City Barbeque - Order BBQ & earn points

Order the finest barbeque in the city for curbside service, delivery, or in-store collection, while also accumulating points towards complimentary BBQ through City Rewards!

About City Rewards

• Accumulate rewards with your BBQ purchases: earn one point for each dollar spent, and every 100 points equate to $5 in free BBQ.

• Utilize rewards to get more delicious barbeque.

• Enjoy exclusive deals and surprises, along with double points every Monday.

• Stay updated on new menu items before anyone else.

• Receive special treats for your birthday and anniversary as a bonus.

About the App

• Place your order for curbside service, delivery, or in-store pickup, whether it's for immediate enjoyment or later.

• Locate the nearest City Barbeque restaurant.

• Keep track of your favorite meals for easy re-ordering.

• Save your addresses and payment details within your account.

• Choose to pay with a credit card or gift card.

• Drive-Thru Recognition: When prompted, enable "Always Allow" for location access and accept nearby devices so we can automatically recognize you as you near the drive-thru. This way, you can earn points effortlessly without having to use your phone.

FAQ

What’s barbeque?

Smoked meat. Literally, that’s it. We spell it “barbeque,” but you can spell it “barbecue,” “bar-b-q,” “BBQ,” whatever—as long as it’s smoked for a long time at a low temperature over indirect heat, it counts. Every City Barbeque joint smokes its expertly crafted barbeque in one of three on-site smokers stocked with local hickory wood.

What style of barbeque do you serve?

American barbeque—all of it. If our BBQ reminds you of the best brisket you had in Texas, or some incredible pulled pork from the Carolinas, good! That's the goal. We don’t limit ourselves to any particular region or style, but instead try to showcase the breadth and depth of barbeque found across the country. 

Is everything really smoked on site?

Absolutely. Every City Barbeque joint has three smokers on site. We feed them local hickory wood and never turn them off: they’re working 24 hours a day, 365 days a year, to produce the city's best barbeque.

Why are you sold out of the thing I wanted to order?

It takes up to 18 hours to smoke our barbeque, so we had to decide yesterday how much we needed to throw on the smokers for today. We do our best to smoke the right amount, and we get it right most of the time, but we can’t always know who all’s gonna come in the next day, or what they’ll order. And since everything is made fresh (sides and desserts, too, not just the smoked stuff), depending on what we sell out of, it can take us up to 18 hours to make more. Trust us, we wish we never sold out, but we won’t serve you anything less than our best, which means we can’t really speed up the process at all. 

Why don't your ribs fall off the bone?

You may hear us refer to our St. Louis–cut pork ribs as “bite off the bone,” rather than “fall off the bone.” Fun fact: barbeque competition standards say you should be able to bite a rib, pull away the meat with your teeth with a gentle tug, and see a bite mark from where you took that bite. (Hard to visualize? Honestly, the easiest way to picture it is to go to a joint, buy a slab, and test it for yourself). If ribs are falling off the bone, they’re overcooked.

What happens when you don’t sell out?

Each of our joints has one freezer: its sole purpose is to store any surplus food at the end of the day. Every week, volunteers come to collect all that leftover ‘que (which freezes really well) and deliver it to folks in need in our communities. Learn more about our Food Rescue program here.

What on your menu is gluten-free?

All our meats are gluten-free: just be sure to order them without the bun or Texas toast. Gluten-free sides include our baked beans with brisket, green beans with bacon, collard greens with pork, famous potato salad, and sweet vinegar slaw. That said, our kitchen is not a gluten-free environment, and it's always possible that cross-contamination may occur. If you have a severe allergy to gluten, please let us know: we'll change gloves and take every precaution in our shared kitchen to reduce the risk of cross-contamination as much as possible. 

Is your barbeque served with sauce?

Barbeque is personal and folks have feelings about sauce, so our beef brisket, pulled pork, smoked turkey, and smoked sausage are served without. Take your pick from our signature sauces or leave your BBQ bare, it’s up to you! Our pulled chicken is served with a white ‘Bama barbeque sauce mixed in; our smoked chicken and St. Louis–cut ribs are both brushed with a touch of our Original sauce. 

My meat is pink! Is it undercooked?

Not at all: every meat we serve is fully cooked. That pink color is called a “smoke ring,” and it’s an indicator of how long it takes for a piece of meat to cook in a smoker. Technically the pink comes from a reaction between the myoglobin in the meat and the nitrogen dioxide in the smoke... long story short, that smoke ring is a sign that the barbeque you’re about to enjoy was cooked low and slow.

My chicken is pink! Is it undercooked?

No way. Trust us, we smoke those chickens for a good long time—that pink color is actually an indicator of how slowly they cook in our smokers (and it'll always look a little pinker near the bone). Just like a smoke ring in a brisket, pork shoulder, or turkey breast, that pink color comes from a reaction between the myoglobin in the meat and the nitrogen dioxide in the smoke. And, just like all the smoked meats we serve, our chickens are fully cooked, well done, and super tender.

My meat looks burnt! Is it overcooked?

Nope: it might look burnt, but to a lot of folks, that bark is the best part of BBQ. Bark is the mouthwatering crust that forms when spice rub and hickory smoke hang out on a piece of meat, under low heat, for a long period of time. If you smoke at too low a temperature, you won’t get any bark; smoke too high and you’ll char any chance you had of forming one. It takes lots of patience, the perfect temperature, and a great rub recipe to achieve that perfect, not-burnt crust. Learn more about how our bark is formed here. 

Our Crispy Baked Potatoes are Here - For a Limited Time Only!

Our Crispy Baked Potatoes are here for a limited time and they’re loaded with real flavor! 

Loaded BBQ Crispy Baked Potato: A crispy baked potato topped with hand-pulled pork, blue ribbon queso, Original BBQ Sauce, Bama Sauce, and crispy onion straws. 

Brisket Chili Crispy Baked Potato: A crispy baked potato smothered in award-winning beef brisket chili, finished with sour cream, cheese, and pickled jalapeños. 

*Crispy baked potato is also available as a side: served with butter and sour cream. 

Available for a limited time only at select City BBQ locations. Get one while you can! 🔥🥔 

How to Cut Your City Barbeque Brisket

Getting your BBQ ready for the holidays means more than just slow smoking it to tender perfection - how you slice it matters just as much. The right cut ensures every piece is juicy, tender, and easy to share with family and friends. 

At City Barbeque, we’ve perfected our brisket technique over years of smoking and serving, and we’re excited to share that expertise with you this season. 

Know Your Brisket 

A whole brisket includes two distinct muscles: the flat and the point. The flat is leaner and slices beautifully into uniform pieces, while the point is richer with marbling and delivers those melt-in-your-mouth bites everyone loves.  

Why We Flip Before Cutting 

As you carve, you’ll notice the grain of the meat changes between the flat and the point. Since great slicing always means cutting against the grain for tenderness, we flip the brisket mid-process so each cut is perfectly aligned for maximum texture and flavor. 

Quick Cutting Pointers

Let it rest. Rest your brisket before slicing so the juices redistribute and stay locked into the meat. 

Sharp knife only. A long, sharp slicing knife lets you glide through the meat without tearing it. 

Slice the flat first. With the flat resting fat-side up, cut thin, even slices against the grain. 

Rotate for the point. Once you hit the junction where the grain changes, rotate or flip the brisket so your knife still goes against the grain for those rich point slices. 

Want to see the full process? Our Senior Director of Culinary, Jess Bograd & Founder Rick Malir walk through the full process here.