Pulled Pork

Hank’s Texas BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9/10 and Yes. Sadly, Hank’s is no longer in business, but there is a chance it could come back at some point. That said, the place had great vibes and brisket and I would have recommended it to anyone who was craving some Texas-style BBQ

Date Visited: 5/12/2021

Address: 5410 E Colfax Ave, Denver, CO 80220

Day of the Week: Wednesday

Time of Day: 11:15 AM. Open at 11:00 AM

Owner: Christopher Nicki

Number of Years in Business: Opened in 2019

Number of People in Line: 2 in front and then 6 more after me

Regional Style of BBQ: Texas

Total Cost: $39 with tip. 1/4lb lean brisket, 1/4lb fatty brisket, 1 spare rib, 1 sausage, 1/4lb pulled pork, 1 Shiner Bock

Type of Wood: Post Oak

Type of Smoker: Offset reverse flow

Type of Seasoning:

Best Dish: Brisket

Best Sauce: Hot/Smokey

Best Side: (Needs review)

Interior Description: One of my favorites in Colorado. It has a nice BBQ feel without feeling fake or gimmicky. There’s also a really nice outdoor patio area that sits adjacent to the outdoor smokers & firewood. Laid back 90’s and 2000s music filled the speakers while I was there, so any millennial should feel right at home when they come for a visit

Pro Tip: Beef ribs on Saturday’s, Prime Rib Sunday’s, Wing Wednesday, Burger Fridays

Brisket

0/10 Ranking: 9/10

Seasoning: Salt & pepper

Description: Texas Style fatty and lean only for options, no burnt ends here. Juicy and trimmed well, it had great overall flavor, but needed more of a smoke and seasoning punch to take it to the top of the local ranks. That said, I could easily eat 1/2lb of the fatty and lean problem, and this was easily a top 4 or 5 brisket in Denver. Smoked for 9-12 hours between 225 and 260 degrees

Burnt Ends

Description: Not served here

Pork Spare Ribs 

0/10 Ranking: 8/10

Seasoning: Salt, pepper, onion powder

Description: Tender, but only at the minimum baseline for juiciness and moisture, as they could almost be considered dried out. Minimal seasoning on the ribs and not a ton of smoke flavor coming through either. 50/50 on whether I would order the ribs again. Said they smoke them for 4-6 hours

Pulled Pork

0/10 Ranking: 8/10

Seasoning: Salt, pepper, maybe cumin and others?

Description: Very juicy, maybe one of the juiciest in Colorado. Had a unique flavor with the seasoning, but not much for smoke coming through. A little overcooked, as the meat was on the verge of getting mushy. That said, really good with the smoky sauce and would order again with that

Sausage 

0/10 Ranking: 8 to 8.5/10

Description: Good blend of fat and meat with a nice internal texture and consistency. No sauce needed, and it can stand on its own. Not necessarily a distinctive flavor profile that comes out of it, but it does a great job of blending seasoning and meat for a balanced and tasty sausage

Sauces – Hot

0/10 Ranking: 8.5 to 9/10

Description: Smoky with a slight heat on the backend. Really good with the pulled pork

Sauces – Carolina

0/10 Ranking: 7.5/10

Description: Intense mustard and vinegar flavor coming through. Overpowering is the first word that comes to mind, so only need minimal for dipping

Interior & Menu Photos

Smokin’ Yards BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8/10. Yes, worth a stop, but nothing over the top special about the place other than good burnt ends and pulled pork. Still need to try out their original location in Idaho Springs

Date Visited: 12/20/2020

Address: 900 W 1st Ave, Denver, CO 80223

Day of the Week: Thursday

Time of Day: 11:15 AM open at 11:00 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 original location in Idaho Springs, 2018 for this location

Number of People in Line: 0

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

Total Cost: N/A

Type of Wood: White Oak and hickory for pulled pork

Type of Smoker: N/A

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

Best Dish: Burnt ends or pulled pork

Best Sauce: Tangy

Best Side: None ordered

Interior Description:

Pro Tip: Stick with the burnt ends and pulled pork, skip the ribs, and if sauce is needed, go with the tangy

Brisket

0/10 Ranking: 7/10

Seasoning: Salt & pepper only

Description: Bought at 11:15 AM, and it was already dry. Needs sauce to be good, with the tangy being better than the original sauce. Had a solid smoke ring, but the flavor didn’t pull through

Burnt Ends

0/10 Ranking: 8.5 to 9/10

Seasoning: Salt & pepper only

Description: Maybe the top burnt ends in Colorado, but Owl Bear (R.I.P) had slightly better at the time. Good balance of meat and fat, with the salt and pepper rub being spot on. Very tasty, but it was ever so slightly dried out as the only knock on it. Very tasty smoke and pepper flavor running through it, and would order again, no question

St. Louis Style Pork Ribs 

0/10 Ranking: 7/10

Seasoning: Salt, pepper, and a few other spices that were lightly rubbed over the ribs

Description: Nothing special, as they were slightly chewy and did not melt off the bone by any means. Seasoning was okay, but not anything too intriguing

Baby Back Ribs  

0/10 Ranking: 7/10

Seasoning: Same as the St. Louis, it seemed, with salt, pepper, and a few other spices that were lightly rubbed over the ribs

Description: Barely a difference between this one and the St. Louis ribs. Both are pretty skippable

Pulled Pork

0/10 Ranking: 8 to 8.5/10

Seasoning: Unsure

Description: Some of the better pulled pork in Colorado, as it had some good smoke flavor running through it, and it was still juicy. Needs a bit more flavor overall, but still one of the better pulled porks out there

Interior & Menu Photos

Post Oak Barbecue

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9/10 and Yes. Absolutely worth a stop, with almost every one of their meats being a top option for Colorado. May be the best spot in the state on any given day, as it will scratch the itch of anyone craving some Texas-style BBQ. Always one of my first recommendations for anyone asking where to go in Denver, as it’s never left me disappointed. That said, get there early, because this place always fills up fast

Date Visited: 3/5/2021 and 6/26/2021 for their anniversary party (with suckling pig)

Address: 4000 Tennyson St, Denver, CO 80212

Day of the Week: Friday for first visit and Saturday for second visit

Time of Day: 11:08 AM for first visit and 10:38 AM for second visit. They open at 11:00 AM

Owner: Nick Prince

Website: https://www.postoakdenver.com/

Number of Years in Business: June 26th, 2019

Number of People in Line: 7 people the first time and 5 people the second time

Regional Style of BBQ: Central Texas

Total Cost: $42 with tip. 1/4lb of brisket, 1/4lb burnt ends, 1/4lb pulled pork, 1 sausage, 1 spare rib, 1 Shiner Bock

Type of Wood: Post Oak and mesquite

Type of Smoker: Offset smoker and electric combination

Type of Seasoning: Salt, pepper, & garlic for brisket but additional blends for other meats

Best Dish: Brisket or burnt ends

Best Sauce: Texas

Best Side: Coleslaw

Interior Description: Modern upscale interior meets Texas BBQ joint with classic tin tiled ceilings, reclaimed wood walls, and refurbished wood floors, that has an elevated design with a high-end bar and whiskey wall directly across from the chopping boards. Fun and classic old-school BBQ vibes with a warm and pleasant staff who always seem to be having a good time

Pro Tip: Go on Fridays for the burnt ends and Saturdays for the beef ribs, as they are one of the few places in Colorado that does them

Brisket

0/10 Ranking: 9/10

Seasoning: Salt, pepper, & garlic

Description: Smoked for 14 hours with Prime Angus cuts. They had a good 1/2 smoke ring around each piece and had a nice smoky and peppery flavor running through it. A very juicy and moist brisket, easily a top 3 in the state, and worth an order every visit

Burnt Ends

0/10 Ranking: 9/10

Seasoning: Salt, pepper, & garlic

Description: Only served on Fridays. The seasoning and smokiness make for a great flavor running through each piece. Juicy and mostly meaty, they add their own blend of Texas sauce and a few other ingredients to it before tossing them back in the smoker for another hour and a half to caramelize. Would order again

Pork Spare Ribs 

0/10 Ranking: 8.5 to 9/10

Seasoning: 8 different spices

Description: St. Louis cut heritage pork. Fall off the bone tender with good smoke and flavor running through the entire rib. This one sits behind Rollin’ Bones and Smok for best in Colorado, but it is a very close number 3

Pulled Pork

0/10 Ranking: 7/10

Description: While the pork was juicy, it had little smoke or seasoning coming through each bite. It was a good, but pretty middle-of-the-road pulled pork, and needed some sauce to improve it. Could be skipped for other meats or sides next time around

Jalapeno Cotija Sausage 

0/10 Ranking: 9/10

Description: Made in-house with a balanced spice, meat, and fat blend to it. Had a good crunch to the casing with subtle smoke notes and a creamy texture running through each bite. The spice level with the jalapeno was right on point. Would order again

Sauces

Sides – Coleslaw

Sides – Mac & Cheese

Interior & Menu Photos

LuLu’s BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8/10 and Yes. Good spot for some BBQ while up in Louisville. The service and wait staff were extremely friendly, and the restaurant has a welcoming feel overall. The brisket was definitely the best meat ordered, with the ribs coming in second. Seeing as how there was about a foot of snow on the ground at the time I visited and around 25 degrees outside, would be interested in going back to see if warmer temperatures would lead to better BBQ flavoring and to check out the outdoor seating options. Overall, it’s worth a stop if you’re in the area and feeling like you want a taste of Texas. They are also planning a second location in Arvada for 2024, so will be trying the new location a little closer to home once it opens

Date Visited: 2/10/24

Address: 701 Main St, Louisville, CO 80027

Day of the Week: Saturday

Time of Day: 1:03 PM. Opens at 12:00

Owner: Kevin Herrington

Website: https://www.lulusbbq.com/

Number of Years in Business: Opened in 2011

Number of People in Line: No line, but 30 people already sitting down when I got there

Regional Style of BBQ: Central Texas

Total Cost: $58.50 plus tip

Type of Wood: Post Oak

Type of Smoker: Off-set

Type of Seasoning: Salt & pepper

Best Dish: Brisket

Best Sauce: Original

Best Side: None ordered, but relish was 8.5/10

Interior Description: BBQ sheet metal sheds, road signs, and Texas stars cover the walls. Large outdoor seating options in the front and back as well. No music playing, so quiet vibe, with a faint smoke smell hanging in the air

Pro Tip: Go for the brisket and request burnt ends if possible

Brisket 

0/10 Ranking: 8 to 8.5/10

Seasoning: Salt & pepper

Description: Lean pieces for the half a pound, with 3/4 inch red ring on each piece. Good flavor overall, but needs more smoke and seasoning flavor to come through to take it to the next level. Moisture level is on point, but just a little bit on the dry side. Would get again and was the best meat from today. A friend recommended that I order the burnt ends next time

Pork Spare Ribs  

0/10 Ranking: 8/10

Seasoning: Salt & pepper with a little of the sweet and mild sauce added at the end

Description: Tender to the bite, with a heavy pepper flavoring coming through, but not much for smoke flavor. Cooked well, but flavor and smokiness are coming up a little short. Would try them again, though

Pulled Pork 

0/10 Ranking: 7.5/10

Seasoning: Salt & pepper, but minimal overall

Description: Juicy on its own, but the sauce makes it better. Not a ton of smoke flavor or seasoning, and somewhat bland on its own. Sweet and mild sauce is a good addition, but no need to order this one again

Sausage 

0/10 Ranking: 7.5/10

Seasoning: Unknown

Description: Okay flavor with a little bit of spiciness to it, but nothing special. Casing had a good snap, but overall not blown away by the flavor or seasoning. Good fat-to-meat ratio, though. Not made in-house, as Old Style Sausage makes them down the street. Skip for the next time

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

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

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

Evie Mae’s BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.5 to 9/10. Yes, worth a stop, especially as a nice break in the drive between Denver and Austin/southeastern Texas. Cool interior, free beer, and good BBQ make for a good time while in Lubbock

Date Visited: 1/27/2021

Address: 217 US-62, Wolfforth, TX 79382

Day of the Week: Wednesday

Time of Day: 2:38 PM. Opens at 11:00 AM

Owners: Arnis & Mallory Robbins

Website: https://www.eviemaesbbq.com/

Number of Years in Business: Opened in 2014 as a food truck in Tucson, AZ then moved to Lubbock and opened current location in spring 2016 (7 years)

Number of People in Line: 0 in line, 5 sitting

Regional Style of BBQ: Central Texas

Total Cost: $27 w tip.

Type of Wood: Oak

Type of Smoker: Reverse flow offset smokers

Type of Seasoning: Salt, pepper, some others

Best Dish: Burnt Ends

Best Sauce: (Needs review)

Best Side: (Needs review)

Interior Description: 2-story BBQ joint with large interior space, with counter ordering and a large beer trough right when you walk in

Pro Tip: Grab yourself a beer while you wait in line, as they are free if you’re grabbing some food, similar to several other Texas locations

Brisket

0/10 Ranking: 7 to 7.5/10

Seasoning: Salt & pepper

Description: Brisket was slightly tough with about 1/4 inch smoke inch to it. I had the lean cut pieces, but they may have been too dried out with closing time being at 3PM and me getting there at 2:38

Burnt Ends

0/10 Ranking: 8.5 to 9/10

Seasoning: Salt & pepper

Description: Extremely juicy with a good blend of meat and fat, leaning on the fattier side. Might be the juiciest burnt ends I’ve ever had, but seasoning and smoke were relatively mild, but very good balance overall

Pork Spare Ribs 

0/10 Ranking: 8/10

Description: Tender and juicy, but again, not enough smoke or seasoning flavor coming through. Salt and pepper rub only, I believe, but didn’t confirm

Pulled Pork

0/10 Ranking: 6.5 to 7/10

Description: Dry and somewhat bland, with only pepper flavor coming through. Wouldn’t get it again

Interior & Menu Photos

Wayne’s Smoke Shack

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8/10. Undecided on whether it’s worth a visit again. The prices were some of the highest in Colorado for brisket, which failed to impress, but I would be down to give them another review at some point, as it does have the BBQ ambiance to it

Date Visited: 10/13/2020

Address: 406 Center Dr, Superior, CO 80027

Day of the Week: Friday

Time of Day: 11:15 Am. Open at 11:00 AM

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: 15

Regional Style of BBQ: Central Texas

Total Cost: $38 with tip

Type of Wood: Oak

Type of Smoker: Commercial Electric Smokers (Need to verify)

Type of Seasoning: Salt & pepper

Best Dish: Brisket

Best Sauce: (Needs review)

Best Side: Not the mac & cheese

Interior Description: Seating for about 30-40 with long wooden tables and plenty of room to spread out. Even though it’s in the suburbs and by a large mall, it still creates a good environment and barbecue feeling/vibe when coming through the doors

Pro Tip: Skip the pork belly

Brisket

0/10 Ranking: 8 to 8.5/10

Seasoning: Salt & pepper

Description: Good flavoring and seasoning, but slightly overcooked and just a little too fatty, needing to be trimmed a little more. They don’t serve burnt ends here, as everything is cut either fatty or lean in true Central Texas style

Burnt Ends – Not served here

St Louis Style Spare Ribs

0/10 Ranking: 7.5 to 8/10

Description: Good texture that melts in your mouth without losing its structure completely. Nice salt and pepper blend, with some sugar or additional seasoning that gives off a sweetness to it. That said, it does need more flavor to put it over the top, and a little sauce is required for maximum enjoyment

Pulled Pork

0/10 Ranking: 7/10 for original flavor

Description: A sweet pulled pork that doesn’t have much BBQ flavor in it. While it does have a unique taste that is enjoyable overall, it comes off too sweet and needs sauce to salvage it

Pork Belly

0/10 Ranking: 5/10

Description: Way too fatty, needing only 1/8 lb max for an order. While pork belly typically is a softer texture BBQ, this one was too mushy and too fat heavy to enjoy much of it. Wouldn’t order again

Sides – Mac & Cheese

0/10 Ranking: 6.5/10

Description: The noodles were cooked well, but the cheese flavor coming through was underwhelming. Wouldn’t order this side again.