Smok Barbecue - RiNo, Denver
Barbecue restaurant · Five Points
3330 Brighton Blvd #202, Denver, CO 80216
![Smok Barbecue - RiNo, Denver by Smōk [official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/63095642/Smok_Brisket_Sandwich.0.jpg "Smok Barbecue - RiNo, Denver by Smōk [official]")
![Smok Barbecue - RiNo, Denver by Smok [official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/65556846/Smok_Pumpkin_Pie.0.jpg "Smok Barbecue - RiNo, Denver by Smok [official]")
Highlights
Regional BBQ styles with craft cocktails & slushies
Regional BBQ styles with craft cocktails & slushies
"Chef Bill Espiricueta brings both his upbringing in Kansas City and Austin and his background in fine dining to bear on the menu at this easygoing banger inside the Source Hotel + Market Hall in RiNo, which supplements bone-in chicken legs and smoked salmon with the gloriously get-your-hands-dirty likes of pulled pork tacos with ginger slaw on pork-fat flour tortillas and nachos topped with chopped brisket, guacamole, black beans, and more. Sweet potato tots, creamed corn with smoked chiles and queso fresco, and strawberry-rhubarb hand pies make it a meal and then some, as do cocktails like the Bloody Mary garnished with burnt ends." - Ruth Tobias
"This joint comes by its name honestly: There isn’t much on Austin, Texas born chef Bill Espiricueta’s menu that doesn’t see the inside of a smoker. While brisket, pulled pork, wings, and sausage go without saying, salmon, turkey, and portobello mushrooms make for a fun change of pace — as do smoked jalapeño poppers, creamed corn with smoked chiles and queso fresco, and, of course, smoked Manhattans to wash it all down." - Eater Staff, Ruth Tobias
"This joint comes by its name honestly: There isn’t much on Austin, Texas born chef Bill Espiricueta’s menu that doesn’t see the inside of a smoker. While brisket, pulled pork, wings, and sausage go without saying, salmon, turkey, and portobello mushrooms make for a fun change of pace — as do smoked jalapeño poppers, creamed corn with smoked chiles and queso fresco, and, of course, smoked Manhattans to wash it all down." - Eater Staff
"This counter service fast-casual concept in the Source Hotel may have an approachable, no-frills ambiance, but Chef Bill Espiricueta, an Austin native, is clearly serious about barbecue. From succulent brisket to jalapeño sausage links studded with oozing cheddar cheese, the restaurant's namesake is deployed skillfully, pervading the food with a subtle, savory aroma that doesn't overpower. Typical sides like slaw and mac & cheese are passable, but shouldn't distract from the meaty main event—fried fare like sweet potato tots and French fries might tempt those with truly outsize appetites, and the Nashville hot chicken sandwich has its crowd of devotees." - Michelin Inspector
"Chef Bill Espiricueta’s summer fruit pies have have earned him many fans. But starting next week, he’s turning his attention to serving pumpkin pies at his barbecue destination inside The Source Hotel and Market Hall. His Southern-inspired take on that fall classic boasts a flaky, golden crust that took months to perfect, as well as a hint of savory flavor. The pies will be topped with a dollop of crème fraîche and sold by the slice as well as whole." - Rebecca Treon
