Denver, COBBQ

Fort Worth native Nick Prince smokes Texas-style barbecue over post oak wood at his Berkeley restaurant. Brisket is seasoned simply and smoked for hours; order it by the plate, in a taco, or over a baked potato. Friday burnt ends and weekend beef ribs give regulars another reason to return.

Competition-circuit pitmaster Jason Ganahl brings his barbecue approach to GQue. Brisket, ribs, and sausage form the core of a smokehouse plate, with a counter format that lets diners build a meal around their preferred cuts.

Pit Fiend smokes barbecue with live fire and natural wood in the former Owlbear space. Its meat program includes USDA Prime Creekstone beef and heritage Duroc pork, putting carefully selected cuts at the center of the menu.

Smok serves barbecue at The Source, pairing smoked meat plates with sides that show the kitchen’s own point of view. The elote-inspired creamed corn is one of the more distinctive choices alongside the usual brisket and ribs.

Roaming Buffalo brings Colorado game into the barbecue lineup with bison ribs, lamb shoulder, and venison sausage. Brisket and other familiar smoked cuts are available too, giving diners room to build a plate across traditional and regional meats.