The Best Barbecue Havens in Each American State

In 2004, Hank Fields brought Texas to Indianapolis by opening Hank’s Smoked Briskets out of a longing for authentic Texas brisket. Using mesquite wood from Texas for smoking, this eatery’s briskets are a gem for barbecue aficionados.

Hank’s commitment to BBQ excellence is unquestionable, promising an unparalleled dining experience. Despite its modest interior, akin to a waiting room, enthusiasts flock for the flavors, proving the food, not the decor, leaves a lasting impression.