Warpigs Brewpub

The pitmaster's recommendation

Warpigs is worth the detour for pitmasters who want to experience genuine Texas-style smokehouse culture in the middle of Copenhagen. The meat is cooked low and slow for 12–14 hours in massive smokers, with brisket, pork, ribs and sausages at the heart of the menu. Add an on-site brewery, a former slaughterhouse setting and a pitmaster team that has travelled through Texas to study the craft, and this becomes much more than a BBQ restaurant — it is a destination.