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 whenever it has burnt ends available.

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 well in advance: This truck opens just once weekly on Plato Boulevard in Saint Paul, on Saturdays from 5 p.m. to 7 p.m. The brisket is a must.

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.

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.

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 in sweet 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, adding 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.

Jellybean and Julia’s is an exceptional mom and pop out in Coon Rapids. 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.

StormKing Brew Pub is all about Texas-style barbecue. Carnivores should spring for “The Perfect Storm,” a combo plate of brisket, pulled pork, quarter chicken, a half rack of ribs, and sides — though the pulled squash sandwich is a great vegetarian option.

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.

C&G's smokes a mean rib, but it's the brisket sandwich that calls the regulars back time and again. Be sure to grab an order of the Hot Water Bread, made from a secret family recipe. The cornmeal comes boiled, fried, and served as a hot, crispy patty.

Baker’s Ribs is based in Dallas — it has five Texas locations, and, for mysterious reasons (though we’re not complaining) this suburban Minnesota outpost. This place has a no-frills vibe, with checkered tablecloths and paper towel rolls on every table. Try the brisket, the dirty rice, and the fried apple pie.