Brisket

Rollin’ Bones BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9/10 and Yes. If you see this food truck, do yourself a favor and walk over and order from them immediately. For a food truck slinging barbecue, you won’t find better in Colorado. They have the best ribs in the state, in my opinion, and they are one of the only places that make jerk chicken, which they marinate in a jerk sauce made by Tony-Mon at 1 & 1 Exotic Coffee & Spices. Not only do they make up some kickass food, the owner, Eric Holinger, is also a super nice and laid back guy who is always ready to talk barbecue and answer any questions you may have

Date Visited: 10/24/2020 & 2/18/2021

Address: 2775 Valmont Rd, Boulder, CO at the Rayback Collective. Also can be found at Cannonball Brewing depending on the weekend

Day of the Week: Saturday and Thursday

Time of Day: 3:30 PM and 12:00 PM. Typically open at 12:00 PM

Owner: Eric Holinger

Website: https://rollinbonesbbq.com/

Number of Years in Business: Opened in 2016

Number of People in Line: 4 the first time and then 2 the second visit

Regional Style of BBQ: Mix of several styles

Total Cost: Reasonable prices

Type of Wood: Apple, cherry, mesquite, oak, and other fruitwoods

Type of Smoker: Offset custom-made smoker combo, with rotisserie wheel and a gas fired burn box attached (Eric is the 4th owner)

Type of Seasoning: Salt, pepper, paprika, and others

Best Dish: Spare ribs or jerk chicken

Best Sauce: Have not tried this yet, need further review

Best Side: Mac & cheese with the green chili sauce

Interior Description: Food truck, so wherever they roll up to

Pro Tip: House-made pickles and coleslaw are delicious, as well as having arguably the best ribs in the state. Order the jerk chicken every time it’s available

Brisket

0/10 Ranking: 8 to 8.5/10

Seasoning: Salt, pepper, & a few other spices

Description: A good 1/4 inch of red ring on the brisket. What was most surprising was that even though I ordered at 3:30, the brisket was moist and still had a good bark to it. The fat and meat balance was on point and was a nice blend of the two in each bite. Tried the BBQ sauce with it, but doesn’t really add anything more to it. Good overall brisket, but Owl Bear, Smok, Post Oak, & Hank’s are all ahead of them

Burnt Ends

0/10 Ranking: 8 to 8.5/10

Seasoning: Salt, pepper, & a few other spices

Description: Nice blend of fat and meat with an enjoyable mild seasoning, but overall nothing too special to write home about. Eric said he separates the flat and the point, then chops it up, but doesn’t add anything extra to them, and doesn’t place them back in the smoker

Pork Spare Ribs 

0/10 Ranking: 9.5/10

Description: Fall off the bone tender and smoked to perfection. Great flavor running through them with almost a cinnamon flavor and warmth coming out in each bite. Zero sauce needed, and arguably the best ribs in Colorado

Pulled Pork

0/10 Ranking: 8.5/10

Description: Juicy with good overall taste, but nothing too unique as far as smoke or seasoning flavors coming through. That said, this is one of the juiciest pulled pork in the state, but needs more intense seasoning and smoke essence to put it as one of the best

Cheddar Chipotle Sausage 

0/10 Ranking: 8.5 to 9/10

Description: Smoky and delicious with a great meat-to-fat ratio. Had a unique taste running through it that I couldn’t quite place, but it was very enjoyable overall. A nice, taught casing with good snap, would recommend ordering again

Jerk Chicken

0/10 Ranking: 9.5/10

Seasoning: Gets his from Tony-Mon at 1 & 1 Exotic Coffees and Spices. He visits his family in Jamaica several times a year and brings back fresh ingredients to make his jerk sauce and marinade

Description: Literally the best jerk chicken I’ve had outside of Jamaica. While I am a sucker for jerk sauce, I almost always end up leaving disappointed when ordering it, as no restaurant or BBQ joint has quite come close to my memory of authentic jerk chicken flavors. As such, when I took my first bite, I was instantly transported back to Negril and the roadside shanty that produced the best chicken I’ve eaten in my life. While the memory may be stronger than the reality these days regarding the jerk taste, this was the closest I’ve ever gotten to reclaiming that euphoric taste experience that I had during my youth. Do yourself a favor and order this every time it is available, and be prepared to go back for seconds, which I inevitably always end up doing

Sides – Coleslaw

0/10 Ranking: 9/10

Description: Uses no mayo for this and is instead a vinegar-based sauce. A very enjoyable, crunchy, and light option to accompany the meat, without the typical guilt that comes with your normal mayo-based slaw

Interior & Menu Photos

Smok Barbecue

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9/10. Yes it is worth the visit. Great barbecue, reasonable prices, and good, cheap beer options make it so you can’t go wrong coming here. While it feels weird saying, due to Smok being located in The Source and the slightly bougie atmosphere of the area, this may be the best overall barbecue joint in all of Colorado, even if it is missing the classic BBQ vibe. No matter what style of barbecue is your favorite, you’ll be able to find a solid option when you venture into Smok with your group or just by yourself

1st Visit
2nd Visit

Date Visited: 3/1/2021 and 3/18/2021

Address: 3330 Brighton Blvd #202, Denver, CO 80216

Day of the Week: Monday and Thursday

Time of Day: 11:00 AM both times. Opens at 11:00AM

Owner: William “Bill” Espiricueta

Website: https://www.denversmok.com/

Number of Years in Business: Opened in August 2018

Number of People in Line: 0 both times, but people starting coming in within the first 5 minutes

Regional Style of BBQ: Owner is originally from Kansas City, but takes his inspiration from several bbq styles

Total Cost: $42 with tip. 1/4lb brisket, 1/4lb burnt ends, 1/4lb smoked turkey, 1/2lb pork spare ribs (2 of them), & mac & cheese. Also had 1 Shiner Bock and was given 1/4lb pulled pork for free as they originally forgot to bring it out to me

Type of Wood: White American Oak

Type of Smoker: Steel Box upright smoker with off-set smoke connector

Type of Seasoning: Salt, pepper, and a custom blend of seasonings for everything that isn’t the brisket or burnt ends

Best Dish: Brisket

Best Sauce: Original (It’s the only one they make)

Best Side: Mac & Cheese

Interior Description: Inside The Source, so it has an industrial concrete feel and vibe to it. With the upscale location and feel to Smok, it’s a welcome surprise to see the meat and beer prices not reflect the environment

Pro Tip: Don’t sleep on the turkey, but brisket is king here.

Brisket

0/10 Ranking: 9/10

Seasoning: Salt and pepper

Description: Smoky with good pepper flavoring running through it. I chose the lean option, and even still, it had a perfect fat ring enclosing almost the entire piece. With a great blend of meat and fat in each bite, this may be the top brisket in Colorado. Zero sauce needed for enjoyment, each piece had a solid smoke ring running through it

Burnt Ends

0/10 Ranking: 8.5 to 9/10

Seasoning: Salt and pepper

Description: Good smoke and pepper flavor coming through, but they were slightly overdone. That said, they were extremely tasty and might have the most complex and deep-flavored burnt ends in Colorado. Would order them again, no question. For my second visit ordering them, I would say they were just as good as the 1st round, but the pieces were too big overall, leading them to being a little under seasoned. While they are a top 5 burnt end in the state, they need some more consistency before they take the number 1 spot

Pork Spare Ribs 

0/10 Ranking: 8.5 to 9/10

Seasoning: Salt, pepper, and bbq rub

Description: Juicy with a good blend of fat and meat in each rib. While they were slightly overcooked and not fall-off-the-bone tender, they had great flavor and smokiness that carried through each bite. Would put them in the top 5 for ribs in the state

Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Salt, pepper, and a bbq in-house blend

Description: Juicy with some bark, and a mild taste of smoke coming through each bite. Seems to be sprinkled with some seasoning post-smoke session, but could use some more to increase the taste. While the pulled pork can be enjoyed by itself, it’s best with a little bit of their BBQ sauce. It was also delicious when I reheated it for lunch the following day

Cheddar Sausage 

0/10 Ranking: 9/10

Description: Good blend of meat and fat, with the most cheese running through it of any sausage I’ve had. Good backend smoke flavor as well, with a slight kick of heat. Almost had an andouille sausage type flavoring to it

Turkey

0/10 Ranking: 8.5 to 9/10

Seasoning: Salt, pepper, and in-house blend of spices

Description: Solid flavor and smoke come through the entire piece of turkey. The skin had an extra kick of flavor to it, and the meat was juicy, but just ever so slightly overdone. Would recommend though as a nice change up to the more traditional BBQ items, especially as most places don’t have turkey on their menu

Sauces – Original

0/10 Ranking: 8.5 to 9/10

Description: Sweet and tangy with some slight smokiness to it. Had a thicker viscosity than most sauces and one of the better ones I’ve had anywhere

Sides – Mac & Cheese

0/10 Ranking: 8.5/10

Description: White cheddar and black pepper style. Creamy texture with a spiral pasta that was cooked perfectly al dente, and had a good coating of pepper. Would order again

Sides – Creamed Corn

0/10 Ranking: 8.5/10

Description: Creamy sauce with crisp corn kernels, with a nice sprinkling of seasoning on top. Very enjoyable and flavorful dish, and would order again

Sides – Baked Beans

0/10 Ranking: 9/10

Description: Black and kidney bean combo with onions, peppers, and pulled pork in it. Smoky essence with a good creamy texture, would recommend

Interior & Menu Photos

Kreuz Market

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 6.5 to 7/10. A hesitant yes, but only for the history connection, as they began back in 1900, and for their unique coffin smokers. This was easily the largest barbecue restaurant I’ve ever been to in terms of square footage and seating options, as the place was absolutely massive with multiple seating areas inside. Similar to Black’s Barbecue down the street, they seem to have gotten complacent on their previous successes of the past for far too long and are no longer dishing out the best of the best in smoked meats. While the coffin smokers are a really cool sight to see, and the place smells fantastic with a pleasant smoke smell being emitted throughout the entire building, it fails to deliver much of anything other than a low price and traditional aesthetics. Beyond coming in to check out the pits for a quick picture, there really isn’t a need to come here, as the food falls far short of others in Texas

Date Visited: 1/28/2021

Address: 619 N Colorado St, Lockhart, TX 78644

Day of the Week: Thursday

Time of Day: 10:30 AM. Open at 10:30 AM

Owner: Keith Schmidt, 5th generation owner (Grandson of Edgar” Smitty” Schmidt and son of Rick Schmidt)

Website: https://www.kreuzmarket.com/

Number of Years in Business: Opened in 1900 (121 years)

Number of People in Line: 2 people in front of me and 4 came in behind me after about 10 minutes

Regional Style of BBQ: Central Texas

Total Cost: $22. Brisket, burnt ends, spare ribs, sausage, coleslaw, & Shiner Bock

Type of Wood: Post Oak

Type of Smoker: Coffin Smoker. Indirect-heat brick pit

Type of Seasoning: Salt & pepper

Best Dish: Burnt ends

Best Sauce: Didn’t have any, need further review

Best Side: Sauerkraut

Interior Description: Massive country store. Room for hundreds of people with two different eating areas. Really cool experience to see due to the sheer size, with vaulted ceilings and a great smoke smell running through the whole place

Pro Tip: Bring silverware as they only serve the food on butcher paper with no utensils offered. It might be a good place for a family with the large space and cheap food options

Brisket

0/10 Ranking: 7.5/10

Seasoning: Salt & pepper

Description: Served as fatty or shoulder clod. Both were good, but nothing special, as they have minimal seasoning and opt to lean more on the smoke flavoring as the main taste, similar to Black’s Barbecue

Burnt Ends

0/10 Ranking: 8.5/10

Seasoning: Salt & pepper

Description: Melt-in-your-mouth tenderness, with strong smoke and minimal seasoning flavors coming through each bite. They were very fatty burnt ends, and I found I could only eat maybe two of the pieces due to their richness and them being slightly too salty

Pork Spare Ribs 

0/10 Ranking: 5.5/10

Description: The rib was chewy and had minimal meat on the bone, with a not great flavor overall. Would not order this again

Sausage 

0/10 Ranking: 6/10

Description: Casing had a nice snap to it. This sausage was nowhere near as greasy as Smitty’s was. That said, I could handle one bite as this was the fattiest blended, and most over-seasoned sausages I’ve ever had. The internal meat blend also had a very loose hold to it, which led it to crumble apart rather easily compared to other sausages. Wouldn’t recommend this one

Sides – Sauerkraut

0/10 Ranking: 6/10

Description: This one reminded me of my Grandma Jill’s version of kraut, which had a 50/50 rate of actually being good. This one had an okay flavor, but I couldn’t fully decide on if I actually liked it or not

Interior & Menu Photos

Black’s Barbecue Lockhart

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7.5/10 and maybe. Might be worth a stop for the history of the region and its place in barbecue lore, but not for the barbecue itself. If you want some great barbecue that is still made by the family, hit up the younger generation’s location over at Terry Black’s in either Austin or Dallas for a better experience. As far as the original location, they get points for having the traditional barbecue vibes present and accounted for, such as old school signage on the walls and country legends such as Marty Robbins and Willy Nelson playing over the speakers; it’s definitely a call back to another time. Combined with the reasonable prices and the slices of white bread given with each order, they hold true to Texas tradition of being an affordable and filling option for its customers. That said, the love and dedication to the barbecue itself seems to have fallen by the wayside as the generations have passed it down. From my time engaging with the staff, it seems like this is simply a job and nothing more to them, with no love or excitement about the food emanating out at all, both in the experience and the taste of the meat. While this is one of the originals in Central Texas barbecue history, the standards and quality that made them famous appear to no longer be there, and as such, your time and money should be spent at other pits that are kicking out far better food and experiences

Date Visited: 1/28/2021

Address: 215 N Main St, Lockhart, TX 78644

Day of the Week: Thursday

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

Owner: Kent Black (3rd generation owner after Edgar Black Sr & Jr)

Website: https://www.blacksbbq.com/

Number of Years in Business: Opened in 1932 (89 years)

Number of People in Line: 0 when I got there and had 2 people come in by the time I finished up eating

Regional Style of BBQ: Central Texas

Total Cost: $20 with tip. 1/4lb brisket, 1 pork spare rib, 1 baby back rib, 1 small piece of burnt end, 1 Shiner Bock

Type of Wood: Oak

Type of Smoker: Steel & red brick pits

Type of Seasoning: Salt & pepper

Best Dish: Brisket for its smoky flavor

Best Sauce: Original

Best Side: Didn’t have any during my visit, needs review

Interior Description: Old school feeling with some modern updates along the way. From the red and white checkered picnic table cloths, to the wood paneled walls and floor, it creates a cozy, clean, and comfortable environment that any family would feel comfortable taking their kids to, but could also be enjoyed by the enthusiasts working their way from one pit to the next

Pro Tip: Skip making the trip down to Lockhart in general, as none of the originals have the quality they might have had at one point. Unless you are a history nerd for Central Texas barbecue lore, your time and money are better spent in other locations

Brisket

0/10 Ranking: 8/10

Seasoning: Salt & pepper

Description: I got a slice of the lean and a slice of the fatty. The lean was very juicy with good flavor and smokiness, but had little to no seasoning coming out of the bark. The fatty option was good as well, but it really didn’t provide an improvement from the lean. While they were both tasty and juicy overall, the lack of outer seasoning kept them from having a higher rating

Burnt Ends

0/10 Ranking: 7/10

Seasoning: Salt & pepper

Description: When I placed my order, I wasn’t expecting to find burnt ends as an option, as they had offered me the choice between lean and fatty for my brisket. That said, the guy behind the counter cutting my brisket, heard my question and said he could cut me off a burnt end, which, I’ll be honest, sounded a little odd to me. He proceeded to cut me the very tail end of the flat, the complete opposite side of the point that he had just cut my fatty piece from, and handed it over to me. When I bit into it, the burnt end had the most intense smoke flavor I had ever come across, which I enjoyed, but being the end it was overdone and too tough to fully enjoy. Can’t say I would call this a true burnt end, as I think the guy was just trying to please me and my request, but I would be down to order again and see what round 2 has to offer, as that smoke flavor was no joke on intensity

The small dark piece in the middle was the “burnt end”

Pork Spare Ribs 

0/10 Ranking: 7.5/10

Description: Similar to the baby back ribs, they had minimal seasoning to them, but had great smoke flavor running through them. The ribs themselves were tender, but not quite to the level of falling off the bone. They were a good rib overall, but nothing special

Pork Baby Back Ribs 

0/10 Ranking: 7.5/10

Description: The ribs had minimal seasoning on the exterior, but had good smoke flavor to it. The texture wasn’t falling off the bone, but it was tender overall. Compared to the spare ribs, these had a lot more meat to them, so I’d opt for the baby backs between the two

Sauces – Original

0/10 Ranking: 7/10

Description: Tomato-based sauce, that could have ketchup as the main ingredient. Average flavor that doesn’t really stand out in any way

Interior & Menu Photos

Franklin Barbecue

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 10/10. Yes, get there anyway you can. Full disclosure, any time I see a place on multiple travel and food shows, I typically already have a leery eye about it and usually develop a healthy degree of skepticism about how good the food really is. More often than not, at those places, I leave slightly disappointed by the experience for not being nearly as good as it had been portrayed. Based on my previous experience and the fact that Franklin’s had been on multiple TV shows since they opened in 2009, I wasn’t quite sure what to expect. That said, I was all too happy to have my perceptions shattered upon having my first bite of Franklin’s brisket. This place is absolutely worth the visit and worth whatever amount of time you end up waiting in line. This is the holy grail of barbecue, the Mount Everest, the pinnacle of the salt and pepper game. Come early, come hungry, and be prepared to feel like you’re rediscovering your tongue for the first time, as Franklin’s delivers on every one of its lofty promises and reviews as being the best BBQ in the land

Date Visited: 1/29/2021

Address: 900 E 11th St, Austin, TX 78702

Day of the Week: Friday

Time of Day: 9:41 AM. Open at 10:30 AM. During COVID it was pick up only though

Owner: Aaron Franklin

Website: https://franklinbbq.com/

Number of Years in Business: Open in 2009 (12 years)

Number of People in Line: 3 cars ahead of us, was pick up only for our time slot of 10:30 AM that we placed a week previously. Took it back to eat at our hotel room 10 minutes away

Regional Style of BBQ: Central Texas

Total Cost: $152 for 2lbs of brisket, 1lb of ribs, 1lb of pulled pork, a side of coleslaw, baked beans, and one sausage that sadly ended up not being included in our order

Type of Wood: Post Oak

Type of Smoker: Custom Built Offset

Type of Seasoning: Salt & Pepper

Best Dish: Brisket

Best Sauce: Didn’t try any, none of the meats needed them

Best Side: Baked Beans

Interior Description: Interior dining was closed due to COVID when we went, but you can order ahead of time for a 30-minute time slot window to pick up. They cut your meat fresh and wrap it up when you arrive. Saves a ton of time, but from everything I’ve heard about the lines before COVID, you are looking at anywhere from a 2-5 hour wait, depending on the day and time that you arrive

Pro Tip: Beef Ribs on Saturday only. Get there early if you’re planning on waiting your turn for meat nirvana, or if you’re not feeling the lines, I believe you can still do a pick-up order with a 3 lb minimum order of meat, where they give you a 30-minute window of when it will be ready

Brisket

0/10 Ranking: 10/10

Seasoning: Salt & pepper

Description: Best brisket of my life. The lean and the fatty cuts are both fantastic. The lean is moist all the way through, and I could easily eat multiple pieces of the fatty slices, something I almost never can do with other briskets before the richness overwhelms my appetite. These were trimmed perfectly, however, and both had the best blend of salt and pepper bark that I’ve ever had, leaving me in awe of how they produce this magical flavor with only salt, pepper, and smoke

Burnt Ends – Not made here

Pork Spare Ribs 

0/10 Ranking: 10/10

Seasoning: Salt and pepper

Description: Not to be repetitive in life experiences, but the ribs were also the best I’ve ever had during my 31 years on this earth. Melt in your mouth and fall off the bone texture, with the simple blend of salt, pepper, smoke, and maybe a dash of tender loving care from the pit master, they pack all the flavor you could ever want in a rib, with not a drop of sauce needed for enjoyment

Pulled Pork

0/10 Ranking: 9.5/10

Description: Delicious and moist, it had a great smoke flavor running through it from beginning to end. While this was the first meat from Franklin’s that wasn’t the absolute best I’ve had in my life, this was easily a top 3 pulled pork with no sauce needed to enhance it

Sides – Baked Beans

0/10 Ranking: 9/10

Description: As with the meats, these are some of the best baked beans I’ve ever had. They put a little bit of brisket trimmings into the beans, along with some onions that give it a smoky and delicious flavor. Would 100% order again

Interior & Menu Photos

Follow Up Review – Leftovers

Ended up having the brisket, ribs, and pulled pork as leftovers 5 days later, and amazingly the brisket and ribs were still relatively moist and were almost just as good as the day we picked up our order. Once again, no sauce needed even after reheating on low in the oven. Whether it’s the day of ordering or a week later as leftovers, Franklin’s slaps 24/7 with it’s flavors

Burns Original BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.5/10. They are worth a visit, especially if you’re already in the neighborhood. Burns has some solid ribs for very reasonable prices. Besides being mentioned on several barbecue blogs and rankings as a Houston institution, I was particularly drawn to this location as Anthony Bourdain had made several visits here as well, starting back in June 2003 when he hit the BBQ Triangle of Houston, Kansas City, & North Carolina and again when we revisited with rapper Slim Thug in June 2016 on his last show Parts Unknown. Once again, Tony didn’t disappoint with his recommendations, as this place is everything you would expect from an old-school historic rib joint. Admittedly, this was my last stop along my BBQ tour of Texas, and I was starting to get a little burnt out after 8 visits over 3 days, so I only kept my order to the ribs, but I will be back to try the other offerings as soon as I can

Date Visited: 1/30/2021

Address: 8307 De Priest St, Houston, TX 77088

Day of the Week: Saturday

Time of Day: 4:30 PM. Open at 10:30 AM

Owner: Cory and Carl Crawford (Grandsons of Ray Burns Sr. Ray’s sons, Gary & Steve, work the pits out back keeping the family business going strong)

Website: https://burnsoriginalbbq.com/

Number of Years in Business: Opened in 1973 (48 years)

Number of People in Line: 8 with another 10 that came up to order right after us

Regional Style of BBQ: Central Texas

Total Cost: $27

Type of Wood: Oak

Type of Smoker: Offset smoker

Type of Seasoning: Salt & pepper

Best Dish: Spare Ribs

Best Sauce: Didn’t try any, stlll needs a review

Best Side: Didn’t try any, still needs a review

Interior Description: Small interior with no seating indoors. This being Houston, all of the seating is outdoors on a deck and next door, combined with their burger shack. A Laidback neighborhood vibe where you could drive right by the restaurant and miss it if you aren’t looking. You can tell they added onto the original building several times over the years to keep up with growing demand

Pro Tip: Ribs are the specialty here, so if you’re on your own BBQ tour, skip the brisket here and save yourself the stomach space. Was told by a couple of locals to try the chopped beef and pork the next time I come in as well

Pork Spare Ribs 

0/10 Ranking: 8/10

Seasoning: Salt & pepper

Description: The ribs were tasty and tender overall, but not quite fall-off-the-bone. They had a good smoke flavor running through them as well, but nothing really beyond that to make them stand out as something special

Pork Rib Ends  

0/10 Ranking: 8/10

Description: Almost no difference between these and the pork spare ribs

Interior & Menu Photos

Georgia Boys BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.5 to 8.75/10 and Yes. For overall quality of their offerings, they are easily in the top 5 of Colorado for the all-around category. While no particular meat takes the gold medal for being the best in the state, their ability to produce tasty barbecue across pretty much their entire offering is something not easily accomplished. As such, this would be one of the few places in the state I would be comfortable recommending to a large group of food enthusiasts who have a wide range of tastes to try and please, as everyone is sure to be able to find something they like here

Date Visited: 1/19/2021

Address: 250 3rd Ave Longmont, CO 80501

Day of the Week: Tuesday

Time of Day: 11:55 AM. Opens at 11:00 AM

Owner: Nick Reckinger & Matt Alexander

Website: https://www.georgiaboys.com/

Number of Years in Business: Opened in December 2010 (11 years)

Number of People in Line: 0 but 8 were already seated

Regional Style of BBQ: Described to me as Southern

Total Cost: $42 with tip

Type of Wood: Hickory and Apple

Type of Smoker: (Unsure)

Type of Seasoning: Salt, pepper, paprika, and others

Best Dish: Burnt Ends

Best Sauce: (Needs Review)

Best Side: (Needs Review)

Interior Description: Has a good indoor section with traditional BBQ vibes along with a nice outdoor patio seating area for those wanting the open air option

Pro Tip: This place is just down the street from a lot of great breweries, such as Bootstrap, Wibby, & 300 Suns, so make it a day trip for both. They also have a second location in Frederick for those less inclined to make the trek to Longmont

Brisket

0/10 Ranking: 8/10

Seasoning: (Unsure)

Description: After talking with staff, I was told they smoke their brisket for 14 hours typically. My cuts had about 1/4 inch of red smoke ring going through them, but they were very lean pieces with the majority of the fat being trimmed off. That said, it was juicier than it appeared, but could use a lot more bark to it, as the pieces I received had minimal to none left on them. The barbecue sauce, if used, ends up overtaking the base meat flavor to the point that the sauce is all that shines through, so if you are using it, spread/dip with a delicate hand. While the brisket was average, it did offer a good pepper and seasoning flavor when some could be found, with it also being at the minimum moisture level for it to still be declared juicy. When comparing the smoke level to other BBQ places in Colorado, this one does take the gold for being the most intense, with its hickory taste beaming strongly. If a smoky-flavored brisket is your goal, you’d be hard-pressed to find one somewhere else in the Front Range

Burnt Ends

0/10 Ranking: 9/10

Seasoning: (Unsure)

Description: Smoked for 16-17 hours, they were extremely moist and had a strong smoke flavor running through them. They were also a great blend of fat and meat, having been trimmed well. Similar to the brisket, though, the salt and pepper and possibly another seasoning flavors were not coming through as much as I would have liked, and needs just a little something else for it to take top burnt ends in the state

St Louis Style Spare Ribs 

0/10 Ranking: 8.5 to 9/10

Description: Smoked for 5 hours, the ribs were extremely juicy and may be the juiciest in Colorado. The outer layering of seasoning had really good flavor, and a dash of maybe cinnamon in the blend that I couldn’t really put my finger on. The meat itself could have used a bit more flavor, but still a very good rib overall. Would put them in the top 5 for ribs in the state

Pulled Pork

0/10 Ranking: 8.5 to 9/10

Description: The pulled pork has the most smoke flavor of any I’ve found in Colorado. It was moist with good overall flavor that doesn’t require any sauce to enjoy, but if you do use the sauce, their sweet heat option is better than the original. Maybe the top pulled pork in the state, going toe to toe with GQue BBQ

Interior & Menu Photos

Piggin’ Out Smokehouse

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7.5 to 8/10 and Maybe. Cool spot in the burbs, but nothing good enough to warrant a special trip, besides maybe the pulled pork. Can’t say I need to come back, but worth a stop if you’re in the area, as that part of town has limited BBQ options available. Would recommend coming during a nice weather day to take advantage of the outdoor seating and views of the mountains

Date Visited: 4/20/2021

Address: 9987 Morrison Rd, Lakewood, CO 80227

Day of the Week: Tuesday

Time of Day: 12:32 PM. Open at 11:00 AM

Owner: Zack Anderson

Website: https://www.pigginout.com/

Number of Years in Business: At least since 2014

Number of People in Line: 1 person sitting and 1 person ahead of me in line

Regional Style of BBQ: From Ohio originally, so blends several styles together

Total Cost: $36.00 with tip. 1/2lb brisket, 1/2lb pulled pork, 1/2lb chicken, and 1 Fat Tire

Type of Wood: N/A

Type of Smoker: N/A

Type of Seasoning: N/A

Best Dish: Pulled Pork

Best Sauce: N/A

Best Side: N/A

Interior Description: Small interior with only 4 indoor eating spots. Has a bunch of outdoor seating, though, with picnic tables wrapping around the entire building. Had good music and blues playing. Very much gives off low-key and old-school BBQ vibes

Pro Tip: Stick with the pulled pork

Brisket

0/10 Ranking: 7.5 to 8/10

Seasoning: Unsure, but minimal

Description: They keep the point and flat together, then soak it in an au jus sauce and chop it. The brisket was juicy, but was also slightly overcooked. With the soaking, it leaves the bark without any crunch, but the seasoning is reasonably good, but nothing special at all. Little smoke flavor coming through, and reminds me more of beef shoulder than of solid brisket. Some good pepper flavor on one of the few bark pieces that weren’t soft

Pulled Pork

0/10 Ranking: 8.5 to 9/10

Seasoning: Unsure

Description: Good combination of crunchy and juicy meat pieces. Had a smoky and tasty exterior skin that ran through the pork. Didn’t need any sauce for it. Easily a Top 10, but probably a Top 5 pulled pork in Colorado. If a saucier pulled pork is desired, the mild BBQ sauce is the way to go, but the sauce is very sweet, and too much can overtake the meat. Would get again

Pulled Chicken

0/10 Ranking: 7.5 to 8/10

Seasoning: Unsure

Description: Really good smoke flavor coming through the chicken, but that’s where the positives end. The chicken was slightly overcooked with minimal exterior seasoning. That said, one of the more flavorful chicken pieces in Colorado, but still nothing over the top. Smoke tasted like hickory

Sauces – Needs review

Sides – None ordered, needs review

Interior & Menu Photos

Snow’s BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 10/10. It is absolutely worth the visit and the early arrival time, as it’s a fun experience from start to finish. This should be a stop along any BBQ enthusiast’s tour, especially while the famous Tootsie Tomanetz is still smoking up her magic while overseeing the pits. Get there well before opening, ideally at least by 5:30 or 6:00 AM, if you want a chance to try everything they have; otherwise, be prepared to have your available options reduced down to simply what hasn’t already sold out. We got there at 7:39 AM after a slow start leaving out of Austin that morning, and ended up being number 281 in line, much to the disappointment of the group for our not having made the sacrifice to get there earlier. That said, we had a great time waiting for the food by talking to our line mates next to us and enjoying the free beer and Bloody Marys provided by Snow’s while you wait. When our turn in line finally came at 2:20 PM, all that remained was the sausage, but we were just happy there was anything left at all after our almost 7 hours of waiting. We grabbed our sausages to go and sat down in the pit yard, and almost immediately we found ourselves in conversation with the staff members, who appreciated our dedication for hanging around so long, especially with the looming risk they would sell out before we got to the counter. As such, they reciprocated our risk aversion by passing out free shots for our group and hanging out with us while we ate.

While the sausage was basically perfection in tube form, the thing that blew me away the most was that when I looked over to the pits, both Tootsie and Kerry were there together, spraying out the coolers and making sure the area was fully cleaned up for the day. I 100% would have expected to see a lower-tier staff member doing these things, especially after those two have been working the pits all day, as well as entertaining the customers with photos and raffles, but instead, there they were taking care of the grunt work while the rest of the staff took a break with us. The image perfectly sums up the level of passion and love they both put into their barbecue, and you can easily see how it translates into the crazy cult level following they’ve created.

Slightly beating out Franklin’s in Austin, I would say this is the most devout following I’ve ever come across for a barbecue pit, especially with being located in the middle of nowhere, Texas. After making the pilgrimage myself, I can honestly say that I would wait the 7 hours again and plan on returning as soon as I can to taste the full Snow’s experience

Date Visited: 1/30/2021

Address: 516 Main St, Lexington, TX 78947

Day of the Week: Saturdays only

Time of Day: 7:39 AM. Open at 8:00 AM

Owner: Kerry Bexley

Website: https://snowsbbq.com/

Number of Years in Business: Opened March 1st, 2003 (18 years)

Number of People in Line: 280, I won a free spice blend and koozie as Kerry called my number at 281 for the raffle.

Regional Style of BBQ: Central Texas

Total Cost: $10 for a sausage

Type of Wood: Oak

Type of Smoker: Offset pit smokers, metal and brick

Type of Seasoning: Salt & pepper

Best Dish: Sausage was all I had

Best Sauce: Original

Best Side: All gone by the time we order, need review still

Interior Description: You order inside, and then you head outside to covered picnic tables that are right next to all of the pits and smokers. The interior isn’t really the draw, though, as the experience is all about waiting in line and the energy that is created outside with all the BBQ lovers patiently waiting for their turn

Pro Tip: As I mentioned earlier, if you want the full menu available to you, you need to get there by 5:30 AM or 6:00AM at the latest. I’d also recommend bringing some lawn chairs or yard games to play along the way to pass the time

Sausage 

0/10 Ranking: 10/10

Description: Best sausage that I had in Texas. Crispy and taut outer casing, with a delicious blend of fat, meat, and seasoning awaiting inside. It also had a solid smoke flavor running through it. One of the rare times that I actually enjoyed the entire sausage from beginning to end

Sauces

0/10 Ranking: 10/10

Description: Probably the best BBQ sauce I had while in Texas. Smoky and sweet, this was the first one I’ve had that wasn’t just a pure tomato based sauce

Interior & Menu Photos

Terry Black’s Barbecue

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9/10. Cool environment and delicious BBQ that you don’t have to wait hours for, I would recommend this place to anyone coming through Austin

Date Visited: 1/28/2021

Address: 1003 Barton Springs Rd, Austin, TX 78704

Day of the Week: Thursday

Time of Day: 12:50 PM. Opens at 11:00 AM

Owner: Mark Black (Great-grandson of Edgar Black Sr., the son of Terry & Patty Black.) His twin brother Mike and sister Christina also own and operate, with Mark and Christina running their 2nd location in Dallas’s Deep Ellum neighborhood. Cool part of Texas History

Website: https://terryblacksbbq.com/

Number of Years in Business: Opened in 2014 in Austin, then 2017 in Dallas (7 years)

Number of People in Line: 5 people, but the dinning room was full with about 45 people sitting down already

Regional Style of BBQ: Central Texas

Total Cost: $30 w tip and beer. Brisket, spare ribs, jalapeno cheddar sausage, turkey

Type of Wood: Oak

Type of Smoker: Offset Smoker

Best Dish: Brisket or Turkey

Best Sauce: Spicy

Best Side: Didn’t try any, need review

Interior Description: Cool BBQ shanty vibe with outdoor and indoor seating. Similar to other Texas joints, you can grab a beer while you wait in line for your order

Pro Tip: Second-best brisket I’ve had in Texas after Franklin’s, but don’t sleep on the turkey. Since they don’t cut burnt ends, grab some lean and fatty brisket when you come

Brisket

0/10 Ranking: 9/10

Seasoning: Salt & pepper

Description: Best brisket in Austin after Franklin’s. It had the most seasoning of any other Texas spot that I tried, with a great bark texture and a good smoke ring running through it. Moist, but still having structural integrity to it, the lean and the fatty cuts were both good. With how they were trimmed, you could eat multiple pieces of either the lean or the fatty and not get overwhelmed with richness. It was a little cold by the time I had gotten there, so arrive as close to opening as you can for the best experience

Burnt Ends – Not made here, as they do lean or fatty cuts with their brisket

Pork Spare Ribs: 

0/10 Ranking: 8.5/10

Seasoning: Salt & pepper

Description: Really good salt and pepper blend for the seasoning, with the pepper really shining through. Moist and tender, but not quite falling off the bone. Very tasty rub overall, but would still put some Colorado locations ahead if it

Jalapeno Cheddar Sausage 

0/10 Ranking: 8.5/10

Description: I got this at the recommendation of my line carver, and it was a solid recommendation overall. Mild spice to it, with the flavor and consistency reminding me of home, with a similar profile as cheddar brats of northern Wisconsin. Would order again

Turkey

0/10 Ranking: 9/10

Description: Extremely juicy turkey breast with great seasoning and a slight smoke flavor running through it. Would order again as it’s probably the best turkey I’ve had in Texas

Sauces – Original & Spicy

0/10 Ranking: 6.5/10 and 8.5/10

Description: Both sauces are tomato-based, but the spicy one has a mustard vinegar aftertaste that is pretty good. Original is nothing special, though

Interior & Menu Photos