Minneapolis–St. Paul, MNBBQ

Animales now serves its pork-forward barbecue from a permanent Harrison restaurant after years in a brewery lot. The menu applies live-fire technique to brisket, ribs, pork belly, and inventive sides while preserving the informal spirit that built its following. The Fremont Avenue address pins the current dining room rather than the retired Northeast trailer.

Black Market StP offers a limited Friday barbecue pickup from its West Side base near the High Bridge. Smoked meats and rotating sides are presented with a deliberately small-scale rhythm, so planning ahead matters. The Plato Boulevard address reflects the operator's normal home even when occasional pickup events temporarily move to a nearby park.

Petey's BBQ is a fixed South St. Paul restaurant centered on Texas-style brisket and patient smoke. The pitmaster's law-enforcement background is part of the shop's story, but the draw is the straightforward handling of beef, pork, and classic sides. Its Fifth Avenue address distinguishes the current restaurant from earlier pop-up appearances.

Ted Cook's 19th Hole Barbecue is a longstanding South Minneapolis counter for ribs, chicken, beef, and pork finished with its signature sauces. Service remains takeout-focused, matching the direct style of the cooking. The East 38th Street shop anchors this enduring neighborhood institution and keeps the seed away from similarly named barbecue listings.

Smoke in the Pit runs a compact Chicago Avenue counter devoted to ribs, rib tips, chicken, and familiar barbecue sides. Mpls.St.Paul Magazine's restaurant guide identifies the fixed Powderhorn shop and its smoked-meat focus. The operation is distinct from mobile businesses with similar names, making the street address especially important for accurate materialization.