Some of the best meals in Indianapolis come out of a small counter with no tables at all. On the city’s north side, a longtime Texas-style barbecue spot has built a loyal crowd around one bold idea: pile smoked brisket on top of a loaded baked potato.
People drive in from Bloomington for it, and travelers passing through plan their routes around it. Truck drivers on a pickup run have stopped in and walked out with brisket for the freezer back home.
There is no dining room, no fancy decor, and no waiter bringing refills. What you get instead is a takeout box, a friendly crew, and free samples for first-timers.
Keep reading to learn the story behind the potato, what else is worth ordering, when to go, and a few honest tips that will help you plan the perfect barbecue pickup.
A Barbecue Stop on Martin Luther King Jr. Street
Hank’s Smoked Briskets sits at 3736 Doctor M.L.K. Jr St Ste A, Indianapolis, IN 46208, in the United States.
The spot is a barbecue restaurant set up as a roadside takeaway joint on the city’s north side.
Nobody comes here for a sit-down dinner. The whole operation is built around a small walk-in counter where you order, pay, and leave with your food.
It is described as a longtime Texas-style barbecue fixture. That means the focus lands squarely on smoked meats, with rustic sandwiches, dinners, sides, and desserts all packed to go.
The place has earned a solid 4.5-star standing from more than a thousand people. That is a big crowd for a counter with no chairs.
Brisket is the name on the sign and the most talked-about item by far. Ribs, corned beef, mac and cheese, and peach cobbler also come up again and again in conversations about the place.
Still, one menu item has built a reputation all its own. It involves a potato, a heap of brisket, and a box that tends to fill right to the edges.
Before getting to that famous spud, though, it helps to know a little about the man whose name is on the building.
The Man Behind the Name
Names on signs are often just names. At this counter, the name belongs to a real person who still shows up.
Hank, the owner, has been known to come out from the back to greet newcomers. One first-time guest from the East Coast got a personal welcome and a short history lesson on the restaurant during a second visit in two days.
His wife is part of the picture too. Regulars describe the owner and his wife as welcoming, and the family-run feel is a big part of why people keep returning.
That personal touch shows up in small ways. When something goes wrong with an order, longtime customers say the crew makes it right the next time.
The business has also been called family friendly. It is the sort of place where the owner might hand you a sample before you even decide what to order.
There is a reason that sample matters so much. For many people, it is the moment they go from curious to committed.
The free taste has become something of a house tradition, and it deserves its own spotlight.
Free Samples That Seal the Deal
First visit? Say so at the counter.
Newcomers who mention it is their first time are often offered a free sample right away. The usual pairing is smoked brisket alongside smoked corned beef.
It is a simple move, and it works. A father and daughter tried both, then walked out with a full pound of brisket and a half pound of corned beef.
A group of three travelers had a similar experience. After tasting the samples, all three ordered brisket.
The corned beef deserves extra attention here. Smoked corned beef is not something every barbecue counter offers, and it is one of the most mentioned items after brisket and ribs.
Samples also help with a menu that has plenty of options. Tasting before ordering takes the guesswork out of choosing between a sandwich, a dinner, or meat by the pound.
Of course, many people skip the deliberating entirely. They already know they want the potato.
The Big Hank and Its Brisket Crown
Here is the headliner. A big baked potato, loaded up and topped with smoked brisket, packed into a takeout box.
Known as the Big Hank or simply the brisket potato, it has a fan base that borders on devoted. Some regulars admit they have never ordered anything else because they cannot move past it.
A parent and son shared one and called it life changing, in the best way. The potato is described as buttery and baked through, with tender, juicy meat on top.
Corned beef can go on top as well. Brisket and corned beef together over a baked potato has been called a winning combination by one longtime fan.
Customization is possible too. One regular from Bloomington always orders it without cheese or sour cream, so speak up clearly about toppings.
A quick tip: check your box before you drive away. Since orders leave the counter in closed containers, a fast look can save a trip back.
The potato gets most of the buzz, but the brisket itself has plenty of admirers on its own.
Brisket Worth the Name on the Sign
Brisket earns more mentions than anything else on the menu, and it is not close.
People who have eaten at many Texas barbecue joints put this brisket right up there with them. One traveler called it the best brisket they had ever eaten.
The meat is often described as moist and tender. Some fans say it needs no sauce at all.
Not every take is glowing. A few people felt the bark could use more seasoning, though even they agreed the texture held up well.
Brisket can be ordered sliced, in sandwiches, in dinners, or by the pound. That last option is popular with out-of-towners.
One family visits Indianapolis each year for an event and buys several pounds every trip. They even pick up orders for friends.
A truck driver once bought brisket to freeze and carry home to Atlanta. That is a long trip for a sandwich meat, and a strong vote of confidence.
Brisket may be the star, but the rest of the smoker lineup holds its own.
Ribs, Rib Tips, and Smoked Sausage
Ribs rank as the second most mentioned item, which says a lot at a place named for brisket.
Spare ribs, rib tips, and sausage links all appear on orders. Rib dinners come with sides, and some guests pair them with green beans and potato salad.
One newcomer took home sliced brisket, sausage links, and spare ribs, then reheated everything for dinner. The verdict was that every item came out well.
Rib tips with mac and cheese make a popular first-visit combo. A brisket and rib dinner is another common pick for those who want a bit of both.
Opinions do vary on a few items. Some found the smoked sausage firm, and a couple of people felt the grilled chicken or pulled pork came out dry.
That pattern suggests a smart strategy. Stick close to the smoked beef and ribs, which carry the strongest track record.
And then there is the sauce, which shows up on nearly every order.
Sauce on the Side, Sides on Deck
Sauce first. The house barbecue sauce is often called sweet, and customers say it comes in generous amounts.
Some think it is a highlight on its own. Others prefer the meat bare, which works fine too.
Green beans might be the quiet champion of the sides. They are cooked with turkey, bits of meat, and potatoes, and one road-tripper rated them a perfect ten.
Mac and cheese draws lots of attention and mixed feelings. It is well seasoned but lacks a baked cheesy top, so it suits some tastes more than others.
Potato salad is a sweet relish and mustard style. Baked beans and coleslaw round out the classic lineup, and a potato latke has shown up on orders as well.
Sides are where personal preference matters most. Trying a few small portions is an easy way to find a favorite.
Save some room, though, because dessert has a following of its own.
Cobbler, Pie, and a Sweet Finish
Peach cobbler gets as many mentions as the corned beef. That is impressive for a dessert at a smokehouse.
People who skipped it sometimes regret it later. One road-tripper heard it was popular and wished they had grabbed a serving.
A caramel apple cobbler has also appeared on the menu. Even a guest who had complaints about other dishes called that cobbler right on point.
Sweet potato pie rounds out the dessert talk. It is a Southern classic that fits right in next to a barbecue dinner.
Desserts travel well in a to-go setup. They hold up for the drive home, which matters at a place with no tables.
A practical move is to order dessert with your meal rather than coming back for it. Lines and closing times can make a second trip tricky.
Speaking of tables, it is time to talk about the setup itself.
A Counter, a Crew, and No Chairs
Expectations matter here. There is no dine-in option, period.
One family once spotted the counter setup and went straight back to their car. They then looked up the menu, called in an order from the parking lot, and now return every year.
The space is a small walk-in counter. You order, wait a bit, and head out with your boxes.
What the room lacks in seating, the crew often makes up in personality. Guests mention warm greetings, laughs, and even hugs from the team.
Other customers waiting in line sometimes share their own favorites. It turns a quick pickup into a friendly chat.
Not every visit lands perfectly. Some people have noted missing utensils or napkins, no printed receipts, or orders with the wrong side.
The fix is simple: ask for utensils and check your order at the counter. A park, a hotel room, or a kitchen table will do the rest, and planning the timing helps even more.
Hours, Costs, and Timing Your Trip
Timing is everything at a spot that closes early.
The counter opens Tuesday through Saturday from 11 am to 6:30 pm. Sunday hours are short, running from 12 to 3 pm, and Monday is closed.
That early close means dinner plans need a bit of foresight. A late lunch or an afternoon pickup is the safest bet.
Prices generally fall in the $10 to $20 range per person. Many call the portions good and the prices reasonable.
Bigger orders cost more, of course. A fully loaded potato can run around $20, and brisket by the pound adds up for group orders.
Calling ahead is a smart option, especially for large orders. One visiting family does exactly that and picks up for a whole group of friends.
Bring a cooler if you are driving far. Plenty of fans take brisket home to reheat or freeze, and the meat holds up for later meals.
A Spud Worth the Drive
So, is the trip worth it? For brisket lovers, the answer leans strongly toward yes.
The smoked brisket earns praise from Texas barbecue fans, road-trippers, and locals alike. The Big Hank potato remains the signature move, and the free samples make a first visit easy.
Honest expectations help. Some side dishes and a few non-beef items draw mixed opinions, and the takeout-only setup is not for everyone.
Consistency has been a concern for a handful of longtime fans. Checking your order before leaving goes a long way.
Still, the overall picture is a warm, family-run counter with a big following. Travelers return year after year, and new customers often leave planning their next order.
Go hungry, go before closing, and ask about that sample. The potato is waiting, and the brisket on top is the reason this little counter keeps its crowd.
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