Colorado BBQ Rankings

Southern Pit Memphis Style BBQ

/ Mitch Clark / Leave a comment

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

Date Visited: 4/12/2026

Address: 8476 Pearl St, Thornton, CO 80229

Day of the Week: Sunday

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

Owner: Mario Childs

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

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

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

Regional Style of BBQ: Memphis Style

Total Cost: $68.90 with tip.

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

Type of Smoker: Refrigerator and custom ones he has built

Type of Seasoning: Multiple blends

Best Dish: Pulled Pork

Best Sauce: Original, but not reviewed

Best Side: Coleslaw

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

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

Pork Spare Ribs 

0/10 Ranking: 8/10

Seasoning: Unsure, but sauced

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

Pulled Pork

0/10 Ranking: 8.5 to 8.75/10

Seasoning: Unsure

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

Sausage – Beef Hot Link

0/10 Ranking: 8/10

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

Sauces – Didn’t review

Sides – Mac & Cheese

0/10 Ranking: 7.75 to 8/10

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

Sides – Coleslaw

0/10 Ranking: 8.5/10

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

Interior & Menu Photos:

Eagle BBQ

/ Mitch Clark / Leave a comment

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

Date Visited: 2/20/2026

Address: 214 Ten Mile Cir, Frisco, CO 80443

Day of the Week: Friday

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

Owner: Darrell Walsh

Website: eaglebbqcopper.com

Number of Years in Business: Opened in 2016

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

Regional Style of BBQ: “Colorado Style”

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

Type of Wood: Unsure, but I think hickory

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

Type of Seasoning: Mostly salt and pepper

Best Dish: Ribs

Best Sauce: Didn’t review any

Best Side: Mac & cheese

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

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

Brisket

0/10 Ranking: 8.25/10

Seasoning: Salt, pepper, maybe others

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

St Louis Style Ribs 

0/10 Ranking: 8.25 to 8.5/10

Seasoning: Unsure

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

Pulled Pork

0/10 Ranking: 8 to 8.25/10

Seasoning: Unsure

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

Sauces – Didn’t review any

Sides – Mac & Cheese

0/10 Ranking: 7.75 to 8/10

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

Interior & Menu Photos:

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:

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:

Wayne’s Smoke Shack – Round 2

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 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: