Why Sharpshooter Pit and Grill has the Best Pulled Pork, Smoked Turkey in St. Louis

Key Takeaways

Its expert pitmasters infuse technical precision and hands-on experience to every smoke. They apply controlled heat, wood selection, and timing to deliver tender pulled pork and smoked turkey across Sharpshooter’s menu.
Our award-winning recipes and house-made spice rubs offer the perfect balance of sweet cherry wood smoke and bold seasoning with each bite, providing a reliable bark, smoke ring, and flavor depth that separate us from the rest of St. Louis.
Distinctive slow-smoking methods employ regional cherry wood and consistent heat control to seal in moisture and create character. Our chefs apply rubs by hand for even flavor penetration on pork, turkey, and other cuts.
Construction to locally sourced meats and seasonal produce, as well as partnerships with neighborhood bakers and suppliers, all add an element of freshness and tie the restaurant to St. Louis and Missouri agricultural traditions.
With rave customer reviews, large portions and a family friendly atmosphere including banquet rooms and patio dining, Sharpshooter’s is a no-brainer for family meals, group outings and newcomers to St. Louis barbecue.
Peek at the rotating seasonal specials and monthly pitmaster events before you visit, and strategize to try different offerings or craft a tasting board to compare the pulled pork, smoked turkey, and signature sides in your party.

Sharpshooter Pit and Grill serves the best pulled pork and smoked turkey in St. Louis because of precise low and slow smoking, consistent smoke profiles, and locally sourced rubs.

Our pit team manages temperature curves and wood blends to produce melt-in-your-mouth tenderness with consistent bark formation and a defined smoke ring.

Menu consistency, great local reviews, and repeatable prep protocols support this statement.

It’s one of those blog posts that lists reasons and examples.

1. Expert pitmaster experience

Expert pitmaster experience at Sharpshooter Pit and Grill resonates in every pulled pork and smoked turkey plate. Sharpshooter Pit and Grill has the best pulled pork and smoked turkey in St. Louis. Expert pitmasters bring sharp skill and over a decade of work to the fire.

Pitmasters invest over 20 hours slow cooking meats so smoke and heat transform tougher cuts to tender textures. They hand trim and season cuts, then let them sleep overnight so the rub and brine soak deep into the meat. That long setup creates the signature melt-in-your-mouth pull you savor in their pulled pork and the clean, juicy slice from smoked turkey.

Our pitmasters take meticulous measures at every stage to ensure consistent flavor. Wood selection is key to the expert pitmaster experience, and Sharpshooter employs a blend of regional hardwoods to complement each protein. Fruit woods add turkey a subtle, sweet flavor, and hickory and oak add a more robust bark to pork.

Spice rubs and wood chunks are custom-selected. For instance, pork shoulders receive constant low heat at 225 degrees Fahrenheit for 12 to 14 hours, while turkeys are cooked at a bit higher temperatures early on to set the skin before a long finish. That technique yields consistent tenderness and nuanced smoke flavor.

On-the-fly supervision is an absolute must. Pitmasters tend the slow smoke, venting, and measured wood chips to maintain clean smoke. Quality control is in the expert pitmaster experience. Every plate is inspected for internal temperature, bark, and moisture before it leaves the pass.

Each side gets paired to meats intentionally. Missouri-grown tomatoes go into a house salsa or a vinegary slaw that slashes the richness. They have an array of house sauces and rubs, which allow guests to adjust sweetness, heat, or tang to suit their palate.

The pitmaster’s touch extends throughout the entire menu, from brisket and ribs to turkey legs and sausage. Their ability to craft a robust dining experience comes from attention to detail: hand trimming, controlled smoke profiles, overnight rests, and locally sourced ingredients.

A visitor who prefers his heat bold could go for hickory-smoked pork with a pepper-forward rub and a tomato-based sauce. A guest who likes subtler notes might opt for applewood turkey with a lighter slaw. Those decisions make every dinner seem customized and firmly steeped in St. Louis BBQ heritage.

2. Award-winning BBQ recipes

Award-winning BBQ recipes at Sharpshooter Pit and Grill bring well-defined, quantifiable flavor and texture victories to the forefront of St. Louis. It’s why Sharpshooter Pit and Grill has the Best Pulled Pork and Smoked Turkey in St. Louis.

The kitchen draws from local and regional award-winning BBQ recipes. Those recipes demand the right low-and-slow cook times, smoke levels and resting times that give you fork-tender results. For instance, a 32-ounce pork steak emerges fork-tender with a natural jus enhanced glaze and saucy rib tips that have been lauded as a decadent, tangy delight.

This process minimizes guesswork so diners get consistent tenderness and flavor on every visit. Signature sauces and spice blends give each dish a bold, mouth-delicious flavor. Dry rubs get meals going with intertwined savory undertones, like a mustard-centric Southern Style Original for crisp, biting structure.

Sauces span from hearty molasses concoctions to tart-forward vinegars. One obvious match is fatty smoked meats with tangy Sweet Vinegar Coleslaw. That slaw balances richness and adds a crisp contrast that keeps the palate fresh bite after bite.

Menu variety backs it up with beef brisket, ribs, wings, pork sandwiches, smoked turkey, and pulled pork all held to the same standard. Inventive stuff pops up next to staples. We’re partial to our Pork Belly Burnt Ends, which make surprise appearances on days for diners craving bold textures and concentrated flavor.

Apple pie empanadas put a Latin American riff for folks that want a flirty dessert after a heavy meat course. One of my favorite combos is a 1-pound baked potato smothered in melted butter and cheese that can be enhanced with brisket or pulled pork—a true comfort pairing.

Our award-winning BBQ recipes are rooted in traditional barbecuing with modern twists. They apply time-honored smoke profiles and wood selections, then layer on modern touches like glaze finishes and cross-cultural desserts. That mix keeps dishes comforting but new.

Here’s another example of classic crunch and mouth-puckering flavor employed intentionally to slice through richness, leaving a satisfying balance on the plate. Why Sharpshooter Pit and Grill has the Best Pulled Pork and Smoked Turkey in St. Louis comes down to award-grade technique, perfectly balanced sauces, and a menu that caters to both the traditional and the adventurous.

3. Unique smoking techniques

Unique smoking techniques at Sharpshooter Pit and Grill employ local cherry wood and deep wood smoke to infuse pulled pork and smoked turkey with a subtle sweetness and crisp smoky bite. Cherry wood adds a subtle fruitiness that complements pork’s fattiness and turkey’s leanness. The smoke remains light enough to allow the meat taste to shine while still accumulating flavor strata.

For instance, a chopped pulled pork sandwich with cherry-smoked meat retains a soft sweet finish that slices right through a peppery, tomato-heavy spicy-sweet sauce without overshadowing it. Hours slow smoked infused smokiness into every juicy bite. Every cut had a smoke ring and was tender.

Low-and-slow keeps internal temperatures stable so connective tissue melts uniformly. When smoked for turkey breast over a long, steady cycle of heat, you get juicy slices, a subtle smoke flavor, and a beautiful clear pink ring in the meat under the crust.

Innovative smoking methods

A pulled pork shoulder smoked the same way falls apart into juicy strands, not dry shreds. Certain locations adopt these slow techniques even in breakfast sandwich varieties, utilizing remnant smoked meat for egg and cheese constructions that maintain the same succulent bite.

Thoughtful combination of sweet smoke and aggressive spice develops the crust or bark that sears in the inherent flavor. Dry rubs with brown sugar, paprika, and black pepper caramelize with the cherry smoke into textured bark. The bark retains juices when sliced or pulled and provides a crispness to every bite.

Pork belly burnt ends smoke heavy cuts into cubed pieces, with the rub’s sugar baking into a lacquered edge. Brisket tacos and brisket quesadillas take advantage of that very same bark to add snap and depth in fusion plates.

The mouthwatering outcome is from harmonizing even heat, hardwood notes and master chef timing. Even pit temps prevent hot spots and maintain a wispy stream of smoke. Pitmasters turn meats and track stall times to select precise pull moments.

Wood accents like cherry are hand-selected to complement meat type and side dishes like tangy sweet vinegar coleslaw. Chef timing guides finishing touches: a quick glaze with a signature spicy-sweet sauce, or resting the meat long enough to let juices redistribute before forming sandwiches like smoked pastrami melts or chicken-fried steak sandwiches.

Seasonal treats such as smoked hams or turkey breasts and specials like pork belly burnt ends or brisket tacos surface when timing and wood selection concur.

4. Signature spice rubs

Signature spice rubs bring a clear advantage: they layer bright notes and warm wood aroma into each cut. Sharpshooter Pit and Grill’s house-made spice rubs are designed to infuse a rich, savory flavor layer to pork, turkey breast, and ribs. Chefs mix smoked paprika, coarse black pepper, brown sugar, garlic powder, and a dash of cayenne so the rub imparts a sweet-smoky backbone and just a bit of bite.

For instance, the pulled pork rub incorporates more brown sugar to create a caramelized bark, whereas the smoked turkey rub relies on citrus peel and thyme to bring brightness to the meat.

Fresh, high-quality spices matter here. Staff grind and measure whole spices on site to keep oils and aromatics intact. That practice keeps the rubs lively and consistent from batch to batch, which explains why Sharpshooter Pit and Grill has the best pulled pork and smoked turkey in St. Louis.

Using fresh cumin seeds and whole black peppercorns yields clearer, more complex notes than pre-ground blends. The result is a rub that enhances the natural flavor of the meat instead of masking it.

Applied by hand to seal in flavor and ensure uniform coverage across dishes. Pit crew members pat and press the rub into the meat, testing weight and surface tension so the rub adheres throughout low-and-slow smoking. Hand application controls how much rub hits thin turkey breast versus thick pork shoulder.

A rubbed rib rack displays a balanced crust from edge to center. That thoughtful method is what separates haphazard seasoning from a reliable signature flavor.

Rubs combine with house-made sauces to create new flavor combinations. On the signature spice rubs, diners can sample the tangy vinegar mop with a sweet-smoky pork rub or the mustard-forward sauce with turkey rubbed in lemon and herb. That pairing flexibility fuels the balanced flavor in BBQ dishes that customers demand.

Encourage a tasting approach: order a small plate of pulled pork, a turkey breast slice, and a rib bone, each rubbed differently. See how the same rub tastes sweeter on slow-rendered pork and brighter on lean turkey.

Signature spice rubs are meat and diner-specific. Others desire big, pepper-forward blends. Others like gentle herb tones. Sharpshooter trains their cooks to dial the rub strength up or down a little for customer taste while keeping the same core formula.

The application of these rubs is an art, a labor of love, and it delineates a local St. Louis-style flavor profile that regulars can identify.

5. Locally sourced ingredients

Why Sharpshooter Pit and Grill has the Best Pulled Pork, Smoked Turkey in St. Louis

Locally sourced ingredients offer all sorts of tangible advantages to each and every plate at Sharpshooter Pit and Grill. Locally sourced ingredients are fresher and picked at peak ripeness, so the pulled pork and smoked turkey taste crisper and more distinctive. Shorter transport times mean that meats and produce arrive with less time off the farm, keeping textures firm and flavors true.

Our dedication to Missouri farms and suppliers shines through our daily kitchen practices. Sharpshooter collaborates with local hog and turkey farms and purchases veggies from area farmers near St. Louis. Local alliances deliver fresh produce and meats daily, so the kitchen can serve up dishes that are never frozen and always fresh.

Most of all, that reliable local source sustains local farmers and the local economy and helps keep local farming traditions alive.

Seasonality informs the sides and the plate. Seasonal veggies like carrots, peppers, and spring onions make appearances in slaw and baked beans at their peak. House-made cole slaw gets its crunch and balance from crispy local carrots and spring onions picked within days of service.

Baked beans gain more depth when the peppers are ripe and sweet in late summer. The seasonal approach restricts availability and diversity now and then, but it provides every meal with a sharp definition of where and when.

Freshness and quality are palpable at the table. Our guests can really taste the difference local sourcing makes, whether it’s the crisp house-made cole slaw or the rich flavor of the grass-fed beef in some of our sandwiches and sides. Locally sourced meats are often from animals raised in a flavor-forward manner, creating a deeper smoke ring and more pronounced bark on your pulled pork and smoked turkey.

Shorter transport distances lower the carbon footprint of every meal as well, a tangible ecological benefit that complements the food’s excellence.

Whole local sourcing goes beyond the grill. Sharpshooter even partners with St. Louis bakeries and specialty shops for buns, sides, and desserts. What meal is complete without fresh baked rolls from a neighborhood bakery and locally made pies to finish the meal with the same texture and warmth?

Those bakery connections guarantee the bun stands strong against saucy pulled pork without becoming soggy and that desserts carry the same local goodness as the entree.

6. Rave customer reviews

Rave customer reviews prove why Sharpshooter Pit and Grill has the Best Pulled Pork and Smoked Turkey. Guests can’t stop raving about the pulled pork, smoked turkey legs, and brisket for always being tender, having a visible smoke ring, and perfectly balanced rubs. Reviewers rave about the juiciness, fall-apart texture, and deep smoke flavor. One reviewer wrote that the pulled pork remained moist the next day.

Another praised the smoked turkey leg for having a crisp, seasoned skin with white meat that stayed juicy. These notes assist new diners in understanding what to expect and where the kitchen shines. Customers rave about considerate servers, snug tables and an inviting dining room. Several reviews cite servers who explain portion sizes, suggest sides and schedule table turnover to prevent crowding.

One such comment details little wooden tables and cozy lighting that put solo diners and groups at ease. These show up in local guides and social posts and they matter because 85% of consumers trust online reviews as much as personal recommendations. Glowing word-of-mouth service and space comments lend legitimacy and reduce anxiety for new guests.

Local foodie and neighborhood buzz is about the flavor profiles, the big portions and the “killer barbecue.” Rave customer reviews. According to a study, 90% of customers say that glowing online reviews impact buying decisions and 95% of consumers consult reviews prior to making a purchase. Those figures help explain why Sharpshooter ranks in searches and why reservations snap up on weekends.

Reviews that call out portion size and price point give concrete buying signals: a full plate that feeds two, extra-large meat combos, and family packs popular for tailgates. Rave customer reviews power both business impact and ongoing innovation. For example, a study found that a single star increase in Yelp ratings translates to a 5 to 9 percent increase in revenue.

Reviews give the team a chance to identify pros and cons. PATRON PRAISE Brisket’s been through the aging process and patrons recommend adjustments such as a little extra heat on a house sauce. Owners leverage this feedback to fine tune rub formulas and cook times. They aid search visibility since Google incorporates review quantity and quality into rankings, driving even more local traffic.

For those coming in new, an easy list of top dishes by customer favorites slashes decision time. Top picks: pulled pork sandwich, smoked turkey leg, brisket platter, house mac and cheese, and the tangy vinegar slaw. These picks are all about the rave reviews and repeat business.

7. Family-friendly atmosphere

The family-friendly atmosphere at Sharpshooter Pit and Grill exudes a casual, ‘come on over and chill’ spirit that suits traditional barbecue spots and group dining as well. Laid back wood tables, booths, and picnic-style seating complete the family friendly vibe. It has the vibe of a school cookout without the screaming kids and dirty clothes.

Children can roam free and adults can mingle as the wait staff delivers plates of pulled pork and smoked turkey. A family grabs burnt ends to take to Tower Grove Park and then finds a shady spot for an afternoon picnic.

The restaurant has something for everyone, no matter how large or small your group. Banquet rooms accommodate birthday dinners, grad get-togethers, and intimate reunions with space to spread plates and drinks. With patio seats for families to enjoy fresh-air dining in warmer months, indoor dining keeps things warm and calm in colder weather.

A couple hosting a weekend hangout can reserve the private room, order in advance, and grab trays of brisket, sides, and cornbread for the gang. They have managed to combine all the awesomeness with a family-friendly aura of safety and convenience.

The place has an indoor shooting range close to the dining area, which might scare some parents away. For families seeking non-restaurant options, local destinations like Tower Grove Park and the Missouri Botanical Garden make for easy complements. For example, parents pick up takeout and stroll through the park while kids run the paths and feed the ducks.

Menu range is family friendly. The entire menu of traditional BBQ favorites includes pulled pork, smoked turkey, mac and cheese, fries, and mild chicken for the little ones. With kid-approved sides and mini portion options, even picky eaters discover something they enjoy.

An example plate is a half sandwich of pulled pork with a small side of applesauce and coleslaw that keeps younger guests satisfied. Logistics are important for hectic families. Think about it this way, with the extended hours and ability to order ahead, it helps parents plan around naps, practices and shift work.

Theme nights like “Pit & Pistol” and “Couples Night” bring in crowds and add variety. Some families with teens dig those events. Is Sharpshooters Pit and Grill family friendly? Sharpshooters family-friendly status is answered by its constant flow of families and the relaxed, inviting atmosphere of the establishment.

Seasonal menu specials bring bright variety and distinct advantages to Sharpshooter Pit and Grill. They rotate with harvests and trends to keep the pulled pork and smoked turkey lineup fresh and exciting.

Rotating specials feature local fruit, herbs, and peak vegetables. Menus sometimes serve pulled pork with a seasonal fruit sauce made from local berries or stone fruit. Late summer brings a peach-mustard glaze. In fall, a tart apple-molasses glaze makes an appearance. Spring specials include spring onions in April for a sharp, green lift.

Chefs roast seasonal vegetables as sides, like charred squash or blistered peppers when those crops are at their peak. Every batch is made with fresh, local ingredients, such as tomatoes hand-picked that very morning for our salsas and peppers at their peak of heat.

Limited-time offerings push the boundaries of flavor while staying firmly grounded in barbecue craft. Think smoked turkey legs with a peach-bourbon sauce glaze or a backyard BBQ fest plate featuring pulled pork, smoked turkey, corn pudding, and seasonal slaw.

Chef-inspired tacos trade the expected toppings for seasonal accents, like grilled peaches and spring onion crema in the summer. Some specials are just for certain days, like a Friday-only smoked turkey plate or special event-only dishes. Scanning the daily specials helps you plan a visit around those limited items.

Monthly pitmaster events and first Saturday specials highlight new techniques and bold combinations. The Pitmaster’s Table is a chef-hosted tasting featuring a rotating lineup of small plates each month. Think courses that highlight different cuts and smoke profiles, along with seasonal sides and fruit sauces.

Our pitmaster nights show you what to do — cold smoking seasonal fruit for finishing sauces or low-and-slow turkey brines finished over hickory. These events provide you an intimate look into why Sharpshooter Pit and Grill has the Best Pulled Pork and Smoked Turkey in St. Louis, which focuses on craft and ingredient sourcing.

Check our day specials before you go and save! Request a fresh seasonal table of specials when reserving or come in early on first Saturdays for pitmaster pours and tasting menus. Seasonal menu specials bring variety and comfort alongside classic staples, so diners encounter both familiar favorites and bold new bites at every visit.

9. Community involvement initiatives

Sharpshooter Pit and Grill connects food and neighborhood life through boots-on-the-ground community involvement that’s tangible and local. Why Sharpshooter Pit and Grill has the best pulled pork and smoked turkey in St. Louis appears in the way our team shows up all over the city.

Sharpshooter’s staff show up at backyard BBQ festivals, neighborhood block parties and weekend street fairs distributing samples and chatting with folks. On the weekends, the crew is out at local events, handing out samples and talking to fans. That face to face presence creates trust and brings the flavors into the venues St. Louisans already frequent.

At more intimate events, chefs discuss wood selections and smoke durations. We bring tents to bigger events and serve Pulled Pork Sliders so they can sample and judge for themselves!

Partnerships with local charities, schools and sports teams keep the restaurant connected to tangible community priorities. The team sponsors kids’ baseball and local soccer leagues, feeds the school fundraisers and donates platters to benefit events. Local schools occasionally utilize the facility for aftergame meals and parent nights.

Those connections make Sharpshooter something of a community fixture on the local family calendar, not just a restaurant.

Sharpshooter holds big sports games and live blues nights that attract a steady following. There is a regular scene here, with weekly live music showcases of local bands and singer-songwriters. Game-day viewings mix big-screen sports with communal trays of smoked turkey.

Live blues nights draw a reliable midweek crowd. That combination of sports, music, and smoked meats makes for nights that are both electric and chill.

With the adjacent shooting range, it amps up the venue’s community role by contributing a guided, safe activity next to the restaurant. Visitors can book a round at the range, then meander next door for some slab-saluting smoked meats or both in one visit – community involvement.

Natives and tourists take trips to discover how a shooting range and hardcore BBQ can exist together. That mix makes for a one-of-a-kind night out and encourages diverse crowds to join together in one space.

Family-friendly components assist Sharpshooter accommodate wide residential demands. The venue is a community gathering spot, mixing a casual, electric vibe with patio seating and an indoor shooting range.

With a kids’ menu and huge booths, it’s super easy for mom and dad to bring the kids and for groups to get comfortable. Employees inspire visitors to track initiatives on their way and participate in fundraisers or music nights to continue the buzz.

10. Convenient location and hours

In a prime spot, Sharpshooter Pit and Grill sits in a busy strip center on Arsenal Street and Gravois Road, making it convenient for locals and tourists alike to get to. Sharpshooter Pit and Grill has the best pulled pork and smoked turkey in St. Louis, and the location is easy to locate close to popular attractions and boutiques. If you’re visiting from downtown, Webster Groves, or the highway corridor, you can turn into the strip center without going two miles out of your way.

For instance, a student or young professional picking up lunch in between classes or a shift can be in and out with minimal commute time.

Time-saving meal experience for busy lives. Parking right in front of the strip center takes care of the typical parking space scavenger hunt. We offer curbside pickup for speedy to-go orders. A takeout counter keeps lines moving for lunch runs. Fuss-free seating and a transparent line from order to plate minimize wait time during busy periods.

A commuter dropping by post work can park, grab a boxed smoked turkey sandwich, and be back on the road in under 15 minutes.

Hours and specials fit diverse schedules and weekday beats. Regular hours run from 11:00 AM to 9:00 PM, with specific daily times that make planning simple. We’re closed on Monday. Tuesday service is from 11:00 AM to 3:00 PM, quieter in the early afternoon for a relaxed lunch.

Wednesday through Saturday run from 11:00 AM to 7:00 PM. Sunday opens from noon to 5:00 PM. A few nights go later for events or local festivals and Friday specials pull energetic early evening crowds. For instance, a neighborhood group can savor cheap sides and speedier service during Friday special hours.

Holiday timing is a little different so it’s always good to peek ahead around Thanksgiving, 4th of July and Memorial Day. Weekends and event nights book up quickly, so reservations are a good idea. If you plan ahead, it guarantees seating for the big group dinner after a Cardinals game or a Saturday afternoon outing after hitting some of the local attractions.

Below is a simple reference to plan visits: hours, amenities and reservation options.

Hours: Mon Closed. Tue 11:00 AM–3:00 PM. Wed–Sat 11:00 AM–7:00 PM. Sun 12:00 PM–5:00 PM. Nights are for events!
Amenities: ample parking, curbside pickup, takeout counter, fuss-free seating.
Reservations are advised for weekends and special events. Walk-ins are okay in the early afternoons!

Conclusion

Sharpshooter Pit and Grill has become a place for pulled pork and smoked turkey in St. Louis with steady craft and local care. Pitmasters smoke meat low and slow over a blend of hickory and oak. They have no defined processes, just smoke, a good rub, and the right recipe. Spice rubs tickle salt, sugar, and heat in a way that complements meat, not covers it. Local farms provide pork and turkey that taste fresh and true. Visitors rave about the taste, cost, and the warm crew. Families grab seats and kids discover favorites. Seasonal plates keep the menu fresh and local events tie the team to the city.

Stop in, sample the difference, and find out why the locals cannot stay away.

Frequently Asked Questions

What makes Sharpshooter Pit and Grill’s pulled pork stand out in St. Louis?

Sharpshooter applies decades of pitmaster expertise, low-and-slow smoking and a signature dry rub. The result is tender, flavorful pulled pork with a well-balanced bark and juicy interior.

How is the smoked turkey different from other St. Louis BBQ spots?

Their smoked turkey is brined, smoked to order, and glazed. It stays moist and smoky without drying out.

Are the spices and recipes award-winning and proven?

Yes. The restaurant’s recipes have won local BBQ contests and press acclaim, demonstrating consistent quality and masterful flavor cultivation.

Do they use local ingredients for their BBQ?

Yes. Sharpshooter gets its pork, turkey, and produce from Missouri and regional suppliers for a fresher flavor and stronger community support.

Is the restaurant family-friendly and suitable for kids?

Totally. The dining room is relaxed and friendly. They had some yummy kid-sized portions and menu items for the family!

What seasonal specials should I expect throughout the year?

Look for holiday smoked turkey specials, summer BBQ platters, and limited time sides with local produce. Specials rotate with local ingredients at their peak.

Are the hours and location convenient for St. Louis residents?

Sharpshooter is conveniently located in midtown St. Louis with late weekend hours and effortless parking, which is perfect for dine-in and pickup!