Best BBQ in CT

[MTBingNinja]

Hoodoo Brown and it’s not even close

Had one of my worse meals there, waaaaaay toooo much fat in the brisket I ordered. It was so bad, won’t give them a second chance

 

[UofCT]

Had one of my worse meals there, waaaaaay toooo much fat in the brisket I ordered. It was so bad, won’t give them a second chance

I don't believe it!

 

[Sky ball]

Best BBQ in the state? Mostly thinking brisket and pulled pork. I want to go out somewhere tomorrow to get sone inspiration to use my smoker.

Not a fan of eastern carolina pork. Western is A+ though.

Bears is overpriced. I like Pig Rig in Wallingford and Taino in Middletown.

Any recommendations?

It’s not in CT, but BT’s right over the border in Sturbridge is pretty good in my opinion. Plus Treehouse Brewing (they are the best) is 5 minutes down the road so you can make a nice afternoon of it.

Edit: Not necessarily what you’re into but the beef ribs are really worth trying.

This truck is at Treehouse now and then. Good Stuff.

 

[WhereistheDove?]

On the opposite side of the spectrum, ate at Bobby Q's in Norwalk with some friends recently. Bad, just bad.

 

[Hans Sprungfeld]

Had one of my worse meals there, waaaaaay toooo much fat in the brisket I ordered. It was so bad, won’t give them a second chance

Interesting.
Certainly with corned beef and pastrami, though maybe less so with a smoked brisket, I've always considered the fat a condiment

 

[Pawsox]

Just got back from my house in Mt Pleasant, SC, where I had my brisket fix at Lewis Barbeque and pulled pork at Rodney Scotts. Lived in CT for over 30 years and I have almost given up trying to find good Q. BTs is about the only place I will go to in this area.
Have tried almost every BQ place in central CT and most were meh. Que Whisky in Southington had the worst brisket I have ever had the 3 times I was there. Gave them 3 chances and they struckout each time. Might as well have called it pot roast it was so dry. You need the great selection of whisky they have to wash it down. Mission bbq- meh, Smokin with Chris- meh. And don't get me started with Bears.
May have to make a trip to Hoodoo based on the comments above.

 

[Husky25]

Chester's in Groton.

 

[krinklecut]

Bears shouldn't even be in the discussion and Hoodoo Brown's is the only correct answer.

dont let see this.

agreed, Hoodoo is by far the best.

 

[August_West]

dont let see this.

agreed, Hoodoo is by far the best.

Are you talking about that masked idiot? Why shouldn’t he see this?

 

[August_West]

Interesting.
Certainly with corned beef and pastrami, though maybe less so with a smoked brisket, I've always considered the fat a condiment

If there isn’t fat on a brisket slice you got robbed.

now if it’s half fat, then yeah their trimming sucked. Complain . But a brisket slice served should have 1/8 to 1/4 inch fat at top of the slice. Don’t like fat ? Then cut it off . It should be served. no fat ? You have a problem.

 

[August_West]

Just got back from my house in Mt Pleasant, SC, where I had my brisket fix at Lewis Barbeque and pulled pork at Rodney Scotts. Lived in CT for over 30 years and I have almost given up trying to find good Q. BTs is about the only place I will go to in this area.
Have tried almost every BQ place in central CT and most were meh. Que Whisky in Southington had the worst brisket I have ever had the 3 times I was there. Gave them 3 chances and they struckout each time. Might as well have called it pot roast it was so dry. You need the great selection of whisky they have to wash it down. Mission bbq- meh, Smokin with Chris- meh. And don't get me started with Bears.
May have to make a trip to Hoodoo based on the comments above.

I haven’t been to hoodoos but I can vouch for BT’s. They get it right.

 

[HuskyHawk]

Be careful. You can waste a lot of money . Brisket is a temperamental biotch. Pork butt way more forgiving. But if you are comfortable with long cook pork butt temps, you are on the way to a great brisket.

I've done three now. Haven't yet wasted my money, and I am getting better, but haven't really nailed one yet either. It's a commitment. If your pork butt isn't getting to temp, you can always throw it in a crock pot. No easy out with brisket. Do you use the Texas crutch?

 

[krinklecut]

Are you talking about that masked idiot? Why shouldn’t he see this?

1. dont disrespect the president
2. he gets bears like every week

 

[August_West]

I've done three now. Haven't yet wasted my money, and I am getting better, but haven't really nailed one yet either. It's a commitment. If your pork butt isn't getting to temp, you can always throw it in a crock pot. No easy out with brisket. Do you use the Texas crutch?

Not on the smoker. I go naked and slooooow, whole way through. I like bark. Texas crutch mushes it. It makes for a longer cook time, obviously, but Texas crutch is just for people who don’t want to wait out “the stall” . I’m a patient guy. I allow enough time to naturally get through stall even if 20 hours I like it better than a 12 hour crutch. And honestly it’s easier! You have a thermoworks, hawk. Stick the probe in , let it get to 203 , no matter how long it takes, and then rest it for an hour or so, before slicing . Do that once so you get a base line and then screw with the crutch and all that stuff on your next if youre so inclined. ( you probably won’t be)

 

[UCFan1513]

I cannot recommend Thomas' Smokey Pit in Manchester enough. New joint that just opened a year ago and oh my God it's out of this world. I've gone to all of the "famous" BBQ joints in Texas and I kid you not their brisket goes toe-to-toe with them. Great ribs as well. You're doing yourself a disservice if you don't try it

 

[Husky25]

I cannot recommend Thomas' Smokey Pit in Manchester enough. New joint that just opened a year ago and oh my God it's out of this world. I've gone to all of the "famous" BBQ joints in Texas and I kid you not their brisket goes toe-to-toe with them. Great ribs as well. You're doing yourself a disservice if you don't try it

This made me laugh this morning.

 

[August_West]

Not on the smoker. I go naked and slooooow, whole way through. I like bark. Texas crutch mushes it. It makes for a longer cook time, obviously, but Texas crutch is just for people who don’t want to wait out “the stall” . I’m a patient guy. I allow enough time to naturally get through stall even if 20 hours I like it better than a 12 hour crutch. And honestly it’s easier! You have a thermoworks, hawk. Stick the probe in , let it get to 203 , no matter how long it takes, and then rest it for an hour or so, before slicing . Do that once so you get a base line and then screw with the crutch and all that stuff on your next if youre so inclined. ( you probably won’t be)

No Texas crutch all the way through stall. One hour rest

 

[wheelerdog]

It’s not in CT, but BT’s right over the border in Sturbridge is pretty good in my opinion. Plus Treehouse Brewing (they are the best) is 5 minutes down the road so you can make a nice afternoon of it.

Edit: Not necessarily what you’re into but the beef ribs are really worth trying.

I stopped going to BTs. I found that if you get take out brisket, they find all the fat they can and put it in your order

 

[wheelerdog]

The pulled pork sandwich at Hops 44 is excellent.

 

[HuskyHawk]

Not on the smoker. I go naked and slooooow, whole way through. I like bark. Texas crutch mushes it. It makes for a longer cook time, obviously, but Texas crutch is just for people who don’t want to wait out “the stall” . I’m a patient guy. I allow enough time to naturally get through stall even if 20 hours I like it better than a 12 hour crutch. And honestly it’s easier! You have a thermoworks, hawk. Stick the probe in , let it get to 203 , no matter how long it takes, and then rest it for an hour or so, before slicing . Do that once so you get a base line and then screw with the crutch and all that stuff on your next if youre so inclined. ( you probably won’t be)

Yeah, that is what I tried at first, because I too like bark. Used to love burnt ends at Gates BBQ when I was in KC. Ran out of time, because I'm not patient enough to stay up to 2-3 AM, pulled it off just before midnight. So last time I tried crutching in butcher paper (less soggy than foil I'm told) then putting it back on naked to finish. With a pork butt there's no harm really in cranking the temp a bit to push through the stall. But I don't do that with brisket. What time do you start it? I'm sure that's my problem. I need to consider starting at night before bed.

 

[August_West]

Yeah, that is what I tried at first, because I too like bark. Used to love burnt ends at Gates BBQ when I was in KC. Ran out of time, because I'm not patient enough to stay up to 2-3 AM, pulled it off just before midnight. So last time I tried crutching in butcher paper (less soggy than foil I'm told) then putting it back on naked to finish. With a pork butt there's no harm really in cranking the temp a bit to push through the stall. But I don't do that with brisket. What time do you start it? I'm sure that's my problem. I need to consider starting at night before bed.

Are you doing a whole packer?

 

[HuskyHawk]

Are you doing a whole packer?

Usually a Flat. Probably in the 8-9 pound range, but that's a guess.

 

[Husky25]

Yeah, that is what I tried at first, because I too like bark. Used to love burnt ends at Gates BBQ when I was in KC. Ran out of time, because I'm not patient enough to stay up to 2-3 AM, pulled it off just before midnight. So last time I tried crutching in butcher paper (less soggy than foil I'm told) then putting it back on naked to finish. With a pork butt there's no harm really in cranking the temp a bit to push through the stall. But I don't do that with brisket. What time do you start it? I'm sure that's my problem. I need to consider starting at night before bed.

Tough to do without dialing in the temp. What unit do you use? What is the fuel?

 

[dvegas]

The brisket, sausage and ribs I had at City Market in Luling TX on 3/31/2004 (on way to San Antonio from Houston Airport) was by far the best CT connected BBQ I've ever had

 

[HuskyHawk]

Tough to do without dialing in the temp. What unit do you use? What is the fuel?

My first try was electric (easy except smoke requires adding chips). Now have an ugly drum, using charcoal. It holds temp quite well once I dial it in, but outside temp could impact that.

 

[August_West]

Usually a Flat. Probably in the 8-9 pound range, but that's a guess.

Then you shouldn’t worry about wrapping or a stall. Just cook it at 225 until it’s done at 203 . it’s great practice and great eating. Don’t even think about burnt ends. Those are when you cut the point off the flat off a whole packer 2/3rds through and then cook differently for rest of cook.

 

[storrsroars]

Usually a Flat. Probably in the 8-9 pound range, but that's a guess.

Are you cooking for a huge crowd? If not, are you freezing leftovers or just eating brisket for a week?

Then you shouldn’t worry about wrapping or a stall. Just cook it at 225 until it’s done at 203 . it’s great practice and great eating. Don’t even think about burnt ends. Those are when you cut the point off the flat off a whole packer 2/3rds through and then cook differently for rest of cook.

I just don't give enough poops for this kind of detail as bbq meat to me is simply a one-note flavor. But I respect the diligence and dedication!

Just for calibration with the rest of the thread, I'm the guy who would usually prefer to order 3 apps than a main course at most restaurants as that's where the chef usually shows his/her creativity, and would almost always pick an ethnic resto over a steakhouse or BBQ joint.

I also have a $14 roll of butcher paper used once for a Texas Crutch. I'll take offers starting at $9.50.

 

[HuskyHawk]

Then you shouldn’t worry about wrapping or a stall. Just cook it at 225 until it’s done at 203 . it’s great practice and great eating. Don’t even think about burnt ends. Those are when you cut the point off the flat off a whole packer 2/3rds through and then cook differently for rest of cook.

Oh I know, but I think the bark ratio on burnt ends is very high. My guess is people who like burnt ends like a good bark. I’ll try that way again with the drum.

@storrsroars I’m cooking for 3. I will do a smoke for a crowd, but not brisket as I can’t time it. I’d do ribs and chicken. We will eat brisket a few times, then freeze. I actually turned some of my last brisket into an awesome smoky chili.

 

[uconn1999]

Just got back from my house in Mt Pleasant, SC, where I had my brisket fix at Lewis Barbeque and pulled pork at Rodney Scotts. Lived in CT for over 30 years and I have almost given up trying to find good Q. BTs is about the only place I will go to in this area.
Have tried almost every BQ place in central CT and most were meh. Que Whisky in Southington had the worst brisket I have ever had the 3 times I was there. Gave them 3 chances and they struckout each time. Might as well have called it pot roast it was so dry. You need the great selection of whisky they have to wash it down. Mission bbq- meh, Smokin with Chris- meh. And don't get me started with Bears.
May have to make a trip to Hoodoo based on the comments above.

John Lewis was an original member of Aaron Franklin’s team in Austin and later with La Barbecue. Both obviously spectacular. He then took his talents to Charleston. I thought LA was equal to Franklin’s with hours less wait.
I thought BT’s brisket was pretty good.

 

[Husky25]

My first try was electric (easy except smoke requires adding chips). Now have an ugly drum, using charcoal. It holds temp quite well once I dial it in, but outside temp could impact that.

I received a propane unit as a birthday gift. I made some modifications for fine tuning and smoking in the winter, I didn't have much problem with the outdoor temp. The biggest variable for me is the wind.

I haven't smoked much since March because kids' sports took up big chunks of the weekend. I hope to start back up with a pork shoulder and/or chicken (my kids like it) next Saturday.