Set your alarm, because the smoke starts rolling before sunrise at Wayne’s Smoke Shack in Superior. By the time doors open at 11, the line is already curling past the picnic tables, and the juiciest cuts can vanish before lunch.
You get meat by the quarter pound, carved to order, with that Texas style confidence and Colorado warmth. Come early, choose fatty or lean, and taste why locals plan Fridays and Saturdays around this pit.
Fatty Brisket Slices
You can smell the brisket before you see it, that rich perfume of oak and rendered fat drifting across the line. Ask for fatty and watch the knife slide through pepper-crusted bark into silky, jiggly slices that glisten.
They offer lean too, but the fatty cut hits with smoke, salt, and buttery richness.
Get there early, because this is the first thing to sell out and everyone knows it. You buy by weight, so call your number and choose your thickness.
A dab of Texas gold or hot sauce is optional, but the meat stands tall without it.
Pair it with garlic mashed potatoes or green beans if you want balance. The bark has that pepper bite, while the interior stays tender and luxurious.
One slice becomes two, then suddenly your tray is empty and you are planning your next Friday.
St. Louis Pork Ribs
These ribs bring that meaty chew and a sweet-savory rub that gets folks talking. The crust carries brown sugar notes with a touch of heat, while the smoke weaves through every bite.
Pull and you get a clean tug, not mush, just that perfect backyard competition feel.
Arrive before noon if ribs are your target, because trays can go bare fast. Take a half rack, then add another bone for good measure.
A pickle spear and onions help cut the sweetness if that is your style.
Some say they run sweet, so bring a pickled jalapeno to balance. The glaze caramelizes just enough to crackle.
By the time you finish the last bone, your fingers are sticky, your grin is wide, and you are eyeing the cutting block for seconds.
Pulled Pork By The Quarter Pound
If you love pork that does not need sauce, this is your move. The pulled pork lands juicy, with bark confetti tucked into tender strands.
It is seasoned right through, so every forkful carries smoke and salt without leaning on sweetness.
Order a quarter pound to sample, or build a sandwich on soft white bread with slaw. The team will weigh it, slice a few onion pieces, and slide you along the line.
You can add beans or mac if you want comfort on the side.
Fans rave about how flavorful it is on its own. A drizzle of Texas gold is fun, but not required.
Grab napkins, find a picnic table, and dive in while the bark bits are still crunchy and the steam still curls off the meat.
Candied Pork Belly Bites
Call these your barbecue appetizer, because one bite wakes everything up. The pork belly cubes arrive lacquered and glistening, edges caramelized, interiors melting like savory candy.
There is sweetness, sure, but the smoke cuts through and the fat delivers that unspoken hush at the table.
They are limited, so do not hesitate when you reach the counter. Ask for a handful by weight and watch them tumble into the boat.
It is best to eat them hot, before they have time to firm up.
A pickle slice or jalapeno snap balances the caramel. Share if you must, but consider getting two portions so nobody feels left out.
You will taste why regulars call these their must order, the little spark that makes brisket and ribs taste even smokier by comparison.
House-Made Sausage With Burnt Ends
This link eats like a greatest hits track, because it folds brisket burnt ends into the grind. Sliced hot across butcher paper, the casing snaps, and juice beads on the cut face.
Pepper, garlic, and smoke carry through without crowding the palate.
Some folks compare it to a beefy hot dog, but the texture and depth feel more craft than concession. Try it alone first, then swipe with mustard or Texas gold.
A couple medallions beside fatty brisket makes a perfect duo.
Order early if sausage is your priority, because links sometimes disappear mid rush. It is an easy add when you want variety by the quarter pound.
Take one bite, then another, and suddenly you are saving the last slice like treasure for the drive home.
Smoked Turkey Slices
Do not sleep on the turkey. It is sneaky good, moist with a peppery halo, and cut to order in clean faned slices.
The smoke is gentle, the seasoning confident, and the texture stays silky instead of dry.
Ask for a quarter pound and watch them carve it thin. A bite with onion and pickle sends it straight into sandwich territory, no sauce needed.
If you want a drizzle, go light so the meat still shines.
Turkey tends to sell out on busy Saturdays, so make it a first pick. It is a great contrast to fatty brisket when you want something lighter.
You will finish the last slice and realize this is the sleeper star you recommend to friends later.
Chili-Baked Beans With Green Chiles
These beans double as chili, thick and pork forward with green chiles bringing a pleasant kick. Spoon in and you will find tender beans, shreds of smoked meat, and a sauce that clings.
It is bold enough to stand alone, yet balanced beside brisket.
If spice worries you, take a taste first. The heat is friendly rather than fiery, the kind that warms without crowding everything else.
A small cup goes far when you are building a sampler tray.
Locals call it one of the best sides in the house. It is comfort in a cup, especially on cold Front Range days.
Grab a spoon, let the smoke and chiles mingle, and watch the rest of your tray suddenly make even more sense.
Garlic Mashed Potatoes
When regulars argue over favorites, the garlic mashed potatoes always enter the chat. They are creamy, buttery, and seasoned with enough garlic to matter without overwhelming.
A spoonful plays beautifully against smoky, peppery bark.
Get a cup and park it next to your brisket slices. Drag a bite of meat through the potatoes and you will understand the hype.
It is indulgent yet familiar, the side that convinces you to order extra for later.
Some folks claim these are the single best side on the menu. On crowded days, they move quickly, so do not wait until the register to add them.
One more bite, one more nod, and suddenly you are guarding your cup like it is the main event.
Sticky Toffee Pudding
Save room for dessert, because the sticky toffee pudding surprises people who came only for meat. It is rich, warmly spiced, and draped in glossy toffee with house whipped cream.
The sweetness smooths out the smoke you have been chasing.
Share a slice if you are full, or just commit and enjoy it solo. The texture sits between cake and pudding, tender and moist without heaviness.
It is the kind of finish that makes a quick lunch feel like a proper occasion.
Reviews call it a fun, balanced cap to the meal. Grab it early on busy days to avoid missing out.
When that warm sauce meets a chilled bite of cream, you will forget the line you stood in and start plotting your next Saturday visit.
How To Beat The Line And Sellouts
Wayne’s opens Friday and Saturday from 11 to 3, but the real game starts earlier. Aim to arrive 15 to 30 minutes before opening if you want the full spread.
Bring patience and a plan: decide fatty or lean brisket, ribs or turkey, and at least one side.
Order by weight in quarter pound increments, and do not hesitate to ask for thickness. If you are sauce curious, know sauces cost extra, so choose thoughtfully.
Grab napkins, silverware, and fountain drinks at the end of the line.
By one o’clock, crowd surges and sellouts happen. If you miss something, consider frozen take-home options for later.
Smile, chat with the friendly crew, then settle at a picnic table and dig in while the smoke is still curling across your tray.