Adam's Smokehouse
$$A Pappy's-lineage South City pit famed for smoked salami.
“Chef-driven brisket and outlandish daily sandwich specials.”
The 2012 flagship of the Sugarfire empire still turns out the burnt ends and brisket that built its reputation, plus house pies. Come hungry and check the day's special board.
Chef Mike Johnson turned a single Olive Boulevard smokehouse into St. Louis's most creative barbecue group, known for excellent brisket and a rotating board of stacked, chef-driven sandwich specials.
Regulars point to Brisket, Burnt Ends, Daily Sandwich Special, and House Pie.
Sugarfire Smoke House is mid-range ($$).
Sugarfire Smoke House serves St. Louis barbecue — St. Louis barbecue is its own animal, built on the pork steak, the crispy pork snoot, and the St. Louis-cut spare rib, finished with a sweet, sticky, tomato-based sauce. The tradition leans closer to grilling and long backyard smokes than to the all-day pit cooking of Texas, and it carries a deep soul-food lineage on the city's North Side.
A Pappy's-lineage South City pit famed for smoked salami.
David Sandusky's region-topping brisket and pork steaks, across the river.

Named for the KCBS turn-in box, built for the same standard