Brisket

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:

Jabo’s Bar-Be-Q

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7/10 and No. Located down in Greenwood Village, Jabo’s was one that was recommended to me heavily on a Reddit thread a few months ago, so I wanted to make a point of trying them out. Sitting in a small strip mall, there’s not a ton of ambiance or smell inviting you in from the parking lot, but not a requirement either. Once inside, the experience started with Jabo coming out and walking me through his sauce process, with 6 rotating options available that he makes in-house and then allows you to blend and choose the spice level. This is 100% unique and not something I’ve ever experienced before. That said, I can’t say that it added much value to the experience, especially as someone who isn’t big on sauced BBQ. However, Jabo is a super-friendly owner with a personal touch and has been here for 25 years, so it is certainly one of the more historic BBQ options in the state. As I waited for my food to arrive, there was light blues music playing, which created a sit-down dinner vibe that seemed more like it used to be a pizza joint, but was converted to BBQ. Red walls and red leather booths and chairs blend with black trim and black and white tiled floors, which was fine, but not the typical BBQ vibes you see. A light and pleasant smoke smell was in the air, but nothing overpowering. I was also warned multiple times about the portion sizes, and they were certainly larger than expected. However, even though the portions were large, the meat itself fell flat in terms of flavor and quality, and the sauces could only salvage so much. So while the service is great, and the owner is very friendly, sadly, the food quality didn’t match, so not one I’d come back to 

Date Visited: 11/11/2025

Address: 9682 E Arapahoe Rd, Greenwood Village, CO 80112

Day of the Week: Tuesday

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

Owner: Dwight “Jabo” Lawson & Susan “Utah Sconut” Queen

Website: http://www.jabosbarbeq.com/

Number of Years in Business: Opened in 1992

Number of People in Line: Two people were already sitting down, and one came in after me, with one to-go order picked up

Regional Style of BBQ: Oklahoma/Louisiana

Total Cost: $101.15 with tip. Ordered the 2 Meat Platter and a side of ribs. Came with brisket, pulled pork, ribs, coleslaw, and mac & cheese, plus a sweet tea to drink. One of the pricier options in Denver

Type of Wood: Unsure

Type of Smoker: Unsure, but I think electric

Type of Seasoning: Multiple

Best Dish: Pulled Pork

Best Sauce: Mesquite or cherry

Best Side: 5-Cheese Mac

Interior Description: Red walls and red leather booths and chairs blend with black trim and black and white tiled floors. Along the main wall when you walk in, you’ll notice several framed articles about Jabo’s success, but all seem to have been from long, long ago. Somewhat rundown interior, and not the typical BBQ environment or ambiance you would expect

Pro Tip: As a heads up, no alcohol served here, but they do have soft drinks and a good sweet tea

Brisket

0/10 Ranking: 7.75 to 8/10

Seasoning: Salt, pepper, others

Description: Chopped into cubes, so no bark to speak of or red ring anywhere. Strongly peppered with slight smokiness and saltiness. While it was somewhat tender, it was over-salted and a little tough for some pieces that were cubed. Okay flavor overall, but not traditional brisket by any means, especially at almost $40 a pound, making it one of the priciest in Denver. Skip it  

Pork Spare Ribs 

0/10 Ranking: 7/10

Seasoning: Unsure

Description: Not trimmed and slightly overcooked, as they fell off the bone in some areas, but were also tough in others. Weird aftertaste to them as well. All of this, combined with sloppy presentation, makes this an easily passable dish to avoid if you stop in  

Pulled Pork

0/10 Ranking: 8/10

Seasoning: Unsure

Description: Really juicy pulled pork with some bark mixed in. Good meat-to-fat ratio and nicely seasoned, but could use more smoke and pepper. Similar to the ribs, it had a slightly off aftertaste that I couldn’t put my finger on. Probably the best meat I had and would maybe order again 

Sauces – 6 Rotating options that you customize

Description: Tried the mesquite and cherry, but didn’t do a full review

Sides – Coleslaw

0/10 Ranking: 7.25/10

Description: Green and red cabbage, with carrot and mayo-based dressing. Not overly heavy on the mayo, but also nothing special about it, and just average in general. Skip ordering

Sides – 5 Cheese Mac

0/10 Ranking: 7.75 to 8/10

Description: Sauce added to the pasta, but the pasta was a little overcooked. Needs some more seasoning and flavor, as it was just a little bland. Better with some of the pulled pork. Could skip as well

Interior & Menu Photos:

Smokin’ Yards BBQ – Round 2

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.25 to 8.5/10 and Yes. This is the original location, with a second located in Denver. Situated right off the exit for Idaho Springs, Smokin’ Yards is a nice little pit stop either going to or coming back from the mountains. Situated along Clear Creek and the main drag in Idaho Springs, the place was pretty full when we walked in following a hike with our dogs. As soon as you enter, you place your order at the front counter and take a seat in the front, or you can head to the back if you want your dogs to join along. In terms of the food, everything we had was pretty tasty overall, with a solid floor but also a lower ceiling on the flavors. That said, it was certainly busy and popular with the locals for a reason, and is a safe and reliable BBQ option for anyone traveling through. Worth making a stop if in the area and craving some smoked meats

Date Visited: 9/27/2025

Address: 2736 Colorado Blvd, Idaho Springs, CO 80452

Day of the Week: Saturday

Time of Day: 11:40 AM. Open at 11 AM

Owner: Father and sons team of Alan, Ian, Scott, and Andrew Yard

Website: https://www.smokinyards.com/

Number of Years in Business: Opened in 2008 for the original location in Idaho Springs, 2018 for Denver location

Number of People in Line: 25 people were already sitting down when we came in, with another 20-30 following us afterwards

Regional Style of BBQ: “High Elevation BBQ” with methods pulled from several regions

Total Cost: $65 with tip. 4 Meats 3 Sides Platter with brisket, hot link, pulled pork, St. Louis ribs, and coleslaw, mashed potatoes & gravy, and fried okra and 2 beers

Type of Wood: White Oak and Hickory 

Type of Smoker: Unsure

Type of Seasoning: Salt and pepper blend for brisket and then other blends for different meats

Best Dish: Sausage or ribs

Best Sauce: Spicy Chipotle or Swine Bite N Bold

Best Side: Coleslaw

Interior Description: Two separate seating areas, one up front and one in back, which does allow dogs. Front area seating has standard wooden tables with metal chairs and a full bar for your drink options. The back seating area was more rustic, with concrete floors and wood-paneled walls, which were adorned with pig art

Pro Tip: Didn’t get any this time, but get here as early as possible for the burnt ends, as they typically sell out within the first 30 minutes, but are some of the best in the state

Brisket

0/10 Ranking: 8/10

Seasoning: Salt & pepper

Description: The brisket was listed as being sliced, but it was really chopped up and crumbling apart. Slightly overcooked and dry, but had really good smokiness; however, it needs more seasoning and bark. Burnt ends were a better option if I remember correctly from my last visit, but I would still order these if craving some brisket and was already in for a stop

St Louis Style Spare Ribs 

0/10 Ranking: Salt, pepper, and others, with a light glaze of sauce

Seasoning: 8.25/10

Description: These were some pretty lean ribs for the meat and bone ratio, but with fall-off-the-bone tenderness while still having a nice tooth to them. Needs more smoke and seasoning, but good texture and overall flavor. The ribs are worth ordering, but not the best of the best

Pulled Pork

0/10 Ranking: 8/10

Seasoning: Unsure

Description: A little dry, but with nice pieces of bark mixed in. Light smokiness and seasoning, but tasty overall. Would probably get again, but not a must-have 

Sausage 

0/10 Ranking: 8.25 to 8.5/10

Description: Sliced for presentation, the casing still had a good snap and a nice heat to it, too. Kielbasa consistency, but good meat-to-fat ratio for its interior. Worth ordering again for the table to share

Sauces – Spicy Chipotle and Swine Bite N Bold

Description: Didn’t officially review

Sides – Fried Okra

0/10 Ranking: 8.25/10

Description: Crispy breading and perfectly cooked, but not much for seasoning or flavor, as it needs more salt at a minimum, or the dipping sauce it comes with. Would get again though 

Sides – Mashed Potatoes & Gravy

0/10 Ranking: 7.75 to 8/10

Description: Thick consistency with a nice, heavy beef gravy. Reminds me of cafeteria mashed potatoes for consistency, but it was well seasoned and well balanced with the gravy. Would probably get again 

Sides – Coleslaw

0/10 Ranking: 8.25 to 8.5/10

Description: A Mix of green and red cabbage and carrot. Mayo-based, but with a more viscous and light consistency, it was creamy, but with a light tartness to each bite. It was also a little sweet and really good overall, but it needs a little pepper. Even though this leans on the Mayo side for its flavor profile, I would probably get it again

Interior & Menu Photos:

Switchback Smokehouse – Round 2

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75/10 and Yes. This was the second time we came here, following a nice morning hike with the dogs. They can be found right between Bear Creek Road and Bear Creek itself, with Switchback being a cozy little spot with indoor and outdoor picnic table seating, and a full bar available. As one of the only places serving up smoked duck as an option, I would recommend this place to anyone driving by, but would also say it’s worth making the short trip from Denver for a destination visit as well. Wide-ranging and non-traditional BBQ menu that includes items such as Montreal Brisket, which should please almost anyone in your group, with a dog-friendly patio that makes a great spot for a post-hike bite. Reasonably priced and with a super-friendly staff, I would recommend making a stop as they are easily a Top 10 BBQ location to visit in Colorado

Date Visited: 8/23/25

Address: 26220 Colorado 74 Frontage, Evergreen, CO 80439

Day of the Week: Saturday

Time of Day: 11:50 AM. Opens at 11:00 AM Thursday through Sunday

Owner: Darryl Swartz and his wife Rachel Sanford

Website: https://switchbacksmokehouse.com/

Number of Years in Business: Opened in 2012

Number of People in Line: 5 with 20 already sitting down and about 8 after us

Regional Style of BBQ: Multiple styles, but Montreal Style is called out for the brisket

Total Cost: $79.04 with tip. 1/4 lb of Montreal brisket, duck, elk jalapeno cheddar sausage, 1/4 lb of pulled pork, half rack of ribs, mac & cheese, and two 4-oz coleslaws with two beers

Type of Wood: Colorado fruit woods

Type of Smoker: Unsure, but I believe a wood-fired off-set of some kind

Type of Seasoning: Multiple different blends

Best Dish: Duck or the Elk Cheddar Jalapeno Sausage

Best Sauce: 4 different types. Root Beer BBQ, Mule, Catamount Gold, Standard

Best Side: Coleslaw

Interior Description: Small cozy interior with walk-up ordering, which has interior and exterior picnic tables for you to sit down and enjoy your BBQ at. Picturesque views along Bear Creek make this a fantastic spot to grab a tasty bite of BBQ

Pro Tip: Similar to my last review, the duck is a must-order, as it’s still one of the only BBQ places doing this along the Front Range. The same goes for the Elk Cheddar Jalapeno Sausage and the Montreal Brisket. Dogs are also welcome, so feel free to bring your furry friends along

Montreal Brisket

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, maybe mustard

Description: It looked cured like a pastrami, and was shaved thin, but tasted more like brisket than pastrami. Unique and not one I’ve seen before, would get again though, as it was really balanced and well smoked. Nice amount of smoke and saltiness, but could use more pepper to it. Closer to roast beef or pastrami texture than typical smoked brisket, but flavor comes through closer to the traditional brisket taste. Would recommend ordering for the table

Pork Spare Ribs 

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt, pepper, maybe some others, but lightly seasoned and no sauce applied

Description: Fall off the bone tender, but with a nice bite to the texture. Really juicy and cooked almost perfectly with a light smokiness coming through each pull. Needs more salt, smoke, and seasoning to bump it to best in Denver, but the cooking technique is on point. Nice meat-to-fat ratio, would easily get again 

Pulled Pork

0/10 Ranking: Ordered it, but forgot to review

Elk Cheddar Jalapeno Sausage 

0/10 Ranking: 9.25/10

Description: Really nice snap to the casing and a perfect meat-to-fat blend that was juicy inside, especially for elk, but had some structure to it as well. Nice spiciness to it, especially with the cheddar to cut the heat. One of the best I’ve had in a while and would get again 

Duck

0/10 Ranking: 9/10

Seasoning:

Description:  Perfectly cooked and tender with a nice light smokiness to it. Had a nice, sweet flavor to it, but could use a little more smoke and seasoning as well. Would get again, however, would like a little crispness to the skin that was lacking, but really good overall , and a must order when stopping in

Sauces – Didn’t review

Description: 4 different types. Root Beer BBQ, Mule, Catamount Gold, Standard

Sides – Coleslaw

0/10 Ranking: 8.25 to 8.5/10

Description: Carrots and cabbage that’s mayo-based and creamy with some good seasoning in it, which also has a nice crunchiness to it. Little too watery/saucy, but nice mayo-to-acid ratio and would get again

Sides – Mac & Cheese

0/10 Ranking: 7.75 to 8/10

Basically, Velveta mac and cheese shells, maybe Annie’s. Creamy and well-cooked, but not a ton of flavor or uniqueness to them. Fine to share at the table, but not worth searching out in its own 

Interior & Menu Photos:

Busey Brews Smokehouse & Brewery

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8 to 8.25/10 and Yes. Situated right in the heart of downtown Nederland, this is a unique spot that was a brewery first and has added a smokehouse option to it. While the beers may have been the original focus, the barbecue also delivers and making it a great spot to stop after a day hike in the mountains or a winter skiing session at Eldora. The staff is friendly and accommodating, and the entire place has a nice laid-back atmosphere, accentuated by being perched right along a river that trickles by as you dine or drink. Solid small town mountain vibes, with steel features, custom wood ledges, and historic skis and split boards adorning the walls. While it might not be the best barbecue in the state, its atmosphere, ambience, and overall experience make it a worthwhile stop if you’re in the area and craving a bite and a beer. Would absolutely come back if in the area, both for the BBQ and the in-house pours. Reasonably priced as well with the combo plates, so while you do have the option to order meats individually, I would recommend ordering one of the combination platters for the better value. And even though the beer is certainly the focus here, this is a solid mountain BBQ option to stop at as well

Date Visited: 7/2/25

Address: 70 E 1st St, Nederland, CO 80466

Day of the Week: Wednesday

Time of Day: 11:48 AM. Open at 11:00 AM during the week and 10:30 on weekends

Owner: Kyle and Janice Busey

Website: https://buseybrews.com/

Number of Years in Business: Opened October 19th, 2019

Number of People in Line: 22 sitting down, with another 10-15 that came in after me

Regional Style of BBQ: Multiple styles, although the owner is from Virginia, so leans Carolina style

Total Cost: $68.06 with tip – Ordered the platter and a half rack of ribs on the side, plus a beer. Came with brisket and pulled pork for the mains, and then coleslaw for the side

Type of Wood: Honey locust, sugar maple, and peach. Will change up what they use depending on availability

Type of Smoker: Unsure

Type of Seasoning: Multiple different blends

Best Dish: Ribs

Best Sauce: Didn’t review, but three different options were available

Best Side: Mac & Cheese

Interior Description: Rustic mountain is probably the best way to describe Busey’s interior. With corrugated walls, concrete floors, and custom wooden countertop seating surrounding a unique fire pit seating option, it creates an industrial, but inviting environment. Indoor seating options with a full bar for probably 30-40 people, with additional exterior seating that I believe is dog-friendly. It’s the perfect place to stop, be it after a long day of skiing and needing a rest before starting the drive back, or just stopping in for a quick pint or bite of BBQ after a well-earned day in the mountains

Pro Tip: Go for the ribs, enjoy the beer, and sit in the back patio area to take in the views with the river slowly flowing by

Brisket

0/10 Ranking: 7.75 to 8/10

Seasoning: Salt & pepper

Description: Thickly cut fatty piece that came with the platter. It was a juicy brisket with a light smokiness to it and mild seasoning. While tender and juicy, it wasn’t anything special or over the top, but was a decent brisket. 50/50 on ordering again 

Pork Spare Ribs 

0/10 Ranking: 8.5/10

Seasoning: Salt, pepper, sugar, maybe others

Description: Half rack as an add-on, the ribs were tender but not quite fall off the bone. Still had a little tooth to each bite. They sauce them on top of a pre-rub, which creates a nice peppery finish, probably one of the most pepper-heavy options in the state, and this was the best meat dish I had today. While I typically don’t like sauce, these were well done, and the sauce had a nice snap to it, vs being too sweet. Would get these again. Well-balanced flavors and an enjoyable rib overall  

Pulled Pork

0/10 Ranking: 8.25 to 8.5/10

Seasoning: In-house blend, season before and after pulling

Description: The pulled pork had some nice bark to it, with it being juicy and tender in each bite as well. Nicely seasoned, albeit a little salty, and a really solid overall option to get. Would order again 

Sauces – 3 Options House BBQ, Hot BBQ, Virginia BBQ

Description: Didn’t review

Sides – Coleslaw

0/10 Ranking: 7/10

Description: Green and red cabbage, mixed with carrots. Very dill heavy, so much so it overpowered everything else. Unless you love dill, skip it. Outside of the flavor, it did have a nice refreshing crunch and acidity, but dill was too much 

Sides Mac & Cheese

0/10 Ranking: 7.5 to 7.75/10

Description: Italian bread crumbs sprinkled on top with some Parmesan cheese, and a creamy sauce within the noodles. Noodles were Al dente, and the breading added a nice crunchy texture. Sadly, though, the Mac itself was somewhat flavorless. Would try something else next time 

Interior & Menu Photos:

Boudreauxs BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75/10 and Yes. Located along Main Street in downtown Canon City, Colorado, Boudreauxs has a nice, inviting look and feel from the street, with a cool mural on the side of the building, and with the light smell of smoke enticing you to step inside as you stroll along. Once you open the doors, you are greeted by a friendly staff and traditional BBQ joint settings, with seating at the bar, on the main floor, or on the outside patio, which is dog-friendly and shaded. This all comes together to create a laid-back vibe and environment, perfect for enjoying some barbecue. I ended up meeting with the owner, Drew, who was extremely welcoming and happy to chat all things BBQ with me. Learned he likes to use Pecan wood for his smoking activities and typically gets their wood from Los Cruces or Galveston, Texas, when he makes his regular trips to visit his dad. He will use local wood too, as needed, but definitely prefers his Texas logs. In terms of the food, Boudreauxs might be the best BBQ south of Denver for those venturing near the Colorado Springs area. With solid brisket, pulled pork, ribs, and some of the best coleslaw in the state, it’s 100% worth a visit if you’re in the area and craving some BBQ. Not sure if it’s completed as of this posting, but he’s also planning on opening up a Cajun specialty food store section in the restaurant, which I will absolutely be coming back to visit and buy from

Date Visited: 6/8/25

Address: 224 Main St. Canon City, CO 81212

Day of the Week: Sunday

Time of Day: 11:30 AM. Opens at 11:00 AM

Owner: Drew

Website: https://www.boudreauxsofcanoncity.com/

Number of Years in Business: Opened in 2023

Number of People in Line: 0 in front of me, but 5 came in afterwards

Regional Style of BBQ: Texas/Louisiana

Total Cost: $60.40 with tip. Brisket, ribs, pulled pork, sausage, mac & cheese, coleslaw, and a beer

Type of Wood: Pecan

Type of Smoker: Southern Pride Rotisserie Smoker

Type of Seasoning: Salt, Pepper, and Cajun Blends

Best Dish: Brisket

Best Sauce: Original & Hot are a tie depending on personal preference

Best Side: Coleslaw

Interior Description: Nice, clean atmosphere with wooden beams and awnings, with corrugated steel in the bar and in the ceilings. Sports teams, beer signs, and mounted animals adorn the walls, with the Wisconsin/Packer and Leinenkugel’s influence present from the previous owner, so Midwesterners will feel right at home. Light classic rock playing with three TVs playing as well. Plans to expand with a small interior southern Louisiana a speciality shop and to expand the kitchen and outdoor area. Both areas are great to eat at, but the patio is also dog-friendly 

Pro Tip: If you’re in this part of town, make sure to stop for the brisket and coleslaw, which are both in the top 10 for Colorado for their respective categories. Make sure to get some of the pickles too, as they were perfectly balanced, and nice and crisp, especially on a hot summer day

Brisket

0/10 Ranking: 8.75 to 9 /10

Seasoning: Salt and pepper

Description:  A well-trimmed and thickly cut fatty slice that had a mild smoke ring, but also really good smoke and flavor running through it. While it looked overcooked, the meat was tender and juicy, with a pleasant smoke and seasoning to each bite. It could use a little more pepper, though, to bump it up a rank. But beyond that, a really good brisket, especially for using Pecan wood, which I typically don’t like for beef smokes. Would get again and possibly top 10 in the state

Pork Spare Ribs 

0/10 Ranking: 8.5/10

Seasoning: Salt, pepper, sugar, others

Description: Thinner ribs, but perfectly tender and fall off the bone, while still having a good bite to them. Less smoke flavor than the brisket, but still a nice amount of it. A slightly sweeter rib, and the meat could use a little more flavor to it, but a really good option, and I would get it again. Skip the sauces for this one though

Pulled Pork

0/10 Ranking: 8.5 to 8.75/10

Seasoning: In-house blend, seasoned before and after smoking

Description: Really well balanced with a nice smokiness that’s probably one of the top 5 in the state. Could use a little more pepper or seasoning, but beyond that, it’s a damn good pulled pork with some sauce needed, but both the original and hot are tasty additions if you’re a sauce fan. Ordering again next time I’m there

Sausage 

0/10 Ranking: 8/10

Description: Cheddar cheese mixed in, so once again, any Midwesterners visiting will feel right at home. The casing had a good snap and nice smoke flavor, but inside was dried out and crumbled with each bite. Flavors were on point, just needs more fat and less cook time. Would get again to see if it was just a one-off with being drier

Sauces – Originial

0/10 Ranking: 8.25 to 8.5/10

Description: A thinner sauce that has a nice pepper and vinegar kick to it. It was a nice addition to the pulled pork

Sauces – Hot

0/10 Ranking: 8.25 to 8.5/10

Description:  This one lives up to the name and is a more amped up version of the original. Nice sweet heat to it, that builds nicely. Solid Texas hot-style BBQ sauce option  

Sides – Mac & Cheese

0/10 Ranking: 8.5/10

Description:  Nice breading on top and mixed in with the pasta, looks like they bake it and then scoop it to size. Al dente noodles that were nice and creamy. Could use more seasoning and flavor, but solid side overall and would get again 

Sides – Coleslaw

0/10 Ranking: 9/10

Description: Creamy, with nice crispy cabbage and slight acidity. One of the best I’ve had in a long time, would absolutely get again, even though it’s more mayo than vinegar-based, which I usually lean the opposite of. Could use a little pepper and more vinegar, but pretty much perfect beyond that 

Interior & Menu Photos:

Wayne’s Smoke Shack – Round 2

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.25 to 8.5/10 and Yes. Worth a stop, but not the best in Colorado in anything outside of maybe their garlic mashed potatoes. Wayne’s is located out in a nice suburban strip mall, nestled between Boulder and Denver in the town of Superior, and is open only on Fridays and Saturdays. Admittedly, I was reviewing this for a second time due to a recent Reddit post regarding my Colorado BBQ rankings, where a lot of people had some strong opinions that Wayne’s was the best brisket and BBQ in the state. As such, I recognized I hadn’t been there in almost 5 years, and my original review was one of my first ever, so I wanted to give them a second chance to see what everyone was raving about. Walking up to the front door, I was hit with a nice smell of smoke and an unexpected number of people already waiting in front of me. For it only being 6 minutes past opening, I was pleasantly surprised to see 28 people ahead of me in line. Upon entering, I noticed they have frozen BBQ meats also available for takeaway, which is a unique option not really available at other Colorado locations. They also have grab-and-go take-away side dishes as well. As a heads up, they don’t have a liquor license, so only fountain drinks and sweet tea here. Friendly staff, though, and can serve down to 1/4 lbs of any of the smoked meats. I got the Wayne special, which came with 1/2 lb meat option plus a side and drink, and I added in a wide range of additional meats and sides. While the steady flow of people was nice to see, I found myself confused, because while this is better BBQ than I remember, it’s also not worth the premium price they charge compared to other locations. Add in that they don’t have Shiner Bock or Lone Star (Central Texas BBQ staples) or any other beers I can enjoy with my barbecue, and I find myself sticking closer to my original review than what my local Reddit enthusiasts think. Although, to be fair, they were better than I remember and do have a good BBQ vibe and ambiance to it, with solid customer service and improved sides, so I bumped them up 14 spots in my state ranking and 17 nationally. While the food was better than I remember, none of the meats blew me away, with some leaving me underwhelmed. Overall, it is worth stopping in for a visit, as they do have some unique flavors compared to other locations across the state, but I have a hard time putting them in a top 5 in anything outside of their garlic mashed potatoes

Date Visited: 5/24/2025

Address: 406 Center Dr, Superior, CO 80027

Day of the Week: Saturday

Time of Day: 11:06 AM. Open at 11:00 AM (Only open Friday & Saturday)

Owner: Wayne & Sam Shelnutt (Husband & Wife)

Website: https://www.waynessmokeshack.com/

Number of Years in Business: Opened in 2011 and expanded in 2017. Suffered severe smoke damage on December 30th, 2021 in the Superior fire, re-opened June 6th, 2023

Number of People in Line: 28 before me, and 22 came in behind me. Took about 20 minutes to get through ordering

Regional Style of BBQ: Central Texas Style

Total Cost: $93.70 with tip already included or built in. Ordered the Wayne Special, which is a 1/2 lb of any meat, a side, and a fountain drink, but I went for the $3 brisket up charge as well. Also ordered 2 ribs, 1 brisket burnt end sausage, 1 chicken quarter, 1/4 lb of turkey, and then garlic mashed potatoes and the Smoke Shack BBQ Chili for an extra side. Came with free white bread as well, but the sauces are $1 a piece, with three options available

Type of Wood: Post Oak

Type of Smoker: Upright Electric or Gas-powered smokers, I think, but I need to verify

Type of Seasoning: Salt, pepper for brisket, and then a ton of others for ribs, chicken, and turkey

Best Dish: Burnt End Sausage

Best Sauce: Didn’t try or review any, but they are each $1 a piece

Best Side: Garlic Mashed Potatoes

Interior Description: Wood paneled shaker shingles align the walls, with the Colorado flag painted over it, and a black corrugated open ceiling with clean ductwork visible. Comfortable table seating with padded chairs and wood booths or wooden picnic tables and polished concrete floors. On the far wall, they have black and white photos of Central Texas legends and pits for a nice old meets new age BBQ vibe. They have sauces, but charge $1 per sauce, so I skipped them. Had classic and present-day rock music playing. Metal picnic tables out front for about 50-60 people, with seating inside for about the same, but more lined up family style, with the interior picnic tables being connected in two long rows

Pro Tip: Get the garlic mashed potatoes and a reminder that they are only open on Fridays and Saturdays. And if you want a beer with your BBQ, get it as a to-go order, as they don’t have a liquor license

Brisket

0/10 Ranking: 8.5 to maybe 8.75/10

Seasoning: Salt, pepper, maybe garlic

Description: They use grass-fed beef I believe, as they had several signs mentioning it. Juicy brisket with good smoke and pepper coming through in each bite. Lean pieces did start to crumble, though, and it was just slightly overcooked, but really good overall. Minimal smoke ring, but a nice bark with a nice punch of salt and pepper. Similar for the fatty piece, while it was really good and pretty juicy, it was a little tough and was slightly overcooked, making it crumble, and causing it to be a little mushy to the bite. While this was better than I remember, it’s not the best in the state, especially for still being the highest-priced option anywhere. Pit Fiend, Post Oak, Smok, Hogback, Scooter’s all above it, same with others, but probably in the Top 10 in the state. The pieces were also thickly cut, which was also needed with it crumbling apart. Would order again, but it’s also the highest priced brisket in the state, so just a heads up

Brisket Burnt End Sausage

0/10 Ranking: 8.75/10

Description: Smoky flavor right when you bite in. Not much of a snap to the casing, but a nice, balanced interior that holds together well and has a nice, fat-to-meat blend, leaning heavier on the meat for the ratio. Would like some more seasoning and spice to it, but a delicious sausage overall, and would order again. Served sliced or whole, depending on preference 

Wayne’s Signature St. Louis Ribs 

0/10 Ranking: 8.25 to 8.5/10

Seasoning: Blend of a lot of seasoning, including brown sugar. Sweet blend

Description: Heavily seasoned, with a visibly crunchy bark on them. Literally fell off the bone when I tried to pick it up. A sweeter rub and rib, with, I believe, brown sugar crystals being present on the outside. The meat literally slid off the first bone and was really juicy, but just a little overcooked, similar to the brisket. Would like a little more bite to it for texture, but still enjoyable. Leaning more fatty than lean, good taste overall, but not much smoke flavor or pepper coming through. Meat itself doesn’t give a ton of flavor, but the bark makes up for it. Solid rib and would get again, but only one is needed, not one I’d get a whole rack of

24 Hour Smoked Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Multiple and then mixed with a Carolina mustard

Description: Really juicy pulled pork, with a Carolina mustard flavoring coming through right away. Not much in the way of smoke coming through, and definitely a sweeter pulled pork. Good overall, but if mustard isn’t your thing, you’ll probably want to order something else. No real bark there either, but would get again  

Slow Smoked Chicken Quarters

0/10 Ranking: 7.75 to 8/10

Seasoning: Mixed blend, but not a fan

Description: Very juicy chicken quarter, with a nice crunchy skin. Sprinkled with a slightly sweet seasoning that was okay but not great. Not much smoke or flavor in general to the chicken meat itself. Probably not one I’d get again, which is a shame, because while it was super juicy and cooked perfectly with the crunchy skin, the flavor just wasn’t that enjoyable. Would skip for the next time 

Brined Boneless Turkey Breast

0/10 Ranking: 7.75 to 8/10

Seasoning: Mixed blend, same as the chicken

Description: Really juicy turkey breast, thickly cut. I think similar seasoning as the chicken, and while cooked well, it was also lacking in smokiness and flavor. Unfortunately, the overall cohesion of flavors just doesn’t stand out and isn’t anything special. Better turkey at several spots in Colorado, so skip this one for something else. Seasoning just isn’t my favorite and brings its rating down, but still really well cooked, so 50/50 on if I’d get it again  

Sides – Garlic Mashed Potatoes

0/10 Ranking: 9/10

Description: Best thing I ate here today. Creamy, buttery, and velvety with a large punch of garlic in each bite, these are some of the best mashed potatoes I’ve had in years. They leave some of the skins in it, which provides a nice texture to the dish, with fresh black pepper blended in each bite as well. Absolutely order again, and would get an extra side order to take home  

Sides – Smoke Shack BBQ Chili

0/10 Ranking: 8.75/10

Description: Loaded with pulled pork, kidney beans, green chili, and onions, this is a solid side dish option to go with. It has a little bit of a kick to it for spice, but the flavors are balanced, with the beans having just a little bit of tooth to them for a nice textural experience. Would get this again too

Sauces

I didn’t have any or review them, but I believe they have 3 options available in Original, Texas Hot, & Carolina Mustard for an additional charge of $1 each

Interior & Menu Photos:

The Joint

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75/10 and Yes. Located over in the Bywater neighborhood, you are off the typical beaten Bourbon Street/French Quarter path, but are also surrounded by several great restaurants and bars in the area. Walking up to the building, you come across the smell of oak in the air from a couple of blocks away, with an unassuming and laid-back but welcoming entrance. You walk in and are greeted by a friendly staff, local cypress wood paneled walls, a full bar, and a fresh wave of smoked meats wafting through the air. You order at the register with the super-friendly staff members and then wait for them to plate it in the back, before you pick it back up and bring it to your table. With indoor and outdoor seating options, I’d recommend the back patio, as the smell of smoke and BBQ ambiance hit even stronger with chair and picnic table options for seating. Really good BBQ overall, especially as a break from the more traditional Cajun food options. A great BBQ experience and environment that is 100% worth a visit

Date Visited: 5/10/2025

Address: 701 Mazant St, New Orleans, LA 70117

Day of the Week: Saturday

Time of Day: 11:35 AM. Open at 11:30

Owner: Pete and Jenny Breen

Website: https://alwayssmokin.com/

Number of Years in Business: Originally opened in 2004, then moved to current location in 2012

Number of People in Line: 6 people were already sitting down, with 6 more coming in after us

Regional Style of BBQ: Texas Style?

Total Cost: $45.19 with tip. Ordered the 3-Meat Combo Platter with 2 sides, and then ordered a side of ribs. Came with brisket, sausage, smoked chicken, and then baked beans and cornbread for sides. Grabbed beers at the bar on a separate order

Type of Wood: Oak

Type of Smoker: Rotating rotisserie fire fed smoker

Type of Seasoning: Salt, pepper, others

Best Dish: Brisket or Chicken

Best Sauce: Didn’t review any

Best Side: Cornbread (only had this and the baked beans though)

Interior Description: Local cypress wood paneling lines the walls, with vintage photos of New Orleans hanging throughout the restaurant in addition to some Christmas lights hung from the ceiling. The smell of oak permeates the air, giving it that authentic BBQ joint feeling you want. Full bar with seating for about 25-30, with additional seating out back

Pro Tip: Sit in the back courtyard for the full smell of the smokers and BBQ experience

Brisket

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, and others

Description: The brisket had a light smoke ring, with a little bit of bark to it as well. Served in lean and fatty cut pieces. It was seasoned with more salt than pepper, but it was still really tasty, with a nice oak smoke flavor coming through. Very juicy for the fatty pieces, but the lean ones were slightly drier and tougher. Would order again, though, as it was a really good brisket overall and was way better than I expected coming from a city not typically known for BBQ

Pork Spare Ribs 

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, others

Description: Tender but slightly overcooked. Really good flavor with a light smoke and seasoning coming through each bite. Looks like they sauce the ribs lightly for the last portion of the cook, too. Nicely trimmed with a good meat-to-fat ratio, leaning heavier on the meat side. Would get these again

Sausage 

0/10 Ranking: 8 to 8.25/10

Description: Slightly dried out, with minimal snap to the casing. Has a light smokiness to it and has an enjoyable flavor overall. There is a light kick of heat to it from the jalapeno, but nothing crazy or over the top. The interior mixture had a nice meat-to-fat ratio, leaning on the fattier side. Would get it again as it was a good, but not great, sausage

Chicken

0/10 Ranking: 8.5 to 8.75/10

Seasoning: Multiple spices

Description: Really juicy, but slightly overcooked, similar to the ribs. That said, they had a really pleasant seasoning, with a crunchy chicken skin giving it great texture, and a nice level of smokiness. Absolutely worth ordering again

Sauce – Didn’t try any

Sides – Baked Beans

0/10 Ranking: 8 to 8.25/10

Description: Slightly runny/saucy for the beans’ consistency, with a nice peppery seasoning and jalapeno to it. They use pinto beans for this one, which gives it a nice creamy texture, but without it turning to mush. While I’m not really a baked bean fan, these are worth ordering again if you’re an enthusiast

Sides – Cornbread

0/10 Ranking: 8.25/10

Description: Good flavor and a nice crunch to it, but it was also slightly overcooked and just a little bit dry. Would get it again though

Interior & Menu Photos: