Pappy's Smokehouse on Man v. Food

I somewhat recently went on a trip to St. Louis to visit some friends. Whenever we are down that way we just have to get some barbeque. Although St. Louis isn't as famous for barbeque as some other cities, it's still pretty abundant. Last year we hit up Fat Toney's, which was really pretty good.



This time we found Pappy's Smokehouse. It's good. It's very good. The line at the counter let's you know that immediately as you walk in. Pappy's opens every morning at 11 and stays open until they sell out of meat, which is 7 or 8 on weekdays and about 4 on the weekends. Mike Emerson, the owner of Pappy's doesn't believe in reheating his meats, so he tries to cook just enough for each day. Although, by now he may just be cooking to capacity. There is a small whiteboard that you pass while in line that will let you know what they are out of and when, if at all, they will be available again. If you are going later in the day, it's probably a good idea to call ahead first.

We showed up right around noon on a Saturday. The line was about 25 to 30 deep and it was that way when we left. The beautiful thing is, they move people through quickly and efficiently so that if everyone does what their supposed to, and be assured that Mr. Emerson is watching over his establishment, then there will be a place for you to sit and enjoy your meal.

We just missed out on the ribs. They ran out before we got up to the counter and weren't going to have any more until 1 o'clock. But that was ok with me, it just meant there was 1 less delicious meat for me to agonize over. I ended up getting the brisket sandwich. Everyone in our party (of 6) got either the brisket or the pulled pork, or both, in either sandwich or platter form. We all loved it. The brisket was smokey, tender, and juicy. It wasn't to the point where it would fall apart on your fork, but you certainly weren't fighting with it in the least. It was just about perfect. Pappy's cooks their meats in the Memphis style. That is, they smoke it using a dry rub and serve it dry with sauce bottles at the tables. Pappy's has 3 sauces, Pappy's Original, Sweet Baby Jane, and Holly's Hot Sauce. The original was my favorite. I do enjoy a little kick in my sauce from time to time, but I preferred the flavor of the original. For sides I had baked beans and sweet potato fries, I have a thing for sweet potato fries. The fries were good, but I like a little bit thicker cut, and there was nothing wrong with the beans. Both complimented the sandwich well.

The Travel Channel's Man v. Food made a stop at Pappy's Smokehouse while making their St. Louis episode, which airs tomorrow night. Adam Richman's food challenge, however, is to finish 5 24-ounce milkshakes in 30 minutes at Crown Candy Kitchen. I really do love this show. I didn't think I would. It's like Diners, Drive-ins, and Dives, only with 70% more gluttony.

Good news! The Minneapolis episode airs on March, 25th. It includes Matt's Bar, Brasa, 5-8 Club, and Gasthof zur Gemutlichkeit, so get ready for Juicy Lucys and Meterbratwurst on the Travel Channel.