Savage, Montana
The Smoke Does the Talking.
Low & slow over real hardwood, every cut, every brisket, every rib — crafted the way it always should have been.
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Low & slow over real hardwood, every cut, every brisket, every rib — crafted the way it always should have been.
“We don't rush the smoke. Good things come to those who wait — and we wait a long time.”
Every dish starts with a cut we trust, smoked over real hardwood, and finished with the kind of care you can taste on the first bite.
14-hour smoked brisket with a dark, peppery bark and a juicy, tender interior. Our most ordered plate, every single day.
St. Louis-cut pork ribs, dry-rubbed and smoked low until they pull apart at the lightest touch. Finished with a glaze that doesn't fight the smoke.
Slow-smoked pork shoulder, hand-pulled and lightly dressed. Served on a toasted brioche bun with our house coleslaw.
Hand-stuffed and smoked to order. A juicy blend of pork and beef with a spice blend that keeps people coming back for seconds.
Three cheeses, a buttery breadcrumb top, and just enough heat to make it interesting. The side everyone asks for by name.
Take home what we make fresh daily. From classic peppered beef to teriyaki and jalapeño — all smoked, dried, and packed with flavor.
Our menu changes with the seasons and whatever the pit demands. Ask about today's specials when you arrive.
Craig's Smokehouse & Jerky Co. was born from a simple idea: if you're going to smoke meat, do it right — or don't bother. That philosophy shows up in every plate we serve and every stick of jerky we pack.
Located right off MT-16 in Savage, we've become a stop people drive out of their way for. The kind of place where the smell hits you before you even see the building, and by the time you take your first bite, you already know you'll be back.
Everything is smoked in-house, every day. Our jerky is made on-site in small batches using the same hardwood smoke that flavors our pit meats. No shortcuts. No compromises. Just real food, made the honest way.
14+
Hours in the pit
100%
Real hardwood smoke
In-house
Jerky, daily
Our jerky isn't an afterthought — it's a craft. We smoke it, dry it, and package it in the same building where we smoke our meats. Every batch is small, every flavor is intentional, and every piece carries that same wood-smoked depth you'll find on the plate.
Every batch is made fresh in-house, never mass-produced.
Same hickory and oak pits that give our BBQ its signature flavor.
Classic peppered, teriyaki, jalapeño, and rotating seasonal specialties.
We're right off MT-16 in Savage — easy to find, impossible to forget. Stop by for a plate, grab some jerky to take home, or give us a call ahead of time.
Whether you're pulling into Savage for a full plate or stopping by for a few packs of jerky, we'll have the pit running and the door open.
