Time to put on your cowboy hats and saddle up for a serving of Hank’s Smoked Briskets, serving up a slice of Texas right in the heart of the Midwest.
Founder Hank Fields moved to Indy in February 1973 from Henderson, Texas, a city about 120 miles east of Dallas. Not able to find any food resembling home, he opened Hank’s Smoked Briskets in 2004.
Fields’ barbecue is characterized by smoking each brisket 8 to 12 hours over mesquite wood, which he buys from Texas. During the holidays, Fields smokes and sells turkeys and rib-eye steaks, which he says on his website “are probably better than the brisket!”
The briskets are dressed with a mild, tangy sauce to not disrespect the process, Fields says.
Served on sandwiches with sides of baked beans, mac n’ cheese, potato latkes or coleslaw, the brisket is the star of the show. Hank’s specialty dinners like the link dinner or the rib tip dinner feature a main and two sides for a larger portion, and potato dinners feature Fields’ creation atop a buttered potato with all the fixin’s.
For those with a sweet tooth, Hank’s offers carrot cake, chess pie, apple cobbler, peach cobbler, cheesecake, sugar cream pie and sweet potato pie to complete your meal.
Hank’s Smoked Briskets is at 3736 Martin Luther King Drive and is closed on Monday, open Tuesday-Saturday from 11 a.m. to 8 p.m. and Sunday from 12-5 p.m. Catering is available to book by calling 317-925-1689.
Contact Health & Environmental Reporter Hanna Rauworth at 317-762-7854 or follow her on Instagram at @hanna.rauworth. If you would like your business highlighted by the Indiana Minority Business Magazine, click here.