Does it get more South Dakota than burgers, brews, and ‘que on the “Mighty Mo?”
The Smoking Mule’s pitmasters in Chamberlain have their smokers working around the clock to serve up barbecue—whether it’s juicy brisket to “finger-lickin’ ribs.”
“The Smoking Mule has had a fun, come-as-you-are, welcoming vibe since day one,” said owner and operator Erica Sperl. “We like to get to know our customers and build relationships with them whether they are our loyal locals, annual traveling-though-the-area-friends, or summer campers.”
Founded by Sperl’s parents Terry and Cheryl Gaulke in March 2018 originally in Kimball, the restaurateur says the couple brought 25 years of experience as respected chefs to take the leap to open a place of their own. Sperl also had a lot of hospitality under her belt, working alongside her parents in the industry since the age of 13.
“Although I built a successful career in business management and nonprofit leadership, I continually found myself returning to help at The Smoking Mule—sometimes out of necessity, and often simply because I enjoyed it,” recalled Sperl. “Over time, it became clear where my true passion belonged.”
In 2022, she made the decision to leave her corporate career to join the eatery full time, prepping to purchase the business in 2025 as her parents transitioned into retirement. General manager Dayre Evans recalls Sperl and the team’s commitment to The Smoking Mule early on.
OWNER ERICA SPERL & GENERAL MANAGER DAYRE EVANS
“When we first opened up in Chamberlain—after Erica and I painted the whole place—we worked nonstop day after day not knowing how busy we would be,” said Evans. “We would have air mattresses here and just crash in the building after a long night since we would wake up and do it all over again the next day.”
The restaurant located in The American Creek Marina became busy indeed, not only having menu favorites, but an ample location that would allow guests to cruise up by boat or give them the ability to park campers and semi-trucks.
Starting out with popular items like their Smoked Chicken, briskets, and ribs, the team added their “raved about” Lobster N Shrimp Po Boy. Served on a hoagie with cajun aioli and leaf lettuce, the Po Boy is a housemade creation of buttery lobster and shrimp.
“This sandwich was featured on an episode of America’s Best Restaurants last year,” said Sperl. “One doesn’t think you would find fresh lobster in the central part of South Dakota along the banks of the Missouri River, but it has gotten great reviews from people from Maine or even Jamaica.”
“We have always called the team Mule Fam because that truly is why we are here.”
Dayre Evans
Other signature sandwiches include The Fisherman’s Po Boy with a choice of battered walleye or dusted shrimp, the Hot Nashville Chicken, the Reuben, and the Pulled Pork Grilled Cheese Melt.
The Smoking Mule also offers a variety of burgers, pizza, and wings.
“And don’t sleep on our Kick Ass Loaded Beans—our secret recipe featuring multiple beans, brisket burnt ends, pork bits, bacon, signature barbecue sauce, and so much more,” said Evans.
Evans has worked with the crew since Kimball days, and says he’s pretty much had every role possible over the years, including hosting, bartending, serving, and helping along the cookline.
SAVE THE DATE 605 DAY
This year marked The Smoking Mule’s inaugural 605 Day (June 5) event with around 40 South Dakota vendors. The day was such a success Sperl says they’re currently building a 605 Day committee to make the second year “bigger and better” with even more statewide vendors, nonprofits, local teams, and ending the night with live music.
Though his title is now general manager, he likes to go by “the craft beer guy.”
“I get to meet so many interesting travelers, become friends with locals, and talk about one of my favorite subjects—South Dakota beer,” said Evans.
The Smoking Mule carries South Dakota beers on tap from all around the state, including a few exclusive beers they recently made in collaboration with Palace City Brewing Co. out of Mitchell. Their summer beer created with brewery owner Doug Beck was the Boat Dock Brew—an American lemon wheat beer created with hand-zesting 200 lemons.
“After that was such a hit, we decided to revamp the selection for a nice fall/winter brown ale we named Braying Brown Brew,” described Evans. “This is a pecan-infused brown ale with just a subtle touch of maple, using Chamberlain-grown barley from one of our server’s father’s farms right outside of town.”
“As far as drinks go, we are very proud to always have a majority of South Dakota beers on tap and share about each brewery and direct people to visit one if they are going a certain direction on the interstate during their travels.”
-Erica Sperl
The restaurant’s drink menu also includes South Dakota wines, bourbons, gin, vodka, and whiskey, as well as their signature cocktail menu. Signature cocktail highlights include a variety of mules, the Blood Orange Tajin Margarita (The Mule Marg), and more.
One of Sperl’s favorites is their Bloody Mary with the mix made in-house by her stepfather, Terry.
“It has become a drink people take photos of and talk about because it’s so delicious,” she said.
As a second generation business, Sperlsays both her work family and immediate family mean everything to her and keep her hustling.
“My personal inspiration is that I have three daughters. It’s empowering to run this business on my own—along with my team—as a hard-working woman with big goals,” she said. “Hard work pays off, and I want my daughters to see that you can dream big, and with the right leadership and work ethic it can all happen.”
FOR MORE INFORMATION, VISIT THESMOKINGMULE.COM+
