Joe Pearce
“Texas taught us how to smoke. Kansas City taught us what to smoke it for.”
Joe Pearce and his brother Robert opened Slap's BBQ on Central Avenue in Kansas City, KS in 2016, and within a few years had built one of the most devoted followings in the metro. The Pearce brothers came up through the BBQ competition circuit, where they developed the Texas-influenced technique that defines Slap's: long oak smokes, minimal sauce during cooking, and a focus on the quality of the bark. The burnt ends at Slap's are consistently ranked among the best in the city — a significant achievement given the competition — and the jalapeño cheddar sausage has become a sleeper hit that regulars order alongside the traditional cuts. Slap's represents the new generation of KC BBQ: deeply rooted in the local tradition, but unafraid to borrow from other regional styles.
Philosophy
We grew up eating KC BBQ, but we learned to cook by studying Texas. The goal was to take what we loved about both traditions and make something that was honest to where we're from.
Technique
Post oak smoke, 225°F for 14–18 hours depending on brisket size. Texas-influenced approach: salt and pepper rub, no sauce during the smoke. Burnt ends finished with a KC-style glaze.
Recognition
- Kansas City BBQ Society Competition Winner
- Zagat Top New BBQ