“Smoaked” is spelled the old-world way for a reason. We cook with oak wood only, the way Texas pitmasters have done it for generations.

No gas, no electric, just fire, time, and patience.

Briskets go on the pit before most people are asleep. Ribs cook slowly through the night. Everything is sliced fresh for every customer. We do not reheat food, and we do not rush the process. When we sell out, we are done for the day.

Smoaked is proudly Veteran-Owned. The same discipline, pride, and respect for the craft now live in the pit.

Smoaked with love, powered by oak.

We open Saturdays and Sundays at 11am and serve until sold out. Proudly serving Denver real Texas barbecue.