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City Meat Market

By Comments

BBQ Rating


  • Opened


  • Pitmaster

    Gerald Birkelbach (since 1982)

  • Method

    Post oak; indirect-heat pit

This friendly shop with blackened walls has been going strong for more than sixty years, and the locals swear by it. Though the brisket was average the day we went, everything else was excellent—pork, sausage, and chicken, all smoked with post oak in an iron-lined and tile-covered brick pit.

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