16 Hidden Colorado Smokehouses That Could Hold Their Own Against Southern Legends
When you think about amazing barbecue, your mind probably jumps straight to Texas, Kansas City, or the Carolinas. But here’s something you might not know: Colorado has been quietly building a barbecue scene that can stand toe-to-toe with those famous Southern spots.
From the mountains to the plains, pitmasters across the state are smoking meats with passion, creativity, and techniques that’ll make your mouth water.
1. Roaming Buffalo Bar-B-Que
If you’re tired of the same old pork and beef options, this Denver spot will blow your mind with something completely different. Bison back ribs take center stage here, offering a leaner yet incredibly flavorful alternative that feels uniquely Colorado. Their pulled lamb shoulder is another standout that you won’t find at most traditional barbecue joints.
What really sets this place apart is the sauce selection. From sweet and tangy to fiery hot, they’ve crafted house-made sauces that complement every meat perfectly. Don’t leave without trying the jalapeño cornbread, which locals rave about constantly.
The restaurant embraces Colorado’s wild spirit while respecting classic smoking traditions. You’ll taste the difference in every bite.
2. Owlbear Barbecue
Combining fantasy gaming culture with championship-level smoking techniques might sound weird, but it works brilliantly here. The name comes from a Dungeons & Dragons creature, and the owners bring that same creative energy to their meat preparation. Board games line the shelves, creating a welcoming atmosphere where food nerds and barbecue enthusiasts unite.
Their ribs have won actual competitions, proving that playful branding doesn’t mean compromising on quality. The burnt ends are perfectly caramelized with a smoky depth that rivals anything you’d find in Kansas City. Innovation shines through in dishes like pork belly tacos, which blend barbecue tradition with modern flavors.
It’s a place where science meets art, and the results are absolutely delicious.
3. Post Oak Barbecue
Did you know that the type of wood used for smoking can completely change the flavor of your meat? This Denver establishment takes that fact seriously by importing actual post oak wood from Texas. That’s the same wood that legendary Texas pitmasters have used for generations, and it creates an authentic flavor profile that’s hard to replicate.
Their brisket comes sliced thick with a crunchy, peppery bark that locks in all the juices. No fancy decorations or complicated menu items distract from what matters most: perfectly smoked meat. The atmosphere feels stripped down and honest, letting the quality speak for itself.
Traditional methods reign supreme here, and barbecue purists absolutely love it.
4. Wayne’s Smoke Shack
Family-run businesses have a special quality that chain restaurants just can’t match. Wayne himself often stands at the smokers, carefully monitoring temperatures and timing to ensure every rack of ribs meets his high standards. That personal touch makes a huge difference in consistency and flavor.
St. Louis-style ribs are the star here, coming off the smoker incredibly tender with just the right amount of char. The homemade coleslaw provides a perfect cool, crunchy contrast to the rich, smoky meat. You’ll notice that everything tastes fresh because they prepare sides from scratch daily.
It’s located in Superior, making it worth the short drive from Denver. The dedication shows in every single bite you take.
5. Smōk
How can barbecue feel both traditional and trendy at the same time? This Denver spot figured it out by pairing classic smoking techniques with a sophisticated atmosphere and creative drink program. The sleek, modern interior attracts a crowd that appreciates good food without the typical roadhouse vibe.
Smoked turkey breast shines on the menu, offering a lighter option that’s still packed with flavor. What really surprises people is the cocktail program, featuring bourbon drinks specifically designed to complement the bold, smoky meat flavors. The bartenders understand how to balance sweetness, smoke, and spice in every glass.
It’s perfect for date night or impressing out-of-town visitors. You’ll enjoy barbecue in a whole new setting that feels fresh and exciting.
6. Switchback Smokehouse
Nestled in the foothills near Kittredge, this smokehouse captures Colorado’s adventurous spirit perfectly. The owners’ love for outdoor exploration influences everything from the decor to the menu choices. Live music fills the air on weekends, creating an atmosphere that feels like a mountain celebration.
Coffee-rubbed brisket is their signature dish, combining rich espresso notes with tender, smoky beef. The rub creates a complex flavor profile that coffee lovers and meat enthusiasts both appreciate deeply. Mountain views from the patio make every meal feel special, especially during sunset.
It’s the kind of place where locals bring their friends to show off Colorado’s unique culture. The combination of great food, music, and scenery creates unforgettable memories.
7. Serious Texas B-B-Q
With multiple locations across Colorado, this chain proves that consistency and quality can coexist. The owners obsess over every detail, from smoking times to seasoning ratios, ensuring that each location delivers authentic Texas flavors. Their dedication has earned them a loyal following throughout Northern Colorado.
Sausage links here have that perfect snap when you bite into them, releasing juicy, spiced meat inside. Traditional Texas barbecue meets Colorado creativity in dishes like green chile mac and cheese, which adds local flavor to a classic side. The combination works surprisingly well, offering comfort food with a regional twist.
You’ll find locations in Loveland and beyond, making great barbecue accessible wherever you are. It’s reliable excellence you can count on.
8. B-Man’s BBQ
Sometimes the best barbecue comes from the most unassuming places. This tiny shack in Sedalia doesn’t look like much from the outside, but locals know it’s hiding some seriously good food. Cash-only operations like this one keep things simple and focused on what matters: smoking incredible meat.
Their pulled pork sandwich arrives piled so high you’ll wonder how to fit it in your mouth. The sauce recipe remains a closely guarded secret, passed down and perfected over years of trial and error. Generous portions ensure you’ll leave satisfied without breaking the bank.
It’s old-school barbecue done right, without any pretense or fancy marketing. The food speaks for itself, and that’s exactly how it should be.
9. GQue Championship Bar-B-Que
Championship trophies line the walls at this Greenwood Village spot, and they’re not just for show. Pitmaster Brian Lockwood has racked up over 150 awards on the competition circuit, and every bite proves he knows his craft inside out. The pulled pork practically melts on your tongue, carrying a perfect balance of smoke and seasoning that doesn’t need drowning in sauce.
Their burnt ends disappear fast, so arrive early or face disappointment. The mac and cheese gets jazzed up with green chiles, giving a Colorado twist to a classic side.
Weekend crowds pack the place, but the efficient staff keeps things moving smoothly.
10. Smokin’ Yards BBQ
Tucked away in Arvada, this family operation started as a backyard hobby that got wildly out of hand in the best possible way. The brisket here gets a 14-hour smoke session using a blend of hickory and cherry wood, creating a flavor profile that dances between sweet and savory. Every slice showcases that coveted pink smoke ring that barbecue enthusiasts obsess over.
Their homemade pickles add a tangy crunch that cuts through the richness of the meat perfectly.
The casual atmosphere feels like visiting a friend’s cookout, complete with mismatched chairs and paper plate service. Cash is preferred, though they reluctantly accept cards for the modern crowd.
11. Mountain Mojo’s Smokehouse
Nestled in Conifer at 8,000 feet elevation, this smokehouse proves that great barbecue isn’t just a lowland phenomenon. The thin mountain air actually affects cooking times, so pitmaster Danny Martinez adjusted his entire process to account for the altitude. His ribs have a mahogany glaze that glistens under the lights, sticky with a house sauce that blends molasses and local honey.
The smoked chicken wings outsell everything except the brisket, seasoned with a coffee rub that sounds weird but tastes incredible.
Live bluegrass bands play most Friday nights, turning dinner into a full mountain experience. Locals guard this spot jealously, rarely mentioning it to tourists.
12. Pig Latin BBQ
Boulder’s barbecue scene got a major upgrade when this place opened near the Pearl Street Mall. Chef Maria Gonzalez brings a unique perspective, having trained under pitmasters in both Memphis and Kansas City before settling in Colorado. Her pork shoulder gets rubbed with ancho chile and cumin, creating layers of flavor that keep you coming back for another bite.
The cornbread arrives warm with honey butter that’s dangerously addictive. Vegetarians aren’t forgotten either the smoked portobello mushroom sandwich has converted more than a few skeptics.
The craft beer selection focuses on local breweries, with staff happy to recommend pairings for your meat choices.
13. High Plains Smokehouse
Out in Fort Morgan, where the mountains fade into endless prairie, this unexpected barbecue oasis surprises anyone who stumbles upon it. Owner Rick Thompson sources whole hogs from nearby farms, ensuring freshness that you can taste in every sandwich. The smoking process takes nearly 20 hours, with Rick checking temperatures through the night like a worried parent.
Their coleslaw recipe came from Rick’s grandmother in Alabama, maintaining that authentic Southern connection.
The potato salad includes diced jalapeños for a Colorado kick that grandma probably wouldn’t approve of. Thursday nights feature all-you-can-eat rib specials that draw folks from three counties over.
14. Aspen Smoke & Fire
Barbecue meets fine dining at this Aspen establishment where reservations are actually recommended. Don’t let the white tablecloths fool you the meat is seriously legit, with brisket that could make a Texan weep. Chef Andre Williams spent years perfecting his technique in Austin before bringing his skills to the mountains, and his dedication shows in every perfectly rendered plate.
The sides get elevated treatment too, with truffle-infused baked beans and smoked gouda grits. Prices reflect the Aspen zip code, but portions are generous enough to justify the splurge.
The wine list is surprisingly extensive, curated to complement smoky flavors rather than fight against them.
15. Rusty Bucket Barbecue
Highway 285 travelers have been stopping at this Fairplay joint for over fifteen years, drawn by smoke signals visible from a mile away. The building looks like it might blow over in a strong wind, but the food is rock-solid reliable. Pitmaster Jake “Rusty” Russell runs a no-nonsense operation where the meat does all the talking, and it’s got plenty to say.
Their sauce selection includes six varieties, from vinegar-based Carolina style to thick Kansas City molasses. The brisket sandwich comes piled so high you’ll need both hands and maybe a prayer.
Seating is limited to a few outdoor picnic tables, so most folks eat in their cars while admiring the mountain views.
16. Ember & Oak BBQ Company
Colorado Springs got a barbecue game-changer when this spot opened in the Ivywild neighborhood. Partners Mike Chen and Sarah Rodriguez combined their culinary school training with old-school smoking traditions, creating something entirely their own. The pork belly burnt ends are criminally good, caramelized on the outside while staying impossibly tender inside, served with pickled red onions that add brightness to the richness.
Their rotating menu keeps regulars guessing, with weekly specials like smoked lamb ribs or applewood turkey breast.
The space features garage doors that open completely in summer, blurring the line between inside and out. Kids eat free on Tuesdays, making it a family-friendly option that doesn’t sacrifice quality.
