Smok Barbecue sits in Denver's Five Points neighborhood, built around chef Bill Espiricueta's move from fine dining into the smokehouse. Before running his own pits, Espiricueta cooked at Kansas City's Bluestem, at Nobu in Dallas, and at Boulder's Oak at Fourteenth — a background that shapes a menu pairing traditional technique with more composed touches.
The kitchen smokes over Post Oak for up to 14 hours, with brisket as the signature item alongside burnt ends, pulled pork, and pork spare ribs. House-made sausages include a jalapeno cheddar version, and the menu extends beyond straight barbecue with a Nashville Hot Chicken sandwich and a smoked salmon sandwich.
Smok Barbecue was selected for the Michelin Guide in 2025.
The kitchen smokes over Post Oak for up to 14 hours, with brisket as the signature item alongside burnt ends, pulled pork, and pork spare ribs. House-made sausages include a jalapeno cheddar version, and the menu extends beyond straight barbecue with a Nashville Hot Chicken sandwich and a smoked salmon sandwich.
Smok Barbecue was selected for the Michelin Guide in 2025.