How to Order the Best BBQ at Clark Crew in Brookside

Clark Crew in Brookside isn’t just another barbecue joint—it’s a destination. Nestled in the heart of Kansas City’s vibrant food scene, this unassuming brick-and-mortar spot has earned a cult following for its slow-smoked meats, house-made sauces, and no-frills, high-flavor philosophy. But for first-timers and even seasoned visitors, ordering the “best” BBQ at Clark Crew can feel overwhelming. With a menu that blends traditional Kansas City styles with bold, modern twists, knowing what to order, how to order it, and when to order it can transform an ordinary meal into an unforgettable experience.

This guide is your definitive roadmap to mastering the art of ordering the best BBQ at Clark Crew in Brookside. Whether you’re a local looking to elevate your usual order or a visitor traveling specifically for the ribs, this tutorial breaks down everything you need to know—from the most sought-after cuts and secret menu items to timing strategies and pairing tips. By the end, you’ll not only know what to order, but why it’s the best choice—and how to ensure you never leave disappointed.

Step-by-Step Guide

Step 1: Understand the Clark Crew Philosophy

Before you even look at the menu, grasp the core philosophy behind Clark Crew’s BBQ: patience, precision, and provenance. Unlike chains that rely on pre-packaged rubs or oven-finished meats, Clark Crew smokes everything low and slow—12 to 18 hours—over post oak and hickory wood. Their signature “Kansas City Style” means thick, sticky, sweet-and-smoky sauce applied at the end, not during cooking. The meat should speak for itself; the sauce enhances, never masks.

This means the best BBQ here isn’t about quantity—it’s about quality of smoke penetration, bark formation, and moisture retention. Your goal is to select cuts that have been given the time and care to develop deep flavor, not just the most popular items on the menu.

Step 2: Visit at the Right Time

Timing is everything. Clark Crew opens at 11 a.m. daily, but the best cuts—especially the brisket, pork shoulder, and ribs—sell out by 3 p.m. on weekends. If you’re serious about getting the best, arrive between 11:15 a.m. and 11:45 a.m. This gives you the widest selection and ensures you’re not left with the last of the day’s smoke.

Weekdays are more forgiving, but even then, the brisket is often gone by 2 p.m. If you’re planning a lunch visit, aim for 11:30 a.m. sharp. Dinner service begins at 5 p.m., but the meats are usually pre-sliced from earlier batches. While still delicious, they won’t have the same fresh-from-the-smoker texture.

Step 3: Learn the Menu Hierarchy

Clark Crew’s menu is intentionally simple: meats, sides, sauces, and bread. But not all items are created equal. Here’s how to prioritize:

• Top Tier (Must-Order): Brisket, Pork Ribs, Pulled Pork
• Highly Recommended: Beef Short Ribs, Chicken Thighs, Sausage
• Good, But Secondary: Turkey, Burnt Ends (as a side)
• Save for Next Time: Sandwiches (unless you’re short on time)

The reason? Brisket and ribs are the showstoppers. They’re the most labor-intensive, requiring the most skill to smoke properly. The pulled pork, while excellent, is more forgiving and often available in larger quantities. Sandwiches are convenient but dilute the experience—you’re better off ordering a full plate and enjoying the meat on its own.

Step 4: Order Like a Pro

When you reach the counter, follow this proven order sequence:

1. Start with the brisket. Ask for “end cut” or “point” if you want the juiciest, most flavorful portion. The flat is leaner and more uniform, but the point has more marbling and bark. Request “double bark” if they offer it—it’s the crusty, smoky outer layer that BBQ purists crave.
2. Follow with the ribs. Order “fall-off-the-bone” style. Clark Crew’s ribs are St. Louis-cut, trimmed for even cooking. Ask for “sauce on the side” unless you want them drenched. The sauce is exceptional, but the meat’s natural smoke flavor is best tasted first.
3. Choose pulled pork. Look for the “juicy” label on the tub—it indicates meat pulled from the center of the shoulder, not the outer edges. Avoid the “dry” version unless you’re making a sandwich.
4. Add one wildcard. Try the beef short ribs if available. They’re smoked for 16 hours and fall apart like butter. If not, the smoked sausage—spiced with cumin and black pepper—is a crowd-pleaser.
5. Don’t skip the sides. The baked beans (with bacon and molasses) and the cornbread (slightly sweet, with a crisp crust) are essential. Skip the coleslaw unless you’re a fan of vinegar-based—Clark Crew’s is mayo-based and mild.
6. End with sauce. Taste the sauces in this order: Original (sweet and tangy), Spicy (chipotle-lime), and Smokehouse (molasses-forward). Use the Original as your baseline.

Pro tip: Always ask, “What’s the best thing you’ve smoked this week?” The pitmaster often has a favorite cut that didn’t make it to the menu board.

Step 5: Customize Without Overcomplicating

Clark Crew doesn’t encourage heavy customization, and for good reason. Their recipes are dialed in. But here are two smart tweaks:

• Request “extra bark” on your brisket or ribs. This isn’t on the menu, but if you ask politely, they’ll often give you a few extra pieces of the crispiest, smokiest outer layer.
• Ask for a “taste sampler” of sauces. Most locations have small cups available upon request. Never assume the sauce on the table is the best—it’s often just the default.

Avoid asking for “less sauce” or “more spice” unless you know exactly what you’re doing. The rubs and smoke profiles are balanced for perfection. Altering them can ruin the harmony.

Step 6: Eat with Intention

Don’t rush. The best BBQ is meant to be savored. Start with the brisket—its deep, meaty flavor sets the tone. Then move to the ribs, letting the sticky sauce and tender meat contrast. Follow with the pulled pork, which is softer and sweeter. Save the sausage for last—it’s bold and fatty, a strong finish.

Pair each bite with a small spoonful of baked beans. The sweetness cuts the smoke, and the bacon adds a salty crunch. Take a bite of cornbread between meats to cleanse the palate. Drink water or unsweetened iced tea. Avoid soda—it overwhelms the smoke.

Best Practices

Practice 1: Prioritize Smoke Over Sauce

One of the biggest mistakes visitors make is assuming the sauce defines the BBQ. At Clark Crew, the sauce is an accent—not the star. The true test of quality is how the meat tastes without sauce. If you can’t taste smoke, wood, and seasoning without it, you’re not getting the best.

Always take a bite of the brisket or ribs plain first. Then add sauce. Notice the difference. The best BBQ reveals layers of flavor as you eat. If the flavor flatlines after the first bite, it’s not smoked right.

Practice 2: Know Your Cuts

Understanding meat anatomy helps you make better choices:

• Brisket: Comes from the chest. The “point” (fattier) is more flavorful; the “flat” (leaner) is more uniform. For beginners, start with the point.
• Pork Ribs: St. Louis-cut means the sternum bone and cartilage are removed for even cooking. Look for a slight bend—this indicates tenderness without being mushy.
• Pulled Pork: Comes from the shoulder. The best version has a mix of lean and fat, shredded by hand, not chopped.
• Beef Short Ribs: Cut from the plate section. They’re meatier than pork ribs and require longer smoking. If they’re falling off the bone, they’re done right.

Practice 3: Don’t Fall for the “Special” Trap

Clark Crew occasionally features “Chef’s Special” items—like smoked duck or brisket tacos. While tempting, these are often experimental. Stick to the classics unless you’re a seasoned BBQ enthusiast. The “Special” might be delicious, but it won’t represent the restaurant’s signature excellence.

Practice 4: Bring Cash

Clark Crew is a cash-first establishment. While they now accept cards, they run a separate system for digital payments, which can slow service during peak hours. Bring cash to avoid delays and ensure you get the freshest cuts before they sell out.

Practice 5: Respect the Queue

Clark Crew doesn’t take reservations. Lines form early, and the staff works hard to keep things moving. Don’t cut. Don’t ask to skip ahead. Don’t linger at the counter after ordering. A polite, efficient customer is remembered—and often gets an extra piece of brisket or a free side.

Practice 6: Take Notes

Keep a simple BBQ journal. Note the date, what you ordered, how it tasted, and what you’d change. Over time, you’ll develop a personal preference profile. You might discover you prefer the flat brisket over the point, or that you love the Spicy sauce with the sausage. This turns you from a diner into a connoisseur.

Tools and Resources

Tool 1: Clark Crew’s Official Menu (Online)

Before you go, visit clarkcrewbbq.com. Their menu is updated weekly with availability notes. You’ll see which meats are “in stock” and which are “limited.” This helps you plan your order ahead of time and avoid disappointment.

Tool 2: The BBQ Bible (Book)

While not specific to Clark Crew, The BBQ Bible by Steven Raichlen is an invaluable resource. It explains the science of smoking, wood types, and how to evaluate meat quality. Understanding these principles helps you appreciate why Clark Crew’s methods work so well.

Tool 3: Local Food Blogs and Instagram

Follow @brooksidebbqlife and @kcbbqchronicles on Instagram. These local accounts post daily updates on what’s smoking, how long it’s been out of the smoker, and what’s sold out. Many even post time-stamped photos of the meat as it comes off the pit.

Tool 4: The Sauce Comparison Chart

Create your own quick-reference guide for Clark Crew’s sauces:

Print this or save it on your phone. Use it to guide your sauce choices and avoid guessing.

Tool 5: The “Smoke Clock”

Clark Crew’s pitmaster posts a daily “Smoke Clock” on their Facebook page: “Brisket in at 6 a.m. | Ribs in at 7:30 a.m. | Pork shoulder in at 8 a.m.” This tells you exactly when each cut was placed in the smoker. The ideal window to order is 4–6 hours after it goes in. That’s when the bark is set, the meat is tender, and the smoke ring is perfect.

If you know the Smoke Clock, you can time your visit to hit the sweet spot.

Tool 6: The “No Regrets” Order Template

Use this as your go-to order template:

• 1/4 lb Brisket (point, double bark)
• 3 Pork Ribs (sauce on side)
• 1/3 lb Pulled Pork (juicy)
• 1 Beef Short Rib (if available)
• 1 Side: Baked Beans
• 1 Side: Cornbread
• 1 Sauce Sampler (Original, Spicy, Smokehouse)

This combination covers all the bases: texture, flavor, fat, smoke, and balance. It’s the order that most regulars return for.

Real Examples

Example 1: The First-Time Visitor

Jess, a tourist from Chicago, visited Clark Crew on a Saturday afternoon. She ordered the “Big Plate” combo—brisket, ribs, sausage, and two sides. She ate quickly, slathered everything in Original sauce, and left thinking, “It was good, but not worth the wait.”

She missed the point. She didn’t taste the meat plain. She didn’t ask for the Smokehouse sauce. She didn’t try the short ribs, which were available. Her experience was average because she followed the menu blindly.

Example 2: The Local Pro

Mark, a Brookside resident, has been coming to Clark Crew for 8 years. He arrives at 11:20 a.m. every Friday. His order: 1/3 lb brisket point (double bark), 2 ribs, 1/4 lb pulled pork, 1 beef short rib, baked beans, cornbread, and a sauce sampler. He eats slowly, taking notes. He always leaves with a to-go container of extra burnt ends (asked for as a “leftover bonus”).

Last month, he asked the pitmaster what was the most unique thing smoked that week. The answer: a whole pork belly, smoked for 18 hours. He ordered it as a special. It was the best thing he’d ever eaten.

Example 3: The Group Order

A family of six visited on a Sunday. They ordered four different combos and tried everything. But they didn’t coordinate. Some got dry pork. Others got cold ribs. One person got sauce on everything.

Next time, they used the “No Regrets” template and ordered one full plate for every two people, sharing everything. They tasted everything, compared flavors, and had a conversation about smoke, bark, and tenderness. They left as BBQ enthusiasts.

Example 4: The Off-Season Win

In January, Clark Crew had a slow week. The brisket was still excellent, but the pulled pork was a little leaner. A regular asked, “What’s your favorite right now?” The answer: “The sausage. We smoked it with cherry wood this week.” He ordered it with the Smokehouse sauce and a side of beans. It was so good, he came back three times that week.

When the meat is less abundant, the pitmaster often puts extra care into the smaller items. Ask the question. You might discover your new favorite.

FAQs

Is Clark Crew’s BBQ worth the wait?

Yes—if you’re seeking authentic, slow-smoked Kansas City-style BBQ. The wait is part of the ritual. The quality of the smoke, the texture of the bark, and the depth of flavor are unmatched in the area. If you want fast food, go elsewhere. If you want barbecue as art, Clark Crew delivers.

Can I order online for pickup?

Yes, through their website. But for the best experience, go in person. Online orders are filled from pre-sliced inventory and often lack the fresh-out-of-the-smoker texture. If you must order online, choose the “fresh batch” option and pick up by 12:30 p.m.

What’s the difference between burnt ends and brisket?

Burnt ends are the crispy, fatty cubes cut from the point of the brisket. They’re extra-smoky, intensely flavorful, and often served as a side. Brisket is the whole cut—either flat or point. Burnt ends are the “bonus” of brisket, not a separate item. Ask for them as an add-on.

Do they have vegetarian options?

Not traditional BBQ, but they offer smoked jackfruit as a seasonal special and grilled vegetables as a side. The baked beans and cornbread are vegetarian. Don’t expect a full plant-based menu.

Can I get a half-rack of ribs?

Yes. A full rack is 6 ribs. A half-rack is 3. But the half-rack is often the same price as a quarter-pound of brisket. For value, go with the full plate.

Are the sauces made in-house?

Yes. All sauces are made daily from scratch using family recipes. The Original is their signature. The Smokehouse is a limited-run blend using bourbon from a local distillery.

What’s the best time to avoid crowds?

Tuesdays and Wednesdays between 1:30 p.m. and 4 p.m. are quiet. The meat is still excellent—just not as fresh as the morning batch. If you’re flexible, this is the best time for a relaxed meal.

Do they cater?

Yes, but with a 48-hour notice. They don’t do small orders. Minimum is 10 lbs of meat. They deliver within 10 miles of Brookside.

Is there outdoor seating?

Yes, but limited. There are 8 picnic tables under a covered patio. First come, first served. Bring a jacket—it gets chilly in the evenings.

Can I buy their sauces to take home?

Yes. All three sauces are sold in 12-oz bottles at the counter. They also sell their signature rub in 8-oz jars. Perfect for replicating the flavor at home.

Conclusion

Ordering the best BBQ at Clark Crew in Brookside isn’t about picking the most popular item on the menu. It’s about understanding the craft, respecting the process, and tasting with intention. The brisket isn’t just meat—it’s 16 hours of smoke, patience, and precision. The ribs aren’t just pork—they’re the result of a perfect bark, the right wood, and a sauce that enhances, not hides.

This guide has given you the tools: when to go, what to order, how to taste, and where to find the hidden gems. But the real mastery comes from repetition. Go back. Try something new. Ask questions. Take notes. Share with friends.

Clark Crew doesn’t just serve BBQ. It offers a tradition—a ritual of slow cooking, communal eating, and deep flavor. By following these steps, you’re not just ordering a meal. You’re participating in a Kansas City legacy.

So next time you walk through that door, don’t just order. Experience. Taste. Remember. And come back.