Over the past several months I've had a handful of people ask me if I'd tried Hank's Smoked Briskets here in Central Indiana. In addition, this place pops up on "Best BBQ" lists locally and nationally. The Food and Wine article ranking the best BBQ in each state selected Hank's as the best joint in Indiana.
This place has all the qualifications of being a great BBQ establishment. The first thing I noticed was the tell-tale smell of smoke wafting in the air, and I walked around back to see the amply stocked wood pile.
There are no tables inside the establishment. It looked like a three person carry out operation. A lady at the window/counter asked if we had been there before, and when we said we had not, she arranged for us to taste samples. They served us mouth-watering samples of brisket flat and pastrami that were out of this world with flavor and tenderness.
About that time a man came out of the kitchen and I took a chance, asking if he was Hank. He shook my hand and said he was, and we had a really pleasant conversation about BBQ. I had read that Hank was born in Texas and moved to Indianapolis several decades ago. He's been serving brisket since the early 2000's.
My daughter and I carried out our brisket and pulled pork and ate it in the car in the parking lot.
My brisket was perfection. Her pulled pork was noteworthy and tender. The portion sizes were generous.
I should mention that one of my pet-peeves involves baked bean sides being too sweet. Hank did not engage in BBQ side dish party fouls. The sides were tasty and were a compliment to the meat, which is the real star of the show.
They also asked whether or not we wanted sauce and whether we'd prefer it on the side. I ordered my brisket with no sauce, and when Hank heard my order, he said, "That's the way it ought to be."
I agree.
So, a double thumbs up from my daughter and me on Hank's Smoked Briskets in Indy.
Brian
Pics coming soon from my phone...
This place has all the qualifications of being a great BBQ establishment. The first thing I noticed was the tell-tale smell of smoke wafting in the air, and I walked around back to see the amply stocked wood pile.
There are no tables inside the establishment. It looked like a three person carry out operation. A lady at the window/counter asked if we had been there before, and when we said we had not, she arranged for us to taste samples. They served us mouth-watering samples of brisket flat and pastrami that were out of this world with flavor and tenderness.
About that time a man came out of the kitchen and I took a chance, asking if he was Hank. He shook my hand and said he was, and we had a really pleasant conversation about BBQ. I had read that Hank was born in Texas and moved to Indianapolis several decades ago. He's been serving brisket since the early 2000's.
My daughter and I carried out our brisket and pulled pork and ate it in the car in the parking lot.
My brisket was perfection. Her pulled pork was noteworthy and tender. The portion sizes were generous.
I should mention that one of my pet-peeves involves baked bean sides being too sweet. Hank did not engage in BBQ side dish party fouls. The sides were tasty and were a compliment to the meat, which is the real star of the show.
They also asked whether or not we wanted sauce and whether we'd prefer it on the side. I ordered my brisket with no sauce, and when Hank heard my order, he said, "That's the way it ought to be."
I agree.
So, a double thumbs up from my daughter and me on Hank's Smoked Briskets in Indy.
Brian
Pics coming soon from my phone...
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