We get a LOT of people asking us about the processes for our barbecue here at Sharpshooter Pit and Grill. People that come in for our brisket, ribs, pulled pork and chicken, baked beans, or any of our delicious foods want to know how we get the meat so tender and juicy. Well, it's not an easy process!
Our Pitmaster starts smoking the next day's meats at 5:30 P.M. or so, using our special, secret house made rub to create the unique flavor that our customers have come to expect. What's in the rub? I'm sorry, but it's a trade secret. If we told you, well, we are on top of a gun range... However, our slow-smoked brisket gets its rubdown to ensure deliciousness and goes into the oven at approximately 5:30, and starts the process of smoking.
The pitmaster returns at 5:30 the next morning, and starts the rigorous testing to make sure that the brisket is up to our standards. He checks color, temperature, and texture to see how much longer the brisket will need. Brisket is smoked at Sharpshooter from 12-14 hours, depending on a few factors, including the size of the cut and how much other meat is also being smoked. The meat is then expertly carved and served as sandwiches or straight on the plate, with any of our delicious sides.
So come in to Sharpshooter Pit and Grill, located at 8135 Gravios Rd. right here in St. Louis, MO for the best tasing barbecue in town! Remember, we're located right next to Southside Jewelry and Loan, and we're attached to Sharpshooter Indoor Shooting Range, the largest indoor shooting range in St. Louis. Range members get a 15% discount at the Pit and Grill! To see the whole menu and check out our hours, please visit www.banggoodbbq.com today!