Flaggstead Smokehouse

Review by: TnTinCT


True Texas barbecue in Connecticut: tasting is believing. The brisket is especially delicious, whether sliced or chopped for the ‘Po Boy’ sandwich.

What To Eat

2 Meat platter with 2 sides

Po Boy

Half Chicken

BBQ Beans


Flaggstead Smokehouse Recipes


What do you think of Flaggstead Smokehouse?

One Response to “Flaggstead Smokehouse”

Tim & Terri Atwood

May 29th, 2012

Flaggstead Smokehouse brings great barbeque to Connecticut! An oxymoron? Not when it’s run by an authentic Texas guy with roots in real Texas barbeque – recipes that have been handed down for three generations.

You can smell the smoke when you pull into the parking lot. The restaurant is comfortable and casual – order at the counter, grab your drink and a seat, and wait until they call you. It never takes more than a few minutes, enough time for you to wonder if you should have gotten the sausage instead of the brisket. Take my advice and order them both; they have excellent combination platters for one, two, or three meats with two sides.

The stellar brisket is smoky, moist, and flavorful, and the great sausage is house-made. Chicken and ribs (sometimes in “pulled” form with sauce in addition to on-the-bone) are also available. Unless you get it “pulled” the meat is sauceless, with a good-tasting Texas rub. There are two sauces available on the side should you need or want them: one a tangy mustard-based version, and the other in a sweeter red style. The meat is also available in sandwich form, tacos, and brisket nachos.

The sides are decent, although the meat is the star of the meal. I like the greenish-tinged tangy coleslaw, and the cornbread is moist and delicious. Mac and cheese, potato salad, beans, and other offerings allow plenty of choice for the meat platters.

The restaurant is an easy hop off of I-84, with ample parking.


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