Happily, this ended up being the perfect way to cut the fattiness of the meats and might be my new go to. In terms of the meal itself, the brisket and ribs were solid, especially for being at elevation and in the middle of winter, with the only side I had being just okay. In terms of the customer service, it was solid while also giving laid back mountain vibes, which paired perfectly with the rest of the ambiance. The place was also packed on a Friday, making for a super fun and lively experience far better than your typical mountain chalet restaurant. Somehow being privately owned even through they are at the bottom of the center village run, they make for a super easy and delicious stop for a mid day snack or drink with your friends and the family. BBQ fans, come here with confidence if feeling the itch for some brisket or smoked meats after a long day of shredding. Will be back again

Date Visited: 2/20/2026

Address: 214 Ten Mile Cir, Frisco, CO 80443

Day of the Week: Friday

Time of Day: 12:22 PM. Open from 8-10:30 AM for breakfast, then start serving BBQ

Owner: Darrell Walsh

Website: eaglebbqcopper.com

Number of Years in Business: Opened in 2016

Number of People in Line: people in front of me, with 15-20 coming in after me

Regional Style of BBQ: “Colorado Style”

Total Cost: $56.86 with tip. Ordered the 2 Meat Premium BBQ Platter with brisket and St. Louis Ribs with mac & cheese as a side. Had some of my brother’s pulled pork as well

Type of Wood: Unsure, but I think hickory

Type of Smoker: Southern Pride smokers outside, but might have some additional ones in the kitchen

Type of Seasoning: Mostly salt and pepper

Best Dish: Ribs

Best Sauce: Didn’t review any

Best Side: Mac & cheese

Interior Description: Full bar in the back and cafeteria style ordering when you enter and line up along a separated wood wall, which was needed due to the long line ahead of me. With beer signs and animal anatomy/butcher art aligning the walls of reclaimed wooden panels, it creates a nice mountain/BBQ/chalet environment, which invites you to grab a table and gives the legs a rest after a day on the slopes

Pro Tip: Breakfast is also served for burritos, biscuits and gravy, or biscuit sandwiches from 8-10:30. Full service bar also makes up some great Bloody Mary’s, which is a rare option to find for Colorado BBQ, but is an option/trend I hope catches on

Brisket

0/10 Ranking: 8.25/10

Seasoning: Salt, pepper, maybe others

Description: A juicy brisket, served with one thickly cut fatty piece for the platter option. Really well cooked and moist without being mushy, it still needs some more smoke and seasoning to come through in its flavors. That said, probably some of the most authentic tasting and enjoyable briskets that you can hope find at the bottom of a ski run in the middle of winter. Would order again 

St Louis Style Ribs 

0/10 Ranking: 8.25 to 8.5/10

Seasoning: Unsure

Description: These were some leaner ribs, but mostly meat vs fat for their ratio. Pretty much fall off the bone and well seasoned with salt and pepper. Doesn’t appear to be sauced at all, unless maybe a light brush at the final stage of the smoking process. Still had a little bite to them and not mushy at all. Also worth ordering again and maybe just slightly better than the brisket 

Pulled Pork

0/10 Ranking: 8 to 8.25/10

Seasoning: Unsure

Description: Borrowed some from my brother, so thanks Brandon! Very juicy pulled pork, but just ever so slightly overcooked. Did have a few nice bark chunks for some texture, but only a few. Needs some more smoke and seasoning to it, similar to the brisket, but worth ordering for the table or for the sandwich

Sauces – Didn’t review any

Sides – Mac & Cheese

0/10 Ranking: 7.75 to 8/10

Description: A spiral macaroni, with a cheddar or American blend for the cheese. Noodles were almost al dente, but slightly under cooked. Not much flavor too them, and could use some salt and pepper, or BBQ sauce if that’s your thing. Certainly fine for the kids, but would probably skip for another option next time  

Interior & Menu Photos:

Smokin Bros Barbecue

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Overall Rating and is it worth a visit: 8.25/10 and Yes. Tucked along HWY 85 in the small town of Eaton, sits Smokin’ Bros Barbecue. Driving up, you can see their food truck and pits in the back of this non-descript commercial looking property, giving you insight into their initial beginnings as a food truck/caterer. That said, as soon as you step inside, you are greeted by a friendly staff and some light casual rock music playing, with a faint smell of smoke in the air. Sitting down, we were waited on by several staff and received great customer service from all of them, and who additionally let me pop out back to take some photos of their smokers (they stick true to their KC roots, by using American Barbecue Systems Smokers, which are made outside of Kansas City.) We order the large 3-meat and side platter, along with a half rack of ribs to make sure we got the full experience. Once the food came, the presentation was fantastic and came delivered upon bright red trays and butcher paper, with pickles, jalapenos, and pickled onions on the side. In terms of the food, Smokin’ Bros has a high floor for its flavors across all of their options, but didn’t have anything that was the best of the best either. That said, we thoroughly enjoyed the jalapeno cheddar sausage, the pulled pork, and several of the sides such as the okra. While not necessarily worth making a trip to it on its own, if you are in the area, or about to head across the Midwest or north to Wyoming and find yourself craving some BBQ, this is one the last good options available for a long time

Date Visited: 2/16/2026

Address: 241 S Elm Ave UNIT 3, Eaton, CO 80615

Day of the Week: Monday (President’s Day)

Time of Day: 11:38 AM. Open at 11:30 AM

Owner: Brantley, Gavin, & Les Maitland (Brothers)

Website: https://www.smokinbrosbarbecue.com/

Number of Years in Business: Opened in 2017

Number of People in Line: 0, but 7 came in after us

Regional Style of BBQ: Kansas City

Total Cost: $84 with tip. Ordered the 3 meat platter with 3 sides and a half rack rib platter with 1 side. Came with brisket, pulled pork, and jalapeno cheddar sausage for the mains, and then had fried okra, mac and cheese, coleslaw, and cheesy corn to go along with 4 Shiner Bocks for the two of us

Type of Wood: Hickory and applewood

Type of Smoker: American Barbecue Systems rotisserie smokers

Type of Seasoning: Kansas City style, so several blends

Best Dish: Pulled pork or Jalapeno cheddar sausage

Best Sauce: Kansas City All-Purpose

Best Side: Fried okra

Interior Description: Smokin’ Bros goes for a traditional BBQ aesthetic, with red painted walls and corrugated steel welcoming you in as step foot into the building. With several TVs and beer signs aligning the walls, it also has a somewhat sports bar feel to it, but certainly creates a warm and fun environment for adults or families thinking of visiting, in addition to also having a very friendly staff

Pro Tip: Make sure to get the jalapeno cheddar, pulled pork, and the okra

Brisket

0/10 Ranking: 8/10

Seasoning: Salt, pepper, and others it appears

Description: The brisket had a 1/2 inch red ring around the entire piece and was thickly cut into three pieces, each appearing to be from the flat. It had decent bark, but nothing too crazy to it and while tender and well cooked, it needs more smoke and seasoning to it, especially for the pepper. Gives more of a steak than brisket flavor, which while enjoyable, is not the typical flavor I’m searching for from a brisket. Unfortunately, it was slightly dried out too. Would get again, but not a must have if stopping by

Pork Spare Ribs 

0/10 Ranking: 8/10

Seasoning: Unsure, but dry rubbed and sauced

Description: Diving in, the ribs were dry rubbed with maybe a little bit of sauce added at the very end for a bit of sweetness to it. Decently cut for the thickness to reach rib and not too thinly trimmed either. Not quite fall off the bone, as they still hugged the rib a little bit, but decently tender with some tooth to each bite still. They had an enjoyable seasoning and smoked flavor to them, but needed more of each. As far as the blend, they did have a nice fat-to-meat ratio to them in, similar to the brisket. They were solid, but not best of the best. That said, probably worth ordering again if stopping in Eaton, as options get very limited very quickly north or east of here 

Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Unsure

Description: Very moist pulled pork, but with a little bit of bark too. Some of the juiciest pork I’ve had in awhile, while also still having a little bit of a bite to it; somehow keeping its structural integrity intact. No sauce added or needed, but could use some more smoke flavor and seasoning to bump it up the rankings. Best meat of the day though and would order again 

Jalapeno Cheddar Sausage 

0/10 Ranking: 8.5 to 8.75/10

Description: They served the sausage sliced up and they had a nice creamy texture to the interior, without being mushy. Light snap left to the casing as well, and good balance of heat being cut by the cheese with the jalapeño and cheddar combo. Would get again. This or the pulled pork for the best meats we had

Sauces – Didn’t review, but they have several options and the Kansas City All-Purpose was our favorite of what we tried

Sides – Coleslaw

0/10 Ranking: 8.25 to 8.5/10

Description: Super crunchy slaw, with white and red cabbage and carrots mixed in. Seasoned over the top as well, it was a very light coleslaw, almost to the point of being dry, but had a nice snap to it and cuts the meat fattiness well. Would order again 

Sides – Fried Okra

0/10 Ranking: 8.5/10

Description: They had a light breading with a little bit of seasoning to them. Crunchy and almost perfectly cooked, with a nice bite on the outside, but still juicy and moist inside. Would absolutely get again 

Sides – Mac & Cheese

0/10 Ranking: 8 to 8.25/10

Description: Elbow macaroni with a super creamy sauce. Cooked a little past al dente, but enjoyable overall. Not a lot of layers to the flavor, and could use some salt and pepper, but an approachable mac to order for the table 

Sides – Creamed Corn

0/10 Ranking: 8/10

Description: A very wet corn sauce, but the kernels still had some bite to them. Sprinkled with seasoning which adds to the flavor, it was good and enjoyable, but not a must order to have either, as it was a little too watery. That said, this is somewhat unique side for a Colorado BBQ option, so feel free to add as a side for a shakeup, however, not a must try

Interior & Menu Photos:

Turner’s Pit Barbeque

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75/10 and Yes. A small spot in the tiny town of Berthoud, just south of Fort Collins. Walking up, there was not a ton of smoke in the air, but it was also 30-40 mile per hour wind gusts, so this wasn’t surprising. Upon entering, the first thing I noticed was that they had a very friendly staff, and it seemed to be a local gathering spot for playing Golden Tee and starting the weekend early, based on the patrons I saw.  As a heads up, it’s more of a bar/restaurant feel than a traditional/designed BBQ joint for the interior, but don’t let that stop you from heading in and placing an order. That said, I was very happy that I saw some massive offset smokers out back, so I was still encouraged that I was about to get some good smoked meats that matched the high reviews and recommendations they’ve received. Similar to when I was walking up to the restaurant, there was not much of a smoke smell upon entering, but it certainly had a laid-back, welcoming vibe to it, with just a hint of BBQ smoke in the air. Also, in addition to the BBQ, they have a full burger, sandwich, apps, and salad menu, with full bar options available as well to help wash down your meal. They even have a small stage set up as well for some live local music if that’s your jam. In terms of the food, I was pleasantly surprised at how good everything was, with each dish I ordered being extremely enjoyable and reasonably priced, but especially the brisket, which is easily the best I’ve had north of Denver. Overall, it creates a strong local hangout community feel, and while it does lean older in years for the patrons, it also creates a warm, friendly environment that is typically synonymous with happy BBQ vibes and pits. Probably a top 10 brisket and ribs in the state, and absolutely some of the best BBQ north of Denver. Would recommend and will be back for sure

Date Visited: 1/16/2026

Address: 237 Welch Ave, Berthoud, CO 80513

Day of the Week: Friday

Time of Day: 11:32 AM. Opens at 11:00 AM

Owner: Veronica and Mike Turner? (Wife and husband owners)

Website: https://turnerspitbbq.com/

Number of Years in Business: Opened brick and mortar location in December of 2024, but was a food truck and caterer previously

Number of People in Line: 0, but 12 already sitting down and about 20 who came in after me

Regional Style of BBQ: Texas-Style

Total Cost: $89.31 with tip. Ordered 1/2 lb of brisket, 1/2 lb of pulled pork, 1/2 slab of ribs, mac & cheese, garlic mashed red potatoes, and 2 Dale’s Pale Ales for drinks

Type of Wood: Oak

Type of Smoker: Custom Off-sets

Type of Seasoning: Salt and pepper for brisket, then additional ones for other meats

Best Dish: Brisket

Best Sauce: Original

Best Side: Garlic Butter Mashed (Red) Potatoes

Interior Description: Tiled floors, with wooden tables and chairs, with a full L Bar providing plenty of stool seating. Stage for live music and a nice outdoor patio with metal tables and chairs for good weather seating options. Had some light blues music playing for a laid-back atmosphere, which leans more local dive bar than a pure BBQ joint, but is an enjoyable experience overall

Pro Tip: Make sure you place a double order of the brisket and ribs. Best BBQ north of Denver so far 

Brisket

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt and pepper

Description:  For the half-pound order, it came in two thickly cut pieces and one thinly cut, with lean having a section of each. Both the fatty and lean pieces had about a half-inch of red ring around them, and the entire piece had some nice bark to it. While nothing over the top in terms of seasoning or smoke flavor, it was perfectly tender and melted in my mouth. Really well balanced between the smoke, salt, and pepper, as well as being well trimmed, even for the fatty piece. While I would like a little more pepper and smoke to come through in each bite, this is one of the best-cooked briskets I’ve had in Colorado in a while and would absolutely get it again. Would have to put them in the top five to ten in the state based on this initial visit, so will need to come back again for a follow-up. Absolutely worth ordering and making a trip for

Pork Spare Ribs 

0/10 Ranking: 8.5/10

Seasoning: Salt, pepper, lightly sauced

Description: Peppery ribs, which make their presence known right in the first bite, and something that other Colorado spots could take a page from (coming from a pepper fan). Well-cooked, being juicy and tender, but not perfectly fall-off-the-bone. They were also well trimmed with a good amount of meat on each rib. It looks like they do a light sauce right at the end of the cooking process that gives it a nice sweetness and glaze, but doesn’t overpower it with sweetness either. Every now and then, you bite into a sugar crystal for a pleasant and surprising sweet crunch, too. Really tasty rib that I would absolutely get again, and one of the more pepper-leaning options in the state

Pulled Pork

0/10 Ranking: 8 to 8.25/10

Seasoning: Unsure

Description: Juicy with a light smokiness to it. Really well cooked, but could use some more seasoning and smoke to it too, as the overall flavor was a little light. Had a little bit of bark mixed in for some texture, and was improved with just a little bit of the original BBQ sauce. Quality pulled pork, but not as outstanding as the brisket or as good as the ribs. Would get again, but not a must 

Sauces – Original

0/10 Ranking: Didn’t review

Sides – Spicy Mac & Cheese

0/10 Ranking: 8.25 to 8.5/10

Description: Shell pasta with heavy cheese sauce visible over the top. Seems closer to a queso cheese blend, with a little bit of heat and spice to it. Noodles were well-cooked, but the sauce seemed a little too close to queso than a true Mac and Cheese. That said, a unique option for the state and is worth ordering for the table, and was a tasty side overall

Sides – Garlic Butter Mashed (Red) Potatoes

0/10 Ranking: 8.25/10

Description: They used red potatoes for the mashed selection and left some of the skin on for some additional texture. It had large pepper grains, which were visible and blended throughout. That said, while they were creamy and peppery, they also needed some salt, as they were a little bland otherwise. Good touch of garlic to them without it being overpowering, leaving a balanced and tasty bite each time. Would get again, especially as a rare spot serving mashed red potatoes for the base

Interior & Menu Photos:

Brisket – 8/31/2025

/ Mitch Clark / Leave a comment

Type of Meat: Brisket

Type of Wood: Post Oak

Type of Seasoning: Salt & pepper, no binder

Type of Sauce (if used): None

Smoking Method: Smoked at 250 degrees until reaching an internal temperature of 160 degrees. Pumped up the heat in the smoker to 260-270 degrees until the internal temperature of the brisket hit 180 degrees, then pulled from the smoker and wrapped in butcher paper, which was rubbed with beef tallow beforehand to prevent sticking to the bark. Transferred over to my oven at 270 degrees for about another 2 hours, when the brisket hit an internal temp of 203 degrees. Pulled from the oven to let it rest at that point for about 2 Hours and the internal temperature of the brisket had cooled down

Time To Prep: 40 Minutes with trimming

Time to Cook: 9.5 Hours – 2 Hours Resting. Brisket went on at 6:45 AM and was sliced at 6:08 PM

lbs of Meat: 15.41 lbs minus about 3.5 lbs of fat

Rating 0-10: 8.5/10

Notes for Next Time: Try using a binder, but also keep rubbing the beef tallow on the butcher paper before wrapping, as none of it stuck. Add heavier portions of salt and pepper next time as well, as it still needs more overall seasoning to it. Also, trimmed the night before, which I would 100% recommend, so I don’t have to wake up as early and can get things started more quickly in the morning

Pit Fiend Barbecue – Round 2

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9/10 and Yes. Ended up being a lunch stop for my 36th birthday this year, and it didn’t disappoint. A top 3 BBQ spot in Colorado, that is 100% worth the visit and has delivered every time I’ve gone. As Mike, Juan, & Esteban learned the Texas BBQ ways from their previous restaurant owner/boss Karl Fallenius, who learned from his Pit Master boss before him, the Legendary Aaron Franklin, Pit Fiend delivers for anyone looking for a Central Texas BBQ experience while visiting Colorado or Denver. Simultaneously nailing the classics/staples like the brisket, sausages, and mac & cheese, while also rocking one of the more experimental and unique BBQ menus out there, you’re sure to find something you like. Offering great daily specials with some seriously creative options, while also delivering tasty vegan choices such as jackfruit and mushrooms for your meat-averse friends, Pit Fiend has something for everyone in the group. Would recommend and will be back again

Date Visited: 10/30/2025

Address: 2826 Larimer St, Denver, CO 80205

Day of the Week: Thursday

Time of Day: 11:10 AM. Open at 11:00 AM

Owner: Michael Graunke, Juan Pablo Llano, & Esteban Gallardo

Website: https://www.pitfiendbbq.com/

Number of Years in Business: May 20th, 2022. Was previously Owlbear Barbecue

Number of People in Line: 0, but 8 people came in after me

Regional Style of BBQ: Central Texas, but experiment with several other styles as well

Total Cost: $80.59 with Tip. 1/2lb brisket, half rack of ribs, 1 Garlic sausage, and for sides Mac & Cheese, and Coleslaw

Type of Wood: Post Oak

Type of Smoker: Custom-built Off-sets

Type of Seasoning: Salt & pepper for brisket and then several others depending on the meats

Best Dish: Brisket

Best Sauce: Owlbear

Best Side: Mac & Cheese

Interior Description: Small little walk-up spot, tucked in off the road behind Our Mutual Friend Brewing. Similar to when it was still Owlbear, they have kept the Dungeons and Dragons theme going with characters lining the walls and the names of their BBQ sauces. Interior has classic walk-up cafeteria-style ordering, with daily specials not found anywhere else, in addition to rice bowls, sandwiches, & meats sold by the pound. Can seat maybe 10-15 max inside, but you can order and walk next door to OMF Brewing and grab a table there with your tray, as long as you’re buying a beer from them that is

Pro Tip: Rare sighting of smoked Jackfruit, so would recommend ordering. Can’t go wrong with their brisket or burnt ends, but they are also always experimenting with something new regularly. Also, make sure to get the pickles too, as they are really well balanced for acidity, snap, and saltiness

Brisket

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt and pepper

Description: Ordered a half pound and got one big chunk of fatty and then some nicely sliced lean. Had a really nice bark to it where you could see salt and pepper, as well as a half-inch red ring around almost every piece. Lean was super juicy and was well seasoned with both the salt and the pepper, but could use a little more smokiness and just a dash more pepper. The fatty piece was super tender, similar to the lean, and was very well trimmed. It was just slightly tough, but it was really enjoyable and still a top 3 in Colorado overall. Would get again with confidence each and every time

Pork Spare Ribs 

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt, pepper, potentially others

Description: These were fall-off-the-bone tender while still having a light bite to them. Well seasoned with salt, pepper, and some other spices that give it a nice sweetness. Looks like they probably do a light layer of barbecue sauce near the end of the smoke. When I asked the staff, they said they smoke with only a dry rub, then drizzle a little apple cider vinegar on the ribs to help make the bark, and then drizzle the paper when they wrap, and a light drizzle on top too. The result was that the ribs had a great overall flavor, with a nice meat-to-fat ratio, and were some of the better cut ribs I’ve had in Colorado in a while. Would absolutely order these again, with the only critique being that they could use a little more smokiness to them and maybe a little more pepper. That said, these are still some of the best ribs in Denver

Sausage – Garlic

0/10 Ranking: 8.25 to 8.5/10

Description: This had a nice little bit of heat and seasoning to each piece, which is served sliced up for you. Big chunks of garlic were visible in most of the pieces, but they don’t overpower it or make it too much. Interior texture was a little too creamy and crumbly, but still really enjoyable. They also still had a light snap to the casing, as well as a nice smokiness that comes through with the heat. Would get this again 

Sauces – Didn’t review, but several in-house made sauces are available

Sides – Mac & Cheese

0/10 Ranking: 9 to 9.25/10

Description: Al dente penne pasta, in a nice creamy sauce, which had a crispy cheesy crust with plenty of extra seasoning on top. This is one of the best mac & cheeses I’ve had in a long time, and might be the best I’ve had in Denver so far. Even though it has a creamy texture, the pasta provides some nice structure in the seasoned crunch. If you’re lucky enough to get some of the crunchy bits from the bake, it pushes it over the top for deliciousness, and consider yourself lucky. 100% ordering next time I’m here

Sides – Coleslaw

0/10 Ranking: 9 to 9.25/10

Description: White cabbage, mostly with a little bit of shredded carrot and toasted black sesame seeds. Comes off as a much more of an Asian style coleslaw, which is very refreshing and cuts the meat perfectly. Light vinegar and no mayo to it, from what I can tell, makes it a non-typical, but very enjoyable coleslaw. While I would get it again, it also needs a little salt or a dash more of acid. Very sesame seed-forward in the flavor, with sesame oil being the main flavor driving forward. If you’re looking for a traditional coleslaw, this ain’t it, but it’s still really good overall and a rare Asian influenced option in Denver

Interior & Menu Photos: