Best pulled pork, Smoked Turkey legs in St. Louis - Bang Good BBQ St. Louis | Best BBQ in St. Louis, Barbecue Ribs in St. Louis, Best BRISKET in St. louis, Best Smoked Turkey in St. Louis, Best Chicken Wings in St. Louis,

Key Takeaways

St. Louis’s best pulled pork and smoked turkey legs are all about the regional know-how. They feature pork shoulder, brined turkey, and expert wood selection for authentic hickory smoke.
Temperature control in smoking is essential for tenderness and moisture retention. This highlights the use of thermometers and proper resting times for meats.
It’s the sweet, savory, and spicy balance with typically some unique rub or sauce that blends local flavors, such as brown sugar and peppers, that makes St. Louis BBQ so special.
Between local traditions and food festivals, a thriving neighborhood barbecue scene defines the city with standout joints and hidden gem secrets serving as landmarks in the community’s culinary identity.
Classic sides like cole slaw, baked beans, and corn bread, along with local craft brews, pair well with smoked meats and complete the dining experience.
Replicating St. Louis barbecue at home involves sourcing quality ingredients, experimenting with smoking methods, and keeping a detailed barbecue journal to refine recipes and techniques over time.

Best pulled pork and smoked turkey legs in St. Louis from spots that know slow, deep smoke flavor.

Local barbecue joints like Pappy’s Smokehouse and Bogart’s Smokehouse make these dishes stand out with melt-in-your-mouth pork and succulent turkey legs.

Most of them use hickory or applewood, which gives the meat a rich flavor.

For St. Louisans, these favorites translate to generous portions and true BBQ heritage.

The St. Louis Smoke

St. Louis has earned its place among the nation’s best barbecue towns, its signature flavors forged by a combination of tradition, technique and regional ingredients. The city’s barbecue culture is influenced by both Memphis and Louisiana styles. It is known for its unique cuts, slow smoking methods and a strong emphasis on the balance of smoke, sweet and spice.

Key ingredients are pork shoulder, turkey legs and some awesome woods like apple and cherry to add to the local profile. Temperature control is key, keeping the meats juicy and tender. The city’s pitmasters — from Pappy’s Smokehouse to a host of favorites around Delmar, Hampton, St. Charles and even Ballpark Village — have mastered these methods over decades, creating one of the most diverse and revered barbecue traditions in the country.

1. The Pork Shoulder

The best cuts for pulled pork are the pork shoulder, known as the Boston butt. This cut has just the right balance of fat and muscle that melts and breaks down slowly while smoking, creating the signature tenderness.
I find a good marinade usually begins with a blend of apple cider vinegar, brown sugar, paprika, and salt. These ingredients act to tenderize the muscle fibers while introducing gentle sweet and tangy flavors into the meat.
Smoking pork shoulder requires patience. Most St. Louis pitmasters smoke it low and slow, usually between 225°F and 250°F for 10 to 14 hours. This extended marination allows the flavor to permeate deep into the meat.
Once complete, the pork should shred up easily by hand or with forks. Many St. Louis restaurants use oversized metal claws for fast shredding, which gives you that trademark stringy, moist pulled pork consistency.

2. The Turkey Leg

Smoked turkey legs are a staple at local fairs and restaurants, sought after for their bold flavor and generous size.
Brining is mandatory. Pitmasters marinate the turkey legs overnight in a salt water bath with sugar and spices, which keeps the meat moist while it’s smoked.
Seasonings can vary from black pepper and garlic to more intricate rubs with cayenne and herbs. Playing with blends is nothing new among local chefs.
Turkey legs are smoked a bit hotter, at about 275°F, for 2 to 3 hours, until the meat is cooked through but still moist enough to easily tear off the bone.

3. The Wood Choice

Apple and cherry wood are St. Louis favorites for their mild and sweet smoke.
Oak is thrown in, particularly for the stout folks who like their smoke a little heavy.
Hardwoods burn longer and hotter, so it’s easier to keep steady temperatures for longer cooks.
Most local joints mix woods like apple with a touch of hickory for a bespoke smoke signature.

4. The Signature Rub

A good St. Louis rub is an equal balance of brown sugar, smoked paprika, black pepper, and salt.
Garlic powder, onion powder, and a little cayenne are pretty standard for adding depth.
Rubbing it in good before smoking.
For homemade rubs, airtight jars in a cool spot keep spices fresh for months.

5. The Finishing Touch

St. Louis barbecue sauces range from sweet tomato-based to tangy vinegar blends, usually applied as the finishing touch.
A light brushing during the last minutes of smoking keeps it from burning and allows the sauce to caramelize.
Others provide sauce on the side, allowing diners to add their own amount of flavor.
A minimalist garnish, such as pickles or a dusting of fresh herbs, provides color and crunch.

Defining The Flavor

What really distinguishes St. Louis barbecue is the precise blend of tang, smoke, and sweet punch, all influenced by the city’s location on the Mississippi River. This BBQ tradition imports from Memphis and KC and puts its own local spin on each plate, putting it on the national map.

Pulled pork and smoked turkey legs in St. Louis embody this fusion, employing both local ingredients and precise cooking techniques to cultivate their distinctive taste. The city’s love of sauce—Memphians consume more BBQ sauce per capita than any other American city—shines in every bite, from the aggressive vinegar tang to the smooth sweetness and smoky woodiness.

The Sweet Heat

Sweet heat should be standard on STL BBQ. Chefs around the city love using brown sugar or honey in their rubs and sauces, but they temper the sweetness with hot peppers or local hot sauce.

This sweet and spicy mix gives a dimension of flavor, the initial soft sugar and the final dancing heat. A few joints try maple syrup or molasses for depth, but the traditional blend still swings back to brown sugar.

The proper proportion is arrived at through tasting. Too much heat can conceal the pork’s richness or the turkey’s gentility. The end result is a sauce or rub that accentuates the meat, not just the sugar or spice.

The Hickory Kiss

It is hickory wood that is the foundation of St. Louis smoke. Its tangy, pungent flavor penetrates both pork and turkey thoroughly, imparting a pink smoke ring and lingering scent.

Most pitmasters use hickory chips for a fast hit of smoke or chunks for a slow, steady burn, adjusting the intensity to match the cut. Hickory’s strong flavor holds up well to zingy vinegar sauces that balance the sweet and sour in pulled pork or smoked turkey legs.

Sides count as well—pickled vegetables or creamy slaw slice through the smoke, making the meat’s flavor pop.

The Tender Pull

Best pulled pork, Smoked Turkey legs in St. Louis

Low-and-slow cooking is where you begin to get that perfect ‘pull.’ Meats are smoked for 6 to 12 hours or more, often around 225°F, until connective tissue is melted and fibers have relaxed.

Cooks monitor the internal temperature, aiming for around 195°F for pork to guarantee every bite shreds effortlessly. Resting the meat is key, for at least 30 minutes, so juices stay in the meat and not on the cutting board.

Shredding is an art, whether using forks or hands, to preserve a consistent texture and long strands so that every bite remains juicy and delicious.

Perfect Pairings

Pairing is the name of the game when it comes to enjoying barbecue in St. Louis. The city’s barbecue culture unites smoked meats, creative sides and a passionate craft beer culture. The right combination enhances the dish, harmonizing smoky, meaty richness with tangy, fresh or spicy accents. Each of the pairings contributes a dimension of either contrast or ease that renders the original dining experience more memorable.

Local Brews

Brewery	Beer Style	Food Pairing Example	Seasonality
Urban Chestnut	Zwickel Lager	Pulled pork, brisket taco	Year-round
4 Hands Brewing	City Wide Pale Ale	Smoked turkey legs, pork steak	Spring/Summer
Schlafly	Kolsch, IPA	Brisket egg rolls, Brussels sprouts	Summer/Fall
Perennial Artisan	Saison	Candied bacon, turkey wings	Rotating

St. Louis breweries influence the barbecue landscape. Urban Chestnut’s Zwickel Lager slices through the pork fat with a clean, slightly sweet finish. 4 Hands’ City Wide Pale Ale provides a bright bitterness, which is a savvy choice for smoked turkey legs or the 20-ounce pork steak.

Schlafly’s Kolsch or IPA complement the Philly-inspired brisket egg rolls, while Perennial’s Saisons have enough pep to stand up to candied bacon or turkey wings. Local craft brews support the community and complement the best of BBQ.

Classic Sides

Creamy coleslaw: traditional, vinegar-based, or with jalapeños for heat.
Baked beans are smoky, sweet, or made with pork belly for depth.
Cornbread: classic, honey-buttered, or jalapeño-cheddar.
1-pound baked potato topped with brisket, pulled pork, or just butter and cheese.
Brussels sprouts are roasted, tossed with pork belly, or spiced for contrast.
Candied bacon: sweet and salty, a crowd favorite.

Coleslaw provides a crunchy, tangy punch that brightens heavy meats. Baked beans, occasionally with pork belly, present sweet and smoky notes. Cornbread, plain or with a little jalapeño, adds warmth and sops up sauce.

A one-pound baked potato loaded with brisket or pulled pork is downright satisfying. Roasted Brussels sprouts with pork belly or candied bacon provide texture and color. Inventive sides, such as Tower Grove Farmers’ Market’s brisket tacos or breakfast sandwiches, demonstrate how St. Louis barbecue adapts through fusion.

Sauce Philosophy

Barbecue sauce in St. Louis tends to be sweet, tangy, and tomato-based. The city’s pitmasters layer sweetness with acidity and a dash of heat, allowing the meat to stand out. Pork steak, a 20-ounce St. Louis staple, pretty much always gets a douse.

Regional sauces run the gamut from Kansas City’s molasses-rich blends to more vinegar-forward options, leaving diners with many choices. Homemade sauces allow you to choose your balance—sweeter for pork, spicier for turkey legs, or more acidic for brisket tacos.

My suggestion is to experiment. Try a few, mixing and matching to see what suits your palate.

Neighborhood Barbecue Scene

St. Louis barbecue has evolved from backyard pits and alley smokers to a neighborhood of joints, food festivals, and pop-up events. The city’s barbecue scene is both traditional and trendy with an increase in Memphis-style rubs, usually featuring a signature St. Louis sweetness. Barbecue in these neighborhoods isn’t just food; it’s an experience crafted by history, local tastes, and modern takes on smoked meat.

Q in the Lou: A citywide event that draws national pitmasters and local legends each September.
St. Louis Ribfest focuses on ribs but often features pulled pork and turkey legs.
Tower Grove Farmers’ Market BBQ Days: Rotating local vendors with specialty dishes.
Soulard Barbecue Battle: A local competition spotlighting neighborhood talents.
Blues, Brews and Barbecue: Pairing live music with smoked meats usually in city parks.

City Limits

What really sets barbecue in STL city limits apart is its innovation and variety. Standout spots like Pappy’s and Bogart’s Smokehouse feature expertly smoked pulled pork and turkey legs that sell out by mid-afternoon. These institutions, some more than a decade old, have been featured by national food critics and still attract regulars and newcomers alike.

Side dishes distinguish numerous neighborhood joints — fried fire-and-ice pickles, fried corn on the cob, and seasonal gumbo are popular staples. Many restaurants have started adding comfort foods — mac ‘n cheese, cornbread, and even pork belly burnt ends (only on certain days) — to their menus, making themselves locally appealing and deliciously on-trend.

City neighborhood barbecue has a little bit of Memphis rub and a little bit of St. Louis sweet. To really enjoy it, food tours like the “St. Louis BBQ Crawl” provide guided visits to the best joints, exposing locals and tourists to both staples and secret stashes.

County Favorites

Outside the city, St. Louis County and beyond, there are BBQ joints that have their own fan bases. In your Kirkwoods, Floristants, and Chesterfields, joints like Sugarfire Smoke House and PM BBQ hone in on classic slow-smoked fare but don’t hesitate to offer up local flairs, daily specials, and inventive sides.

County barbecue can be a different animal from the city fare, highlighting smokier profiles and generous applications of dry rubs. Some rural spots stay old school, grilling with wood-fired pits and dishing out classics that are passed down through the ages.

Digging into these joints, you get the real regional flavors along with a peek at that spirit of community that characterizes the larger St. Louis BBQ scene. Neighborhood barbecue competitions – like the County Rib Off – pitmasters and amateurs alike come to share their craft and compete for local glory. These are a fantastic way to get a taste of the local scene and find new favorites beyond downtown.

Replicating The Taste

We all love that melty goodness of pulled pork and smoked turkey legs at every BBQ joint around St. Louis! The attraction of these plates is not just the meat but the preparation. Smoked turkey legs, specifically, have been known to astound restaurant guests with a cured pork flavor, and it’s not coincidental, it’s technique.

To achieve that authentic taste, consider these key points:

Seek out fresh, bone-in pork shoulder or picnic cuts with good marbling.
Look for turkey legs that are without any additives or solutions as a clean base.
Use local hardwood, such as hickory or oak, for real smoke!
Try kosher or pickling salt with brown sugar for brines or cures.
Ask your local butchers for heritage pork or free range turkey for more flavor.
Stay away from pre-cooked or “smoke-flavored” meats. Begin all over for good measure.

Replicating that hallmark taste of St. Louis smoked turkey legs means thinking like a pitmaster. The signature flavor begins with a wet cure, similar to a conventional brine, except it’s saltier. This magic no-rinse solution saturates the bird overnight, sealing in moisture and enhancing juiciness.

The salt in the cure, combined with sugar and spices, imitates the curing process in ham, which gives it a porky flavor. For pulled pork, a dry rub with salt, sugar, and a combination of spices creates bark when smoked, sealing in the juices and intensifying the flavor. Both meats benefit from slow smoking at around 275°F.

For turkey legs, the temperature should simmer at 165°F. That consistent, indirect heat allows the smoke to permeate the meat, and that’s where the magic occurs. The pork’s collagen disintegrates and the turkey’s brined flesh remains juicy and absorbs a ham-like flavor.

The details of smoking are more than temperature and time. Experiment with woods—hickory for power, apple for sweetness. Shorten or lengthen the brining time for less or more saltiness and a different texture.

Some like to add a splash of molasses or a touch of mustard powder. Tinkering with these factors allows you to replicate the taste. It’s a good idea to keep a barbecue journal to record what works.

Keep track of wood type, rub components, brining time, and smoke duration for each batch. Over time, this log helps tune your technique toward something closer to the elusive St. Louis barbecue spirit.

Beyond The Plate

Barbecue is ingrained in the St. Louis lifestyle. It’s more than dinner – it’s a commune. BBQ joints here draw us together and the communal culture around pulled pork and smoked turkey legs represents the city’s history of melting pot heritage. Whether a big or small get together, there’s room at the table for BBQ, connecting communities and families by tradition.

It’s a process steeped in patience, reverence for the art, and a hometown pride that’s second to none. You’ll encounter it at family reunions, church picnics, and even block parties, where barbecue is the catalyst for tales and guffaws. BBQ has a way of muddling the lines between strangers, bringing everyone closer like they’re part of a greater community.

It’s not uncommon to see people queuing at a food truck or strip center smokehouse, enticed by the slow smoke in the air and the hope of a great meal. The laid-back, industrial atmosphere of many local spots, often established in former service-station bays or open patios, maintains an accessible and welcoming feel.

It’s a space where trades happen naturally: a tip about the best brisket egg roll, a nod toward a hidden whiskey gem among a 400-plus bottle selection, or a quick chat about which dessert, maybe coconut cream pie, feels right after a plate of burnt ends. Local BBQ joints are innovative. Some spots offer daily specials, like smoked pastrami melts or brisket quesadillas, for a fun departure.

Some serve up breakfast sandwiches with barbecue fixins at the Tower Grove Farmers’ Market for folks looking for a smoky jump-start to their Saturday. The craftsmanship is evident at each point, from hand-rubbing spices to meticulous smoker care. It is not surprising that a few of these joints garner national praise, receiving recognition from Zagat’s “The Ultimate Guide to American Regional Barbecue” and other big hitters.

Side dishes tend to veer away from the anticipated, mashing local and international flavor territory. Brisket egg rolls may arrive alongside your coleslaw or baked beans, and each side adds yet another dimension to the journey. It’s this combination of old and new, local and international, that really defines St. Louis barbecue.

It’s about respect for time-honored methods but about letting chefs room to experiment with something audacious. The entire experience, from the whiskey lists to dessert menus, reflects a city in conversation—constantly seeking new avenues to honor its origins.

Conclusion

St. Louis just makes barbecue feel like home. Our pulled pork is juicy with bark that snaps and smoke that sinks deep. Smoked turkey legs remain thick and juicy, with meat falling right off the bone. Folks keep it simple: white bread, maybe pickles, and a cold drink on the side. Every joint in town, from Soulard to The Hill, adds its own flair, but the core remains slow wood fire, time, and reverence for the meat. Want to try the best? Go for a joint with a line out the door or the scent of hickory on the block. Feast on the hometown barbecue and trade tales with your homies. Got a favorite joint? Pass it and taste on.

Frequently Asked Questions

Where can I find the best pulled pork in St. Louis?

Best pulled pork, smoked turkey legs in St. Louis. You’ll find the best pulled pork at Pappy’s Smokehouse, Bogart’s Smokehouse, and Salt + Smoke. These local favorites have the best pulled pork and smoked turkey legs in St. Louis.

What makes St. Louis smoked turkey legs special?

St. Louis smoked turkey legs are extra juicy and smoky, often accompanied by a sweet and tangy rub. They are hickory-smoked for hours, giving them their distinctive rich, deep flavor.

Which sides pair best with pulled pork in St. Louis?

Classic sides such as baked beans, creamy coleslaw and mac ‘n’ cheese are the perfect accompaniments to St. Louis pulled pork. Local holes-in-the-wall typically have toasted ravioli or gooey butter cake for an authentic flavor of the city.

Are there any must-try barbecue neighborhoods in St. Louis?

Yes! The Hill, Soulard, and Central West End neighborhoods are full of local BBQ joints. Each region has its own variation on St. Louis BBQ staples.

Can I replicate St. Louis pulled pork at home?

Try a dry rub with paprika, brown sugar and garlic powder. Smoke the pork shoulder low and slow over hickory wood for that delicious St. Louis flavor.

What is the signature barbecue sauce style in St. Louis?

St. Louis BBQ sauce is tangy, sweet, and tomato-based. It is thicker than Carolina-style and goes great with both pulled pork and smoked turkey legs.

Are smoked turkey legs available year-round in St. Louis?

Top barbecue restaurants in St. Louis serve smoked turkey legs all year long, they’re a summertime festival and fair favorite.