The scent hits first—a haze of post-oak smoke curling through the air like a siren song for hungry travelers.
Then comes the chorus: the thunk of a cleaver splitting ribs, the sizzle of rendered fat dripping into coals, the murmur of locals debating burnt ends versus brisket.
Welcome to City Butcher & Barbecue, where Missouri’s heartland collides with Texas swagger in a symphony of smoke, spice, and salt-crusted perfection.
This isn’t just a barbecue joint. It’s a carnivorous cathedral, a place where meat isn’t cooked—it’s consecrated.
From Culinary School to Smokehouse Saviors
The story of City Butcher reads like a barbecue fairy tale. Two unrelated Smiths—Jeremy and Cody—returned to their Springfield roots after cutting teeth at culinary institutions and high-end kitchens.
Jeremy honed his skills at farm-to-table temples, while Cody charmed Austin palates at Sandra Bullock’s Bess Bistro.
But their shared obsession with central Texas barbecue—where meat speaks louder than sauce—drew them home.
In 2014, they transformed a modest Springfield storefront into a smokehouse shrine.
Their mission? To prove that Missouri could rival Texas brisket meccas. They studied under Austin pitmasters, mastered the holy trinity of salt, pepper, and smoke, and began curing sausages that’d make a German butcher weep.
Today, their 16-hour smoked brisket draws pilgrims from Bentonville to Topeka, all willing to brave sold-out signs for a taste of smoky divinity.
Brisket: The Crown Jewel
Sliced thick enough to honor its prime beef pedigree, City Butcher’s brisket arrives glistening with rendered fat—a mahogany bark cracking under the knife to reveal tender, pink-tinged flesh.
The first bite unfolds in layers: the crunch of peppercorn crust, the buttery fat melting on the tongue, the whisper of post-oak lingering like a campfire lullaby.
Regulars swear it needs no sauce, though the house blend (tangy with a chili kick) makes a fine dance partner.
Burnt Ends: Missouri’s Meat Candy
These caramelized brisket nuggets—crispy-edged, unapologetically fatty—are the stuff of barbecue legend.
Each cube crackles like pork belly’s rowdy cousin before dissolving into a smoky-sweet embrace. Limited daily quantities turn scoring a plate into a culinary victory lap.
Smoked Turkey: The Dark Horse
Don’t overlook the bird. Brined for days and smoked until the breast weeps juicy gratitude, this turkey could convert Thanksgiving traditionalists.
Paired with mustard sauce, it’s a high-wire act of smoke and tang.
Pork Belly: Feast or Famine
The most divisive offering. Adored as “meat candy” by devotees, criticized by others for its fat-to-meat ratio.
When the stars align—a perfect strip of crisp bark giving way to silken layers—it’s porcine nirvana. When not, well…there’s always more brisket.
Sausages & Sandwiches: Where Creativity Meets Craft
The Smiths’ charcuterie chops shine in house-ground sausages:
| Sausage Type | Personality |
|---|---|
| Austin Andouille | Mild manners, big flavor |
| Texas Hot Link | Spice-rack rebellion in casing form |
| Jalapeño Cheddar | Creamy kick with a green devil grin |
Sandwiches turn meat into art. The City Smokestack stacks brisket, pulled pork, pork belly, and sausage into a tower requiring structural engineering.
The Sweaty Texan pairs brisket with hot links—a combo that’ll have you reaching for sweet tea and bragging rights.
Sides & Sweets: Smoke’s Loyal Companions
- Jalapeño Cheese Corn: A three-alarm fiesta in a cup—charred kernels, molten cheese, and peppers that bite back.
- Smokehouse Beans: Pintos swimming in “barbecue scrap” (a.k.a. meat confetti) that outshines many main dishes.
- Smookies: Chocolate chip cookies kissed by the smoker—a sweet encore that tastes like campfire nostalgia12.
The Ritual (a.k.a. How to Order Like a Pro)
- Arrive Early: Sold-out signs pop up faster than grease fires.
- Embrace the Line: Single-file ordering keeps the vibe pure—no frills, just anticipation.
- Sauce Strategically: House (tangy), Spicy (slow burn), Mustard (Carolina crush). Mix for DIY greatness.
- Grab Extras: Pickles, onions, and jalapeños wait behind the counter—ask kindly35.
For the Feast-Minded
Catering trays turn weddings and board meetings into legendary meat sweats. The Full Pan of brisket (35-40 servings) pairs dangerously well with gallons of sweet tea.
Pro tip: Order beef ribs 24 hours early—they’re not on the menu but worth the forethought.
The Verdict
Is it perfect? Purists might mourn the lack of green salads or coleslaw fireworks.
First-timers occasionally face a fatty pork belly strip or sauce-seekers left wanting. But when the brisket hits—when the smoke rings ripple like tree rings of flavor—none of that matters.
This is barbecue as spiritual experience, where every bite whispers Cody and Jeremy’s Texas-Missouri love story.
Location: 3650 S Campbell Ave, Springfield, MO
Phone: (417) 720-4044