Enjoy our Succulent Brisket

I started cooking brisket about 10 years ago on a small pellet grill. Through trial and error I found a recipe I liked and the way I did it was unique to what everybody else did. It was a big hit at Family Reunions, Parties, and any get together we had. So I told my wife I think I can sell this and the next thing you know I'm designing a BBQ trailer. We installed a pellet rotisserie grill smoker on the unit and The House Of Brisket was born.

Try our Famous

"Big Chubby"

The "Big Chubby" is a baked potato with butter, sour cream, cheese, topped with brisket and a choice of coleslaw or pulled pork. This name came about from a trip to Nashville Tennessee in a van with a bunch of friends. We were talking about this dish that I had made throwing names around and someone said let's call it the "Big Chubby" and ever since then that's what its been called.

Don't forget to try our

"Pork Belly Burnt Ends"

Pork Belly Burnt Ends was a total accident for the menu. I was given a pork belly by a competing grocer who saw me shopping at another store. I took it home and smoked it cut it up and added my special touch and introduced it in Versailles, Indiana. I told people on my Facebook page that they could get a free sample of pork belly if they walked up to the window and said "Winter is Coming". We went through the whole tray of burnt ends that day and ever since then its been a Hit. I normally sell out every festival I go to.

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