Tucson, AZBBQ

Prime brisket anchors the menu at this Speedway smokehouse, joined by green chile pulled pork and smoked chicken. Mac and cheese, borracho beans, and dill potato salad complete a plate without feeling like afterthoughts. The cooking folds Southwestern flavor into a familiar barbecue format while keeping the smoke and meat at the center.

Texas style smoked meats meet Carolina sauces at this casual Broadway spot. The Ol' School Platter brings brisket, pulled pork, and tri tip together for an easy tour of the pit, while ribs and house sides round out the menu. It is a straightforward counter service stop built for diners who want to sample several cuts at once.

Competition barbecue roots shape the focused menu at Kiss of Smoke. Brisket and pulled pork share the board with bacon wrapped smoked sausage, giving each plate a mix of lean, rich, and deeply smoky bites. The small Plumer Avenue setting keeps attention on the pit work, with classic sides and sauces supporting rather than covering the meats.

Mr. K's has served Tucson since 1997 with a no frills approach to smoked meat. Hot links, brisket, and beef ribs are natural starting points, while the three meat combo lets a table compare textures and spice. The South Park dining room feels rooted in the neighborhood, and the menu stays centered on generous, traditional barbecue plates.

Kansas City style barbecue gets a Tucson accent through mesquite smoke at Smokey Mo. Brisket, pork ribs, and pastrami carry the menu, with burgers offering a different route into the same smoky flavors. The First Avenue shop works equally well for a composed plate or a hefty sandwich, backed by familiar sides and a relaxed neighborhood atmosphere.