Barbecue has recently gone through a renaissance here in the city, with more and more restaurateurs getting in on the game and taking smoked meats to a whole new level.

Here are some of our favorites.

Virgil's Real Barbecue

Virgil's Barbecue has been around since 1994 and
Virgil's Barbecue has been around since 1994 and is both a smokehouse and a restaurant offering much more than barbecue. This is the place to go if you want comfort food or Southern classics like hush puppies alongside your Memphis-style (dry rubbed and hickory smoked) ribs. Virgil's is not dedicated to any style, either. They also offer a Carolina-style (vinegar is used during smoking) pulled pork dinner. 152 W. 44th St., virgilsbbq.com (Credit: Virgil's Real Barbecue via Facebook)

Delaney Barbecue's BrisketTown

At Delaney Barbecue's BrisketTown, New Yorkers can dine
At Delaney Barbecue's BrisketTown, New Yorkers can dine on Central Texas-style barbecue (smoked with just salt and black pepper) classics like brisket, sausage, pulled pork and pork ribs. A red chili is also served, topped with chopped brisket and pulled pork. Don't skip the pickles. 359 Bedford Ave., Williamsburg, delaneybbq.com (Credit: Delaney Barbecue via Facebook)

Fletcher’s Brooklyn Barbecue

Fletcher's Brooklyn Barbecue offers hormone- and antibiotic-free meat
Fletcher's Brooklyn Barbecue offers hormone- and antibiotic-free meat from farm-cooperative-raised animals, smoked over maple and red oak. You can get a whole barbecued chicken, but don't set your mind on a menu item too strongly: it changes daily based on what cuts are available. 433 Third Ave., Gowanus, fletchersbklyn.com (Credit: Fletcher’s Brooklyn Barbecue)

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John Brown Smokehouse

The burnt ends are a must-have at this
The burnt ends are a must-have at this Kansas City-style barbecue in Long Island City. And the lamb sausage is a nice nod to Astoria, LIC's Greek neighbor. Hop off the train at Court Square and indulge in some savory pork belly or foie gras on no-fuss plastic trays -- but call first to see what's available, as the good stuff is cooked daily and goes fast. 10-43 44th Dr., Long Island City, johnbrownseriousbbq.com (Credit: John Brown Smokehouse via Facebook)

Hometown Bar-B-Que

At Hometown Bar-B-Que, Billy Durney wears his influences
At Hometown Bar-B-Que, Billy Durney wears his influences on his sleeve. He uses sausages sourced from nearby butcher shop Paisano's and he makes jerk baby back ribs in homage to his neighbors growing up as a child in Brooklyn. The ribs are one of his signature meats. 454 Van Brunt St., Red Hook, hometownbarbque.com (Credit: Hometown Bar-B-Que)

Mighty Quinn's Barbecue

Hugh Mangum is the owner and pitmaster of
Hugh Mangum is the owner and pitmaster of The Mighty Quinn's, a spot that originated at Smorgasburg and now has locations in Manhattan, Brooklyn and New Jersey. Mangum refers to his style as "Texalina," a mix of Texas and Carolina, and all meats are "naturally raised." We just call it delicious. Various locations; mightyquinnsbbq.com (Credit: Nick Solares)

Fette Sau

Fette Sau is Brooklyn barbecue through and through.
Fette Sau is Brooklyn barbecue through and through. The restaurant has been serving smoked meat and craft beers out of a raw Williamsburg warehouse space for years, and played a hand in turning the area into a culinary destination. They smoke their meats with red and white oak, maple, beech and cherry and employ the dry rub technique (no sauce). They also only use "organic and/or small family farmed heritage breed animals." 354 Metropolitan Ave., Williamsburg, fettesaubbq.com (Credit: Fette Sau via Facebook)

Dinosaur Bar-B-Que

Dinosaur BBQ doesn't have a particular style (Texas,
Dinosaur BBQ doesn't have a particular style (Texas, St. Louis, the Carolinas) but is very popular among fanatics. They have locations across the state (as well as Connecticut and New Jersey), and have been slinging smoked meats since 1983. Get the ribs. 604 Union St., Gowanus and 700 W. 125th St., dinosaurbarbque.com (Credit: Dinosaur Bar-B-Que via Facebook)

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Arrogant Swine

This barbecue spot in Brooklyn is beloved for
This barbecue spot in Brooklyn is beloved for its Carolina style and dedication to "whole hog" barbecue. Craft beers are on tap and the mac and cheese is pressed into the shape of a waffle. 173 Morgan Ave., Bushwick, arrogantswine.com (Credit: Arrogant Swine via Facebook)

Butcher Bar

Butcher Bar in Astoria is an organic/natural/local butcher
Butcher Bar in Astoria is an organic/natural/local butcher shop that also sells some very popular BBQ. The Butcher's Platter, pictured here, can include multiple cuts and sides. Hungry yet? 37-10 30th Ave., Astoria; butcherbar.com (Credit: Butcher Bar via Facebook)

Blue Smoke

If Kansas-style barbecue is the style you love,
If Kansas-style barbecue is the style you love, Blue Smoke is the place. It's part of the Danny Meyer Union Square Hospitality Group and is located at Citi Field (pictured here), in addition to two brick and mortar restaurants in Battery Park City and the Flatiron. 116 E. 27th St. and 255 Vesey St., bluesmoke.com (Credit: William Brinson)

The Smoke Joint

Ben Grossman and Craig Samuel opened The Smoke
Ben Grossman and Craig Samuel opened The Smoke Joint in 2006. They call the style "melting pot" because it samples from various barbecue methods. There are St. Louis-style ribs and spicy pork sausages. 87 S. Elliott Place, Fort Greene; bcrestaurantgroup.com (Credit: thesmokejoint via Instagram)

Hill Country Barbecue

To pay homage to the old meat market
To pay homage to the old meat market traditions of Central Texas, Hill Country smokes its barbecue Central Texas-style in a dry rub. Most nights you can also enjoy live music with your huge Texan meal. 30 W. 26th St. and 345 Adams St., downtown Brooklyn; hillcountrybk.com (Credit: Hill Country Barbecue)

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Daisy May's BBQ

Daisy May's offers various styles of barbecue on
Daisy May's offers various styles of barbecue on what they claim is the biggest barbecue menu in New York City. Try the Kansas City-style sticky ribs. 623 11th Ave., daisymaysbbq.com (Credit: Alexis Lamster via Flickr (CC BY-SA))