Founded in 1968 by Ted Cook himself, the pit at 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 filet tempts you away from barbecue, you can’t go wrong.) 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 opens in the former Corner Table space on Nicollet Avenue May 14. Expect a Carolina-style menu of 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.

StormKing Brew Pub serves noteworthy Texas-style barbecue in Minneapolis’s North Loop neighborhood. Vegetarians can try the pulled squash sandwich, and carnivores should spring for “The Perfect Storm,” a combo plate of brisket, pulled pork, quarter chicken, a half rack of ribs, and sides.

Pull up to this new trailer outside of Ombibulous liquor store on Hennepin Avenue in Northeast. The sweet 80’s neon-adorned mobile kitchen 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 this tantalizing pork cheek sandwich.

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.

Family-owned Firebox Deli now has two outposts: one in North Minneapolis and another in St. Paul. 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.

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, a 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.

This restaurant began as a food truck, but now has permanent residence in Saint Paul’s Merriam Park neighborhood. Bark and the Bite 3.0 has more room to spread out, but low and slow tender meats and outrageously tasty side dishes remain true to its roots. Stock up on the spicy-sweet hush puppies and snappy coleslaw.

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 order it cut up if you prefer) or the roast pork, which has eminently crispy skin. Tai Hoa sells out fast, so show up early to get a cut.

Black Market StP smokes its meat with locally-harvested black cherry wood — the dry-rubbed barbecue comes straight out of the pit, no sauce necessary. Plan ahead and and reserve your order: This truck parks just once weekly on Isabel Street in Saint Paul, on Saturdays from 5 p.m. to 7 p.m.

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.