Founded in 1968 by Ted Cook himself, Ted Cook’s 19th Hole Barbeque (now under new ownership) wafts fragrant smoke over the Standish neighborhood from its spot near Hiawatha Avenue. This barbecue is smoked with hickory and cherry wood: Get a full slab of the baby back pork ribs or the beef hot links, and add a slice of sweet potato pie.

It's hard to know what to tear into first: Smoke In the Pit’s well-seasoned rib tip buckets, smoked turkey legs, or tender beef brisket sandwich. (If the catfish tempts, it’s also a great bet.) Just plan for dashboard dining or carry these over to nearby Powderhorn Park for a picnic, as this circa 1998 spot is takeout only.

First a popular stand in Keg & Case Market in St. Paul, Revival Smoked Meats opened in the former Corner Table space on Nicollet Avenue last spring. The Carolina-style menu features classics like brisket and pork shoulder, plus entire char-grilled chickens, chicken braunschweiger, and cumin-crusted pork belly.

A small, circa 1991 restaurant on Diamond Lake road stuffed with memorabilia and vintage decor, Scott Ja-Mama’s is a classic Twin Cities barbecue spot. Make a meal of a full rack with a twice-baked potato and slaw, or try the skyscraper of a pulled pork sandwich.

Brothers Jewuan Marshall and Charles Robinson draw on homestyle family traditions at Midtown Global Market on Lake Street. All the classics, from pork rib tips to brisket, are great bets — but don’t overlook the soul food sides (smoked mac and cheese, black-eyed peas, char-grilled corn, etc.)

Chef John Wipfli’s Animales serves exceptional barbecue out of a food truck at Bauhaus Brew Labs in Northeast Minneapolis. These ribs don’t come slathered sauce — they’re dry-rubbed, a bark of crushed peppercorns and salt stealing nothing from the meat’s oak-smoked flavor. The menu changes often, rotating in dishes like pork shoulder congee bowls, beef cheek banh mi, and hot beef sandwiches to the mix. Get there early, as Animales often sells out.

After gaining a devoted Minneapolis following, Boomin Barbecue relocated to Hudson following a smoker-related conflict with the city. It’s worth the eastward drive to this sweet 80’s neon-adorned mobile kitchen, which churns out brisket every weekend — but that’s not the only reason to visit. There are all kinds of good things coming off the griddle, too, like tantalizing pork cheek sandwiches.

This 76-year-old institution is still serving brisket sandwiches with caramelized onions and full slabs of barbecue pork ribs, all served with fries, slaw, and buttered toast. Although Market Bar-B-Que’s moved to a new space in Northeast in 2018, many interior details from the old location have stuck around, giving this place a classic charm.

Jellybean and Julia’s is an exceptional mom and pop out in Anoka. Make the trek northward for the black and blue sandwich, made with blackened Cajun-spiced brisket, smoked blue cheese, and raspberry mustard. Choose from a whole Texas-style barbecue menu of hot links, smoked and fried jumbo wings, and dry-rubbed spare ribs.

Tai Hoa is a small, cash-only spot on University Avenue serving some of St. Paul’s best barbecue. Order the whole roast duck or the roast pork, which has remarkably crispy skin. Tai Hoa sells out fast, so show up early to get a cut.

The Handsome Hog, an elegant spot in St. Paul, offers some of the Twin Cities’ best Southern fare: Try the dry-rub spare ribs with Texas toast and sweet corn, or the Carolina barbecue sandwich, made with roasted pork shoulder. If you can’t choose just one meat, try the Combo #5: fried chicken and quarter smoked chicken, brisket, spare ribs, smoked pulled pork, and sides.

Smok’N Outdoors made the food truck-to-restaurant transformation in 2021. This family-owned spot smokes its brisket, ribs, and other cuts with local oak to evoke the flavors of the outdoors. Keep an eye out for updates on Smok’N Outdoors’ Facebook page — the restaurant posts when it has burnt ends available.

Family-owned Firebox Deli’s North Minneapolis location has closed, but the St. Paul one is still kicking. Pair beef brisket, rib tips, wings or other cuts with sides like mac and cheese, potato salad, and slaw — or order by the pound or rack to feed a bigger crowd.