America’s love for barbecue runs deep, from smoky pits in the South to wood-fired grills out West. Every region has its own style, secret rubs, and loyal fans who swear their local spot is the best.
Whether you like brisket, ribs, pulled pork, or something totally unique, there is a BBQ joint out there that will blow your mind. Get ready to explore the most legendary smoke-filled spots across all 50 states.
Franklin Barbecue – Austin, Texas
People wake up before sunrise and stand in line for hours just to get a taste of Franklin Barbecue. Aaron Franklin’s brisket is widely considered the best in the world, with a peppery bark and buttery-soft center that melts the moment it hits your tongue.
Since opening in 2009, this Austin institution has earned a James Beard Award and sparked a barbecue revolution. If you only visit one BBQ joint in your entire life, make it this one.
Joe’s KC BBQ – Kansas City, Kansas
Hidden inside a converted gas station, Joe’s KC BBQ is proof that great food doesn’t need fancy surroundings. The Z-Man sandwich, loaded with brisket, smoked provolone, and an onion ring, has become a Kansas City legend that food lovers travel hundreds of miles to try.
Pitmaster Jeff Stehney has been perfecting his craft for decades, and every bite shows it. The burnt ends here are impossibly tender and packed with smoky, caramelized flavor that keeps people coming back.
Skylight Inn BBQ – Ayden, North Carolina
Since 1947, the Jones family has been cooking whole hogs over wood coals at Skylight Inn, keeping alive a tradition that stretches back centuries in eastern North Carolina. The chopped pork here is tangy, smoky, and served with crispy skin mixed right in.
Pete Jones started this place with a single vision: cook the best whole-hog barbecue possible. That commitment never wavered, and today his descendants carry the torch with the same pride and passion he brought every single day.
Pappy’s Smokehouse – St. Louis, Missouri
Pappy’s Smokehouse has turned St. Louis into a serious barbecue destination, one rack of baby back ribs at a time. The ribs here are smoked low and slow over apple and cherry wood, giving them a sweet, fruity aroma that floats down the street and pulls people right through the door.
Owner Mike Emerson opened Pappy’s in 2008 and quickly built a loyal following. Lines form early, and once the meat runs out, the doors close for the day.
Archibald’s – Northport, Alabama
Archibald’s has been a Northport staple since the 1960s, serving ribs cooked over hickory coals in a no-frills setting that feels like stepping back in time. The Archibald family built their reputation on simplicity and consistency, letting the smoke and the sauce do all the talking.
The ribs here have a beautiful char and a deep, bold flavor that you won’t find anywhere else. Cash only, limited hours, and absolutely worth every bit of the effort it takes to get there.
Rollin’ Smoke BBQ – Charleston, WV
West Virginia doesn’t always get mentioned in barbecue conversations, but Rollin’ Smoke BBQ is quietly changing that. This Charleston gem serves up seriously impressive smoked meats with a dedication to craft that rivals any big-name pit in the country.
The brisket is tender and smoky, the pulled pork is fall-apart juicy, and the sides are made fresh every day. Locals are fiercely proud of this spot, and first-time visitors are almost always shocked by just how good everything tastes.
Scott’s Bar-B-Que – Hemingway, South Carolina
Rodney Scott’s name is now known worldwide, but the roots of his barbecue story are right here in Hemingway, South Carolina. His family has been cooking whole hogs over burning coals since 1972, using a method passed down through generations that requires patience, skill, and an almost spiritual dedication.
The smoke-drenched pork here carries a flavor unlike anything you’ve ever tasted. Rodney went on to open additional locations, but the original Scott’s in Hemingway remains the soulful heartbeat of it all.
McClard’s Bar-B-Q Restaurant – Hot Springs, Arkansas
Open since 1928, McClard’s Bar-B-Q is one of the oldest barbecue restaurants in the entire United States. Located in Hot Springs, Arkansas, this family-run landmark has served presidents, celebrities, and everyday folks who just wanted something delicious and real.
Bill Clinton famously grew up eating here, which tells you everything you need to know about the food’s staying power. The ribs and tamales combo is a must-order, blending two Southern comfort food traditions into one unforgettable plate.
The Shed Barbeque & Blues Joint – Ocean Springs, Mississippi
Part restaurant, part roadhouse, part music venue, The Shed Barbeque & Blues Joint is an experience that goes way beyond just food. Nestled in Ocean Springs, Mississippi, this wildly decorated spot serves fall-off-the-bone ribs, smoky pulled pork, and sides that taste like a Southern grandmother made them with love.
The Boswell family built The Shed from scrap wood and pure passion. They’ve won multiple World Championship BBQ titles, proving that a quirky atmosphere and championship-level smoke can absolutely coexist.
Little Miss BBQ – Phoenix, Arizona
Arizona might not be the first state that comes to mind for barbecue, but Little Miss BBQ in Phoenix has been turning heads and winning hearts since 2014. Pitmaster Scott Holmes trained under some of Texas’s best, and his Central Texas-style brisket is the real deal.
The smoke ring is picture-perfect, the fat is rendered down beautifully, and the flavor is rich without being overwhelming. Arrive early because the line gets long fast, and once the brisket sells out, that’s all she wrote.
Burn Co Barbeque – Jenks, Oklahoma
Burn Co Barbeque in Jenks, Oklahoma has built a fierce reputation for serving bold, unapologetic barbecue that doesn’t mess around. The ribs here are cooked hot and fast over post oak, giving them a gorgeous caramelized crust and a smoky depth that makes you want to order a second rack immediately.
They’ve won regional and national competitions, but the real reward is watching customers’ faces light up on that first bite. Oklahoma barbecue has a voice, and Burn Co speaks it loud and proud.
Smoque BBQ – Chicago, Illinois
Chicago is famous for deep-dish pizza and hot dogs, but Smoque BBQ has been quietly building a barbecue legacy since 2006. This Northwest Side spot draws inspiration from multiple regional styles, offering Texas brisket, St. Louis ribs, and Carolina pulled pork all under one roof.
The brisket here is consistently excellent, with a thick bark and juicy interior that holds up bite after bite. Smoque proved that a Midwestern city can absolutely produce world-class barbecue when passion and craftsmanship lead the way.
Dinosaur Bar-B-Que – Syracuse, New York
Born from a motorcycle rally concession stand in 1983, Dinosaur Bar-B-Que grew into one of the Northeast’s most beloved barbecue institutions. The Syracuse original still carries that rebellious, road-warrior energy, with rock music, cold beer, and smoky meat creating an atmosphere that feels like a genuine celebration.
The ribs are meaty, the pulled pork is saucy and satisfying, and the sides hit every comfort food note you could want. Dinosaur proved the Northeast could have serious BBQ culture too.
Slows Bar BQ – Detroit, Michigan
When Slows Bar BQ opened in Detroit’s Corktown neighborhood in 2005, it helped spark the area’s revitalization with nothing but great food and a welcoming atmosphere. The menu pulls from multiple barbecue traditions, offering Texas-style brisket, Memphis-style ribs, and a pulled pork sandwich that’s become a Detroit icon.
The craft beer selection is equally impressive, making Slows a go-to spot for both barbecue lovers and beer enthusiasts. Few places in the country balance food quality and neighborhood spirit this beautifully.
Moonlite Bar-B-Q Inn – Owensboro, Kentucky
Owensboro, Kentucky has a barbecue tradition unlike anywhere else in America, and Moonlite Bar-B-Q Inn is its crown jewel. The specialty here is smoked mutton, a regional tradition dating back to the 19th century that most of the country has never experienced.
Open since 1963, Moonlite serves their famous mutton with a tangy Worcestershire-based dip sauce that cuts through the rich, gamey flavor perfectly. The all-you-can-eat buffet is legendary, and the burgoo stew is a must-try side that warms you from the inside out.
The Joint – New Orleans, Louisiana
New Orleans is a food city through and through, and The Joint holds its own among the city’s legendary dining scene. Tucked into the Bywater neighborhood, this spot serves Texas-influenced smoked meats with a New Orleans soul that makes every plate feel like a party.
The brisket is smoky and tender, and the sides like mac and cheese and red beans carry that unmistakable Creole warmth. The Joint reminds you that great barbecue and great culture always go hand in hand.
Horn Barbecue – Oakland, California
Matt Horn spent years perfecting his craft before opening Horn Barbecue in Oakland, and the wait was absolutely worth it. His Texas-style brisket has earned national recognition, with food critics and BBQ enthusiasts alike making the trip to the Bay Area just for a taste.
The smoke ring is stunning, the bark is bold, and the meat stays moist through every single slice. Horn Barbecue is proof that California can produce genuine, soul-satisfying barbecue that stands confidently alongside the country’s very best.
Mad Jack’s Mountaintop Barbecue – Cloudcroft, New Mexico
Perched nearly 9,000 feet above sea level in the Sacramento Mountains, Mad Jack’s Mountaintop Barbecue offers a combination of incredible scenery and surprisingly excellent smoked meat. The setting alone is worth the mountain drive, but the food makes sure you never regret the journey.
The ribs and brisket are cooked with care and served in generous portions that match the wide-open New Mexico sky outside. This quirky, off-the-beaten-path gem proves that great barbecue can thrive anywhere, even on a mountaintop.
Smokey D’s BBQ – Des Moines, Iowa
Smokey D’s BBQ has turned Des Moines into a legitimate stop on the national barbecue map. Owner Darren Warth is a decorated competition pitmaster who brings championship-level skill to every plate he serves, whether it’s a weekday lunch or a packed weekend dinner rush.
The ribs are sweet, smoky, and fall-off-the-bone tender in the best possible way. The loaded BBQ nachos are a crowd favorite that food writers keep coming back to mention, and for very good reason.
Bear’s Smokehouse Barbecue – Hartford, Connecticut
New England isn’t exactly barbecue country, but Bear’s Smokehouse Barbecue in Hartford has been quietly rewriting that narrative one smoked rack at a time. Jamie McDonald, known as “Bear,” built his business from a farmers market stand into a full-fledged Connecticut BBQ institution.
The Kansas City-style ribs are sticky, sweet, and deeply satisfying, and the smoked turkey is a revelation for anyone who’s never had properly smoked poultry. Bear’s proves that passion and craft can build a great BBQ destination absolutely anywhere.
Podnah’s BBQ – Portland, Oregon
Portland, Oregon is known for its food scene, and Podnah’s BBQ has earned a proud place within it since opening in 2006. Pitmaster Rodney Muirhead serves Texas-style barbecue with a Pacific Northwest sensibility, using locally sourced meats and wood to create something genuinely unique.
The brisket is the star, but the smoked lamb ribs are worth every penny of the splurge. Podnah’s has a loyal neighborhood following and a reputation that extends well beyond Oregon’s borders into the national BBQ conversation.
B.T.’s Smokehouse – Sturbridge, Massachusetts
Sitting right off the highway in Sturbridge, Massachusetts, B.T.’s Smokehouse has become a beloved pit stop for New England road-trippers who know exactly what they’re looking for. Brian Treitman started small and built something genuinely special through consistency, care, and a deep love for the craft.
The brisket is buttery and smoky, and the pulled pork sandwich is one of the best in the region by a comfortable margin. Massachusetts didn’t know it needed a great BBQ joint until B.T.’s showed up and filled that smoky void.
Eli’s BBQ – Cincinnati, Ohio
Eli’s BBQ started as a humble farmers market stand and grew into one of Cincinnati’s most talked-about food destinations. The brisket here is Texas-inspired but carries its own Cincinnati identity, with a bark that’s bold and a smoke ring that food photographers dream about.
The homemade sides like sweet corn pudding and jalapeño coleslaw show the same level of care as the smoked meats themselves. Eli’s is the kind of place that makes you want to tell every single person you know about it.
Big Lee’s Serious About BBQ – Ocala, Florida
The name says it all. Big Lee’s Serious About BBQ in Ocala, Florida is run by Leeroy Browning, a pitmaster who treats every piece of meat like it’s going to a competition.
His dedication has earned him a loyal following and national media attention that keeps growing year after year.
The ribs are exceptional, with a deep smoke flavor and a glaze that caramelizes beautifully on the outside. Big Lee’s reminds everyone that Florida has a serious barbecue culture worth celebrating and exploring.
Fresh Air Barbecue – Jackson, Georgia
Fresh Air Barbecue has been serving Georgia-style pit barbecue since 1929, making it one of the oldest continuously operating BBQ restaurants in the entire country. The chopped pork here is slow-cooked over hickory and served with a thin, tangy sauce that’s been perfected over nearly a century of practice.
Brunswick stew is the essential side dish, thick and hearty and packed with smoky flavor. Generations of Georgia families have made Fresh Air a regular stop, and that kind of loyalty speaks volumes about what’s on the plate.
Porky Butts BBQ – Omaha, Nebraska
Omaha has a strong food culture, and Porky Butts BBQ fits right into it with big flavors and an even bigger personality. The name alone tells you this place doesn’t take itself too seriously, but the barbecue absolutely delivers on every smoky promise it makes.
The St. Louis-style ribs are a crowd favorite, and the brisket holds its own against far more famous competitors from bigger BBQ cities. Nebraska deserves more love in the national barbecue conversation, and Porky Butts is a perfect reason to start giving it.
The Notorious P.I.G. BBQ – Missoula, Montana
With a name that tips its hat to hip-hop royalty, The Notorious P.I.G. BBQ brings a fun, irreverent energy to Missoula’s dining scene.
But make no mistake, the food here is dead serious, with slow-smoked meats that can hold their own against much more well-known BBQ destinations.
The pulled pork is a fan favorite, tender and smoky with just the right amount of bark mixed in. Montana doesn’t get enough credit for its food scene, and The Notorious P.I.G. is one very compelling reason that should change.
Charlie Vergos’ Rendezvous – Memphis, Tennessee
Hidden down an alley in downtown Memphis, Charlie Vergos’ Rendezvous has been a rite of passage for BBQ lovers since 1948. The restaurant is famous for its dry-rubbed ribs cooked over charcoal, a style that helped define what Memphis barbecue means to the world.
Charlie started the place almost by accident, but what he built became a landmark that has fed presidents, musicians, and millions of hungry visitors. The basement setting adds a theatrical charm that makes every meal feel like a secret discovery worth sharing.
Pierce’s Pitt Bar-B-Que – Williamsburg, Virginia
For over 50 years, Pierce’s Pitt Bar-B-Que has been a beloved roadside institution just outside of Williamsburg, Virginia. Travelers on Interstate 64 have been pulling off the highway for decades, lured by the unmistakable smell of hickory-smoked pork drifting across the exit ramp.
The pulled pork sandwich here is a Virginia classic, dressed with a tangy vinegar-based sauce that balances the rich smokiness perfectly. Pierce’s is the kind of place that feels unchanged by time, and that’s exactly what makes it so wonderful.
Chaps Pit Beef – Baltimore, Maryland
Baltimore has its own barbecue identity, and Chaps Pit Beef sits right at the center of it. Pit beef is a Maryland original, made by cooking beef over an open charcoal pit until it’s charred on the outside and perfectly pink in the middle, then sliced thin and piled onto a Kaiser roll.
The signature tiger sauce, a tangy horseradish-mayo blend, takes the sandwich to a completely different level. Chaps has been the gold standard for Baltimore pit beef since 1987, and no visit to the city is complete without one.
KC’s Rib Shack – Manchester, New Hampshire
New Hampshire isn’t the first state that comes to mind for ribs, but KC’s Rib Shack in Manchester has been changing that perception for years. The restaurant serves Southern-style smoked ribs in the heart of New England, and locals absolutely love every smoky, sticky bite.
The competition-style ribs are the main draw, cooked until they’re tender but still have a satisfying pull. KC’s brings a warmth and hospitality to the New Hampshire dining scene that feels genuinely Southern, even when there’s snow piling up outside.
Mike’s BBQ – Philadelphia, Pennsylvania
Philadelphia is a city of passionate food opinions, and Mike’s BBQ has carved out a devoted following in the South Philly neighborhood where it operates. Pitmaster Michael Strauss brings a Texas-influenced approach to his smoked meats, but the Philly personality comes through in every generous portion.
The brisket is the menu highlight, with a thick peppery bark and a juicy interior that makes every slice worth savoring slowly. Mike’s is the kind of neighborhood spot that locals keep to themselves until they just can’t help but tell everyone.
R&R BBQ – Salt Lake City, Utah
R&R BBQ has become Salt Lake City’s go-to destination for serious smoked meat, earning a reputation that extends well beyond Utah’s borders. Rod Living and his team cook their meats low and slow over quality hardwood, producing a product that consistently impresses even the most seasoned BBQ travelers.
The brisket is routinely praised for its perfect smoke ring and silky texture, and the housemade sides show a kitchen that cares about the whole plate. Utah’s BBQ scene is growing fast, and R&R is leading the charge with confidence.
Bethany Blues BBQ Pit – Bethany Beach, Delaware
Bethany Blues BBQ Pit brings serious smoke to Delaware’s quiet beach town, creating a destination that draws visitors year-round rather than just during summer. The restaurant takes a multi-regional approach to barbecue, pulling from Texas, Memphis, and the Carolinas to build a menu with real depth and variety.
The ribs are consistently excellent, and the smoked chicken is often overlooked but absolutely worth ordering. Bethany Blues proves that a small beach community can support a first-rate barbecue experience when the kitchen is committed to doing things right.
Wood Shop BBQ – Seattle, Washington
Wood Shop BBQ has been making Seattle take barbecue seriously since it opened, bringing Central Texas technique to the Pacific Northwest with impressive results. The brisket is cooked over post oak and comes out with a bark that’s almost crackling, giving way to meat that’s impossibly moist inside.
Housemade pickles, fresh jalapeños, and white bread complete the Texas experience authentically. Seattle’s food scene is wildly competitive, and Wood Shop has earned its spot at the table by simply making outstanding barbecue without any shortcuts.
Animales Barbeque Co. – Minneapolis, Minnesota
Animales Barbeque Co. is one of the most exciting barbecue concepts in the country right now, blending Central Texas smoke techniques with bold Latin flavors in ways that feel completely fresh and original. Located in Minneapolis, this spot has developed a cult following that stretches far beyond Minnesota’s borders.
The smoked brisket tacos are a revelation, and the creative daily specials keep regulars coming back to see what’s next. Animales proves that barbecue is a living, evolving tradition that gets more interesting when great cooks bring their full cultural identity to the pit.
Rollin Smoke Barbeque – Las Vegas, Nevada
Las Vegas is built for excess, and Rollin Smoke Barbeque fits right into that spirit with massive portions of seriously good smoked meat. Located away from the casino chaos, this spot has become a local favorite and a must-visit for visitors who want real food beyond the buffet lines.
The brisket here is thick-cut and wonderfully smoky, and the jalapeño cheddar sausage is a standout that deserves its own spotlight. Rollin Smoke proves that Las Vegas has a genuine food culture that exists proudly alongside all the glitter and neon.
Bluebird Barbecue – Burlington, Vermont
Burlington, Vermont is a college town with a great food scene, and Bluebird Barbecue has found a natural home there since 2010. The restaurant smokes its meats with Vermont hardwoods and pairs them with locally sourced ingredients, giving the menu a distinct New England character that sets it apart.
The pulled pork is tender and flavorful, and the smoked half-chicken is one of those dishes that makes you wonder why you ever order anything else. Bluebird is warm, unpretentious, and genuinely delicious, which is really all a great BBQ joint needs to be.
Henri’s Hotts Barbeque – Hammonton, New Jersey
Hammonton, New Jersey calls itself the blueberry capital of the world, but Henri’s Hotts Barbeque gives the town another reason to be proud. This South Jersey gem serves up smoky, spicy barbecue with a personality as bold as its hot sauce lineup, which ranges from pleasantly warm to genuinely challenging.
The ribs are the main event, cooked until they’re tender and glazed with a sauce that has real heat and real flavor working together. Henri’s is a local treasure that deserves far more national attention than it currently receives.
Rib Shack Barbecue – Eagle, Idaho
Eagle, Idaho might be a suburb of Boise, but Rib Shack Barbecue has given it a culinary identity all its own. This neighborhood favorite serves up generous portions of slow-smoked meats with a friendliness and consistency that keeps the dining room packed on weekends.
The baby back ribs are the most popular item, and one bite explains exactly why. Idaho’s food scene doesn’t always get recognized nationally, but places like Rib Shack are quietly building something worth paying attention to in the Treasure Valley.
LD’s BBQ – East Troy, Wisconsin
Tucked into the small town of East Troy, Wisconsin, LD’s BBQ has developed a loyal following that drives from Milwaukee and beyond just to get a taste of what’s coming off the smoker. The atmosphere is relaxed and unpretentious, which makes the quality of the food feel even more like a pleasant surprise.
The brisket is the undisputed star, smoked low and slow until every slice is meltingly tender. Wisconsin is serious about its food, and LD’s represents the Badger State’s BBQ potential with quiet, confident excellence.
Wyoming’s Rib & Chop House – Gillette, Wyoming
Wyoming’s Rib & Chop House in Gillette brings a Western steakhouse sensibility to the BBQ table, combining slow-smoked ribs with the kind of bold, no-nonsense meat cooking that the Cowboy State does so well. The atmosphere feels authentically Wyoming, rugged and welcoming at the same time.
The ribs are the menu centerpiece, meaty and smoky with a satisfying char that feels right at home against a Wyoming backdrop. This is the kind of place where you eat well, tip generously, and leave with a full heart and an even fuller stomach.
Big Daddy’s BBQ & Banquet Hall – Fairbanks, Alaska
Smoking meat in Fairbanks, Alaska requires a certain kind of dedication that most pitmasters will never have to think about. Big Daddy’s BBQ & Banquet Hall does it year-round, serving up slow-smoked ribs and brisket to Alaskans who have learned that great barbecue knows no climate boundaries.
The food here is hearty and satisfying in a way that feels perfectly suited to the Last Frontier’s appetite. Big Daddy’s is a genuine community gathering spot, and the fact that it thrives in one of America’s harshest climates makes every bite taste a little more triumphant.
Spitfire Bar & Grill – West Fargo, North Dakota
North Dakota doesn’t have a famous barbecue tradition, but Spitfire Bar & Grill in West Fargo is doing its part to build one with enthusiasm and skill. The restaurant serves a crowd-pleasing menu of smoked and grilled meats that keeps the locals loyal and the newcomers impressed.
The ribs here are a consistent crowd-pleaser, cooked until they’re tender with a sauce that leans sweet and smoky in equal measure. Spitfire is the kind of friendly, unpretentious spot that reminds you why neighborhood restaurants are the backbone of American food culture.
Latchstring Restaurant – Lead, South Dakota
Lead, South Dakota sits deep in the Black Hills, and the Latchstring Restaurant has been a beloved local institution in that rugged, beautiful landscape for years. The menu reflects the hearty, unpretentious spirit of the region, with smoked meats and comfort food that warms you after a day spent outdoors.
The barbecue here is straightforward and satisfying, the kind of food that doesn’t need a marketing campaign because the flavors speak clearly enough on their own. The Latchstring is a piece of South Dakota’s soul, served on a plate with a smile.
Wilson County Barbecue – Portland, Maine
Portland, Maine has one of the best food scenes in New England, and Wilson County Barbecue has earned its place among the city’s finest restaurants by bringing genuine Southern barbecue technique to the far northeastern corner of the country. The dedication to the craft here is obvious from the very first bite.
The pulled pork is rich and smoky, and the housemade sides are made with the same care you’d find at the best Southern joints. Maine visitors are often surprised to find such excellent barbecue this far north, and that surprise quickly turns into pure delight.
Sunset Texas Barbecue – Honolulu, Hawaii
Bringing Texas barbecue to the middle of the Pacific Ocean sounds like an unlikely idea, but Sunset Texas Barbecue in Honolulu has made it work beautifully. The smoked brisket here holds its own against mainland competition, and the tropical setting adds an undeniable charm to every meal.
Hawaiian locals and tourists alike have embraced this spot for its commitment to quality and its warm, island-style hospitality. Sunset Texas Barbecue proves that great food travels well, and that brisket tastes pretty incredible with an ocean view as the backdrop.
Squealers Barbeque Grill – Mooresville, Indiana
Mooresville, Indiana is a small town with a big BBQ heart, and Squealers Barbeque Grill is the reason for that reputation. This family-friendly spot has been serving slow-smoked meats to loyal Hoosier customers for years, building a community around the shared love of good food and great smoke.
The ribs are the clear crowd favorite, tender and flavorful with a sauce that’s sweet and tangy in just the right proportions. Squealers is the kind of place that reminds you how powerful a simple, well-cooked meal can be for bringing people together.
Great Northern BBQ Co. – Providence, Rhode Island
Rhode Island is America’s smallest state, but Great Northern BBQ Co. in Providence makes a big impression with its carefully crafted smoked meats and thoughtful sides. The restaurant has built a strong following in Providence’s competitive dining scene by staying focused on quality and consistency above everything else.
The brisket is a standout, and the smoked sausages are housemade and packed with flavor. Great Northern BBQ Co. represents the new wave of serious barbecue spreading into New England, and Providence is lucky to have it as a neighbor.
Post Oak Barbecue – Denver, Colorado
Denver’s food scene has exploded in recent years, and Post Oak Barbecue has risen quickly to become one of the city’s most exciting new restaurants. True to its name, the team here uses post oak wood to smoke their meats in the Central Texas tradition, producing a brisket that rivals anything you’d find closer to the source.
The sides are creative and executed with real skill, complementing the smoked meats without overshadowing them. Colorado’s altitude doesn’t slow down the smoke one bit, and Post Oak Barbecue is building a legacy one perfect brisket at a time.