Sharpshooter Pit and Grill St Louis is the area's best barbeque restaurant, but how did it get that way? It's simple - they put in the time. They take each item on their menu and create a unique taste that keeps people coming back. Take the pulled pork, for example. The Pitmaster comes in at 5:30 in the afternoon to start the rubs and smoking process. From there, the pork butt is placed in the smoker for its 14-16 hour cooking time, giving it a long, slow cooked flavor and tenderness that many smokehouses don't take the time to achieve. The butt is then judged at 5:30 a.m. by the pitmaster, who carefully monitors the last fe hours of the smoking cycle.
Those are the simple rules that keep Sharpshooter a step above their competition in the St. Louis barbeque scene. This attention to detail in every aspect, from preperation to cutting to serving, is the reason that they can keep customers coming back. So come on in and try a selection from our menu, and experience the best barbeque in St. Louis today!
Sharpshooters Pit and Grill's barbeque restaurant located inside of the all-new, state of the art StL SharpShooter - the newest and largest world class indoor shooting range in St. Louis MO, is open for business and serving up delicious BBQ daily. The main draw of Sharpshooters is the on-site smoked brisket and turkey, smoked daily. Every day is a new batch. Finding your favorite dish may take a few trips, so make sure to try everything. Check in daily for the specials, there's always something going on. While You're Shootin', We're Cookin'!